elaine wrote:
>
> "Nancy2" > wrote in message
> ups.com...
> >
> > elaine wrote:
> >> No answers to my beef tenderloin question. But that's ok, I'm not about
> >> to
> >> give up.
> >
> > What was your beef tenderloin question?
>
> Doesn't matter because I changed my mind. Thanks for asking though.
>
> Dry Rub: Salt, pepper, garlic, and some of my herbs from the garden.
> Served with some dipping sauce-- a mustard/horse radish stone ground spice
> thingy that I can buy from our local Loblaws.
>



> That should do the trick, I hope.... 'cause it cost me $120 for 12 lbs.and
> I don't want to screw up!

Ouch! I'll save that one for the very rare occasion I actually have
company. I rather like the $0.88/# brisket

Pete C.


>
> Elaine