Buffalo Tenderloin, it is what's for supper!

[MossyMO]

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 125º. 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!

[jcnaz]

My mouth is watering just looking at that.

[AcrossFromHoss]

Temp looks perfect on the meat great cook

[jimmy_dong]

Want to hear something funny?

I just seen this cook on FB, cast iron cooking page, or something there abouts.

My ol lady is a member of the page.

I was scrolling along, being nosy. Came across a post with a Weber grill, vortex, cast iron, and that weird tube smoke thing.

I told the ol lady that this person is a WKC'er. I cant prove it but they are. I can feel it in me bones.

Low and behold, I was right.

[austin87]

What's the brand and size of those mini CIs? The cold smoking tube keeps climbing higher on my list of accessories, it might be the next thing I pick up.

[MossyMO]

What's the brand and size of those mini CIs?

They are made by Lodge. We picked them up off of Amazon.  The round ones are 14 oz and the oval ones are 9 oz.

[baconeatingzombie]

that looks amazing!

[Matt_T]

Yes please -

That all looks perfect! Great cook. Lodge CI is the way to go the more pans, skillets, DOs, and minis you can collect the better. 

[THUNDERDOME]

looks excellent as usual!