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Beef Tenderloin
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3Mdawg41
Posts: 27
Cooking a Beef Tenderloin Friday...Any receipes/Tips out there? Thanks
Comments
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Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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Thanks BillyRay!!!....Do you guys just salt and pepper the tenderloin?
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I used an espresso-cocoa rub that I make and it is good!! But salt and pepper would be fine, also Montreal steak seasoning by McCormick. I rub with worcestershire before adding the seasonings.
Here's my recipe;
1 Tbs. finely ground espresso coffee beans
1 Tbs. pure ancho chile powder
1 tsp. natural cocoa powder
1 tsp. granulated garlic
1/2 tsp. ground cumin
1/2 tsp. brown sugar
1/2 tsp. ground fennel seed
1/8 tsp. ground allspice
4 tsp. kosher salt
2 tsp. freshly ground black pepperFelton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc. -
You might want to try dousing it with 3 or 4 ozs. of Drambuie and tossing it on a searing hot egg. Really brilliant crust!
Steve
Caledon, ON
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I did a whole tenderloin last week. I went 300-ish indirect until 105-110. Pulled and did a reverse sear and it ended up perfect.
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@3Mdawg41 never done one but please post pics when complete!LBGE 2013 Located in Savannah, Georgia
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Here is a good holiday recipe for a herb crusted tenderloin. This was a cooksillustrated recipe so a little involved, but result was great. I added the recipe in the chain of posts if you decide to try it:
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1293269&catid=1#
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Man, that looks good!
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