No answers to my beef tenderloin question. But that's ok, I'm not about to
give up.

I went to Costco and bought a 12 lb. boneless rib roast. I want to serve it
cold. If anyone has a somewhat spicy marinade that I can use, it would be
much appreciated.

And I have to buy a new stove since my 32 year old (stove) is screwed.
Looking at gas because I've always wanted a gas stove, but not sure if I can
have the gas installed the same day I buy the stove. And I need the
stove........NOW.

Elaine

On Fri, 14 Jul 2006 14:03:46 -0400, "elaine" >
wrote:

>No answers to my beef tenderloin question. But that's ok, I'm not about to
>give up.

I'm not well-to-do enough to know anything about that. LOL!

>I went to Costco and bought a 12 lb. boneless rib roast. I want to serve it
>cold. If anyone has a somewhat spicy marinade that I can use, it would be
>much appreciated.

See above.

>And I have to buy a new stove since my 32 year old (stove) is screwed.
>Looking at gas because I've always wanted a gas stove, but not sure if I can
>have the gas installed the same day I buy the stove. And I need the
>stove........NOW.

I love the instant-on, instant-off of my gas stovetop. I don't like
the fact that the oven heats up the entire house during the summer. In
the winter, it's okay. Just pick what's most important to you. If I
were doing it over again, I'd buy electric.

Carol

"Steve Wertz" > wrote in message
...
> On Fri, 14 Jul 2006 14:03:46 -0400, elaine wrote:
>
> > No answers to my beef tenderloin question. But that's ok, I'm not about
to
> > give up.
> >
> > I went to Costco and bought a 12 lb. boneless rib roast. I want to
serve it
> > cold. If anyone has a somewhat spicy marinade that I can use, it would
be
> > much appreciated.
>
> OK, I'll bite. You don't want to marinate it, IMO. You just need
> a good rub of coarse pepper, kosher salt, thyme, and granulated
> onion and garlic. A marinade won't really penetrate a 8" roast
> anyway.
>
> -sw

I would agree with that... here's Cook's Illustrated guidelines.

"You'll need a 3 rib standing rib roast (7 pounds), aged up to 1 week, set
at room temperature for 3 hours, and tied with kitchen twine at both ends,
twine running parallel to bone 1. Remove roast from refrigerator 2 to 3
hours before roasting to bring meat to room temperature. Adjust oven rack to
low position and heat oven to 200F. Heat large roasting pan over two burners
set at medium-high heat. Place roast in hot pan and cook on all sides until
nicely browned and about 1/2 cup fat has rendered, 6 to 8 minutes.
2. Remove roast from pan. Set wire rack in pan then set roast on rack.
Generously season with salt and pepper.

3. Place roast in oven, and roast until meat registers 130F (for
medium-rare), about 3 1/2 hours (or about 30 minutes per pound). Let stand
20 minutes (a bit longer is fine) before serving."

We have a Big Green Egg and do our rib roasts on that.

Chris in Pearland, TX

> I love the instant-on, instant-off of my gas stovetop. I don't like
> the fact that the oven heats up the entire house during the summer. In
> the winter, it's okay. Just pick what's most important to you. If I
> were doing it over again, I'd buy electric.
>
> Carol


Carol,

Really??

I've got electric but want gas. Power outages being what they are.

Andy

"Steve Wertz" > wrote in message
...
> On Fri, 14 Jul 2006 14:03:46 -0400, elaine wrote:
>
>> No answers to my beef tenderloin question. But that's ok, I'm not about
>> to
>> give up.
>>
>> I went to Costco and bought a 12 lb. boneless rib roast. I want to serve
>> it
>> cold. If anyone has a somewhat spicy marinade that I can use, it would
>> be
>> much appreciated.
>
> OK, I'll bite. You don't want to marinate it, IMO. You just need
> a good rub of coarse pepper, kosher salt, thyme, and granulated
> onion and garlic. A marinade won't really penetrate a 8" roast
> anyway.
>
> -sw

I did some more research, and you're right - well, of course -- and a
dry rub is the way to go.

