Shell666

Yeah, you're right. We're just a breeding ground for hockey players and good beer. Cheers! CHEERS! With my lovely, cold Keith's Premium White! 'Shell

Yeah, you're right. We're just a breeding ground for hockey players and good beer. 'Shell

YAY! You spelled it correctly! Happy happy 4th to all y'all in a few days!

I found this recipe and made it a few weeks back. It was DELICIOUS!!! --------- Herb Crusted Beef Tenderloin Roast with White Wine Cream Sauce What you’ll need in addition to the ingredients for the RUB and the SAUCE: Olive oil (just to coat the tenderloin) Butchers twine (to tie around the tenderloin at approx 1” intervals) RUB – now, this is meant for a 6lb (or 2.72 kg) Tenderloin Roast – make up the entire batch but use what you need for a smaller roast and keep the rest for another time. I cooked a 0.5 kg piece of tenderloin and used about a ¼ of the rub – it won’t completely cover the tenderloin – it “sparkles” it! =) 1 ½ tbsp (22ml) dried tarragon 2 ½ tsp (12 ml) kosher salt 2 tsp (10 ml) freshly ground black pepper 2 ½ tsp (12 ml) dried thyme 1 tsp (5 ml) dried sage, packed In a small bowl, mix all rub ingredients together TENDERLOIN – whatever size you choose Trim and discard excess fat and silver skin from the tenderloin (the butcher did this for me). If using a LARGE tenderloin, you might have to tuck up the skinny “tail” so the diameter of the tenderloin is the same all the way down. Lay it out flat so, smoothest side up. Tie roast with butchers twin at even intervals (I did this about every inch – 3 ties on it). Lightly coat roast with olive oil and season with the rub. Let roast stand at room temp for 30 to 60 mins (I left mine for 60). While this was going on, I prepped the sauce: WHITE WINE SAUCE – I made the whole batch meant for the whole 6lb tenderloin. Dumped it over some new baby potatoes I had cooked as well as the sliced tenderloin – TRES YUMMY! The rest is in the fridge to use for something else!! ½ cup (125 ml) minced shallots (I used 4 small ones – probably overkill – you can get away with 2 small ones) ½ cup rice vinegar 1 ½ tsp (7 ml) dried tarragon Pinch dried thyme ½ cup (125 ml) sodium reduced chicken broth (I used veggie broth) ½ cup (125 ml) dry white wine 1 ½ cups (375 ml) whipping cream ½ cup packed minced fresh Italian parsley (I used regular parsley – could find the Italian) In a large skillet over high heat, combine shallots, vinegar, tarragon and thyme and cook until vinegar evaporates (about 3 to 4 minutes), stirring often. Add wine and broth and boil until reduced to about ½ cup (125 ml) (about 3 to 4 minutes). Add cream and boil until surface is covered with large, shiny bubbles and sauce is reduced to about 1 ½ cups (375 ml), about 5 to 7 minutes. (NOTE – I added about a tsp (5 ml) of cornstarch mixed with about 3 tbsp (45 ml) of water to thicken this – it didn’t seem to thicken even after about 10 mins of bubbling away). Remove from heat and set aside. Reheat and add minced parsley just before serving. COOKING THE ROAST Heat your BBQ for direct cooking over medium heat Clean cooking grates and brush with Olive Oil. Let it “cook” off for about 5 mins. Sear roast over direct medium heat for about 15 minutes, turning a ¼ turn once every 4 minutes. Slide roast over indirect medium heat (I put it on a small grill cage I have that put it up over the heat about an inch). Cook for about 20 to 30 minutes, turning once, for about medium-rare doneness FOR THE 6lb tenderloin). I left mine on for about 20 minutes and it was medium to medium-well – but still YUMMY! Keep lid closed as much as possible during cooking. Remove from grill, loosely cover in foil and let sit for 10 to 15 minutes. Cut butchers twine off and slice into 1” pieces 'Shell

Crispy. But not burnt. Just browned enough that it stands up like a man! DEFINITELY NOT WIGGLY!!!! And wrapped in bacon. Mmmmmm ... I LOVE bacon. Thank you pigs for giving me bacon!!! Oh, and PEPPER bacon is the BOMB!!! 'Shell

Have you contacted the cab company to see if they found them? Try that first. Good luck! 'Shell

Me too. It's not Lang but it'll have to do. Blue ones, Ken. I'll miss you too. 'Shell

Byranada won't be the same. Blue skies, Ken. I'll miss you ... 'Shell

Happy Birthday! Hope you're having a fantastic day!

Doc, keep up those comments and no boobies for you! wouldn't that be a real bitch if i boycotted him too? Yes it would!! You should think about that! 'Shell

ADORABLE!!! CONGRATS on your beautiful little girls. And yes, Sami has mommy's smile!

Damn! Glad you're both okay! I'd consider getting a security system. At least something that triggers an alarm when the window is opened. And get the deaf chihuahua a hearing buddy! Preferably one that's BIG! 'Shell

It's Byranada now not Camp Canada and that's slander. Us Byron boys are classing up the joint. Just what we need... a bunch of byron boys pulling their shirts up every time the plane goes by.... Ummm ... they've been known to do that from time to time. 'Shell

Okay, try THIS one http://www.mobilemarketer.com/cms/news/messaging/2357.html Ok, *THAT* one I was able to get to...pretty cool!!! Hmph - see if I find any more witty t-shirts for YOU!!! Blah blah blah 'Shell

Happy Birthday, Rosa! Hope it's FANTASTIC. 'Shell

Okay, try THIS one http://www.mobilemarketer.com/cms/news/messaging/2357.html Geez you are high maintenance ...

Well, then ... not my problem. I've done what I can do. 'Shell

How about THIS one on Facebook.

Sorry. But thanks for calling me a kid.

Maybe IT is! 'Shell

Doc, keep up those comments and no boobies for you! 'Shell

It's Byranada now not Camp Canada and that's slander. Us Byron boys are classing up the joint. Last year it was Lang apleanty. And while Lang may be no more we'll still be stocking with some of the finest brews available south of the Canadian border. Yes you guys do class up the joint! Bring lots of beer for me, kay?!

Glad it turned out! I'd eliminate the mushrooms but that's just me!

Yes, AFTER I take the tree pruner to it and cut it in half! 'Shell

The BEST pizza ever is at Moose's Saloon in Kalispell ... pepperoni and sauerkraut! Even people that say they don't like sauerkraut like it! Sounds YUMMY!! 'Shell