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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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06-17-2019, 11:02 AM | #1 |
Babbling Farker
Join Date: 10-15-12
Location: Anaheim, CA
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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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Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller |
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06-17-2019, 12:22 PM | #2 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Looks mighty tasty John!!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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06-17-2019, 12:54 PM | #3 |
somebody shut me the fark up.
Join Date: 02-13-12
Location: SE Florida
Name/Nickname : Marty
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Yes please John.
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Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now. |
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06-17-2019, 01:10 PM | #4 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Looks fantastic, and great seasoning choice, John! Tell us more about the comal...
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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06-17-2019, 01:17 PM | #5 |
is One Chatty Farker
Join Date: 01-31-19
Location: South Bend, IN
Name/Nickname : Bob
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Outstanding that looks awesome!
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Shirley Fabrication 24 X 70 elevated straight back "Fire for Effect" |
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06-17-2019, 01:35 PM | #6 |
somebody shut me the fark up.
Join Date: 04-29-12
Location: Tulsa
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That looks freakin AMAZING!!
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Jeremy Old Oklahoma Joe (Opal) GMG TREK (Greta Thunberg) Weber Summit Charcoal (Waylon) MAK 2 Star (Maybel) 2x “Unfortunately nothing wrong with that” Bob C Que… I must be living right (somehow…) |
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06-17-2019, 03:19 PM | #7 |
is Blowin Smoke!
Join Date: 09-22-11
Location: Canyon, BC
Name/Nickname : Dean
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Nicely done.
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I'm a griller, I'm a smoker, I'm a midnight fire stoker! 18.5" Weber Smokey Mountain Cooker. They call me Dean! thecanuckfoodie.wordpress.com/ |
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06-17-2019, 03:54 PM | #8 | |
Babbling Farker
Join Date: 10-15-12
Location: Anaheim, CA
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Quote:
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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Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller |
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06-17-2019, 07:01 PM | #9 |
Babbling Farker
Join Date: 04-16-17
Location: Davis, OK
Name/Nickname : Kevin
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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.
Sent from my iPhone using Tapatalk Pro
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“We should be rigorous in judging ourselves and gracious in judging others.”― John Wesley *Dad of 3, Husband of 1, Sooners fan, Hopeless golfer, Pretty good hunter and fisherman *MAK 2 Star, Custom Stickburner, WSM 22, Weber 26, Camp Chef flattop |
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06-17-2019, 07:06 PM | #10 |
Full Fledged Farker
Join Date: 07-04-18
Location: Gilbert, Arizona
Name/Nickname : Terry
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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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Carne Crosta, comal, filet mignon, Oakridge Rub |
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