Still doing new stuff on the smoker. Did a whole beef tenderloin for Christmas dinner that turned out absolutely amazingly tender (go figure).

I also tried smoked, then grilled vegies: an hour on the smoker and a short grill on the bbq to finish. Portabello marinated with Worchestershire sauce, eggplant marinated in balsamic vinegar and basil, red onion topped with nothing other than a little butter when it went into the smoker, plain red pepper. I gave all except the onion a brush with olive oil before putting in the smoker to keep them moist.

The onion turned out fantastic this way. I don't think you can screw up portabello mushrooms, they were excellent. The eggplant turned out a little dry/leathery, so I need to slice thicker or add more oil. Still tasty though and were really good on a sandwich with smoked pork loin (lunch stuff).

I still love this thing. Have a pork shoulder smoking right now.

Fred

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Blujays1: Spending Fred's money one bottle at a time, no two... Oh crap!