- Aug 15, 2016
- 87
- 96
The last of the fancy holiday meat orders from my favorite local butcher. The tenderloin was 2.01 pounds. I seasoned it with salt, pepper, garlic powder, and onion powder and put it in the fridge for 3 hours. I debated sous viding but decided to throw it on the smoker. I kept the temperature low between 180-195 for the cook. It took around 90 minutes to get to 123 degrees. I then opened the smoker and turned it off to rest for 5 minutes. It was then lightly torched to crisp up the outside and sliced for serving.
It was served with reduced onions, mushrooms, baked potatoes, green beans, and Prisoner wine. I think this was my favorite of the 3 dry-aged products (prime rib and strip loin roast), but all were delicious.
Happy New Year!!!
It was served with reduced onions, mushrooms, baked potatoes, green beans, and Prisoner wine. I think this was my favorite of the 3 dry-aged products (prime rib and strip loin roast), but all were delicious.
Happy New Year!!!
