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Unread 12-27-2008, 07:30 AM   #9
LoneStarBarbeque Co.
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Join Date: 02-05-07
Location: Fort Worth Texas
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Looks great, we did the whole beef tenderloin also. Rubbed it down a couple of hours ahead of time with dijon mustard and coated that with fresh grated horseradish. Seared it on the grill and then smoked it at 250 for 2 hours until internal reached 125. We let it rest for 30 minutes for a perfect medium rare.

Went perfect with the sharp cheddar topped creamed spinach and roasted red potatoes mixed with green beans, chopped garlic and sliced almonds.

Made a little bourbon sour dough bread puddin and egg nog cheese cake.
Big hit!
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