My wife and I couldn't think of what to make for Christmas dinner. We finally decided on reverse seared tenderloin with a variation of the Big Bad Beef Rub. We went from 20 degrees and snow, to 32 and 25 knot winds with higher gusts, just as the cook was starting. Perfect "Q" weather, right? The old 7-in-one hates the wind, but I'm keeping a "steady" 190-210. Had we not tacked up a bit of plywood to the porch, the cooker wouldn't stay lit at any useful temp, for this cook at least. At least the cherry wood chips are giving off their goodness. You have to stand up-wind of course..lol
Since this wind will prevent me from searing outside(NOT safe in these conditions where I'm cooking), I'll sear 'em in a carbon steel skillet, maybe with a bit of blackening seasoning. A few Yukon gold potatoes and some asparagus , and we'll be good to go.
Since this wind will prevent me from searing outside(NOT safe in these conditions where I'm cooking), I'll sear 'em in a carbon steel skillet, maybe with a bit of blackening seasoning. A few Yukon gold potatoes and some asparagus , and we'll be good to go.
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