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Beef Tenderlion
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atltire
Posts: 30
Im doing a 6-7 lb. tenderloin indirect (to protect the herb coating) tonight. What's the recommended temp. and est. cooking time?
Comments
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You'll probably get a ton of different answers on this, but I would cook it at a low temp (275-300). That way it will cook the same all the way through. You can quick sear it at the end and still have it at your temp from top to bottom without that grey layer.Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
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How long would you est. cooking time.
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Usual recommendation is not to cook by time but by temp only.
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Atltire,I have no idea how long that would take. The usual is to go by temp, but I like to have a general idea. At 300 indirect, I would check it after an hour and you should be getting close by 1.5 hours.Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
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I always do reverse sear but...I go 275 or so for about an hour or until internal is 120. Then I ramp up fire and give it some color. Thick is a nice med rare and tail is for the med crowd.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat
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