Pioneer Woman Strikes again

She really does a great job on the photos.


We're having grilled lobster tails, tenderloin and asparagus for NYE. I'm thinking these garlic-brie stuffed mushrooms need to be included.

LINK

One of my guests is doing it for us. However, when I do a whole tenderloin, I do it just like my Dad as his are buttery tender and perfectly medium rare. Now, my Dad trims the hell out of a tenderloin or any other whole meat he's cooking, but people salivate over them. He can make a whole ribeye roast or sirloin roast the same way with the same effect.

After he trims the hell out of it, he removes the tail and cooks that separately, but ties the poor tenderloin back together again.

He puts it all on big barrel pit over to the side. He fills the other side with a bag of charcoal and gets that going. Once the coals are all hot, he shuts it. He takes the tail off early at medium rare and he can tell when that is, by touch. Then, he checks the meats until his touch says medium rare. He might have some medium on one end for those that prefer it, but most of it is medium rare. Oh, and he seasons the outside with lemon pepper.

I think he did 4 of them for the Christmas Eve cocktail party and not a smidgeon was left.

I've never heard of it either, but I'm fairly new around here. Looks like a great website.....thanks food board!