Help with this Friday's cook

Gym

Hey all
My wife has invited a few friends for dinner on Friday and asked me to prepare some sort of meat. Problem is, I'm getting a little bored of my usual "go to's". All the guests are new to BGE. I know it's risky to try something new when having guests, but I was thinking of beef tenderloin (roast, not steaks). Am I crazy? Should I stick to one of the old faithfuls? 

JohnInCarolina

The APL beef tenderloin recipe is a sure fire hit if you haven't tried it yet.

lousubcap

Just make a decision and go with it. Truly depends on the perceived tastes of the audience but beef tenderloin off the BGE is less of a wow in my opinion (that's different and better) factor (minimal fat in the cut) than other things you can crank out.
Toss it back to SWMBO and ask her what she thinks-skin in the game is all important when entertaining.  FWIW-

Biggreenpharmacist

lousubcap said:

Just make a decision and go with it. Truly depends on the perceived tastes of the audience but beef tenderloin off the BGE is less of a wow in my opinion (that's different and better) factor (minimal fat in the cut) than other things you can crank out.
Toss it back to SWMBO and ask her what she thinks-skin in the game is all important when entertaining.  FWIW-

I agree here. I would do prime rib before I did tenderloin. 

Gym

Like a bone-in roast?

g8golfer

@gym I'm in the same boat. I cook for my mother n law and father n law every weekend on the egg. It's a routine. I'm running out of options. I need to switch it up some myself. 

Hub

You want something that can't miss? You want something that will have them bragging about you? I can barely cook a chicken breast, but every single time I follow this recipe/instructions I get told about how I should open my own restaurant.

https://dizzypigbbq.com/recipe/raging-river-maplebutter-crusted-salmon/

cheeaa

Get a nice big tomahawk for the wow factor, grill that bastard up, carry it in by the bone for awesomeness, slice it up in front of em, then go get drunk while they talk about how badass you are compared to their husbands. Get laid later. 

Legume

Thick pork chops.  Brine them, roast them, sear them.  Everyone's had porkchops, but most people have only had pan fried or thin, cooked until leather chops.

Try this:

http://eggheadforum.com/discussion/1155810/best-pork-chop-ive-ever-had

bgebrent

Beef tenderloin is a chip shot winner.  As John suggested the APL route is great but it is a simple showstopper.

JohnInCarolina

Legume said:

Thick pork chops.  Brine them, roast them, sear them.  Everyone's had porkchops, but most people have only had pan fried or thin, cooked until leather chops.

Try this:

http://eggheadforum.com/discussion/1155810/best-pork-chop-ive-ever-had

This is a great idea.  Cazzy has a monster chops thread on here somewhere where he sears in bacon grease to finish them.  I've done a variation on this several times, and it's pretty easy and unique.

bgebrent

JohnInCarolina said:

Legume said:

Thick pork chops.  Brine them, roast them, sear them.  Everyone's had porkchops, but most people have only had pan fried or thin, cooked until leather chops.

Try this:

http://eggheadforum.com/discussion/1155810/best-pork-chop-ive-ever-had

This is a great idea.  Cazzy has a monster chops thread on here somewhere where he sears in bacon grease to finish them.  I've done a variation on this several times, and it's pretty easy and unique.

Turncoat.

JohnInCarolina

bgebrent said:

JohnInCarolina said:

Legume said:

Thick pork chops.  Brine them, roast them, sear them.  Everyone's had porkchops, but most people have only had pan fried or thin, cooked until leather chops.

Try this:

http://eggheadforum.com/discussion/1155810/best-pork-chop-ive-ever-had

This is a great idea.  Cazzy has a monster chops thread on here somewhere where he sears in bacon grease to finish them.  I've done a variation on this several times, and it's pretty easy and unique.

Turncoat.

LOL.  I happen to believe there's more than one good answer to this question, tough guy.

Focker

Tenderloin wouldn't be on my radar for a wow factor, but if you insist, MBs braciole from Italian Grill would suit your needs.
http://www.seriouseats.com/recipes/2008/05/beef-braciole-pinwheel-style-recipe.html
I did this when I first got the book some time back.

Tenderloin, for as overpriced and overrated as it stands, needs help.

bgebrent

Focker said:

Tenderloin wouldn't be on my radar for a wow factor, but if you insist, MBs braciole from Italian Grill would suit your needs.
http://www.seriouseats.com/recipes/2008/05/beef-braciole-pinwheel-style-recipe.html
I did this when I first got the book some time back.

