Bought a whole tenderloin (USDA Choice) and cut it in 1/2 - the other 1/2 was sliced into thick steaks and into the freezer for another time. I rubbed the roast with some of my Rib Rub #2,along with lots of salt & pepper. Cooked for about 1 1/2 hours on my Kingsford Oval, smoked with oak and a touch of hickory. Meat came out fantastic...also used my Ikea Digital Probe thermometer for the first time after sitting around unopened in box for almost a year!
12-27-2008 12:50 AM
WOW! That's a nice looking piece of beef.
12-27-2008 01:32 AM
12-27-2008 03:39 AM
I could eat about half of that. Maybe all of it on a good day.:biggrin:
Awesome looking meat.
12-27-2008 06:51 AM
Looks real tasty!
12-27-2008 07:02 AM
12-27-2008 07:04 AM
And currently under consideration for my New Year's Eve dinner menu.
12-27-2008 07:11 AM
Good job! A good piece of beef really needs no companions.
12-27-2008 08:30 AM
Looks great, we did the whole beef tenderloin also. Rubbed it down a couple of hours ahead of time with dijon mustard and coated that with fresh grated horseradish. Seared it on the grill and then smoked it at 250 for 2 hours until internal reached 125. We let it rest for 30 minutes for a perfect medium rare.
Went perfect with the sharp cheddar topped creamed spinach and roasted red potatoes mixed with green beans, chopped garlic and sliced almonds.
Made a little bourbon sour dough bread puddin and egg nog cheese cake.
12-27-2008 11:27 AM
I'm gonna need a hunk of that to make sure it tastes as good as it looks.