Got given two grass fed, large 2 inch thick beef tenderloins this last weekend .
they look about good enough to eat raw I swear .....
but they will get burned over an open fire for sure is my thought .....
gas or wood is how I imagine it to happen ....
so here we go ....it will likely occur soon ....
gas or wood is the question .....
or maybe stovetop even ?
seasoning advice is welcome in this thread too ....
what say you yawl on the speeding up of the spoiling the beef process ....?
give me your thoughts on it , even it if ain't a crappie ....