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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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12-28-2012, 05:59 PM | #1 |
Is lookin for wood to cook with.
Join Date: 03-17-12
Location: Chicago Western Suburbs
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Christmas Tenderloin
Every year, we do dinner on Christmas day with another family who also doesn't have family local. This year, it was our turn to host and decided to do a whole beef tenderloin. Of course, I had to do it on the Egg. I had two Choice Tenderloins around 3.5# each. I pulled the roasts out of the fridge about an hour in advance to let them get up to room temp while I got the fire going. I kept it simple and just did sea salt and fresh ground black pepper on both of them. Here they are getting ready for the Egg.
I decided not to sear and just cook indirect around 375 until internal temp reached 120 or so and then let them sit and rest while we got the rest of the meal ready. I also used my DigiQ just to track the grid temp and internal meat temperature. Meat is on and ready to go After about 40 minutes, they are ready! Here is a plate pic although doesn't do the meat justice with all of the mushrooms on top. We served it up with herbed roasted potatoes, Glazed carrots with pomegranate molasses (so good!) and both horseradish sauce and mushrooms. It came out great with definitely a smoke flavor but not overwhelming. One other note is that I was surprised how red the outside of the beef was when it was finished cooking. The finished pic above is accurate on the coloring at the end. I have never cooked one of these over charcoal before so maybe that is normal. Either way, it was a fantastic meal and a big hit with our Holiday crowd. |
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12-28-2012, 06:07 PM | #2 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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Nicely done! Looks like a delicious meal.
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Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
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12-28-2012, 06:11 PM | #3 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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That's good looking tucker!
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Hold my dang beer... |
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12-28-2012, 06:52 PM | #4 |
is one Smokin' Farker
Join Date: 12-24-12
Location: Up a tree somewhere in MD
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Those tenderloins look awesome. No need to slice them for me. I'll just grab a whole one and eat it like a caveman would.
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12-29-2012, 12:58 AM | #5 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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Nice looking cook, great job!
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12-29-2012, 07:40 AM | #6 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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That looks Great
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