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Bar towel tenderloin
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Reeltachy
Posts: 54
I am thinking about trying the recepie from the Naked Whiz website. I was wondering if anybody has tried this? Any problems or pitfalls you saw would be appreciated. They used 2 tenderloins but I am just going to do one and adjust accordingly. Please let me know if you have any suggestions. I will take some pics and post as my search on the forum did not reflect that many if any have tried this.
Here is the link: http://www.nakedwhiz.com/bartoweltenderloin/bartoweltenderloin.htm
Here is the link: http://www.nakedwhiz.com/bartoweltenderloin/bartoweltenderloin.htm
Comments
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hadn't even seen that recipe much less heard of it. Rather than the burnt towel which leaves this egger a little cool I'd suggest mixing an egg white into the kosher salt so as to make a paste that would stick to the meat. I have egged a prime rib that way a few times. When done you break off the hard shell which is the result.Re-gasketing America one yard at a time.
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I totally agree with RRP. Kosher salt, and egg whites till the salt feels like wet sand. A bit on the bottom, and then cover the whole thing. Indirect until 137 internal (you can actually pull about 132*, it will continue to cook while resting, just make sure it hits 137*). Allow to cool enough to handle, and the salt will come off in pieces.
Here's a couple pics from a beef rib roast we did....
(don't forget your probe thermo!)
Cooked and resting....
Revealing the goodness inside....
Just so I don't leave you wondering....
It was delicious, and not overly salty at all! -
Matter of fact I have done this cook with a Beef Tenderloin!
I was scared...but it was fun and turned out great!
You'd have to do a search on the net...but I think Steven Richelin did a segment on this method on his old BBQ U show a few years back.
The Whiz's recipe is much like what I/he did, 'cept I used beef.
Be bave...but practiice with pork tendies...lol!!I spent most of my money on good bourbon, and bad women...the rest, I just wasted!! -
This looks like an updated version from the old show...but here's a link to the basic recipe I mentioned.
http://www.primalgrill.org/recipe_details.asp?RecipeID=197&EpisodeID=22
HTH!
EvansI spent most of my money on good bourbon, and bad women...the rest, I just wasted!! -
Thx guys. I will try the slat/egg method for sure. However, my ultimate goal is to reproduce this over an open campfire at our annual Sons of Knute Groumet and Fly Fishing Club trip in November.
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Thx Chubby! I will give it a look. By the way, I love your signature quote!
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That's 137? :huh: I need to really learn what happens after 125. :laugh:
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Morning Reeltachy:
The fun part is that with Chubby that is a TRUE statement :laugh: :PHave a GREAT day!
Jay
Brandon, FL
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I should have clarified the difference in temps from beef to pork I guess.... :laugh: . That was probably pulled at 120*. Pretty sure it hit 130 in the rest.
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I can't claim it as mine...but I can claim it...lol!!!
It's actually off the back of an old coffee mug!
Still strikes me funny...after many years!!
Nice to meet you!I spent most of my money on good bourbon, and bad women...the rest, I just wasted!! -
That is exactly what this method was intended for, the campfire. Wrap 'er up and toss 'er in. No need for any fancy egg white stuff around a camp fire. Good luck!The Naked Whiz
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...You couldn't use a tube sock? They always seem to come out of the washer in uneven numbers anyways.Happy Trails~thirdeye~Barbecue is not rocket surgery
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Tube socks contain elastic usually. You want to be sure there is nothing there but cotten.The Naked Whiz
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cheesecloth would be cheaper and would do the job just as well... no?
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You need like cotten sheeting...or something tightly woven, (and wraped tightly btw) so it will solder..instead of just flaming up!I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
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