Whats on tonights Menu

Ok, tonight I’m going to grill up a beef tenderloin. It’s a organic filet that locally raised(Jersey) somewhere but they tend to weigh less. This one is 3 pounds.
I got the grill pegged at 575* I’m going to grill like a four sided steak. I hope I don’t dry it out. I want rare but will have some takers for the ends that are a little more done.

Here we go...

Two sides done, worrying on the 3rd...[/ATTACH
Hard to balance.[/ATTACH]

Ok, almost done in less than 15 minutes...

Look at those grill marks, damn I’m good!!

Chinese for lunch might not have dinner Im stuffed

What do you think Chebby?Ok, now I shut down the grill and just letting roast as the cool down occurs...
Looks done?

I messed up, rice n filet are done but dinners not for another half hour!!?

I messed up, rice n filet are done but dinners not for another half hour!!?

LOL, Grillmaster pressure....it's real!

Oh snap... I think I hit it!!

Oh snap... I think I hit it!!

damm right JoeBfishing ? you hit ? it looks great!!![COLOR=rgb(26, 188, 156)] ><))):>

Jamaica bay fresh wetland hens got them a few hours in the swamp on Jamaica bay

Good going there Mojoe!! ?

damn you have large seagulls out there............................

:oops:

Bay Scallop Scampi over Angel Hair Pasta
Warm Italian Bread from "the Market Lady"
Glass of Red

Last 2 pages, looks delicious... cellfish...

Last 2 pages, looks delicious... cellfish...

hope you're not reading a book there Cell

hope you're not reading a book there Cell

No...

Oh snap... I think I hit it!!

Nice work ??

well done egg,, sausage,, cheese on a toasted bialy,, coffee,,,,,,,,,,[COLOR=rgb(26, 188, 156)]><))):>