Thanks for confirming....

Elaine

Chris Marksberry wrote on 14 Jul 2006 in rec.food.cooking

>
> "Steve Wertz" > wrote in message
> ...
> > On Fri, 14 Jul 2006 14:03:46 -0400, elaine wrote:
> >
> > > No answers to my beef tenderloin question. But that's ok, I'm not
> > > about
> to
> > > give up.
> > >
> > > I went to Costco and bought a 12 lb. boneless rib roast. I want
> > > to
> serve it
> > > cold. If anyone has a somewhat spicy marinade that I can use, it
> > > would
> be
> > > much appreciated.
> >
> > OK, I'll bite. You don't want to marinate it, IMO. You just need
> > a good rub of coarse pepper, kosher salt, thyme, and granulated
> > onion and garlic. A marinade won't really penetrate a 8" roast
> > anyway.
> >
> > -sw
>
> I would agree with that... here's Cook's Illustrated guidelines.
>
> "You'll need a 3 rib standing rib roast (7 pounds), aged up to 1 week,
> set at room temperature for 3 hours, and tied with kitchen twine at
> both ends, twine running parallel to bone 1. Remove roast from
> refrigerator 2 to 3 hours before roasting to bring meat to room
> temperature. Adjust oven rack to low position and heat oven to 200F.
> Heat large roasting pan over two burners set at medium-high heat.
> Place roast in hot pan and cook on all sides until nicely browned and
> about 1/2 cup fat has rendered, 6 to 8 minutes. 2. Remove roast from
> pan. Set wire rack in pan then set roast on rack. Generously season
> with salt and pepper.
>
> 3. Place roast in oven, and roast until meat registers 130F (for
> medium-rare), about 3 1/2 hours (or about 30 minutes per pound). Let
> stand 20 minutes (a bit longer is fine) before serving."
>
> We have a Big Green Egg and do our rib roasts on that.
>
> Chris in Pearland, TX
>
>
>
>
>
>
>
>
>
>
>

I find fresh gound pepper rubbed onto a beef roast tastes very nice. I
also use mustard seeds and granulated garilic as part of the rub. I rub
this on by hand and fairly thickly. I quickly sear both sides on the
grill and then finish it off by indirect cooking it till the digital
thermomter tells me it is about 140F which gives me the roast medium rare
the way I like after the resting period....Oh! just before chucking it on
the preheated grill I sprinkle on some salt as well.

--


Curiosity killed the cat, but for a while I was a suspect

-Alan

Damsel in dis Dress wrote:

> I love the instant-on, instant-off of my gas stovetop. I don't like
> the fact that the oven heats up the entire house during the summer. In
> the winter, it's okay. Just pick what's most important to you. If I
> were doing it over again, I'd buy electric.

Perhaps a stove with better insulation would make a difference, but
electric ovens heat up rooms the same as gas do.

elaine wrote:
> >
> > -sw
>
> I did some more research, and you're right - well, of course -- and a
> dry rub is the way to go.
>
> Thanks for confirming....
>
> Elaine

If the beef is top quality, it should stand on its own without any
herbs or spices other than salt and pepper. When I do a rolled rib
roast, that's all I put on it. Well, sometimes I sneak on some garlic.

N.

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?

N.

"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!

Elaine

"Andy" <q> wrote in message ...
>> I love the instant-on, instant-off of my gas stovetop. I don't like
>> the fact that the oven heats up the entire house during the summer. In
>> the winter, it's okay. Just pick what's most important to you. If I
>> were doing it over again, I'd buy electric.
>>
>> Carol
>
>
> Carol,
>
> Really??
>
> I've got electric but want gas. Power outages being what they are.
>
> Andy

My last gas stove was useless without power. Electronic ignition or some
damned thing and it's not like you could light it with a match, because
without power there was a safety that kept the gas from flowing.

