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Preseasoned Beef Tenderloin--
fusionhq
Posts: 1,707
Cooked this thing Reverse Sear....250 until 120, then sear 1 minute per side. Was good!!
Comments
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Looks very tender.
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Gorgeous plate of food! Kudos! Never seen preseasoned beef tenderloin before? Maybe I just wasn't looking? Enjoy.
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Dang... Spot on brother!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Umm yumm. Haven't had a nice slab o' beef recently. Just finished dinner, but I'm drooling even so.
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Man that is a thing of beauty right there. For a all around great job:
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. -
Beautiful plate of food !!!!
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Looks perfect to me BrianLBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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YES!! Got the @sgh approval!
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Delicious looking food. The beef is perfectly the way we like it. Are the mashed potatoes cooked with the skin on? We've been leaving the skin on all of our potato cooks for some time. Brussels sprouts look perfect too.
Large BGE
Greenville, SC -
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Did you cook indirect until 120 internal, then pull the setter off and sear that bad boy?Located - Charlotte, NC - Large Green Egg - University of South Carolina Alumni
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That's one of my very favorites. And it was perfectly executed.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Yes, if I remember correctly.DrakeOrman said:Did you cook indirect until 120 internal, then pull the setter off and sear that bad boy?
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