Announcement

Collapse
No announcement yet.

Grill`smoked tenderloin

Collapse
X
Collapse
 
  • Page of 1
  • Filter
  • Time
  • Show
Clear All
new posts
Previous template Next
  • #1

    Grill`smoked tenderloin

    Was going to smoke me a tenderloin today but ran outa time.so after injecting it with creole butter and smothering it with cajun dynomite dust I fired up the grill and threw her on was about 45 minutes till she reached 160took it off and threw on 5 cobs of corn while the loin rested in a tent.although I think I could have taken it off at 150 it tasted great.Enjoy my pics thanks.
    Attached Files
    2-22.5'' weber
    1-18'' weber
    1 smokey joe
    22.5'' wsm
    24'' smoke vault
    1-outhouse
    Certified,Smoked Meat Sausage Head
    Smoked meathead #135
    Tags: None
  • #2
    Most excellent Bill!! Some times we do what we have to do... Cant beat that creole butter...Mmmm Mm
    Ken


    I Should Have Been Rich Instead Of Being So Good Looking

    Comment

    • #3
      Lookin' great, Bill! I'll third that about the creole butter. I use a lot of that.
      sigpic
      Smoke Vault 24

      Comment

      Previous template Next
      Working...
      X