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Unread 06-21-2013, 11:56 AM   #5
John Bowen
is Blowin Smoke!
 
Join Date: 01-09-13
Location: Tupelo, MS
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Last time I cooked one I banked my coals to one side of the grill and seared the tenderlion by turning it .25 way every 2 min until I went all the way around. Then I moved the tenderloin over to the cool side and stuck my temp probe in. I pulled it when the probe hit 128. I wrapped it and let it rest 30- 40 minutes.

It was on the med rare side and everyone ate it.
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