Chat Room

[NePaSmoKer]

Where is the chat room on the recipe site?

[ArnieM]

I have the same problem finding it.

[FLBentRider]

It was on the list of things left to do after the conversion.

I would assume no chat tonight.

[classicrockgriller]

It was on the list of things left to do after the conversion.

I would assume no chat tonight.

I thought you were in charge of that dept?

[FLBentRider]

It was on the list of things left to do after the conversion.

I would assume no chat tonight.

I thought you were in charge of that dept?

I sorta am, but I have not had any communication from Olds regarding when the new chat will be installed.

[classicrockgriller]

It was on the list of things left to do after the conversion.

I would assume no chat tonight.

I thought you were in charge of that dept?

I sorta am, but I have not had any communication from Olds regarding when the new chat will be installed.

Ahhh, ok. Thanks for info.

[ArnieM]

I'll go chat with my pillow.

[classicrockgriller]

We can chat right here.

[classicrockgriller]

Arnie, you need to enter this.

http://forum.bradleysmoker.com/index.php?topic=15616.0

[ArnieM]

Yeah Sonny, I saw your post on this.  Boy, talk about rules and regulations  :o  I'm a few years your senior and I've been tryin' to figure out what to do with GB and chicken breasts for a long time.  Some came out OK but I don't believe I'm creative enough to come up with anything worthwhile.  I've seen a couple of the comps on TV.

('Nother topic).  I'd like to ask your advice because you've been smokin' up thousands of pounds of 'stuff' lately.

I invited number 1 daughter over for dinner this weekend.  It's her 8^th anniversary on Sunday.  I asked her what she wanted and she said BEEF.  Number 2 daughter isn't coming because she just got out of surgery on Monday and isn't feelin' too hot.  So, it's four of us - maybe five if Julie (wife's friend) shows up.

I have a hunk of beef tenderloin in the freezer, certainly good for 4-5 steaks or a roast.  So, now I'm thinkin', what to do?

I'd like to keep it simple; Debbie and I will have to do the cleanup  ;)  Any ideas?

(It was your idea to chat here  ;D)

[classicrockgriller]

LOL, well you sould know the answer to that.

Leave it whole and smoke till IT everyone likes and slice and eat.

Probably won't take long.

And you know your spices and your company so that salt/pepper plus the few extras will be a big hit.

Arnie, I have seen you plate beautiful food. You don't need my help for that.

[ArnieM]

Thanks for the feedback Sonny.  I think I'm getting a plan together here.

Use a rub of S&P, a bit of granulated garlic and and a pinch of ancho powder.  Rest.  Do the tenderloin up with maybe an hour of oak (raw) and FTC it.  Then put it in the oven at 300 to bring it up to medium rare - Debbie likes medium so she gets the end slices.

Daughter requested baked potatoes so that's one less one less pot to wash.  Local store advertised fresh green beans for $.99/Lb but they were all out.  I'll go back later this week.  How does blanched and then done in OO and garlic sound?

I was also figuring on a salsa appetizer.  Lost the link (recent) but it looked pretty good.

Edit:  Found the link - http://forum.bradleysmoker.com/index.php?topic=15594.0

[hal4uk]

Uhhhh.... Arnie... If you're older than CRG...
You're technically deceased...

[classicrockgriller]

Uhhhh.... Arnie... If you're older than CRG...
You're technically deceased...

hal, kiss my ash!

[ArnieM]

Or my Alder.