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Another fattyloin and smoked bleu mac.w/ qview

post #1 of 10
Thread Starter 
So I currently have my second tenderloin wrapped in bacon in the smoker. While i am waiting, i decided to throw on some bleu and cheddar mac and cheese. What can i say... I like to smoke things. Here are a few pics so far. More to follow.

freshly wrapped and ready for smoke.

The tenderfatty after an hour, and the bleu mac after 30 min.
Great day to smoke!!! Perfect Bronco Nation weather!! More Qview to follow soon. Heli... I hope your eating soon!
post #2 of 10
Looks Good...PDT_Armataz_01_34.gif
post #3 of 10
Yum .... can't wait to see a slice of that finished product ... biggrin.gif
post #4 of 10
Wow those both look great. The mac and cheese looks like it is going to be sopmething special
post #5 of 10
I have to see this one to the end. It sounds good and the mac and cheese could be one for my table cause we both really like blue cheese and make our own dressings. I like the loin idea too and whats inside this one ?
post #6 of 10
Thread Starter 
The mac and cheese was really simple actually... just a basic cheddar and cheese soup recipe with some bleu cheese added right before it went on the smoker. Followed by a sprinkling of pepper flakes. Turned out delicious!!! The pasta DOES absorb a LOT of smoke flavor, so be careful with this. The tenderfatty is nothing more than a 2.5 lb tenderloin wrapped in a bacon weave. I did rub it with a ginger, brown sugar, salt, allspice rub.. after it sat for a while with some pickapeppa sauce on it. I will be finishing off the tenderloin with a cream cheese/ pickapeppa sauce that you can find in the book Smoke & Spice. The loin is at 138 right now. So i will be pulling it soon. I will post pics once i cut it and report back. Hopefully its as juicy as its twin that i smoked yesterday!!
post #7 of 10
Thread Starter 
I have fallen in love with a new way to cook tenderloin!!! As long as i can get it for under 4 bucks a pound in whole loin form.. im smoking it from now on!! Unbelievably juicy and full of flavor!! The cream cheese/pickapeppa sauce was amazing!! I highly recommend trying it yourself. you can find the recipe on page 117 of Smoke and Spice. Here is the finished product. Dont drool on your keyboard!!!!

Cut right through the middle. 146 f.

Essentially a filet mignon in a roll. Just cut a piece and enjoy the juciest filet you have ever had!!!
post #8 of 10
Looks good...What internal temp did you cook it to??? How long on the MAC and Cheese??
post #9 of 10
Man those both look delicious. Great job on these.

points.giffor the drool factor
post #10 of 10
The finished loin looks delicious...PDT_Armataz_01_37.gif
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