Our 48th Wedding Anniversary is actually on December 27th, but we decided to have our Dinner 2 weeks early because of all the other Holidays around that same time. We always have so much Ham & all kinds of other leftovers, that it’s not a great time for our Anniversary Dinner & the Leftovers that always come after that Dinner. This way I won’t have to freeze any leftovers.
It’s hard to believe how stuffed our Fridge gets after Big Family Christmas Parties on Dec 17 and Dec 24, then Christmas Dinner at home on the 25th, then Anniversary on Dec 27, New Years Eve Dinner, New Years Day “Pork & Sauerkraut”, and then finally my Birthday on Jan 3rd. Wheww—I’m beat just thinking about all that !!
BTW: In case anyone wonders why we jammed our wedding into the middle of all those other occasions, that week was the only time I could get leave from the Army in 1968. I was finishing my AIT at Ft Gordon, and we had alerts saying 80% of my class was going to Germany, so we got married, so Mrs Bear could come to Germany with me. Then the real orders came through, and 95% of my class went to Vietnam. I Landed in Vietnam 4 weeks later.
So that’s why we moved our Anniversary Dinner up 2 weeks!!!
I haven’t done a Beef Tenderloin in years, because around here it always costs twice as much as Prime Rib.
However instead of the usual $17.99, they had Beef Tenderloin for $10.99, so I bought a 6 pound Roast.
Then I cut it in half so I would have a nice roast from the thick end for out Anniversary, and I’ll probably slice the Thinner end into small Fillet Mignon slices for on my Grill, at another time.
2:00 PM—-Rinse, pat dry, make some shallow cuts in the top, and coat with Lea & Perrins Bold Steak Sauce, CBP, Garlic Powder, & Onion Powder.
2:15 PM—-Put Roast on a wire cooling rack, in a Foil Pan, cover with plastic wrap, and put in fridge for an overnight rest.
Smoking Day (12-13-16)
11:55 AM—Preheat MES 40 to 200°.
12:15 AM—Fill 1+ Row of my AMNS with Hickory Dust, and light one end.
1:00 PM—-Meat on #2 rack, and AMNS on right end of bottom rack.
1:30 PM—-IT is 52°
2:00 PM—-IT is 70°
2:30 PM—-IT is 90°
3:00 PM—-IT is 104°
3:30 PM—-IT is 115°
4:00 PM—-IT is 124° Bump heat up to 220°.
4:30 PM—-IT is 131°
5:00 PM—-IT is 139° Pull, cover, and move to kitchen.
5: 30 PM—-IT is 142°.
Take Pics, Slice, Pics, Plate, add sides, Pics, —Eat.
Pretty Darn good stuff—Shame it’s usually so expensive!!!
Enjoy the Pics,
Here’s the Whole Beef Tenderloin (6.36 lbs):
Here’s the two halves. The Thicker half on the Right (3.2 lbs) will be for this Dinner:
Here’s the Wire Cooling Rack in the Foil Pan, with my Seasoning ingredients in the back:
Tenderloin on Wire Rack, in Pan, with shallow cuts on top to hold my Seasoning ingredients:
Then we go out to the Grilling & Smoking Place!
Meanwhile a little more than one row of Hickory Sawdust in my AMNS, with one end lit:
Meat on #2 Rack, and Smoking AMNS on right end of Bottom Rack:
Meat’s close to finished, and you can see the first row of Dust is burned, and burning nearly around the bend now:
Nice Smoke leaving the top vent:
Here’s another view of the Nice Smoke, and the Clothes Pin holds my Maverick cable to keep the probe in place:
Beef Tenderloin Ready to pull, and the AMNS has finished it’s Smoking Job:
Slicing this Beautiful Critter:
Enough sliced for Dinner. I’ll leave the Big Hunk on the bottom for Leftovers for Sammies:
Our Plates on the table, and as you can see “Smokey” stole my seat already!!
Here’s a Close-up of my Plate (First Helping):