Tenderloins

YukonRon

bgebrent said:

Looking good brother.

Thank you, Brent, means a lot.

YukonRon

JRWhitee said:

Nice Ron.

Thank you sir, you should come up sometime....

YukonRon

Jeremiah said:

That's awesome. The ruler is a nice touch. 

Engineers are nerds. I am a nerd. You should see my pocket protector collection. I have a STP pocket protector, which I have been offered big bucks for, by my fellow engineers.
Y'all should come up.

YukonRon

NC_Egghead said:

Nicely done Ron. Reverse sear rocks!

Thank you sir, means a lot. Y'all need to head out with us sometime.....

YukonRon

Mattman3969 said:

Incredible cook Ron!!

Thank you, sir. Y'all should head our with us sometime.

YukonRon

DoubleEgger said:

YukonRon said:

Not to my knowledge.
I watched them carved. Had no wrapping on them when pulled from the walk-in

It looks outstanding. The reason I asked was that one pic looks like it has jaccard slits. I had heard Costco did that. I was wondering if they are doing that on fresh custom cuts as well. Anyway, stellar cook as always sir. 

I know. These did not appear to have slits like I had seen with other cuts and roasts. The cuts were seemingly right off the truck, requiring a lot of trimming.

Anyway, thanks for the kind words. It means a lot. Y'all should come up.

YukonRon

northGAcock said:

YukonRon said:

northGAcock said:

Ron....what a great to end the week....assuming you count Sunday as the last day of the week. I know I do. Beautiful tenderloin. You have rolls?

I got a couple chins and a few rolls.
No, I did the cooking tonight. My Beautiful Wife, was busy with an audit her company has coming up.
She is the Goddess of baking.

You no those Hawaiian rolls will do in a pinch. 

I got the rolls to prove exactly what you said.

YukonRon

pgprescott said:

YukonRon said:

pgprescott said:

YukonRon said:

A very nice Spanish blend for the wine tonight,
Mac and  CaesarSmokeydawg said:

Never tried the low and slow then sear. What temp did you use to smoke them? 

I was shooting for a 250F, actual was 247F. I smoked these with pecan. A very nice soft smoke flavor to go with a spiced rub. Highly recommended.
 

Now that you put the ruler in play we are all aware of the huge wine glass. It dwarfs the monster tenderloin steak! I approve. 

My Beautiful Wife and I, consume some vino, upon occasion. Our friends love to take pictures of our kitchen cabinet that stores our drinking glasses. 95% are  fishbowsl on a stem. And a few water glasses.

Before my whiskey drinking problem, I led a life of pretty aggressive wine consumption as well. I truly appreciate the glass. I have a couple ridiculous ones as well that literally hold the whole bottle I think. Enjoy!

There was a time, that whiskey or scotch, as well as beer were my every night routine. When I got stationed in Europe, I really got into wine, especially with a meal. I might have a whiskey or a scotch or even a beer, but it seems infrequent at best.
Seems to have helped me in a few ways.
Glad you were able to come to grips, and hope it works as long as it is needed.

SciAggie

That’s an outstanding cook by any standard. The color on the meat is spectacular. Thanks for sharing this with us. 

YukonRon

SciAggie said:

That’s an outstanding cook by any standard. The color on the meat is spectacular. Thanks for sharing this with us. 

I can only bow my head when compared to your cooks. Thank you for the kind words my brother. It means a lot.

theyolksonyou

YukonRon said:

Jeremiah said:

That's awesome. The ruler is a nice touch. 

Engineers are nerds. I am a nerd. You should see my pocket protector collection. I have a STP pocket protector, which I have been offered big bucks for, by my fellow engineers.
Y'all should come up.

Stone Temple Pilots?

HendersonTRKing

Lovely cook and awesome the photos — esp the money shot (such as it is).

As Jackson Browne said (sang) — Tender is the loin!

YukonRon

theyolksonyou said:

YukonRon said:

Jeremiah said:

That's awesome. The ruler is a nice touch. 

Engineers are nerds. I am a nerd. You should see my pocket protector collection. I have a STP pocket protector, which I have been offered big bucks for, by my fellow engineers.
Y'all should come up.

Stone Temple Pilots?

How did you know? My Led Zeppein is my fave

CigarCityEgger

Incredible looking cook as always! Thanks for sharing Ron 

YukonRon

HendersonTRKing said:

Lovely cook and awesome the photos — esp the money shot (such as it is).

As Jackson Browne said (sang) — Tender is the loin!

Thank you, my friend. 
"Unexpected Intrusions of Beauty. That's What Life Is."
Saul Bellow.

YukonRon

CigarCityEgger said:

Incredible looking cook as always! Thanks for sharing Ron 

Appreciate the comments. Great night so far.

saluki2007

Bravo Ron!  Job well done.

Jupiter Jim

Fine looking meal ya whipped up Ron!  

YukonRon

saluki2007 said:

Bravo Ron!  Job well done.

Thank you sir, appreciate the kind words, means a lot.

YukonRon

Jupiter Jim said:

Fine looking meal ya whipped up Ron!  

Jim, thank you brother, appreciate the kindness. See y'all soon.

thetrim

Awesome cook, Ron!

Foghorn

YukonRon said:

Foghorn said:

OK.  I'm drooling.

@Foghorn
Maybe we do one of these at Bacchus?
Turned out killer.

I thought about that, but the problem is timing.  We have to cook the food many hours in advance of the ball.  It's almost impossible to get from a house (where there is an oven or grill) to the convention center after the parade route is set up (about 3:00 - 4:00 PM) - and we were targeting eating at about 8:00.  To be food safe, the food should be above 140 at the end of the FTC time period - which means it would be well above 140 at the start of the FTC - which is overcooked for a tenderloin.   That's why we went with stuff that has a finishing temp at or near 200 degrees.  At the time it came out of the cooler it was still very warm.

Otherwise, we would have gone with tenderloin sliders with horseradish sauce which is my favorite thing to cook for a tailgate - when you can cook on site.

YukonRon

Foghorn said:

YukonRon said:

Foghorn said:

OK.  I'm drooling.

@Foghorn
Maybe we do one of these at Bacchus?
Turned out killer.

I thought about that, but the problem is timing.  We have to cook the food many hours in advance of the ball.  It's almost impossible to get from a house (where there is an oven or grill) to the convention center after the parade route is set up (about 3:00 - 4:00 PM) - and we were targeting eating at about 8:00.  To be food safe, the food should be above 140 at the end of the FTC time period - which means it would be well above 140 at the start of the FTC - which is overcooked for a tenderloin.   That's why we went with stuff that has a finishing temp at or near 200 degrees.  At the time it came out of the cooler it was still very warm.

Otherwise, we would have gone with tenderloin sliders with horseradish sauce which is my favorite thing to cook for a tailgate - when you can cook on site.

See, there you go, being all practical and stuff.
I agree. It would be too much to try and pull it off.

YukonRon

thetrim said:

Awesome cook, Ron!

Thank you sir, I appreciate the kind words.

bluebird66

Very nice!!

JRWhitee

Yep, My large was to big for SWMBO so I added a Mini Max.

blind99

great looking steak there!

filet is about the only cut at costco i've found they don't jaccard. 

Dave in Florida

That steak look AWESOME!

YukonRon

bluebird66 said:

Very nice!!

Thank you, they were delicious. We made breakfast burritos with the leftovers.

YukonRon

JRWhitee said:

Yep, My large was to big for SWMBO and I, so I added a Mini Max.

Fixed that for you. The XL was too much to try and take on the road....for us, takes up too much space we use for the cases of wine, so we had to get the minimax......