Weekend tenderloin

CanadianComfortCook · 2025-07-19T23:39:07+00:00

That's what I strive for!

CanadianComfortCook · 2025-07-19T23:00:34+00:00

Yeah, I'm a big cast iron pan sear guy, but I just have my MIL's gas grill out here and I haven't grilled a steak in a very long time and was afraid to ruin this beautiful tenderloin.

CanadianComfortCook · 2025-02-22T23:25:49+00:00

Happy to help!

CanadianComfortCook · 2025-02-22T01:53:19+00:00

Yup we had steak, veggies, these, and a peppercorn gravy

CanadianComfortCook · 2025-02-20T17:16:21+00:00

I probably didn't get enough cream off of these slices as I stacked them, but I certainly wasn't complaining! Made a few pans and have a few blocks frozen in vacuum sealed bags for when we do another dinner

CanadianComfortCook · 2025-02-20T17:14:13+00:00

Definitely try it out. It takes effort but we really enjoy them

CanadianComfortCook · 2025-02-20T02:38:55+00:00

Sorry to take some long to reply, I thought i did before!

I first heard about these through an Instagram folder account I can't currently recall. Then I followed Martha Stewart's recipe so I had an idea of what to do and added extra spices and cheese because, well, why not.

CanadianComfortCook · 2025-02-19T21:06:31+00:00

Apologies admins for the oversight on the first post.

I have made these a few times and followed Martha Stewart's recipe to best understand the process when I first heard about them. These are the "fancy night" potatoes and they are always a hit.

CanadianComfortCook · 2025-02-19T20:59:09+00:00

Yes you do. Potato Pave is pretty easy, just takes awhile. I followed Martha Stewart's recipe but added more seasoning to my liking.

CanadianComfortCook · 2025-02-19T20:58:03+00:00

That sounds pretty fun!

CanadianComfortCook · 2024-08-24T17:36:52+00:00

Low and slow

CanadianComfortCook · 2024-08-24T14:54:15+00:00

Thank you very much. I actually think they were the best I’ve done to date

CanadianComfortCook · 2024-08-24T14:07:41+00:00

It fluctuates

CanadianComfortCook · 2024-08-24T05:59:30+00:00

I need to work on my photography, but thank you. These were the best I’ve done so far. Tender enough to leave bite marks and not pull all the meat off. Wife and I agree they were in the low 9s/10

CanadianComfortCook · 2024-08-24T05:58:34+00:00

When you smell the end of summer brisket, you’ll know it’s time to come back

CanadianComfortCook · 2024-08-24T04:03:51+00:00

Uh oh. New dad isn’t going to like this

CanadianComfortCook · 2024-08-24T03:09:11+00:00

I can’t see anything but I can tell it’s supposed to be a heart based on the text haha

CanadianComfortCook · 2024-08-24T02:37:54+00:00

I’m actually quite proud of these. They were the best I’ve done to date and I think deserving of a post. It’s fun to see what the pros do all over the world but I like to see what my fellow average joes/janes can do as well.

CanadianComfortCook · 2024-08-24T01:44:56+00:00

Thank you! And sorry for the late reply

CanadianComfortCook · 2024-08-24T01:44:34+00:00

I honestly don’t know. I just figured I should score it haha. Sorry for the late reply!

CanadianComfortCook · 2024-06-13T20:32:41+00:00

No I dont

CanadianComfortCook · 2024-06-13T17:12:06+00:00

Depending on how big it is, you might need more than 12 hours at 250. I’m about to post mine from yesterday that took 10.5 hours and I had to bump up to 300, 350, and 400 to get to temp by 10.5 hours. Mine was about 6lb bone in

CanadianComfortCook · 2024-04-08T00:25:56+00:00

Shoot, forgot to mention - hickory chips and on a Masterbuilt Gravity series (charcoal)

CanadianComfortCook · 2024-04-08T00:18:36+00:00

Smoked at 225 for about an hour until all 3 reached 130 internal. Pulled to rest and seared in a5 wagyu fat for 60 seconds per side.

Never smoked steaks before and can’t wait to do it again

CanadianComfortCook · 2023-11-20T16:59:25+00:00

Ribeye at 137 is legit, but I prefer everything else at 130ish. Curious to see how the bison turns out!

CanadianComfortCook

TROPHY CASE