Tenderloin, for as overpriced and overrated as it stands, needs help.

And with the proper help, Au Poivre, or board sauce impresses most pallets.  You have to know how to embellish it so it can be outstanding.  Braciole is pretty but overrated for me.

Hans61

2-3 tri tip roasts could feed a good gathering and have some wow factor lightly smoked and reverse seared

Focker

bgebrent said:

Focker said:

Tenderloin wouldn't be on my radar for a wow factor, but if you insist, MBs braciole from Italian Grill would suit your needs.
http://www.seriouseats.com/recipes/2008/05/beef-braciole-pinwheel-style-recipe.html
I did this when I first got the book some time back.

Tenderloin, for as overpriced and overrated as it stands, needs help.

And with the proper help, Au Poivre, or board sauce impresses most pallets.  You have to know how to embellish it so it can be outstanding.  Braciole is pretty but overrated for me.

Yep, let's polish this turd and overpower with heavy peppercorn, white sauce.

bgebrent

Focker said:

bgebrent said:

Focker said:

Tenderloin wouldn't be on my radar for a wow factor, but if you insist, MBs braciole from Italian Grill would suit your needs.
http://www.seriouseats.com/recipes/2008/05/beef-braciole-pinwheel-style-recipe.html
I did this when I first got the book some time back.

Tenderloin, for as overpriced and overrated as it stands, needs help.

And with the proper help, Au Poivre, or board sauce impresses most pallets.  You have to know how to embellish it so it can be outstanding.  Braciole is pretty but overrated for me.

Yep, let's polish this turd and overpower with heavy peppercorn, white sauce.

Damn good shid.  Beats the hell out of the braciole prep and outcome overpowered by vegetables and cheese.

Focker

bgebrent said:

Focker said:

bgebrent said:

Focker said:

Tenderloin wouldn't be on my radar for a wow factor, but if you insist, MBs braciole from Italian Grill would suit your needs.
http://www.seriouseats.com/recipes/2008/05/beef-braciole-pinwheel-style-recipe.html
I did this when I first got the book some time back.

Tenderloin, for as overpriced and overrated as it stands, needs help.

And with the proper help, Au Poivre, or board sauce impresses most pallets.  You have to know how to embellish it so it can be outstanding.  Braciole is pretty but overrated for me.

Yep, let's polish this turd and overpower with heavy peppercorn, white sauce.

Damn good shid.  Beats the hell out of the braciole prep and outcome overpowered by vegetables and cheese.

I take that back.  You're right.
The no fat filet, then dredged in peppercorn, then smothered in sauce, is a much better option.

Don't hate cuz you can't butterfly a tenderloin.

theyolksonyou

bgebrent said:

Focker said:

Tenderloin wouldn't be on my radar for a wow factor, but if you insist, MBs braciole from Italian Grill would suit your needs.
http://www.seriouseats.com/recipes/2008/05/beef-braciole-pinwheel-style-recipe.html
I did this when I first got the book some time back.

Tenderloin, for as overpriced and overrated as it stands, needs help.

And with the proper help, Au Poivre, or board sauce impresses most pallets.  You have to know how to embellish it so it can be outstanding.  Braciole is pretty but overrated for me.

Man, this sounds good.....

if you have a flank steak

bgebrent

Focker said:

bgebrent said:

Focker said:

bgebrent said:

Focker said:

Tenderloin wouldn't be on my radar for a wow factor, but if you insist, MBs braciole from Italian Grill would suit your needs.
http://www.seriouseats.com/recipes/2008/05/beef-braciole-pinwheel-style-recipe.html
I did this when I first got the book some time back.

Tenderloin, for as overpriced and overrated as it stands, needs help.

And with the proper help, Au Poivre, or board sauce impresses most pallets.  You have to know how to embellish it so it can be outstanding.  Braciole is pretty but overrated for me.

Yep, let's polish this turd and overpower with heavy peppercorn, white sauce.

Damn good shid.  Beats the hell out of the braciole prep and outcome overpowered by vegetables and cheese.

I take that back.  You're right.
The no fat filet, then dredged in peppercorn, then smothered in sauce, is a much better option.

Don't hate cuz you can't butterfly a tenderloin.

