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Blutch 11-20-2012 12:06 PM

Full Beef Tenderloin
Looking for advice on cooking a complete beef tenderloin for t-giving dinner.

Should I just slice it and cook steaks? Slow smoke or grill?

Any advice would be appreciated - B.

Al Czervik 11-20-2012 12:23 PM

Gore 11-20-2012 12:31 PM

Arlin_MacRae 11-20-2012 02:06 PM

Hey Blutch, back for your biennial visit? :mrgreen:

There are tons of posts here on large cuts of beef. Having done those both ways I'd have to say cook it like a roast and slice it when it's medium rare. Oh my... Of course the steak method doesn't suck either.


Blutch 11-20-2012 02:42 PM

Arlin - LOL!! You got me pegged! After I posted I found a couple of good threads. I should have searched before posting. My bad. I'm out of practice. Thanks B

Grain Belt 11-20-2012 03:05 PM

Olive oil, fresh cracked pepper, sea salt.
Weber kettle, heaping chimney of blue or lump dumped on one side
Sear all sides and then indirect until 125 to 130, rest for 10 minutes
Cook indirect until 115 and sear until internal is 125-130 and rest.

Makes for good eating. Also you may want to tie the thin end to itself with twine to make the roast an even thickness

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