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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 06-17-2019, 11:02 AM   #1
SmokinJohn
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Default Tenderloin with Carne Crosta on a Comal

After realizing there is a Beefsteak TD, I had to post this (even though it is also an answer to a question in another thread).

One of the local grocery stores sells the butt end of the tenderloin for 6.99/lb.

I can harvest 4 filet mignons from it, and then I have two pieces of tenderloin left. I trimmed the silverskin and fat away from one of the pieces, and dusted it with Oakridge BBQ Carne Crosta.




Let it sit for 45 minutes at room temp.




Onto a hot comal for 8 minute (2/2/2/2)




Rest for 5 minutes, and voila!

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Old 06-17-2019, 12:22 PM   #2
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Looks mighty tasty John!!
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Old 06-17-2019, 12:54 PM   #3
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Yes please John.
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Old 06-17-2019, 01:10 PM   #4
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Looks fantastic, and great seasoning choice, John! Tell us more about the comal...
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Old 06-17-2019, 01:17 PM   #5
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Outstanding that looks awesome!
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Old 06-17-2019, 01:35 PM   #6
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That looks freakin AMAZING!!
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Old 06-17-2019, 03:19 PM   #7
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Nicely done.
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Old 06-17-2019, 03:54 PM   #8
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Quote:
Originally Posted by Moose View Post
Looks fantastic, and great seasoning choice, John! Tell us more about the comal...
I bought it at Northgate Market for $8 years ago. I seasoned it like a would a cast iron skillet.

I use it normally to blister peppers and tomatoes for salsa, and toasting street taco tortillas. Recently, I found it works for cooking pre-made carne asada and al pastor (since I don't have a Blackstone yet).

I decided to experiment to see if I could sear a piece of meat with it. This post was the result.
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Old 06-17-2019, 07:01 PM   #9
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No experience with a comal cooker but I’ve eaten (and even cooked) a few great steaks. That sure looks awesome.


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Old 06-17-2019, 07:06 PM   #10
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The Oakridge Carne Crosta is my go to rub for steaks. It really does the job for me and my taste buds. Glad to see a fellow fan. Looks like a good cook
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