The Texas BBQ Forum

Like some other Texans, I too had some meat defrosted and it needed cooking. In my case it was a very small bacon wrapped tenderloin that was the last of a two pack from HEB. 37F outside and a decent NNE breeze off of the Lake but just about the time I went to fire up the charcoal the wind picked up considerably so I calmly went into the shop and got my high-tech expensive BBQ wind shields.

I had forgotten how delicious those TWICE Baked Taters were and it was really the best part of Lunch today. Kept the Rabbit food simple and sprinkled the meat with Suckle Busters Campfire Steak Seasoning

Since this had bacon around it, I decided to use the Outlaw style and gave it 10 minutes on each side.

Tenderloin and tater looks great.....sometimes you gotta go the extreme measures to get these cookers out of the wind.

All looks good. You got me wanting some okra.


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Finally coming to your senses. Looks wonderful, and fine country ingenuity on the wind screens.

Cool Pic, C.S. - - that ECB is holding it's own

Sooner, since I found Talk O' Texas Okra at HEB I don't even bother trying to preserve my own any more. That stuff stays crisp "forever"

Outlaw, I must confess that it was good even with 20 minutes over direct coals - - - but I used a grill grate with the ridges to protect from flare ups and it worked

Nice windscreen AND plate, OUP!

Great looking plate, Em! That filet is done perfectly!

For our friend to the north: I expect to see a writeup from you soon on building an igloo smokehouse!!!

thank you, Chef, I still can't get that twice baked tater off of my mind and how delicious it was

Yum Yum!

Another thread I missed , nothing wrong with that plate.