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Beef Tenderloin Ready

Uncle DaveUncle Dave Posts: 54
edited 1:02PM in EggHead Forum
Well I decided on indirect. I will try direct next time. Its great 2 1/2 hrs at 250 was right on. I used garlic. onion salt, montreal steak seasons. It would out do most any resturant in spld. Mo. but is a little too pepper tasting. I have used this on prime rib and brisket and tenderloin. My wife said if I dont change my spices she wanrs to take a break form the egg. HELP someone. What is a good all purpose rub possibly a sweet tasting. I would like to hear some suggestions.

Comments

  • Tim MTim M Posts: 2,410
    Uncle Dave,
    Add nothing but salt, pepper. Try that for awhile and see if she likes that better. Cut back on smoke if that is too much for her. I overpowered my wife too and after I cut way back, she is much happier. [p]Tim

  • Uncle Dave, Like Tim said salt and pepper. My wife likes just Lawrys seasoning salt on a lot of her stuff. Also, bacon wrap a chicken breast and use a very small apple wood chunk. It was a huge hit last time I prepared it. Hate to see a man not bonding with his egg.[p]CWM

  • Car Wash Mike,
    Thanks for the wife advise. I hope your coin changers are full of dollars all week! Spring is near! Thanks Uncle Dave

  • BamabobBamabob Posts: 246
    Uncle Dave,
    If you haven't already,try ol' reliable JJ's rub, about only thing i've found it didn't improve was ice tea!:-D Bob

  • hounddoghounddog Posts: 126
    I also recommend Smoke and Spice by the Jamisons as a source of a number of different rubs. I use the wild willy's rub on a lot of things. I also use their pork rub, which is sweeter.

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