Another fattyloin and smoked bleu mac.w/ qview

smokemifugotem

Meat Mopper

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Oct 2, 2009

201

11

Boise Idaho

• Oct 25, 2009

• #1

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!

 

beer-b-q

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May 1, 2007

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• Oct 25, 2009

• #2

Looks Good...

 

sumosmoke

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Dec 29, 2007

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New Smyrna Beach, FL

• Oct 25, 2009

• #3

Yum .... can't wait to see a slice of that finished product ...

 

scarbelly

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Jul 26, 2009

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• Oct 25, 2009

• #4

Wow those both look great. The mac and cheese looks like it is going to be sopmething special

 

mballi3011

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• Oct 25, 2009

• #5

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 ?

 

smokemifugotem

Meat Mopper

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Oct 2, 2009

201

11

Boise Idaho

• Oct 25, 2009

• #6

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!!

 

smokemifugotem

Meat Mopper

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Oct 2, 2009

201

11

Boise Idaho

• Oct 26, 2009

• #7

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!!!

 

scpatterson

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May 1, 2009

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Mcnairy County Tennessee

• Oct 26, 2009

• #8

Looks good...What internal temp did you cook it to??? How long on the MAC and Cheese??

 

the dude abides

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Des Moines, Iowa

• Oct 26, 2009

• #9

Man those both look delicious. Great job on these.

for the drool factor

 

beer-b-q

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• Oct 26, 2009

• #10

The finished loin looks delicious...