Beef Tenderloin Ready

Uncle Dave · February 2001

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.

Tim M · February 2001

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

Car Wash Mike · February 2001

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

Uncle Dave · February 2001

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

Bamabob · February 2001

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

hounddog · February 2001

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.

Beef Tenderloin Ready

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