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HELP! - To Sear or not to Sear

KipKip Posts: 87
edited 8:45AM in EggHead Forum
Making 4 pound drunk and dirty tenderloin tomorrow. First time I made it, I seared it and it was awesome. Do I need to sear this time for the same result?[p]Also; With an inverted place setter, do I still need to use a V-Rack??[p]Thanks as always for your sage advice.[p]Kip

Comments

  • CRCR Posts: 175
    Kip, if you mean the following: inverted Plate Setter, drip pan, grill(on the Plate Setter legs), and then your tenderloin on the grill-- then you would not need the V-rack.[p]You could also use the Plate Setter, drip pan and then V-rack with the tenderloin. This way you do not use the grill.

  • KipKip Posts: 87
    CR,
    Which do you recommend? Don't want to mess this one up. Serious carnivors coming over!

  • BordelloBordello Posts: 5,926
    Kip,
    Just a thought, if your first one was awesome, why change anything??? Especially if you're having company. I probably would not try a new cook if guest were invited. (That being said, I not a very good cook) Ö
    New Bob

  • CRCR Posts: 175
    Kip, I have always like searing first; just my preference. Since you have done it that way before and had good results you should do the same. Experiment some other time without guests to worry about.[p]Either set-up, using the Plate Setter, will give you an indirect cook. It doesnt matter if you use the grill or the V-rack. I use my V-rack a lot just because it is easy to carry the meat in the V-rack with the drip pan into the house. The V-rack is also easy to clean. Also, using throw away aluminum drip pans is easy clean-up; there are some that are a perfect fit for the V-rack. [p]Have a good one, CR

  • Kip,[p]I have done at least a dozen Drunk and Dirty tenderloins. Always seared for 2min. per side and cook @ 400 until 130 internal for nice med. rare. You won't need plate setter. Be sure to let it rest at least 10 min. before carving![p]Good Luck.
  • Jeff JJeff J Posts: 55
    Kip, I new to this, thinking of doing a tenderloin, are you guys searing in the egg or stove top? Also if in egg at what temp? I assume indirect cooking afterward, I can use my pizza stone, drip pan with v-rack, right? Thanks

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