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In Reply to: chuck tenderloin posted by dixie made bakery on January 09, 2014 at 14:49:37:
The other posts are - spot on!
I've cooked a boatload of these things. Was introduced to them as a mystery meat at a competition and have since been using them for a variety of things - including mystery meat at my own competition a few times.
As meatcutter said - keep this one simple - season it up a little - on the smoker/grill to medium, pull, rest, cut medallions and serve. Sauce of choice is nearly endless.
Bacon wrapped before cooking is killer too.
Our local Sam's is carrying them - pre-seasoned vac pack unfortunately. I get them in case lots from Sysco.
Robert in Garden City
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