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Drunk & Dirty Beef Tenderloin

SpartanPride
SpartanPride Posts: 161
in Beef
Got the recipe from the "Smoke and Spice" cookbook.  This was terrific.  Asparagus couscous on the side.  This will certainly make the rotation.  After rub, seared all sides for about 2 minutes each in the cast iron.  Moved over to indirect @ 300 w/hickory for about an hour and 15 min.  Pulled at 130.  
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Comments

  • theyolksonyou
    theyolksonyou Posts: 18,459
    Drunk and dirty describes most weekends. That's a nice hunk if beef. 
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  • Sea2Ski
    Sea2Ski Posts: 4,088
    That looks....  Well...  Fantastic! Cooked to the perfect temp!
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • MrWigan
    MrWigan Posts: 104

    Outstanding!


    Large BGE, Mini Max

    Wigan, UK

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  • txhawkeye
    txhawkeye Posts: 279
    Looks perfect!
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  • hondabbq
    hondabbq Posts: 1,980
    Couscous? Looks like rice.
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  • SpartanPride
    SpartanPride Posts: 161
    Ha. Sorry it was risotto. Way off. 
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  • Mantoothian
    Mantoothian Posts: 85
    @spartanpride do you have a recipe for the sauce? Looks awesome!
    Denver, CO
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  • SpartanPride
    SpartanPride Posts: 161
    Mantoothian said:
    @spartanpride do you have a recipe for the sauce? Looks awesome!
    1 cup soy sauce
    1/2 cup water 
    1/2 cup bourbon
    1/4 cup Worcestershire 
    2 tablespoons packed brown sugar
    1/2 teaspoon ground ginger
    4 garlic cloves, minced

    thats the marinade mixture.  I let it soak in there for about 4-5 hours. If you plan on mopping, hold 1/2 of it aside, mix with vegetable oil and bring to a boil.  The other 1/2 keep in the fridge until the meat is about done. Bring to a boil and spoon it over the top (personally after marinating and basting, I didn't think it needed the sauce on top...it has strong flavor, plus you are eating a filet already anyway). 

    I wish I could take credit. This is from the Smoke and Spice cook book. I think @SGH recommend it once and I picked it up.  It's a great book and worth the purchase.  
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  • Grillin_beers
    Grillin_beers Posts: 1,345
    Thats how i like my women!  Great cook man! 
    1 large BGE, Spartanburg SC

    My dog thinks I'm a grilling god. 
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  • SGH
    SGH Posts: 28,888
    SpartanPride said
    @SGH recommend it once and I picked it up.  It's a great book and worth the purchase.  
    Glad that you enjoyed the book my friend. While its not a "how to" book, everything in it is tried and true.  Just good solid recipes.  I have never been disappointed with anything that I tried from it.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Nuke1855
    Nuke1855 Posts: 281
    SpartanPride said:
    Got the recipe from the "Smoke and Spice" cookbook.  This was terrific.  Asparagus couscous on the side.  This will certainly make the rotation.  After rub, seared all sides for about 2 minutes each in the cast iron.  Moved over to indirect @ 300 w/hickory for about an hour and 15 min.  Pulled at 130.  
    Freaking amazing bro ! Nice work @SpartanPride

    Living The Big Green Egg Life...

    <a rel="nofollow" target="_blank" href="https://www.caribeque.com/">www.caribeque.com</a>

    www.biggreenegglife.com

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  • SGH
    SGH Posts: 28,888
    SpartanPride 
    I'm at a loss for words. This will have to suffice my friend:

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SpartanPride
    SpartanPride Posts: 161
    SGH said:
    SpartanPride 
    I'm at a loss for words. This will have to suffice my friend:

    Would it be weird to print this out for the beer fridge?? Ha. Thanks again for the heads up on the book. It's been handy. 
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  • SGH
    SGH Posts: 28,888
    SpartanPride said:
    SGH said:
    SpartanPride 
    I'm at a loss for words. This will have to suffice my friend:

    Would it be weird to print this out for the beer fridge?? Ha. Thanks again for the heads up on the book. It's been handy. 
    No sir, it wouldn't be weird at all ;) Great job on the grub brother. Solid for sure.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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