My knife skilz are borderline for sure.  No hate Brandon.  My Au Poivre is life changing
when do you work?

JustOneOfTheGuys

I would go for a nice prime rib, low and slow till it reaches an IT of 130-135 then crank 'er up to 500 and sear that SOB  for a good 15 min.  Rub the outside with a generous amount of salt and pepper before hand and let it come up to room temp for about 2 hours.  Add a side of mac and cheese also finished on the egg, add a few grilled asparagus and I'm coming over for dinner!

JohnInCarolina

lol another beef

theyolksonyou

JustOneOfTheGuys said:

I would go for a nice prime rib, low and slow till it reaches an IT of 130-135 then crank 'er up to 500 and sear that SOB  for a good 15 min.  Rub the outside with a generous amount of salt and pepper before hand and let it come up to room temp for about 2 hours.  Add a side of mac and cheese also finished on the egg, add a few grilled asparagus and I'm coming over for dinner!

Will your pee stink?

bgebrent

JohnInCarolina said:

lol another beef

When you eat beef does your pee stink and do you hate your dishwasher?

Focker

bgebrent said:

Focker said:

bgebrent said:

Focker said:

bgebrent said:

Focker said:

Tenderloin wouldn't be on my radar for a wow factor, but if you insist, MBs braciole from Italian Grill would suit your needs.
http://www.seriouseats.com/recipes/2008/05/beef-braciole-pinwheel-style-recipe.html
I did this when I first got the book some time back.

Tenderloin, for as overpriced and overrated as it stands, needs help.

And with the proper help, Au Poivre, or board sauce impresses most pallets.  You have to know how to embellish it so it can be outstanding.  Braciole is pretty but overrated for me.

Yep, let's polish this turd and overpower with heavy peppercorn, white sauce.

Damn good shid.  Beats the hell out of the braciole prep and outcome overpowered by vegetables and cheese.

I take that back.  You're right.
The no fat filet, then dredged in peppercorn, then smothered in sauce, is a much better option.

Don't hate cuz you can't butterfly a tenderloin.

My knife skilz are borderline for sure.  No hate Brandon.  My Au Poivre is life changing
when do you work?

I go back Thursday.
Are you bringing Au Poivre up to the Unit for us?

Hans61

JohnInCarolina said:

lol another beef

When I was in elementary if there was a silent but deadly fart this one kid would always say "who beefed?" 

bgebrent

Focker said:

bgebrent said:

Focker said:

bgebrent said:

Focker said:

bgebrent said:

Focker said:

Tenderloin wouldn't be on my radar for a wow factor, but if you insist, MBs braciole from Italian Grill would suit your needs.
http://www.seriouseats.com/recipes/2008/05/beef-braciole-pinwheel-style-recipe.html
I did this when I first got the book some time back.

Tenderloin, for as overpriced and overrated as it stands, needs help.

And with the proper help, Au Poivre, or board sauce impresses most pallets.  You have to know how to embellish it so it can be outstanding.  Braciole is pretty but overrated for me.

Yep, let's polish this turd and overpower with heavy peppercorn, white sauce.

Damn good shid.  Beats the hell out of the braciole prep and outcome overpowered by vegetables and cheese.

I take that back.  You're right.
The no fat filet, then dredged in peppercorn, then smothered in sauce, is a much better option.

Don't hate cuz you can't butterfly a tenderloin.

My knife skilz are borderline for sure.  No hate Brandon.  My Au Poivre is life changing
when do you work?

I go back Thursday.
Are you bringing Au Poivre up to the Unit for us?

As long as you're bringing braciole to the hospital tomorrow.

JohnInCarolina

Hans61 said:

JohnInCarolina said:

lol another beef

When I was in elementary if there was a silent but deadly fart this one kid would always say "who beefed?" 

The dreaded SBD!

Hans61

JohnInCarolina said:

Hans61 said:

JohnInCarolina said:

lol another beef

When I was in elementary if there was a silent but deadly fart this one kid would always say "who beefed?" 

The dreaded SBD!

https://youtu.be/57Ul0qSQgeA

bgebrent

JohnInCarolina said:

Hans61 said:

JohnInCarolina said:

lol another beef

When I was in elementary if there was a silent but deadly fart this one kid would always say "who beefed?" 

The dreaded SBD!

What's the equation for that?