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Tenderloins

YukonRon
YukonRon Posts: 17,261
in Off Topic
Got the MM fired up for a couple of tenderloins tonight. Rubbed and pecan smoke.
"Knowledge is Good" - Emil Faber

XL and MM
Louisville, Kentucky
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Comments

  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Gonna be good brother!!
    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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  • pgprescott
    pgprescott Posts: 14,544
    YukonRon said:
    Got the MM fired up for a couple of tenderloins tonight. Rubbed and pecan smoke.
    Great meal coming I’m sure. And the engineers ruler??????
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  • YukonRon
    YukonRon Posts: 17,261
    Low and slow then a sear.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Foghorn
    Foghorn Posts: 10,227
    OK.  I'm drooling.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • bgebrent
    bgebrent Posts: 19,636
    Looking good brother.
    Sandy Springs & Dawsonville Ga
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  • JRWhitee
    JRWhitee Posts: 5,678
    Nice Ron.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • Smokeydawg
    Smokeydawg Posts: 48
    Never tried the low and slow then sear. What temp did you use to smoke them? 
    Dacula, GA       LG & MM BGE's   
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  • lousubcap
    lousubcap Posts: 36,746
    edited February 2018
    @Smokeydawg - L&S and sear is the refined description of reverse sear.  It just pairs better with the follow-on wine selection.  =)
    BTW- I'm just messing with @YukonRon as he can crank out tenderloins and definitely scores the wine with every banquet.  He even remodeled his house to accommodate a more healthy wine cellar.  It will all come together down the road.  ;)
    Edit:  Just saw the money shot...Wow! Nailed it! Off the charts.  Congrats.  What was the finish temp?
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Jeremiah
    Jeremiah Posts: 6,412
    That's awesome. The ruler is a nice touch. 
    Slumming it in Aiken, SC. 
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  • YukonRon
    YukonRon Posts: 17,261
    A very nice Spanish blend for the wine tonight,
    Mac and  CaesarSmokeydawg said:
    Never tried the low and slow then sear. What temp did you use to smoke them? 
    I was shooting for a 250F, actual was 247F. I smoked these with pecan. A very nice soft smoke flavor to go with a spiced rub. Highly recommended.
     
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    Seared at 525F 3 minutes/side, 140F IT.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    lousubcap said:
    @Smokeydawg - L&S and sear is the refined description of reverse sear.  It just pairs better with the follow-on wine selection.  =)
    BTW- I'm just messing with @YukonRon as he can crank out tenderloins and definitely scores the wine with every banquet.  He even remodeled his house to accommodate a more healthy wine cellar.  It will all come together down the road.  ;)
    Edit:  Just saw the money shot...Wow! Nailed it! Off the charts.  Congrats.  What was the finish temp?
    140F IT
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • pgprescott
    pgprescott Posts: 14,544
    YukonRon said:
    A very nice Spanish blend for the wine tonight,
    Mac and  CaesarSmokeydawg said:
    Never tried the low and slow then sear. What temp did you use to smoke them? 
    I was shooting for a 250F, actual was 247F. I smoked these with pecan. A very nice soft smoke flavor to go with a spiced rub. Highly recommended.
     
    Now that you put the ruler in play we are all aware of the huge wine glass. It dwarfs the monster tenderloin steak! I approve. 
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  • YukonRon
    YukonRon Posts: 17,261
    YukonRon said:
    lousubcap said:
    @Smokeydawg - L&S and sear is the refined description of reverse sear.  It just pairs better with the follow-on wine selection.  =)
    BTW- I'm just messing with @YukonRon as he can crank out tenderloins and definitely scores the wine with every banquet.  He even remodeled his house to accommodate a more healthy wine cellar.  It will all come together down the road.  ;)
    Edit:  Just saw the money shot...Wow! Nailed it! Off the charts.  Congrats.  What was the finish temp?
    140F IT


