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Bourbon Barrel Tendeloin

YukonRon
YukonRon Posts: 17,125
in EggHead Forum
2:1 coarse ground black pepper, coarse ground salt, garlic smoked with white oak bourbon barrel chunks.Pretty tasty. Served with smoked baked potatoes, and a dill salad. Had a Howel Mountain Cabernet and finished with a Rutherford.
"Knowledge is Good" - Emil Faber

XL and MM
Louisville, Kentucky
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Comments

  • YukonRon
    YukonRon Posts: 17,125
    Saved the au jus for the freezer, ice cubes for adding to soups or a bloody in the morning. Who am I kidding, bloody sin the morning.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • RagingIrishman
    RagingIrishman Posts: 165
    Home run hit with that cook. 
    Plainfield, IL
    XL BGE
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  • caliking
    caliking Posts: 19,055
    Looks pretty darn delicious, my friend. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • johnmitchell
    johnmitchell Posts: 6,847
    Looks great Ron!!
    Greensboro North Carolina
    When in doubt Accelerate....
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  • lousubcap
    lousubcap Posts: 34,415
    Never a doubt when you crank out a tenderloin cook!  Nailed it.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Very nice Ron!!  Enjoy!!
    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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  • YukonRon
    YukonRon Posts: 17,125
    RagingIrishman said:
    Home run hit with that cook. 
    Thank you. The next day we made sliders with My Beautiful Wife’s baked rolls, using a bleu cheese sriracha sauce, it was pretty dang good with the coarse ground pepper. 
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,125
    caliking said:
    Looks pretty darn delicious, my friend. 
    Thank you for the kind words. Hoping the royal family is doing well. 
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,125
    johnmitchell said:
    Looks great Ron!!
    Thank You John, hoping all is well.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,125
    edited July 2022
    lousubcap said:
    Never a doubt when you crank out a tenderloin cook!  Nailed it.
    Thank you Frank, hoping all is well. 

    Got to do the MLB tour today thanks to my future DIL, who is working for Louisville Slugger. Held the originals of some of the greatest that ever played the game, so interesting to see their hand writing on the bats, describing what they wanted in the design. The vault was impressive!

    Roberto Clemente, Frank Robinson, Bo Jackson, Johnny Bench, Ted Williams….the list went on, as well as the name plates that were used years ago to burn in on the bats.

    Great Birthday gift!
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,125
    JohnnyTarheel said:
    Very nice Ron!!  Enjoy!!
    Thank you Johnny, hoping all is well, and hoping you had a slushie or two today.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • loco_engr
    loco_engr Posts: 5,801
    Great looking hunk 'o protein!
    What IT did you pull at?
    aka marysvilleksegghead
    Lrg 2008
    mini 2009
    XL 2021 (sold 8/24/23)
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • YukonRon
    YukonRon Posts: 17,125
    loco_engr said:
    Great looking hunk 'o protein!
    What IT did you pull at?
    I used three probes to manage the the temp, since I had 5 people at our home for dinner, all with different preferences on how they wanted their meat prepared, from rare to well done. I probed both ends and the middle.

    The ends (about 2 inches from the very end of both) at 145°F IT and the middle at 135° IT in the center. I folded and tied with butchers string as you may be able to tell with the ridges in the tenderloin.

    I let sit for about 10-15 minutes in loosely wrapped foil, collecting the au jus. 

    The very ends yielded the well done, and the temperature worked backwards from there to rare/medium rare towards the middle.

    I hope this helps.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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