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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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12-10-2013, 04:27 PM | #31 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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I'm not sure about best, but this was pretty good.
Here are the easy-to-follow instructions: http://www.bbq-brethren.com/forum/sh....php?p=1538088 __________________
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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Thanks from:---> |
12-10-2013, 04:28 PM | #32 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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If you need a sauce, a demi-glace red wine reduction will work wonderfully here.
Sweat some schallot and garlic in butter, add a full bottle or red wine of your choice, reduce by 1/2-2/3, add a couple TBS of demi-glace or some better than boullion, a few sliced mushrooms if you like and let simmer for a few more minutes until mushrooms are softened.
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Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
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12-23-2013, 11:51 AM | #33 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Hey Wamp, thanks for posting the thread. I was at the grocer's yesterday and happened to run across a very nice looking whole tenderloin that happened to find it's way into my basket. OK, I'll admit I had a 20 dollar off coupon if I spent 200. Plus an additional three dollor off coupon if I spent 10 in the meat department. Well, the thing was JUST enough to bring me to the magic amount to use the soon to expire 20 dollar one and I just hate to not use those...
So now, I'll know how to cook it!
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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12-23-2013, 11:55 AM | #34 |
is One Chatty Farker
Join Date: 12-04-12
Location: Los Angeles, CA
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Im sure I will be the only one to say this but if you want to hit it out of the park
BEEF WELLINGTON http://www.foodnetwork.com/recipes/t...pe2/index.html
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Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken |
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12-23-2013, 07:13 PM | #35 |
Full Fledged Farker
Join Date: 10-05-13
Location: Monmouth County, NJ
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Break out the butchers twine and tie it up nice. On the smoker I like my Tenderloin Brazilian style....EVOO and a heavy hit of course salt. Thats it.
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[COLOR="Blue"]Stumps Junior, Humphrey's Pint, XL BGE, Medium BGE, DCS Gasser, Weber Kettle[/COLOR] |
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12-23-2013, 07:17 PM | #36 | |
is one Smokin' Farker
Join Date: 02-01-10
Location: NYC & WPB FL
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Quote:
Here is a video explaining how I grill whole tenderloins.... https://www.youtube.com/watch?v=vnCDkQ8dAQQ
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[B][COLOR=Green][URL="http://www.tailgatejoe.com"]TailgateJoe.com[/URL] -- the #1 NY Jets gameday fanclub/tailgate party[/COLOR][/B] [B]Fast Eddy's Cookshack:[/B] Dual FEC120s [B]Meadow Creek:[/B] BBQ42 [B]Weber:[/B] Ranch Kettle, 22.5 WSM, OTG 22.5 [B]Pit Barrel Cooker[/B] [B]Crown Verity gassers:[/B] 4 MCBs from 36-72 inch [B]Instagram/[/B][B][B]Twitter[/B]/Facebook: [/B]@tailgatejoe [B]Youtube: @tailgatejoedotcom[/B] |
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12-23-2013, 07:50 PM | #37 |
Full Fledged Farker
Join Date: 10-05-13
Location: Monmouth County, NJ
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Nice video Joe. We're you at the game yesterday?
It was a nice day for tailgating.
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[COLOR="Blue"]Stumps Junior, Humphrey's Pint, XL BGE, Medium BGE, DCS Gasser, Weber Kettle[/COLOR] |
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12-23-2013, 08:06 PM | #38 |
is one Smokin' Farker
Join Date: 02-01-10
Location: NYC & WPB FL
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Yup, we are at every home game. Yeah, 65 degrees 3 days before christmas in NY/NJ is crazy. We had 100 people, our smallest group this season but not a bad turnout considering the Jets level of play, a meaningless game vs another poor team nobody cares about, its proximity to christmas, and the threat of a day of rain.
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[B][COLOR=Green][URL="http://www.tailgatejoe.com"]TailgateJoe.com[/URL] -- the #1 NY Jets gameday fanclub/tailgate party[/COLOR][/B] [B]Fast Eddy's Cookshack:[/B] Dual FEC120s [B]Meadow Creek:[/B] BBQ42 [B]Weber:[/B] Ranch Kettle, 22.5 WSM, OTG 22.5 [B]Pit Barrel Cooker[/B] [B]Crown Verity gassers:[/B] 4 MCBs from 36-72 inch [B]Instagram/[/B][B][B]Twitter[/B]/Facebook: [/B]@tailgatejoe [B]Youtube: @tailgatejoedotcom[/B] |
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12-23-2013, 08:11 PM | #39 | |
is one Smokin' Farker
Join Date: 02-01-10
Location: NYC & WPB FL
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Quote:
If you ever went to a Not-top-shelf steakhouse and had a filet that had a chunk hanging on by fat and grizzle, that is an untrimmed filet. I think you get a much better product properly trimming it down. Alton Brown did 2 episodes on tenderloin, and saved the chain to cook on a flat top to make cheese steaks.
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[B][COLOR=Green][URL="http://www.tailgatejoe.com"]TailgateJoe.com[/URL] -- the #1 NY Jets gameday fanclub/tailgate party[/COLOR][/B] [B]Fast Eddy's Cookshack:[/B] Dual FEC120s [B]Meadow Creek:[/B] BBQ42 [B]Weber:[/B] Ranch Kettle, 22.5 WSM, OTG 22.5 [B]Pit Barrel Cooker[/B] [B]Crown Verity gassers:[/B] 4 MCBs from 36-72 inch [B]Instagram/[/B][B][B]Twitter[/B]/Facebook: [/B]@tailgatejoe [B]Youtube: @tailgatejoedotcom[/B] |
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