It was some kind of cold to be out on the porch but for Christmas Evening Dinner at the in-laws, I cooked up three beef tenderloin roasts wrapped in bacon on the Big Green Egg.
It was a real hassle to trim up the roasts, so the shapes are all weird. I've broken down whole chickens and turkeys, cleaned calamari and shrimp, even knifed lobsters in the head - and still this took me a while.
That's our own bacon.
Roasts are on the 300 degree cooker until they are done. Here's the weird part. On the last cook, I calibrated the tall thermometer and one of these white ones. All three gave different temperatures (which is within the realm of reality, just very annoying). 
I could only do my best and set all of them to alarm at 131f. I figured this would give me some leeway in case I had to reheat slices afterward.
Pulled them off at 131f and blanketed in aluminum foil and a towel for an hour. Then I removed the bacon and sliced them.
The cuts varied from rare to med-well and a few were well-done. Awesome selection and the bacon was just the way to inject some flavor into this (select) grainfed beef.
Did I mention the cold?
ps. For the next week or so there will be more posts than usual due to an unfortunate incident involving a carving knife, a chicken, and a finger (not the chicken's) so there is no cheesemaking for me and lots of time to cook and write.
