Quote:
Originally Posted by l2ridehd
I have one, don't use it much. One time I was having about 20 people for dinner and was doing beef tenderloin and then cut into filet's. For this many it worked great. Cooked two tenderloins to 125 degrees (rare), cut into 2 inch filet's and then seared on a hot grill to provide everyone a filet cooked exactly as they wanted it.
But anything up to 10 I personally would prefer to oven roast it. Our son-in-law and daughter use it all the time. Because of kids and busy schedules, you can set it up in the AM and cook what ever your cooking 3, 4, 5, 6, or more hours and it will still come out the same.
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thank-you
Is that how they cook beef tenderloin in a restaurant?
My hunch was that the oven would dry out the meat and this would keep it moist. Is that not so?
The kicker is that there is a little work on the back end when my kids do have extra time.