here's this afternoons/evening plan

Hugh Jweener · Joined: 06 Jun 2008 Posts: 15

thoughts, comments, questions???

dinner party for 16

we've got a 5-6lb beef tenderloin
2 pork tenderloins(wife's doing them her way in the oven)
30-40 abt's filled with duck and pimento cheese

the plan for the beef tenderloin:

wife doing her famous black pepper rub

bring the BGE up to about 600-650, sear all four sides for a minute each

pull tenderloin and get egg temp down around 400, throw in some cherry and apple wood. put the beef back on a cook until we have an internal temp of 130

then smoke those abt's for 30-40 mins at around 350

friends are bring the side items

thoughts?

Toga · Posted: Jan 24 2009 Post subject:

Care to add a 17th person to the party Laughing

That sounds excellent. Request some potato sald from one of the guest. Would go nicely with the beef loin. Be shure to post some pics.
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bobobrown · Posted: Jan 24 2009 Post subject:

sounds good. for me, i'd pull the beef a little earlier than 130...but i like it red. kosher salt and tons of cracked black peppercorn for the rub, and a mayo, sour cream, horseradish sauce on the side

Hugh Jweener · Joined: 06 Jun 2008 Posts: 15

Hugh Jweener · Joined: 06 Jun 2008 Posts: 15

kingofcool · BBQ Pro Joined: 05 Dec 2008 Posts: 863 Location: Georgia

duck and pimento sounds awesome.

BBQMAN · Posted: Jan 24 2009 Post subject:

I would cook the ABTs first, then keep warm in the oven that the pork roast is in.

Other than that, it sounds like a great meal.

Of course I thought you already had more than enough meat to go
around Hugh Jweener .......................... Wink

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bobobrown · Posted: Jan 24 2009 Post subject:

marvsbbq · BBQ All Star Joined: 15 May 2005 Posts: 6186

If you want the peppers to be firm (crisp) cook them as you suggested. If you want them tender...you can par-boil for 3-4 min, cool slightly, then add your other ingredients and put in your smoker.

30-40 min in the smoker will NOT give you tender peppers.

everything else sounds YUMMMMY Wink

Hugh Jweener · Joined: 06 Jun 2008 Posts: 15

Canadian Bacon · Posted: Jan 24 2009 Post subject:

Great menu,I'll be over at 6 o'clock. Very Happy

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marvsbbq · BBQ All Star Joined: 15 May 2005 Posts: 6186

Hugh Jweener · Joined: 06 Jun 2008 Posts: 15

what's the ideal cooking time and temp for abt's?

i know it varies and they are usually done when the bacon is

Canadian Bacon · Posted: Jan 24 2009 Post subject:

I do mine for about 1 1/2-2 hrs @250 degrees ,I like just a little crunch in the center of the pepper.
_________________
Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
LIAR #25

Hugh Jweener · Joined: 06 Jun 2008 Posts: 15

update:

was a huge success...had the tenderloin on for about 30 mins at around 400 after searing it...luckily i checked the temp and it was already a hair overdone at around 128, cut it immediately...when plated it looks less rare than it really was because i drenched the pieces in their own jus that was created whilst cutting the loin

instead of duck for the abt's we did half of them with pimento cheese and half with a cream cheese bbq rub combo. Then on half we did sausage links and then on the other half we did shrimp

Mrs. K.A.M. · Posted: Jan 26 2009 Post subject:

WoW

It all looks really great. Very nice job Very Happy

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