Since it was Ann and myself at home for Easter. We decided to have the dinner yesterday. Sunday we are going to see the kids.
About 2 pounds beef tenderloin. Gave it a good dose of salt and pepper. At let it rest in the fridge for 5 hours. In the meantime. I got some baby taters and onions diced up. And added 1/4 cup EVOO with Kinders the blend, parsley, and garlic. They'll be cooked at 425 degrees for 60 minutes. Stirring after 30 minutes. And we had asparagus. Pan sautéed in EVOO with SPOG and lime juice.
Taking a ride on the weber with charcoal and hickory chips. Pulled and rested at 135IT.
This was incredible! The meat had a perfect balance of smoke flavor. Super tender and juicy.
Happy Easter all!
About 2 pounds beef tenderloin. Gave it a good dose of salt and pepper. At let it rest in the fridge for 5 hours. In the meantime. I got some baby taters and onions diced up. And added 1/4 cup EVOO with Kinders the blend, parsley, and garlic. They'll be cooked at 425 degrees for 60 minutes. Stirring after 30 minutes. And we had asparagus. Pan sautéed in EVOO with SPOG and lime juice.
Taking a ride on the weber with charcoal and hickory chips. Pulled and rested at 135IT.
This was incredible! The meat had a perfect balance of smoke flavor. Super tender and juicy.
Happy Easter all!