Since Texas is the heart of "grill" country, I'll ask if you have done the beef tenderloin,
covered in salt and spices and wrapped in a plain cotton cloth? I saw Raichlen do
it in one of the "Primal Grill" shows, but need more instruction than he gave. Any ideas?
I posted this on the "home cooking" board, but no one replied so I figured I ask real
grillers. Thanks for any help
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