beef tenderloin

Unknown

Does anyone have a good recipe for beef tenderloin?

Car Wash Mike

<p />bjorn,
I've done a drunk and dirty tenderloin and a high seared Char Crust.
My personal favorite is to get the BGE up to around the 700 range and throw the tenderloin on (of course have your rub and spray with extra virgin olive oil) and turn to sear all the way around.
I then take the tenderloin off, add more lump, to bring the temp down and cook indirect until it reaches your desired doneness.[p]CWM

Gfw

<p />bjorn, I'm witgh CWM - if you decide on Drunk-N-Dirty, the link might help![p]

[ul][li]Drunk-N-Dirty[/ul]

Kelly Keefe

Gfw,[p]One slight change to the marinade. If you are the least bit salt sensative, halve the soy sauce or use a low sodium version. 1/2 cup of Kikkoman is WAAAY too much in my opinion. Other than that it's a great recipe![p]Kelly Keefe
Jefferson City, MO

djm5x9

Kelly Keefe:[p]You can always substitute teriyaki . . . If that is too strong, cut it with a little water. That is what they do on the other side of the world.
[/b]

Hammer

bjorn,
My vote is for drunk and dirty; the recipe by Cheryl and Bill Jamison in the smoke and spice cookbook on page 112.
Did it three(30 times, and received fantastic reviews each time.
Just my two cents
Hammer