Beef Tenderloin Rotisserie tips?

KiterTodd

I was thinking of making a whole beef tenderloin using my JoeTisserie today.

The last time I made one (it's been a while) I just cooked it slow at 250 and it came out great.  That cook is posted here.

Now, while I don't want to mess with perfection, I thought a rotisserie cook could yield some even better charcoal flavor.  (direct cook, with the rotation preventing too much charring)

I did a quick search on the forum and couldn't find any cooks. I'm sure they are here, but sometimes search doesn't work if I don't plug in the right terms.

Appreciate any tips.  Thanks!

KiterTodd

Ahhhh, I remember the days when you'd get 6 replies on here before you could even get back to the computer to check.  Ahh, well I'm spinning it regardless.

It's on the grill.  I'll post some pics when it's done.

KiterTodd

It was excellent, again!!!  I think it's fine indirect, or spun.  But I did like the opportunity to be able to baste it on occasion and it had a little more lump flavor, but not overpowering.  I think I'll spin it next time as well, but won't sweat it if I can't.

The first few slices;

Mid-way through the cook;

After I pulled it;

Fully carved;

Plated (quick messy pic mid-meal, but you get the idea);

That's the tenderloin with au jus and sauteed onions (strained from the au jus), roasted cauliflower, brown rice, and a quick salad.

jmarbs21

Looks amazing!

DFW

That beef looks awesome - I haven't spun a tenderloin yet but it's definitely happening soon.  Thanks for sharing

KiterTodd

DFW said:

That beef looks awesome - I haven't spun a tenderloin yet but it's definitely happening soon.  Thanks for sharing

Thanks. Yeah, the bonus was being able to mop it with some marinade any time I checked temp.  I hit is with EVOO, red wine and soy sauce.

lightningque

dang that looks delicious! Nice cook.