The christmas meal.
I have to slap myself on the back here. I was worried throwing a $100 piece of beef tenderloin into the smoker. Add to that a very nice side of salmon. Pricey dinner. I was a bit worried doing both of these for the first time on christmas dinner. Well as I said a lil pat on the back is order. they both came out perfect! Tender, flavorful and just perfect.
Started out Monday giving the beef a little rub with Jeff's rub. I went lite since it was such a good cut of beef I did not want to lose its flavor.
The Salmon waited till Christmas morning where it got a rub of salt, pepper, brown sugar, and worchestire sauce. Again lite since I wanted to focus the flavors on the glaze it was going to recieve.
Started getting ready for the smoker and as always my dog is there making sure I do everything right and don't drop anything.
I didn't take any shots of the smoker in operation (I forgot my memory card) but the finished product is what we are all interested in.
The beef tenderloin was so tender you could cut it with a spoon. Since I was trying to focus the attention on the flavor of the beef and did not want to dry it out I covered the beef with a blanket of bacon. The fat rendering out self basted the beef and it kept the exposure to the smoke at a minimum. It was pulled at 135 degrees wrapped in foil and allowed to rest.
I have more shots of the salmon coming but I only had 1 picture left on the camera so although not the best shot the salmon was incredible. I used Dutchs maple glaze on it and it was incredible. I have no idea what temp I pulled it at but the thickest part of the salmon flaked easy for the fingers. Its meat was moist and flakey and had a great flavor.
Another picture I have coming is the vegetable. A acorn squash had the top cut off. Was roasted then the meat was scooped out. The meat was mixed with craisens, nuts, and wild rice. The shells were refilled with this mixture and then baked once more in order to reheat. Very attractive and flavorful.
I have to slap myself on the back here. I was worried throwing a $100 piece of beef tenderloin into the smoker. Add to that a very nice side of salmon. Pricey dinner. I was a bit worried doing both of these for the first time on christmas dinner. Well as I said a lil pat on the back is order. they both came out perfect! Tender, flavorful and just perfect.
Started out Monday giving the beef a little rub with Jeff's rub. I went lite since it was such a good cut of beef I did not want to lose its flavor.
The Salmon waited till Christmas morning where it got a rub of salt, pepper, brown sugar, and worchestire sauce. Again lite since I wanted to focus the flavors on the glaze it was going to recieve.
Started getting ready for the smoker and as always my dog is there making sure I do everything right and don't drop anything.
I didn't take any shots of the smoker in operation (I forgot my memory card) but the finished product is what we are all interested in.
The beef tenderloin was so tender you could cut it with a spoon. Since I was trying to focus the attention on the flavor of the beef and did not want to dry it out I covered the beef with a blanket of bacon. The fat rendering out self basted the beef and it kept the exposure to the smoke at a minimum. It was pulled at 135 degrees wrapped in foil and allowed to rest.
I have more shots of the salmon coming but I only had 1 picture left on the camera so although not the best shot the salmon was incredible. I used Dutchs maple glaze on it and it was incredible. I have no idea what temp I pulled it at but the thickest part of the salmon flaked easy for the fingers. Its meat was moist and flakey and had a great flavor.
Another picture I have coming is the vegetable. A acorn squash had the top cut off. Was roasted then the meat was scooped out. The meat was mixed with craisens, nuts, and wild rice. The shells were refilled with this mixture and then baked once more in order to reheat. Very attractive and flavorful.
