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Getting into my glory! - Page 2

post #21 of 31
Looks like ya did a great job Rich, I'm impressed-that herb-crusted tenderloin is just the way I like it. Kudos, Dude!!
post #22 of 31
Thread Starter 
Hey...thanks Dutch!

Coming from a guy with your experience, that's just HUGE! Everyone there enjoyed it, even the Dr. types who drink $50 wines with $100 dinner...LOL!
post #23 of 31
Some seriously good looking food there! Good work PDT_Armataz_01_37.gif
post #24 of 31
Man - Rich those tenderloins look perfect! I can see them dripping! That's an great meal!PDT_Armataz_01_34.gif
post #25 of 31
Nice goin' Rich, the herb-crusted tenderloin looks outta this world! PDT_Armataz_01_37.gif
post #26 of 31
Thread Starter 
Thanks Debi and Hawg. I was quite proud of the turnout. I even ate a big plate, something that I usually don't do after cooking/tasting for 6 hours. Sigh... Weird, I know but thats just the way it seems to usually go for me.
post #27 of 31
Looking good Rich!!! Heck I was feeding 50 just south of you in South Bend, IN. We did 3 tenderloins, but sliced them up in to filets, yours looks excellent! I still have the tips I cut off that I have to find a use for!
post #28 of 31
Good looking food, and nice menu. Thanks for sharing the recipes.
post #29 of 31
Thread Starter 
Tell ya Shell... that herb encrusted was freakin' SOO flavorful! came out JUST ABOUT a bark... you did not see the ****ake /red wine Burgandy sauce that topped it, either. Wow. Would work with grilled as well as roasted I'd say. If ya want the recipe, I have it. Are your tips raw? or cooked?
post #30 of 31
Thread Starter 
Thank You Gramason! <Bow>
post #31 of 31
Mmmmm! That tenderloin is beautiful Richtee!PDT_Armataz_01_37.gif
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