Murphy\'s Law Beef Tenderloin in Salt Crust

Beli

"If anything can go wrong, IT WILL"
That's just what happened last weekend when we had guests for dinner and I showed up late and in a compromising situation....In Bacchus Hands!!!!!...... :huh: after a long day at a friend's birthday party.
What I did right though, was having the driver drive me home, but as soon as I got there problems started.

1) Pressed for time, I fast fired the large and never stabilized the temp., put the Jalapenos in direct to accelerate times. Knowing they had to be indirect.
,
In the end they were not too bad but they could have been named "Devil's Fire Jalapenos" :evil: they were so hot our poor guests were practically in tears...maid had previously deveined and seeded them but did'n matter they stung bad...


2) Trying to fix things fast I put in the saltcrusted tenderloin which my wife had previously fixed beautifully, direct at around 300 Dome :pinch: (I knew I needed 400), had the digital probe in set at 125 and when it was ready it was almost like tartar steak, very very red. No pics of that


3) Then I realized I had put the probe all the way down practically touching the grid...so it came up fast but not cooked . sorry no pics of that either

Put the tenderloin back in, no crust this time of course, and let it cook for about 2.5 min. turning it around tree times.

In the end, The Gods were benevolent and the meat was quite good




So I think I barely managed to save the Play but learned my lesson. "Do never start with the grape before your guests arrive" and then only 'till you have a reasonable grip of things.

mad max beyond eggdome

great story... the meat does look good though. ..and remember my favorite saying...

"if it were all great. ..it would all be average"

Cpt'n Cook

I will try to remember that sage advice. Hope my failures come out that good looking.

Little Steven

Steve

I have salt crusted salmon but never beef. Have to try that. When I come to visit, that is the way I like beef.

Steve

Beli

Done! Looking forward to that.

Stanley

15 or 20 years ago, these strange green things called "tamed" jalapenos showed up on US grocers shelves, both fresh and canned. They looked like jalapenos, but sometimes they had no more fire than a bell pepper. I don't blame the Mexicans - I'm sure this horticultural sleight of hand was driven by wimpy palates north of the border. But now it's hard to know whether a given pepper is wimpy or wild until it's bitten into. Sounds like you (a short haul from Xalapa, after all) don't have that problem!

If you cook beef that's as good as that looks while inebriated, I might suggest another drink! That looks fabulous!

mikeb6109

well for a stagering man you did good! meat looks perfect to me!

Beli

Thanks Stanley. Very encouraging

Beli

TKS Mike, learning a bit everyday.......

Beli

:laugh: :laugh: Great saying, must remember it.

Bacchus

I usually dont start in on the vino until dinner, sipping just a tad, then polishing the bottle in my easy chair while swirling the redness on an end table.

Except yesterday, I had three beers at the Falcons game starting at 1pm then was worthless the rest of the day/night. I did manage to scramble some eggs and make some toast. LOL.

Gunnar

Those last two shots are to die for. I don't think you could have recovered any more perfect.