willkat98
02-17-2004, 12:27 PM
Boy,
Sure is rough getting into the swing of things today after having yesterday off work.
Slept in till about 6:30am. That was nice.
Anywho, I had two smoked fillet mignon steaks sitting in the fridge. They were smoked through and through, put smoke ring, all pink.
Cut them up into little cublets, and whipped up a batch of smoked steak chili. Used a little salsa in there, and threw in a little pasta shapes and barley for texture.
Stuff was awesome!!
Thanks Brian. Used your smoke for a few hours and crisp them up on the grill method. Actually smoked them above my heat shield. Thermometer up there red 130-150. perfect place to smoke tenderloin low and slow, cuz it was 265 in the chamber.
Sure is rough getting into the swing of things today after having yesterday off work.
Slept in till about 6:30am. That was nice.
Anywho, I had two smoked fillet mignon steaks sitting in the fridge. They were smoked through and through, put smoke ring, all pink.
Cut them up into little cublets, and whipped up a batch of smoked steak chili. Used a little salsa in there, and threw in a little pasta shapes and barley for texture.
Stuff was awesome!!
Thanks Brian. Used your smoke for a few hours and crisp them up on the grill method. Actually smoked them above my heat shield. Thermometer up there red 130-150. perfect place to smoke tenderloin low and slow, cuz it was 265 in the chamber.