    I like doing tenderloins, and really spicing them up. I used a lot of rub, and garlic. The garlic glazed/carmelized and sealed in the juices. As soon as I hit 325F dome, is when I pulled and tented to 525F, meaning I jacked the MM when I got  to 120F,
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • DoubleEgger
    DoubleEgger Posts: 19,164
    Very nice. Did those come from Costco? 
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  • YukonRon
    YukonRon Posts: 17,261
    DoubleEgger said:
    Very nice. Did those come from Costco? 
    Heaven. Just kidding. I had them cut at costco.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • DoubleEgger
    DoubleEgger Posts: 19,164
    YukonRon said:
    DoubleEgger said:
    Very nice. Did those come from Costco? 
    Heaven. Just kidding. I had them cut at costco.
    Did they jaccard them as well? 
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  • YukonRon
    YukonRon Posts: 17,261
    Not to my knowledge.
    I watched them carved. Had no wrapping on them when pulled from the walk-in
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • NC_Egghead
    NC_Egghead Posts: 786
    Nicely done Ron. Reverse sear rocks!
    Charlotte, NC

    XL BGE, WSM, Weber Genesis 2, Weber Kettle
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  • DoubleEgger
    DoubleEgger Posts: 19,164
    YukonRon said:
    Not to my knowledge.
    I watched them carved. Had no wrapping on them when pulled from the walk-in
    It looks outstanding. The reason I asked was that one pic looks like it has jaccard slits. I had heard Costco did that. I was wondering if they are doing that on fresh custom cuts as well. Anyway, stellar cook as always sir. 
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Incredible cook Ron!!

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • northGAcock
    northGAcock Posts: 15,173
    Ron....what a great to end the week....assuming you count Sunday as the last day of the week. I know I do. Beautiful tenderloin. You have rolls?
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • YukonRon
    YukonRon Posts: 17,261
    pgprescott said:
    YukonRon said:
    A very nice Spanish blend for the wine tonight,
    Mac and  CaesarSmokeydawg said:
    Never tried the low and slow then sear. What temp did you use to smoke them? 
    I was shooting for a 250F, actual was 247F. I smoked these with pecan. A very nice soft smoke flavor to go with a spiced rub. Highly recommended.
     
    Now that you put the ruler in play we are all aware of the huge wine glass. It dwarfs the monster tenderloin steak! I approve. 
    My Beautiful Wife and I, consume some vino, upon occasion. Our friends love to take pictures of our kitchen cabinet that stores our drinking glasses. 95% are  fishbowsl on a stem. And a few water glasses.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • pgprescott
    pgprescott Posts: 14,544
    YukonRon said:
    pgprescott said:
    YukonRon said:
    A very nice Spanish blend for the wine tonight,
    Mac and  CaesarSmokeydawg said:
    Never tried the low and slow then sear. What temp did you use to smoke them? 
    I was shooting for a 250F, actual was 247F. I smoked these with pecan. A very nice soft smoke flavor to go with a spiced rub. Highly recommended.
     
    Now that you put the ruler in play we are all aware of the huge wine glass. It dwarfs the monster tenderloin steak! I approve. 
    My Beautiful Wife and I, consume some vino, upon occasion. Our friends love to take pictures of our kitchen cabinet that stores our drinking glasses. 95% are  fishbowsl on a stem. And a few water glasses.
    Before my whiskey drinking problem, I led a life of pretty aggressive wine consumption as well. I truly appreciate the glass. I have a couple ridiculous ones as well that literally hold the whole bottle I think. Enjoy!
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  • YukonRon
    YukonRon Posts: 17,261
    northGAcock said:
    Ron....what a great to end the week....assuming you count Sunday as the last day of the week. I know I do. Beautiful tenderloin. You have rolls?
    I got a couple chins and a few rolls.
    No, I did the cooking tonight. My Beautiful Wife, was busy with an audit her company has coming up.
    She is the Goddess of baking.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • northGAcock
    northGAcock Posts: 15,173
    YukonRon said:
    northGAcock said:
    Ron....what a great to end the week....assuming you count Sunday as the last day of the week. I know I do. Beautiful tenderloin. You have rolls?
    I got a couple chins and a few rolls.
    No, I did the cooking tonight. My Beautiful Wife, was busy with an audit her company has coming up.
    She is the Goddess of baking.
    You no those Hawaiian rolls will do in a pinch. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • YukonRon
    YukonRon Posts: 17,261
    JohnnyTarheel said:
    Gonna be good brother!!
    Thank you sir, turned out alright.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    Foghorn said:
    OK.  I'm drooling.
    @Foghorn
    Maybe we do one of these at Bacchus?
    Turned out killer.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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