Let's Talk BBQ
Outdoor Cooking Equipment => Charbroil Infrared & SRG style Cookers => Grills & Smokers => Big Easy (BEESR) and SRG Type cookers => Topic started by: GusRobin on January 31, 2015, 08:37:16 PM
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Yesterday I went to visit the daughter in Nashville and decided to stop at Restaurant Depot. Bought a 22 lb chuck roll and cut it up into a few chuck roasts, some chuck steaks and stew meat. (forgot to take pictures). Also picked up some pork tenderloins. Called Tommy for some advice on cooking it on the SRG, and did some research and came up with a mushroom, Dijon, wine sauce.
Rubbed the tenderloin with some Dijon mustard and super pig. Then put it in the SRG. Meanwhile made some roasted potatoes, roasted asparagus, and risotto.
Here is the players all on the plate. (Sorry there aren't any additional pictures.)
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_1774.jpg)
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...came up with a mushroom, Dijon, wine sauce
That sounds like a crazy good combo on the T-loin Gus. And - nice picture of it. ;)
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Beautiful plate of food!
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Beautiful plate of food!
Simply outstanding!!
Art
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Great idea and beautiful plate - thanks for sharing!
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Looks great Gus
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Looks great Gus!
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One pic is enough to see that it was good!!! Don
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One picture is worth a 1000 words and that looks wonderful. ;)
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Whole plate looks killer
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Looks delicious!
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looks yummy.
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Gus, that looks delicious.