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on your first visit you need to show a valid reseller's permit (business license) or tax-exempt certificate (for a non-profit organization)

From the Rest. Depot site

carlson1 wrote: I have only seen the tenderloins at Sam's. I am not for sure about a Restaurant Depot, but I will start looking for that as well.

Edit: I am 11 miles from a Restaurant Depot. Going next week!

You'll need your tax id number to get a membership or whatever the Church equivalent is. (member info is on there site)

You will want to don the orange jacket!! (that will make sense next week)

Last time I was there I paid $11.99 for angus choice tenderloin. The RD certified angus looks and eats more like prime than choice.

I've only been to the Richardson location. First time I went- I was there over 2 hours! Every time I visit DFW, I have my brother meet me there with his membership card!!

For a cook, it's overwhelming the first time! But SOOOOOOOO awesome!!

Carl,

If you have access to restaurant depot- the tenderloins are not priced crazy high. And if you don't- you should sign up the church and use it for gatherings and other charity events.

I do 4-6 beef tenderloins a year for various gatherings... I always sear first because you don't need/want too much smoke on them... and by searing first- they finish quick! They are hard to screw up if you have a thermapen.

I guess I'll be going to bed hungry tonight! lol

carlson1 wrote:Am I the black sheep or is there anyone else who likes smoked smoked cheese?

Well played!! I didn't even think about the bag of ice trick. I considered smoking some cheese a few weeks ago but the pit thermo read 140 degrees before I lit a fire!! Of course, it wasn't shaded but you get the point.

Cheese smoking is a winter activity for me... maybe that's why I love it soooo much- it's like limited edition!

I did manage a couple pork butts and a few pans of bacon/jalapeno chicken thighs to feed a hungry bunch from church last week!

I will be cooking a whole beef tenderloin on Friday! (a heavy sear on the Weber and then on to the smoke)

Wow no mention of David's Meat Market????? Jupiter at Apollo rd in Garland, on the edge of Richardson.

We found David's when we moved to the area in 1981 and he just retired and his Grandson took over the business. Still awesome and the best butcher in the are that we've used. I still go there when I visit Dallas and cooler the meat home.