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So here goes my disaster. May not be the “prettiest” trim job but separated the flat and point- flat on the left side of bull. Currently got trimmings in cast iron skillet on the bullseye running at 225. Started the bullseye @ 250 to get everything hot, then lowered to 225 trying to simmer. More...

so I cannot find the original recipe I used to make and havent made this in awhile. Can some kind soul please share a decent bread pudding recipe. My wife thanks you in advance

this brand showed up on my IG the other day……………looks like a wood chip version of a pellet grill. And they are very proud of it. Signed up just to see what it’s about- still nothing specific yet other than dimensions and a hefty price tag. I’d be interested to see this thing in action. Not sure...

Any one familiar with cooks times on a whole beef tenderloin?? Plan on searing first @ 450 then turning the bull down to 325. Started at 8lbs before trimming and would like to hit internal of 135. Thanks