I remember my mother's old gas oven, with the broiler below the oven. Really
inconvenient to get down that low to cook anything. And you had to light it
with a match. That was fun.

Friend of mine's mother had an even more ancient stove --this was back when
I was in upper grade school years, IIRC. Friend was gonna bake cookies or
something. She turned on the gas, but didn't light the oven right away. When
she finally remembered, it was a little late. BOOM! Didn't blow up the house
or anything, but she had some burns and singed off her eyebrows.

Ah yes, those were the days. When cooking was a life-threatening adventure.

Donna

"D.Currie" > wrote

> Friend of mine's mother had an even more ancient stove --this was back
> when I was in upper grade school years, IIRC. Friend was gonna bake
> cookies or something. She turned on the gas, but didn't light the oven
> right away. When she finally remembered, it was a little late. BOOM!
> Didn't blow up the house or anything, but she had some burns and singed
> off her eyebrows.

Uh ... I don't remember you at all. Were you there?

nancy

Goomba38 wrote:
>
> Damsel in dis Dress wrote:
>
> > I love the instant-on, instant-off of my gas stovetop. I don't like
> > the fact that the oven heats up the entire house during the summer. In
> > the winter, it's okay. Just pick what's most important to you. If I
> > were doing it over again, I'd buy electric.
>
> Perhaps a stove with better insulation would make a difference, but
> electric ovens heat up rooms the same as gas do.

Exactly, a hot oven will radiate heat into the room in inverse
proportion to the amount of insulation it has, regardless of it's heat
source.

My preference is for dual fuel, gas cooktop and electric oven, whether
in a single range or separate units. Electric ovens have better controls
and gas cooktops respond faster than electric ones. For long, low simmer
stuff electric or gas with intermittent control is best.

Pete C.

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

"Pete C." > wrote in message
...
> 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.
>
I know, but......

It is a very 'rare' occasion. My daughter's wedding celebration. Friends,
family - very laid back and much cheaper than a formal - church, reception,
etc. etc. affair.

Elaine

"Nancy Young" > wrote in message
...
>
> "D.Currie" > wrote
>
>> Friend of mine's mother had an even more ancient stove --this was back
>> when I was in upper grade school years, IIRC. Friend was gonna bake
>> cookies or something. She turned on the gas, but didn't light the oven
>> right away. When she finally remembered, it was a little late. BOOM!
>> Didn't blow up the house or anything, but she had some burns and singed
>> off her eyebrows.
>
> Uh ... I don't remember you at all. Were you there?
>
> nancy

I guess it wasn't an uncommon accident, hmmmm?

Donna

"Pete C." > wrote in message
...
> Goomba38 wrote:
>>
>> Damsel in dis Dress wrote:
>>
>> > I love the instant-on, instant-off of my gas stovetop. I don't like
>> > the fact that the oven heats up the entire house during the summer. In
>> > the winter, it's okay. Just pick what's most important to you. If I
>> > were doing it over again, I'd buy electric.
>>
>> Perhaps a stove with better insulation would make a difference, but
>> electric ovens heat up rooms the same as gas do.
>
> Exactly, a hot oven will radiate heat into the room in inverse
> proportion to the amount of insulation it has, regardless of it's heat
> source.
>
> My preference is for dual fuel, gas cooktop and electric oven, whether
> in a single range or separate units. Electric ovens have better controls
> and gas cooktops respond faster than electric ones. For long, low simmer
> stuff electric or gas with intermittent control is best.
>

That's what we had at the "old" house. Double electric ovens. Top was also
microwave and convection. And a separate gas stovetop.

The ovens were so well insulated that the front was only barely warm at the
end of a cleaning cycle. For regular baking, you'd never know they were on.

<sniff> I miss my old kitchen....

