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Old 04-26-2007, 07:55 PM   #1
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Fillets and veggies!

Hit BJ's on the way home and picked up some tenderloin along with a brisket and loin backs for the weekend! Gotta keep the Primo busy or it gets fussy!

Seasoned the filets with woos, cracked pepper and kosher salt. Basted the corn with a mixture of butter, pepper, salt, paprika and garlic. Onion and zuch's were marinated in zesty Italian dressing! Meal turned out great!

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Old 04-26-2007, 08:09 PM   #2
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dang Larry....you're gonna wear that thing out!
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Old 04-26-2007, 08:12 PM   #3
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Dude..I'm starved!
Send some of that now!!!
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Old 04-26-2007, 08:43 PM   #4
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Larry, what temp do your grill your steaks at on the Oval?
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Old 04-27-2007, 06:53 AM   #5
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Quote:
Originally Posted by Griff
Larry, what temp do your grill your steaks at on the Oval?
Griff I did these at about 400*.
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Old 04-27-2007, 07:02 AM   #6
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You know, I've never been one to argue with you ..... But those don't look like Tenderloin to me. What's up with that?


Have you checked that dome theremometer yet? I would assume it's right, just asking. Cool thing about the Primo thermometer is that you can calibrate it.
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Old 04-27-2007, 07:20 AM   #7
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Quote:
Originally Posted by Finney
You know, I've never been one to argue with you ..... But those don't look like Tenderloin to me. What's up with that?


Have you checked that dome theremometer yet? I would assume it's right, just asking. Cool thing about the Primo thermometer is that you can calibrate it.
Yeah BoBo they were tenderloin, just could've been trimmed a bit better, but I left all the fat on them to keep as much flavor as possible.

You would argue with a fence post wouldn't you?
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Old 04-27-2007, 07:53 AM   #8
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Quote:
Originally Posted by Larry Wolfe
Quote:
Originally Posted by Finney
You know, I've never been one to argue with you ..... But those don't look like Tenderloin to me. What's up with that?


Have you checked that dome theremometer yet? I would assume it's right, just asking. Cool thing about the Primo thermometer is that you can calibrate it.
Yeah BoBo they were tenderloin, just could've been trimmed a bit better, but I left all the fat on them to keep as much flavor as possible.

You would argue with a fence post wouldn't you?
If it was wrong.
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Old 04-27-2007, 08:29 AM   #9
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Lookin' good Larry...now let's get down to business; now that you're not using your WSM's how much you want for them?
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Old 04-27-2007, 08:36 AM   #10
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Quote:
Originally Posted by Finney
Quote:
Originally Posted by Larry Wolfe
Quote:
Originally Posted by Finney
You know, I've never been one to argue with you ..... But those don't look like Tenderloin to me. What's up with that?


Have you checked that dome theremometer yet? I would assume it's right, just asking. Cool thing about the Primo thermometer is that you can calibrate it.
Yeah BoBo they were tenderloin, just could've been trimmed a bit better, but I left all the fat on them to keep as much flavor as possible.

You would argue with a fence post wouldn't you?
If it was wrong.
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Old 04-27-2007, 08:39 AM   #11
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Quote:
Originally Posted by Bruce B
Lookin' good Larry...now let's get down to business; now that you're not using your WSM's how much you want for them?
Well until the arsenal of Primos is up to par, I'll be keeping the WSM's for big (more than one cooker necessary) cooks. So unless the price is right, they'll be staying at the Wolfe Den for now.
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Old 04-27-2007, 09:37 AM   #12
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Food looks great Larry.

Has Weber contacted you with any counter offers or anything ?
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Old 04-27-2007, 10:16 AM   #13
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Yup lets EAT. what is woos?
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Old 04-27-2007, 10:17 AM   #14
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Quote:
Originally Posted by 007bond-jb
Yup lets EAT. what is woos?
Worcestershire sauce
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Old 04-27-2007, 10:27 AM   #15
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[quote=Larry Wolfe]
Quote:
Originally Posted by "007bond-jb":zlpw5w55
Yup lets EAT. what is woos?
Worcestershire sauce[/quote:zlpw5w55]

Oh, I was tinkin some da oriental stuff
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Old 04-27-2007, 06:06 PM   #16
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That's some very good looking chow, or as JB would say "dats gooooood loooking".

Hey JB
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