Hands down, this is the easiest and most impressive cook-out entree you’ll make all summer. If you want to develop more of a “crust” on the tenderloin, simply crank the heat up a bit during the last five minutes of cooking.
  Get the Recipe: Whole Smoked Beef Tenderloin with Lemon Horseradish Cream
How to Make Smoked Brisket
How to Make Pounded Beef Tenderloin with Hearts of Palm Salad

May 03, 2018

You May Like