Beef Tenderloin Help Please

Unknown · June 2005

I would like to slow cook a 1.6 kg beef tenderloin tomorrow night. I looked at the recipes and they suggest indirect. I do not have a plate setter yet (although I have pizza stone).[p]Can I cook direct on a v-rack, over a drip pan? I was thinking of 200 - 225, red wine in drip pan?[p]I have done prime rib roasts this way and they were amazing?[p]Thank you in advance for you help.[p]The Hatchling.

Cajun · June 2005

The Hatchling,[p]I don't have a plate setter either and have been doing indirect for quite a while now. I use the Pizza stone with a foil pan over it with a v-rack in the pan. Works well for me with pork loin, lamb, and ribs.[p]Cajun

The Virginian · June 2005

The Hatchling,
For a piece of meat that lean you may be better off at higher temps. I am hoping that my neighbor mad max will chime in here, as he does beef tenderloin fairly often and will have good advice. [p]Brett

WessB · June 2005

The Hatchling,
I personally wouldn`t cook a tenderloin low and slow...cook it just like a steak, it is a lean piece of meat in the first place. Keep us informed of how it turns out...HTH[p]Wess

fishlessman · June 2005

The Hatchling,
havent cooked a whole tenderloin in a long time, however i would trex it same as a steak. sear on lower grill, rest until temp drops to 350 and roast on upper grill until internal is about 125, rest and serve. bigger end will be about medrare

mad max beyond eggdome · June 2005

The Hatchling,
like others said, you DO NOT want to do a tenderloin lo and slo. ..there is no fat to speak of and all you'll end up with is a giant piece of jerky ....attached is a link to how i do mine. .. if you don't want to sear in a cast iron pan, just sear it direct on the grid at 700 for a couple of minutes per side, then pull for 20 minutes, get your egg to 400 degrees and put it back on the grid till done. ..turning every so often. ...just don't overcook it. ..pull it when it hits 125 internal temp and then let rest 10 to 15 minutes prior to slicing. .. its a great piece of cow!!
[ul][li]http://www.dizzypigbbq.com/recipesTloin.html[/ul]

Zilm-disabled · June 2005

The Hatchling,
I cooked about 16lbs of beef tenderloin for the Accounting Close lunch for the office (Ted's Montana Grill) about two months ago. My Boss had given me the Smoke and Spice Cookbook for Christmas and was eager to try the Drunk & Dirty Tenderloin recipe. It was incredable and I would highly recommend it to anyone.[p]You will need to marinade the tenderloin over night and smoke at 200-220 until desired doneness. I cooked mine to 125 degrees pulled it, wrapped it in foil, towels and lined the cooler with blankets. Drove from my home to the Office (Commerce to downtown Atlanta). We ate at about 1:00 and the meat was still warm and juicy. Served it with Rolls, Tossed Salad and Onion Pies.[p]Marinade recipe: (based on a 2lb loin)
1 Cup of Low Sodium Soy Sauce
1/2 cup of Jack Daniels or any sour mash whiskey
1/4 cup of Worcestershire
2 Tbls of Packed Brown Sugar
1/2 Teaspoon of powdered ginger
4 cloves of garlic thinnly sliced (or a helluva lot more depending on your taste.)[p]For a mopping and a serving sauce add 1/4 of vegetable oil to marinade ager removing the meat. Bring to a boil. (For the serving sauce next time I would be tempted to add some kind of a thickner like corn starch.)[p]After removing the meat from the marinade, season with Black & White Pepper, Coarse Ground Dizzy Pig Bar-B-Que Rub or Cow Lick.[p]Sear the meat for 30 seconds on all sides before throwing it on the egg. [p]Smoke with Mesquite and Jack Daniel Wood chips at 200-220 degrees until done.

Unknown · June 2005

mad max beyond eggdome,
Whewn you pull at 125 internal temp is that rare or med rare?

mad max beyond eggdome · June 2005

Iropnbaugh,
if you pull at 125 and let rest for 10 - 15 minutes, the temp will continue to rise. . .you should be at a nice medium rare in the center (see the picture, it was pretty perfect medium rare on that one). ..with some nice crusty end pieces. . . .

mad max beyond eggdome · June 2005

Zilm,
drunk and dirty is an excellent way to go with tenderloin. .i've done this one as well with great results. .. but you say sear it for 30 seconds per side before throwing in the egg. .. ..why aren't you searing in the egg??. .. .i always sear in the egg. .if i want a pan seared texture, then i simply throw a cast iron pan in the egg, get it really hot and sear it in the pan in the egg. .. .

Unknown · June 2005

mad max beyond eggdome,[p]Direct or indirect?[p]Thank you in advance.[p]The Hatchling

mad max beyond eggdome · June 2005

The Hatchling,
after you've seared at 750 direct for 2 minutes per side. . .then let it rest on a platter for 20 minutes and get your egg temps down to 400 degrees, you can go direct or indirect . ...if you go direct, turn it every 15 minutes or so, and keep close eye on internal temp (pull at 125). . .it should still take about 40 minutes to be done. .. if you go indirect, you don't have to turn it at all, and it will probably take a little longer. ...[p]with a tenderloin roast, i usually go the direct method. .

Zilm-disabled · June 2005

mad max beyond eggdome,[p]Max, the reason that I did not sear this on the grill was quite simple - Time, I started cooking/preping early that morning and did not think that I would have the time to sear then let the Egg cool down + I do not have a flat peice of cast iron cookware to use had to use my dutch oven instead. No difference in the result the meat was awsome.[p]Want to try this some time with a Bison tenderloin so the Big Shots here what a old country boy can teach them about cooking.[p]Wonder if anyone has ever tried a Bison Bisquit(?) on an egg before? Me - I have not worked up the nerve to try a beef one yet. That piece of meat scares me.

Beef Tenderloin Help Please

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