Donna

On Fri, 14 Jul 2006 14:18:29 -0500, Andy <q> wrote:

>> I love the instant-on, instant-off of my gas stovetop. I don't like
>> the fact that the oven heats up the entire house during the summer. In
>> the winter, it's okay. Just pick what's most important to you. If I
>> were doing it over again, I'd buy electric.
>
>Really??
>
>I've got electric but want gas. Power outages being what they are.

If money isn't an issue, get a gas stovetop with an electric oven. And
if it's REALLY not an issue, have them ship one to Minnesota while
they're at it.

Carol

On Fri, 14 Jul 2006 17:06:19 -0400, Goomba38 >
wrote:

>Damsel in dis Dress wrote:
>
>> I love the instant-on, instant-off of my gas stovetop. I don't like
>> the fact that the oven heats up the entire house during the summer. In
>> the winter, it's okay. Just pick what's most important to you. If I
>> were doing it over again, I'd buy electric.
>
>Perhaps a stove with better insulation would make a difference, but
>electric ovens heat up rooms the same as gas do.

The stove's only 3 years old. It'll be a long time before it gets
replaced. I've always used electric, and I've NEVER had this kind of
room heat before. Maybe it is just poor insulation.

Carol

On Fri, 14 Jul 2006 19:53:37 -0600, "D.Currie"
> wrote:

>"Nancy Young" > wrote in message
...
>>
>> "D.Currie" > wrote
>>
>>> Friend of mine's mother had an even more ancient stove --this was back
>>> when I was in upper grade school years, IIRC. Friend was gonna bake
>>> cookies or something. She turned on the gas, but didn't light the oven
>>> right away. When she finally remembered, it was a little late. BOOM!
>>> Didn't blow up the house or anything, but she had some burns and singed
>>> off her eyebrows.
>>
>> Uh ... I don't remember you at all. Were you there?
>
>I guess it wasn't an uncommon accident, hmmmm?

I blew my mom up at a lake cabin we'd rented one summer. She asked me
to pre-heat the oven, so I did. Little Miss Gotta-Do-It-Now couldn't
wait for the gas to clear, so she just lit it. WHOOF!

Carol

In article >, "elaine" >
wrote:
> but not sure if I can
> have the gas installed the same day I buy the stove. And I need the
> stove........NOW.
>
> Elaine

Good luck getting THAT scheduled on short notice. I don't know if the
same serviceperson does both jobs.
--
-Barb
<http://jamlady.eboard.com> Updated 7-10-06, Rob's Birthday Lunch
"If it's not worth doing to excess, it's not worth doing at all."

Congratulations, Elaine! Even more congratulations on having raised a
sweet daughter who didn't demand a wedding coronation. May her
marriage be long and happy.


