My father in law picked up a beef tenderloin this weekend and asked if I could cook it for him. I just so happened to finish cleaning up my new (to me) Vision grill. What a coincidence! I just seasoned it with some salt, pepper and rosemary. Cooked it on the grill over some JD lump and a couple chunks of mesquite. Brought it to 130, let it rest and, well...there are no leftovers. The in-laws now want me to make this more often. No problem, as long as they keep buying!
I see what you did there. Evil genius in setting up the win/win outcome on the tenderloin cook. Sliced up she sure looks purty.
Nice job and a great way to be initiated into Kamado cooking.
Last edited by tiewunon; September 28, 2020, 06:07 PM.
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