When in doubt, go with the tenderloins!
- Thread starter Richard S
- Start date
ChuckO
TVWBB 1-Star Olympian
That's a plate of goodness right there. Bummer about the mosquitoes, I was expecting a bad year with them due to all the rain we got, but it hasn't really been all that bad (knock on wood) The Montreal is good on anything (imho) beef, chicken, port, it's awesome. Haven't tired it on fish (yet)
Brian B Atlanta
TVWBB Gold Member
Been doing more and more of those tenderloins we are big fans, quick cook and finally the wife gets it to not overcook them. She does them on the Silver C not worth it to me to fire up the Performer as they cook that fast. As I said before she has lost taste for ribs so its only me that I cook those for now can go back to St Louis which were always my favorites.
The other reason I like the tenderloins is whatever I have left will make cubans during the week using the leftovers and ham. Swiss of course mayo and mustard with pickles.
The other reason I like the tenderloins is whatever I have left will make cubans during the week using the leftovers and ham. Swiss of course mayo and mustard with pickles.
Timothy F. Lewis
TVWBB 1-Star Olympian
I like it! But, I really like the patio proof beer “glass”!
I’ve been “butterflying” them and going fast in the 18” kettle.
Time to fire the WSM for wife’s sons birthday brisket!
I’ve been “butterflying” them and going fast in the 18” kettle.
Time to fire the WSM for wife’s sons birthday brisket!
Michael Iron
TVWBB Member
Gots to let them grow a bit before you even get tenderloins. Backstraps are on young Bovines but the Tenderloins are the prize. Doesn't matter the critter. But have to let them grow large enough to develop them.
Yes to tenderloins and yours look beautiful!
Tenderloins not even developed yet, it is that time of year for fresh droppings
Another couple of months and will start to be prime time.
Your pictures make me anxious for tenderloin, well done!
Yes to tenderloins and yours look beautiful!
Tenderloins not even developed yet, it is that time of year for fresh droppings
Another couple of months and will start to be prime time.
Your pictures make me anxious for tenderloin, well done!
Tim-wannabe-smoker
TVWBB Fan
Looks REALLY good and sweet camera work tooQuick little dinner last night! Went with two very nicely priced loins on the Gold B!View attachment 72275Just did some Montreal and hot and fast!View attachment 72276View attachment 72277Wanted to eat outside but the mosquitoeshave arrived!
Kevin L (NKY)
TVWBB Diamond Member
Richard,
Those loins look great love the shot ofvthecchar you got on them.
But the plate shot is the deal sealer and may I say your excellant choice of hot sauce.
My wife mixes ours from a few fresh ingredients, nice heat and flavor too.
You can cook thus for me anytime sir.
Those loins look great love the shot ofvthecchar you got on them.
But the plate shot is the deal sealer and may I say your excellant choice of hot sauce.
My wife mixes ours from a few fresh ingredients, nice heat and flavor too.
You can cook thus for me anytime sir.