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Old 12-09-2013, 08:38 AM   #3
somebody shut me the fark up.

thirdeye's Avatar
Join Date: 01-14-06
Location: At home on the range in Wyoming

I think both ideas so far sound good. Whole tenderloins look mighty rough right of the cryo package, but they clean up nicely. Be patient and set up a cutting board at the kitchen table so you can take your time. The good thing is that a tenderloin is one of the easiest things to barbecue.

Here is the way I trim and break them down.

I do a simple seasoning and I start out with a low temp fire and a tray as a heat deflector, then I'll finish raised direct allowing the pit to ramp up during the cook. Sometimes the end sear is not needed, so play that by eye.

I know this might sound weird, but because tenderloin is pretty lean, less fat means less beefy flavor. Way less "beefy" than a ribeye or a T-bone. An option is to inject them with a jazzed up beef broth. And some aujus is good served on the side. I have an easy aujus recipe it you would like to see it. Anyways, cook it until it's a few degrees under your target internal temp.


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