I picked up a whole trimmed beef tenderloin at the meat market. It was just the perfect size:
I then rubbed with Rub Company Original, combined with seasoned pepper. After the meat was fully anointed, I wrapped it in plastic wrap and put into the fridge.
A bit later, The Missus made up some ABT’s. We prefer a firmer cheese in our ABT’s so instead of cream cheese, we used Colby jack. After the ABT’s were assembled, I dusted them with Simply Marvelous Pecan, which goes really well on ABT’s.
Next, we cut up a small young chicken, which would be cooked roadside style in the UDS. We then placed the chicken on a rack so the skin could dry out a bit:
We thought some veggies would be nice to grill up.
After slicing them, we marinated them in olive oil, garlic, and lemon pepper.
Time to start cooking! I fired up both the Kingsford Oval, and the UDS.
I cut two small pieces of pecan and oak and added them to the Oval, and put the tenderloin on:
When the UDS reached 300 degrees, I put the chicken and ABT’s on:
At this point, my hands were full manning two cookers, so only had time to take pics of the tenderloin cooking. After about 15 mins, I flipped it:
Almost done:
Meanwhile, The Missus started on the veggies:
When the meat and ABT's were done, I brought them in for a rest:
After about 15 minutes, I cut the tenderloin:
The filet cut like butter:
At this point, we were famished, so no pics of everything plated, but the meal was fantastic! One of our guests had never eaten ABT's before, and he loved them.
I then rubbed with Rub Company Original, combined with seasoned pepper. After the meat was fully anointed, I wrapped it in plastic wrap and put into the fridge.
A bit later, The Missus made up some ABT’s. We prefer a firmer cheese in our ABT’s so instead of cream cheese, we used Colby jack. After the ABT’s were assembled, I dusted them with Simply Marvelous Pecan, which goes really well on ABT’s.
Next, we cut up a small young chicken, which would be cooked roadside style in the UDS. We then placed the chicken on a rack so the skin could dry out a bit:
We thought some veggies would be nice to grill up.
After slicing them, we marinated them in olive oil, garlic, and lemon pepper.
Time to start cooking! I fired up both the Kingsford Oval, and the UDS.
I cut two small pieces of pecan and oak and added them to the Oval, and put the tenderloin on:
When the UDS reached 300 degrees, I put the chicken and ABT’s on:
At this point, my hands were full manning two cookers, so only had time to take pics of the tenderloin cooking. After about 15 mins, I flipped it:
Almost done:
Meanwhile, The Missus started on the veggies:
When the meat and ABT's were done, I brought them in for a rest:
After about 15 minutes, I cut the tenderloin:
The filet cut like butter:
At this point, we were famished, so no pics of everything plated, but the meal was fantastic! One of our guests had never eaten ABT's before, and he loved them.
