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APL Beef Tenderloin
cottonseed
Posts: 87
in Beef
Hey guys,
Doing a tenderloin for the fam for Christmas this year.
I keep seeing this "APL" recipe coming up but the link wont open for me (something to do with wordpress).
Does anyone have it handy?
Doing a tenderloin for the fam for Christmas this year.
I keep seeing this "APL" recipe coming up but the link wont open for me (something to do with wordpress).
Does anyone have it handy?
Atlanta, GA
Large Egg ~1998 model
Comments
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Great recipe. You will not be disappointed.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
XL & MM BGE, 36" Blackstone - Newport News, VA
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I feel like this APL recipe is a unicorn. Lots of people talk about it but I don't see it
If some one has a link, please post
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Atl_Buckeye said:I feel like this APL recipe is a unicorn. Lots of people talk about it but I don't see it
If some one has a link, please post
"I've made a note never to piss you two off." - Stike -
Ask and you shall receive! Thanks
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One note on this recipe - I've never bothered with the apple spray. I can't imagine it makes a huge difference. I also double the glaze amount and tend to apply it liberally almost immediately after the sear."I've made a note never to piss you two off." - Stike
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Atl_Buckeye said:I feel like this APL recipe is a unicorn. Lots of people talk about it but I don't see it
If some one has a link, please post
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
Board dressings and heavy basting aside, the "secret ingredient" with APL's recipe (and many of his recipes) is the Beef Bouillon paste that gets rubbed onto the meat. It's basically a surface blast of MSG that really makes the flavor pop. I was skeptical at first too, thinking that's the type of crap my Father-in-Law would do after marinating a nice cut of meat in Dale's... I was wrong, it's wonderful. The bouillon paste rub that is, not the Dale's. Dale's is still gross.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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I made this last year at Christmas and will make it again this year. Outstanding! you'll get complements form everyone at the table.
Lititz, PA – XL BGE
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I also cooked this last Christmas. It was a hit. Here's the thread with some photos.
https://eggheadforum.com/discussion/1210685/serious-barbecue-adam-perry-lang-whole-beef-tenderloin-with-worcestershire-sauce#latest
Photo of the recipe is there too.Plymouth, MN -
Great recipe, from a cook book worth buying, in my opinion. I have learned a lot working through "Serious Barbecue".Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
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We had Christmas last night for my side of the family and I did this as close to the pure recipe as possible. It turned out great and was a big hit. But, unless I'm missing something the time he quotes in the book aren't even close. I was too busy and didn't take pictures but did a whole tenderloin about 7 lbs. Seared at 600 for the time he references, but the roasting part took me about an hour. I pulled at 135 and the center of the tenderloin was still medium rare. It all went, but I have a group that can't stand any kind of rare/"bloody" meat. Actually for my liking, it was perfect. I had a half stone and the tenderloin was over the half stone at about 350 after I dropped the temp. Still I thought the flavor profile was excellent.Steve
X/L BGE
Louisville, Kentucky -
stevez said:We had Christmas last night for my side of the family and I did this as close to the pure recipe as possible. It turned out great and was a big hit. But, unless I'm missing something the time he quotes in the book aren't even close. I was too busy and didn't take pictures but did a whole tenderloin about 7 lbs. Seared at 600 for the time he references, but the roasting part took me about an hour. I pulled at 135 and the center of the tenderloin was still medium rare. It all went, but I have a group that can't stand any kind of rare/"bloody" meat. Actually for my liking, it was perfect. I had a half stone and the tenderloin was over the half stone at about 350 after I dropped the temp. Still I thought the flavor profile was excellent."I've made a note never to piss you two off." - Stike
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John, I saw that is was for a 5lb roast but I always heard that once the length of the roast exceeds the diameter that the cooking times are the same. If I read his instructions correct, after the initial sear then it should only take 20 minutes for medium. Not exactly sure what his post sear temp was so that may explain a part of it. I was clearly in the 375 range after the drop. Still great and no complaints but just an FYI for those that haven't tried it yet. Definitely a do again!Steve
X/L BGE
Louisville, Kentucky -
Call me crazy, but I've always felt like a good tenderloin needs salt and little else. I salt, reverse sear to 115-120, get the coals rocket hot and finished the outside. Rest briefly and slice/serve. I'll do a very simple horseradish sauce with mayo, horseradish, salt, pepper and that's it. It's much less prep work, and people seem to go for that over the seasoned ones when I've made them.
Maybe I'm just lazy too!Pittsburgh, PA - 1 LBGE -
cottonseed said:Hey guys,
Doing a tenderloin for the fam for Christmas this year.
I keep seeing this "APL" recipe coming up but the link wont open for me (something to do with wordpress).
