ckreef Posted September 2, 2015 Report Posted September 2, 2015 This recipe came out of the APL Serious Barbecue book. One of my family's favorites. Of course I had to use the Grilled Peach Reef Jam This was a collaborative cook. I did the prep work, Mrs skreef did the grilling. Rubbed, oiled and ready. First phase of the cooking. Mrs skreef then dredged and cooked, dredged and cooked etc ............. Sliced and ready.
CeramicChef Posted September 2, 2015 Report Posted September 2, 2015 That's some seriously gorgeous tenderloin! Looks as if you ate very well last night! All I had was smoked chicken enchiladas.
PRippley Posted September 2, 2015 Report Posted September 2, 2015 Wow, you kreefs are a dynamic duo, that looks fantastic!
tinyfish Posted September 2, 2015 Report Posted September 2, 2015 As always eating well at the Reefs.
bosco Posted September 2, 2015 Report Posted September 2, 2015 Nice looking cook there !!! I need to think about dinner tonight now
tony b Posted September 2, 2015 Report Posted September 2, 2015 Kudos to Backyard Bistro for another wonderful cook! Ken, what's wrong with smoked chicken enchiladas?? They're pretty damned tasty in my book (see my pizza entry!)
Poochie Posted September 2, 2015 Report Posted September 2, 2015 That's a winner for sure. Beautiful presentation on that wooden cutting/serving board too!
ckreef Posted September 3, 2015 Author Report Posted September 3, 2015 TY everyone. The APL Serious Barbecue book has some good recipes but they are all really involved. We skipped the brine step so it came together fairly easily. That was a nice Artisan cutting board my sister bought at a craft fair. She gave it to me and Mrs skreef as a wedding gift. Yea my sister knows me well.
