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smoked beef tenderloin - reverse seared.

lightningque
lightningque Posts: 68
in EggHead Forum

1 large in challenger cart and 1 mini-max , too many dang accessories  

Baton Rouge LA 

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  • lightningque
    lightningque Posts: 68
    Just the wife and I so I cut it in half and saved the other half for another time. just in case anyone is wondering why its so small. 
    1 large in challenger cart and 1 mini-max , too many dang accessories  

    Baton Rouge LA 

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  • JohnInCarolina
    JohnInCarolina Posts: 34,735
    Beautiful.  Love me some BT off the Egg.   What did you use for smoke?
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • lightningque
    lightningque Posts: 68
    JohnInCarolina said:
    Beautiful.  Love me some BT off the Egg.   What did you use for smoke?
    thanks, smoked with a couple chunks of hickory till 125 IT then pulled it and soared the egg to 600 and seared it off.  Tried something different this time. I rubbed it with minced garlic and used McCormicks Montreal steak rub but this one was the "smoky" version.  Had a great aroma and flavor.   Basted it with a garlic, and thyme butter bath during the smoke. 

    1 large in challenger cart and 1 mini-max , too many dang accessories  

    Baton Rouge LA 

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  • littlerascal56
    littlerascal56 Posts: 2,110
    Look good.  Got to try that butter , thyme & garlic baste next time.
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  • Foghorn
    Foghorn Posts: 10,227
    That looks great.  The baste probably put it over the top.

    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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