>>How do I smoke them
well, if you have no experience smoking meats, starting to learn on a holiday meal may not be the best approach. one does not just toss it in the ole' fryin' pan and "smoke it" - do you have a smoker?
>>cardboard
as mentioned, it's a tender cut of meat and it is not difficult to overcook. the tenderloin is not a huge piece - it cooks quick - it's not like doing an 18 pound pork roast.
what do you feel is your best practiced method of doing steak? I'd cut the tenderloins into 1-1/2 thick medallions - the bacon wrap is a nice touch (nuke the bacon and while it's still warm do the wrap) - bring the meat to room temp, hot temp: charbroil, pan fry, oven broil, gas grill, <whatever> not more than four minutes per side and allow to rest (covered) for 5-10 minutes. |