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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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07-29-2011, 11:53 PM | #16 | |
is One Chatty Farker
Join Date: 05-05-10
Location: Austin - TX
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Quote:
Glad you enjoyed your meal! Looked tasty indeed! You wrapped them this time, I suggest not wrapping next time. Part of the allure for the tenderloin to me is to have a tasty crust on the external due to higher heat cook, and have a juicy pink center. I lightly tent, rest for 10 minutes, then slice. For me a full wrap would defeat the crust. Some say to cook to a higher internal temp.... though lots of Brethren pull in the lower range for more flavor. I have never used vinegar for the tender tenderloin, but have used a little lemon in a marinade and loved that too.
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Brian: Weber: OTG + Lime Performer - - Keeping the Armor On - Eph. 6:11 |
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