Does anyone have it handy?If it's like most APL recipes, you wold have needed to start 2 weeks ago to get it done by ChristmasCan't wait to see how it turns out. I have Serious Barbecue and every time I open it up to make something I see the wall of words and 40 ingredients and put it back on the shelf. One day...Keepin' It Weird in The ATX FBTX -
I am a devout BGE person- use it several times a week and have for years. Our Christmas Eve tradition has been a whole brisket on the egg - we put it on the egg on the 23rd starting at 11 PM. IMHO, we have about perfected it and it is one of my favorite dishes. HOWEVER, this past Aug for my husband’s birthday I made a tenderloin I had cooked in our newly installed Wolf Convection-Steam oven and it was mind bendingly good. So good in fact that we all agreed to try it as our new Christmas Eve tradition. All you do is rub your favorite rub on it, place it on the pan that comes with the oven, stick in the temp probe that comes with the oven, press the button that says Beef Tenderloin- tell it how well you want it cooked, and what time you want it to be done. That’s It. There is something wrong about how easy it is and how amazing it turns out.Johns Is, SC
L/MiniMax Eggs -
The Cen-Tex Smoker said:cottonseed said:Hey guys,
Doing a tenderloin for the fam for Christmas this year.
I keep seeing this "APL" recipe coming up but the link wont open for me (something to do with wordpress).
Does anyone have it handy?If it's like most APL recipes, you wold have needed to start 2 weeks ago to get it done by ChristmasCan't wait to see how it turns out. I have Serious Barbecue and every time I open it up to make something I see the wall of words and 40 ingredients and put it back on the shelf. One day..."I've made a note never to piss you two off." - Stike -
JohnInCarolina said:The Cen-Tex Smoker said:cottonseed said:Hey guys,
Doing a tenderloin for the fam for Christmas this year.
I keep seeing this "APL" recipe coming up but the link wont open for me (something to do with wordpress).
Does anyone have it handy?If it's like most APL recipes, you wold have needed to start 2 weeks ago to get it done by ChristmasCan't wait to see how it turns out. I have Serious Barbecue and every time I open it up to make something I see the wall of words and 40 ingredients and put it back on the shelf. One day...Sandy Springs & Dawsonville Ga -
A little off topic, but this is my favorite way to cook tenderloin. It's really good, fun, and a good conversation starter.
As a bonus, it's a great way to get rid of a t-shirt that you needs to be retired.
https://www.seriouseats.com/recipes/2015/08/lomo-al-trapo-colombian-cloth-wrapped-salt-crusted-beef-tenderloin-recipe.html
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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Made it tonight:
"I've made a note never to piss you two off." - Stike -
Foghorn said:A little off topic, but this is my favorite way to cook tenderloin. It's really good, fun, and a good conversation starter.
As a bonus, it's a great way to get rid of a t-shirt that you needs to be retired.
https://www.seriouseats.com/recipes/2015/08/lomo-al-trapo-colombian-cloth-wrapped-salt-crusted-beef-tenderloin-recipe.htmlSandy Springs & Dawsonville Ga -
When you nail this recipe, the layering of the flavors on the crust is friggin incredible."I've made a note never to piss you two off." - Stike
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bgebrent said:Foghorn said:A little off topic, but this is my favorite way to cook tenderloin. It's really good, fun, and a good conversation starter.
As a bonus, it's a great way to get rid of a t-shirt that you needs to be retired.
https://www.seriouseats.com/recipes/2015/08/lomo-al-trapo-colombian-cloth-wrapped-salt-crusted-beef-tenderloin-recipe.htmlXXL 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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Foghorn said:bgebrent said:Foghorn said:A little off topic, but this is my favorite way to cook tenderloin. It's really good, fun, and a good conversation starter.
As a bonus, it's a great way to get rid of a t-shirt that you needs to be retired.
https://www.seriouseats.com/recipes/2015/08/lomo-al-trapo-colombian-cloth-wrapped-salt-crusted-beef-tenderloin-recipe.htmlSandy Springs & Dawsonville Ga -
Dang this escalated quickly.
the book/page picture (posted) is the source of this fabled formula.
I will be skipping the finishing dressing and opting for the ever popular bourbon peppercorn cream sauce.
and a reverse sear.Atlanta, GALarge Egg ~1998 model -
@JohnInCarolina - I plan on searing on the Weber kettle so I do not have wait for the egg temp to drop. What is the dome temp when you start the roasting stage, just says "low" in the recipe? Is this stage done with the platesetter or raised direct?
Merry Christmas all.Basking Ridge, NJ - XL with KAB -
NJ_BBQ said:@JohnInCarolina - I plan on searing on the Weber kettle so I do not have wait for the egg temp to drop. What is the dome temp when you start the roasting stage, just says "low" in the recipe? Is this stage done with the platesetter or raised direct?
Merry Christmas all."I've made a note never to piss you two off." - Stike -
Anyone used this recipe on a tri tip?
Seems like a no brainerAtlanta, GALarge Egg ~1998 model
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