TONIGHT'S COOK: Beef Tenderloin

Beanie-Bean · August 2009

Sorry...been away from the forum for a while, and it was nice to start egging again--too hot to do anything down here in Central TX except hide from the heat. Beautiful day in the 90s today, so I cooked up some sweet onions to go with the nice tenderloin.

Onions:

Sear and roast:

All done. BTW, plate of salad was off-screen

Cheers!

"Sparky" · August 2009

Looks great Mr. Bean,I've been wondering where you were hiding

Glad to see ya around again man

rsmdale · August 2009

Great cook Mike,perfect color on that cow.

GOOD EATS AND GOOD FRIENDS

DALE

thirdeye · August 2009

Aw man, that looks great. And that's about the right amount of rice for me. (but I could have stood more onions..

) Is it my imagination or is that a basil plant in the background?

I have some lease land down in Bee County, I guess they are setting records for the hottest year in a long while.

FlaPoolman · August 2009

Hey Mike I can drive there in 2 days can you keep it warm

:woohoo: Looks good

Frank from Houma · August 2009

Very nice BB.

With a cocktail and medium priced bottle of wine you are lookin at over couple hundred bucks to get that good of a steak x 4 in a restaurant.

Crimsongator · August 2009

woo, those steaks look great.

Frank from Houma · August 2009

And pretty dry too. Corpus averages 35 inches/year - through August we have had 3.5 inches. Heard some thunder boomers yesterday afternoon for the first time since early March but no rain. All the counties in the area are under a no burn rule.

TXTriker · August 2009

Oh Mike! That looks fantastic. Good to have you back.

Rod · August 2009

Those filets look excellent. Can you post how long you cooked them and at what temp?

Pork Butt Mike · August 2009

Now thats a nice looking cook Mike, what a way to got back on the Egg. Over here in Fl. we know what your talking about when it comes to the heat.

Ohatchee · August 2009

That looks perfectly cooked to me. What was the internal temperature at finish?

NoVA Bill · August 2009

Hey Mike, great looking cook. I'm starting my second week away from my eggs and your cook made me eggsick.

I bought sirloin at Costco today for $3.49/lb - couldn't pass it up. Now I have to find a way to cook it - looks like a gasser is about all I have access to.

Ross in Ventura · August 2009

Nice Mike glade to see you back

Ross

Panhandle Smoker · August 2009

Looks Perfect! Melt in your mouth I bet.

Spring Chicken · August 2009

Boy! When you come out of hiding you do it in style, don't you? Looks great.

I know exactly what you mean about the heat. I finally gave up and have stayed inside editing my photos and videos of our Alaska adventure. At least I sweat less inside...

Good to see you back.

Spring "Hiding In The Shade" Chicken
Spring Texas USA

AnnaG · August 2009

That was a great looking cook... I understand about the temps coming from MS...

I tend to cook later in the evening during this time of year... Hee hee...

Beanie-Bean · August 2009

It is good to be back. Can't tell you how happy it makes me to have days now where the peak temps are in the 90s!!! Those 100°+ temps will keep you away from the eggs for sure.

I'm curious to see how the smoke shack turned out for you. Is it still a work in progress? Sorry, I've been away for a while.

Beanie-Bean · August 2009

Can't say again how nice it is to be able to cook out there again

Beanie-Bean · August 2009

You weren't seeing things...I asked my wife earlier this year to plant some frequently-used herbs for me: basil, oregano, flat-leaf parsley, and thyme. I still have my rosemary bush going strong, too. The new guys were planted in a bed next to the eggs, and I have to be careful while I'm doing yardwork, else I'll trim/edge the good stuff into non-existence

Regarding the rainfall and restrictions, I think that everyone here in this part of Texas would just rather see the summer and dry spell be gone. For example, there are mandatory water usage restrictions in place now, so the new lawn I've just put in back in the spring is halfway baked. The heat has been so oppressively high that hanging outside to cook just really wasn't an option. Furthermore, any stray sparks could very well leave the place looking like the inside of a bag of lump :ohmy:

Beanie-Bean · August 2009

You know you're welcome here any time, Pat! Hope you got a good view of the launch the other day.

Beanie-Bean · August 2009

You're not kidding--that is definitely an expense report kind of meal

Beanie-Bean · August 2009

Even my son, who's steered away from steaks as of late, enjoyed dinner last night.

Beanie-Bean · August 2009

It is getting cooler here, Ray, so I'll finally be able to do more cooking outside.

Rod, I used this method to cook the steaks:

TRex Method here...

I finished up the steaks at around 132° for mine, and about 145° for the others. They're not really fans of mid-rare steak... :(

Beanie-Bean · August 2009

Yeah, but Mike it will only be in the 90s this week...I'll have to break out my long sleeves and jeans for that. Woo hoo!

Been in the 100s for way too long this year.

I finished my steak at 132°, and everyone else's at 145°

Beanie-Bean · August 2009

Those steaks came from Sam's...they don't have the USDA Prime beef there like Costco does, but that's just where we happened to go the other day. I like the ribeyes from Costco for sure--I've even bought roasts there just to make nice steaks!

Never hurts to maintain proficiency cooking on other types of cookers, either. I had a blast this past May cooking for my daughter's swimming party on an open brick firepit with some Kingsford briquettes! The only thing in common with the BGE cooks I did do was light the charcoal with a MAPP gas torch!

Beanie-Bean · August 2009

I enjoyed seeing Jackie's efforts on your rig, too. I'll be trying that one for sure.

Beanie-Bean · August 2009

I still have some gasket material for your rain cap in case you're still interested in it...sorry for not having sent it out yet.

Beanie-Bean · August 2009

It's been hot with very little rain here. A lot of the lakes are at record-low levels. Lake Travis closed their last public boat ramp a few weeks ago, and my newly-installed lawn looks like something one would feed to some cows!

Yessir, it's good to be back, and with temperatures only hitting 90s this week, I may have to break out the long-sleeves and some jeans

Beanie-Bean · August 2009

...when possible. I like to prepare things for the kids, and now that school has started up again, late-night cooks will probably be reserved for the weekend. However, I can still sneak out there and do a quick cook so that I know they'll eat something nice without having to read a menu first

bubba tim · August 2009

Mike.. Next time, don't stay away for such a long time..Missed ya man.. :P :P :P :P
Great looking cook and

:woohoo: :woohoo: :woohoo: :woohoo:

TONIGHT'S COOK: Beef Tenderloin

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