sf
`````````````````````````````


elaine wrote:
> "Pete C." > wrote in message
> >
> > Ouch! I'll save that one for the very rare occasion I actually have
> > company. I rather like the $0.88/# brisket
> >
> > Pete C.
> >
> I know, but......
>
> It is a very 'rare' occasion. My daughter's wedding celebration. Friends,
> family - very laid back and much cheaper than a formal - church, reception,
> etc. etc. affair.
>
> Elaine

"elaine" > wrote in message
...

> And I have to buy a new stove since my 32 year old (stove) is screwed.
> Looking at gas because I've always wanted a gas stove, but not sure if I
> can have the gas installed the same day I buy the stove. And I need the
> stove........NOW.
>
> Elaine

You'll probably have to get a plumber to do the gas line. It could take a
few days to get one there and it could take him several hours to run the
line depending on how far he has to run it and how many obstacles are in the
way.

Depending on how long you've used an electric stove you might not be happy
with gas anyway.

Ms P

"ms_peacock" > wrote in message
...
>
> "elaine" > wrote in message
> ...
>
>> And I have to buy a new stove since my 32 year old (stove) is screwed.
>> Looking at gas because I've always wanted a gas stove, but not sure if I
>> can have the gas installed the same day I buy the stove. And I need the
>> stove........NOW.
>>
>> Elaine
>
> You'll probably have to get a plumber to do the gas line. It could take a
> few days to get one there and it could take him several hours to run the
> line depending on how far he has to run it and how many obstacles are in
> the way.
>
> Depending on how long you've used an electric stove you might not be happy
> with gas anyway.
>
> Ms P

Yes perhaps! But the fact is, I don't really have time to shop around
(damn). There is one at the Bay Outlet - a Whirpool - for a decent price
and it has a convection oven. If I want it delivered by next week, which of
course I do, I have to make up my mind pronto............

Elaine...... trying desperately to make up my mind and hating to be
rushed!

Damsel in dis Dress wrote:
> On Fri, 14 Jul 2006 19:53:37 -0600, "D.Currie"
> > wrote:
>
>> "Nancy Young" > wrote in message
>> ...
>>>
>>> "D.Currie" > wrote
>>>
>>>> Friend of mine's mother had an even more ancient stove --this was
>>>> back when I was in upper grade school years, IIRC. Friend was
>>>> gonna bake cookies or something. She turned on the gas, but didn't
>>>> light the oven right away. When she finally remembered, it was a
>>>> little late. BOOM! Didn't blow up the house or anything, but she
>>>> had some burns and singed off her eyebrows.
>>>
>>> Uh ... I don't remember you at all. Were you there?
>>
>> I guess it wasn't an uncommon accident, hmmmm?
>
> I blew my mom up at a lake cabin we'd rented one summer. She asked me
> to pre-heat the oven, so I did. Little Miss Gotta-Do-It-Now couldn't
> wait for the gas to clear, so she just lit it. WHOOF!

<G>

Damsel in dis Dress wrote:
> On Fri, 14 Jul 2006 14:18:29 -0500, Andy <q> wrote:
>
>>> I love the instant-on, instant-off of my gas stovetop. I don't like
>>> the fact that the oven heats up the entire house during the summer.
>>> In the winter, it's okay. Just pick what's most important to you.
>>> If I were doing it over again, I'd buy electric.
>>
>> Really??
>>
>> I've got electric but want gas. Power outages being what they are.
>
> If money isn't an issue, get a gas stovetop with an electric oven. And
> if it's REALLY not an issue, have them ship one to Minnesota while
> they're at it.

I have a gas hob and an electric oven. They are perfect for me!

D.Currie wrote:
> "Nancy Young" > wrote in message
> ...
>>
>> "D.Currie" > wrote
>>
>>> Friend of mine's mother had an even more ancient stove --this was
>>> back when I was in upper grade school years, IIRC. Friend was gonna
>>> bake cookies or something. She turned on the gas, but didn't light
>>> the oven right away. When she finally remembered, it was a little
>>> late. BOOM! Didn't blow up the house or anything, but she had some
>>> burns and singed off her eyebrows.
>>
>> Uh ... I don't remember you at all. Were you there?
>>
>> nancy
>
> I guess it wasn't an uncommon accident, hmmmm?

Yep! Happened to me too Lost one of my eyebrows! We had just moved to
Malta with the miltary. The gas stove was one I hadn't seen before and it
took just a little too long to get it ignited!

Thank you. She's never needed the frills.

"sf" > wrote in message
ups.com...
> Congratulations, Elaine! Even more congratulations on having raised a
> sweet daughter who didn't demand a wedding coronation. May her
> marriage be long and happy.
