Grilling with Probe Dinner is Served

A few weeks ago, our local butcher concession in the supermarket had a sale on whole beef tenderloins. I bought a smallish one for far less money than one would usually expect to pay. After bringing it home, I carved it into steaks and roasts, one of which was a small Chateaubriand. We stored the meat in our garage freezer.

We grilled the Chateaubriand outdoors today using a temperature probe to get the desired “doneness” of medium rare. The Better Half prepared the sides of mashed potatoes with gravy and a medley of snow peas and carrots. It was quite a delicious meal, even if we do say so ourselves.

There is still quite a bit of beef left in the freezer for future use. We have been known to use tenderloin cuts for such dishes as Beef Stroganoff, Philly Cheese-steak Sandwiches, Burritos and so forth. All good.

As a bonus, here is how to prepare Tofu:

  1. Unwrap the product
  2. Throw it into the garbage being careful to properly recycle the wrapper
  3. Grill up a couple of Beef Steaks
  4. Enjoy!

You’re welcome.