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» Online Users: 25

7 members and 18 guests
Most users ever online was 459, 11-07-2010 at 10:58 PM.

» Stats

Members: 3,109
Threads: 14,363
Posts: 157,535
Top Poster: PigCicles (10,055)
Welcome to our newest member, Mienshao
Results 1 to 3 of 3
  1. #1
    Join Date
    Oct 2012
    Location
    Glenburn, ND
    Posts
    356

    Default Buffalo Tenderloin, it is what's for supper!

    Cold smoked a buffalo tenderloin with oak for an hour that was rubbed down with garlic olive oil and Tatonka Dust seasoning.


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    Searing the buffalo tenderloin over the Vortex.


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    Cooked the tenderloin indirect till it reached an internal temp of 125. While the tenderloin cooked indirect we also did up some frozen Green Giant Backyard Potato mix with a little butter and also some shrimp seasoned with Buffalo Wing seasoning, smoked chopped garlic cloves and a little butter.


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    Buffalo tenderloin, potatoes and shrimp.


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    This meal was fantastic!



    Thanks for looking!

  2. #2
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Looks like sheer excellence! Never had buff tenders. Looks good!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  3. #3
    Join Date
    Jul 2012
    Location
    Tulsa, OK
    Posts
    488

    Default

    i knew this would show up at TQJ! still looking good!
    BellFab custom offset, Hasty Bake Legacy 131, Ozark Oak Lump and local native hardwoods.

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