>
>
> sf
> `````````````````````````````
>
>
> elaine wrote:
>> "Pete C." > wrote in message
>> >
>> > Ouch! I'll save that one for the very rare occasion I actually have
>> > company. I rather like the $0.88/# brisket
>> >
>> > Pete C.
>> >
>> I know, but......
>>
>> It is a very 'rare' occasion. My daughter's wedding celebration.
>> Friends,
>> family - very laid back and much cheaper than a formal - church,
>> reception,
>> etc. etc. affair.
>>
>> Elaine
>

"D.Currie" > wrote

> "Nancy Young" > wrote

>> "D.Currie" > wrote

>>> right away. When she finally remembered, it was a little late. BOOM!
>>> Didn't blow up the house or anything, but she had some burns and singed
>>> off her eyebrows.
>>
>> Uh ... I don't remember you at all. Were you there?

> I guess it wasn't an uncommon accident, hmmmm?

My mother was in the hospital with the birth of my baby
brother, and my father was visiting. Since I was never allowed
in the kitchen to cook, I took this as the perfect opportunity to
make something. Turned on the oven, by time I decided to
light it, KABOOM! Same deal, singed hair has some odor.
What's weird is, we lived in the projects, picture all those
people with the same potential risk, doesn't seem very safe,
does it. Had to be 80 of them in each building, I don't like
those odds.

nancy

"D.Currie" > wrote in message
>
> My last gas stove was useless without power. Electronic ignition or some
> damned thing and it's not like you could light it with a match, because
> without power there was a safety that kept the gas from flowing.

Most will allow the burners to light, but not the oven, unless you have one
of the simple ones with a pilot light. If the stove has electric for
anything, such as a clock or light, it MUST have electronic ignition for the
oven.

"Edwin Pawlowski" > wrote

> "D.Currie" > wrote in message
>>
>> My last gas stove was useless without power. Electronic ignition or some
>> damned thing and it's not like you could light it with a match, because
>> without power there was a safety that kept the gas from flowing.
>
> Most will allow the burners to light, but not the oven, unless you have
> one of the simple ones with a pilot light. If the stove has electric for
> anything, such as a clock or light, it MUST have electronic ignition for
> the oven.

I just checked the manual for my new range, this is true ... I was
wondering if it was different with the new one. Yes, the gas is shut
off for the oven but not for the burners, therefore you can light your
stove in a blackout.

nancy

"Steve Wertz" > wrote in message
...
> On Fri, 14 Jul 2006 14:03:46 -0400, elaine wrote:
>
>> No answers to my beef tenderloin question. But that's ok, I'm not about
>> to
>> give up.
>>
>> I went to Costco and bought a 12 lb. boneless rib roast. I want to serve
>> it
>> cold. If anyone has a somewhat spicy marinade that I can use, it would
>> be
>> much appreciated.
>
> OK, I'll bite. You don't want to marinate it, IMO. You just need
> a good rub of coarse pepper, kosher salt, thyme, and granulated
> onion and garlic. A marinade won't really penetrate a 8" roast
> anyway.
>
> -sw

I agree wholeheartedly. Standing rib, boneless or not, has the best taste in
the whole cow. I salt with kosher and do nothing else. I roast the standing
rib indirectly over charcoal in the weber. Start at about 350F or so, and
let the temp drop to 250-275F or so for the duration. I roast to an internal
temp of 112F, and no higher for rare beef, which is how it's best. Always
use a drip pan under to catch the drippings, to make the Yorkshire pudding.
After it hits 112F, no higher, and while the Yorkshire is baking in the oven
I rest the roast in a warm oven, at an oven temp. of about 100F. During this
time the internal temp of the roast equilibrates throughout to a temp., edge
to edge, of about 115F. I think something very important about roasting this
expensive cut of beef is to roast the same time, almost, for 3 or 6 ribs,
and to not roast "per lb". The amount of time it takes the internal temp. to
rise to whatever temp. you want is dependent on the diameter of the roast,
and only very minimally on its length. Finally, "bone in" is better in all
repects. A lot of flavor is at the rib/meat-fat junction and the meat
doesn't dry as much.
This is the foundation, or main course, of one of the great dinners in life.

Kent

Don't use a dripping sauce! The "au jus" from the roast, and the inherent
moisture in the finished product is all you need. Anything else just
confuses.

Kent


"elaine" > wrote in message
...
>
> "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!
>
> Elaine
>
>