mguerra Posted December 22, 2009 Report Share Posted December 22, 2009 Well, we had the topic Thanksgiving 2009, so let's do Christmas. What y'all doing? I'll do a venison sausage fatty for the appetizer tray, and a pecan smoked pork tenderloin for dinner. Quote Link to comment Share on other sites More sharing options...
Sanny Posted December 22, 2009 Report Share Posted December 22, 2009 I'm doing an interminable drive from Phila to Dayton, Oh, then 2 days with family, then the drive back. None of it involves a KK, but low and slow probably applies. Quote Link to comment Share on other sites More sharing options...
bryan Posted December 22, 2009 Report Share Posted December 22, 2009 I'm going to be on the road from FL to WV to buy some wood for making violins. Then back to FL. I guess that means a lot of low and fast. Quote Link to comment Share on other sites More sharing options...
Amphoran Posted December 23, 2009 Report Share Posted December 23, 2009 My daughter has talked me into doing the feast of the seven fishes for Christmas, so most of the dishes will not be kk material, but it looks like we'll grill some black cod for the main course. Cheers, Mike Quote Link to comment Share on other sites More sharing options...
Saucier Posted December 23, 2009 Report Share Posted December 23, 2009 Off to AZ We are off to Havasu City, and will be re-smoking/warming a ham we bought from Larry's Meats in Union City OK (on advice from a Tx buddy). Should be good! Quote Link to comment Share on other sites More sharing options...
mguerra Posted December 25, 2009 Author Report Share Posted December 25, 2009 Scrumptious Rather than pork, I did four nice beef tenderloins for Christmas Eve. They marinated for several hours in soy, worcestershire and garlic. Then the fire was 350 degrees, indirect, with one chunk of mesquite, no sear. I finished them at 150 and foiled for 15 minutes. This is our usual Christmas Eve group of family and we usually do tenderloin. They raved that it was the best ever! My wife said we should KK them every year and never do one in the oven again. Perfect medium is how they came out, a little pinkish, not bloody, and just enough smoke flavor; not oversmoked at all. Melt in your mouth tender, too. Absolutely the best tenderloin I have ever eaten. Photo upload stalled out, I'll try again later. Quote Link to comment Share on other sites More sharing options...
smokykensbbq Posted December 25, 2009 Report Share Posted December 25, 2009 Merry Christmas!!! I am doing a 20+ lb. turking on the KK today for Christmas. I made a paste for it of butter, poultry seasoning, herb and garlic seasoning, some fresh garlic, rosemary and thyme. I blended the mixture together on the stove and then I put it in the blender so that I could inject it as well. Hopefully it comes out as good as it smells! Quote Link to comment Share on other sites More sharing options...
mguerra Posted December 25, 2009 Author Report Share Posted December 25, 2009 Here they are! Quote Link to comment Share on other sites More sharing options...
