robert-r
is Blowin Smoke!
Got a great deal on Beef Tenderloin a while ago. Cut it into 3rds... cooked one and froze the other two.
I've been eyeing this recipe for quite a while: Moroccan Smoke-Roasted Beef Tenderloin. Decided it was time.
Thawed, trimmed, tied and rubbed with a mix of crushed caraway seed, crushed coriander seed, crushed cumin seed, dark brown sugar, K salt, cinnamon, black pepper and ground cloves.
Fired the grill in advance with K lump and several mini splits of red oak. Put the tenderloin on to cook indirect. The baby gold potatoes had been going a while.
When the meat hit 115* internal temperature, seared it for several minutes on all 4 sides.
Let it rest tented for 10 minutes and started slicing.
Time to eat!!!
I really liked it. Super tender... as per expectation. Different flavor profile than I'm used to.
My wife didn't care for the rub and wouldn't eat it. Oh well, more for me.
fwiw - recipe by Jamie Purviance in Weber's "Smoke" cookbook.
I've been eyeing this recipe for quite a while: Moroccan Smoke-Roasted Beef Tenderloin. Decided it was time.
Thawed, trimmed, tied and rubbed with a mix of crushed caraway seed, crushed coriander seed, crushed cumin seed, dark brown sugar, K salt, cinnamon, black pepper and ground cloves.
Fired the grill in advance with K lump and several mini splits of red oak. Put the tenderloin on to cook indirect. The baby gold potatoes had been going a while.
When the meat hit 115* internal temperature, seared it for several minutes on all 4 sides.
Let it rest tented for 10 minutes and started slicing.
Time to eat!!!
I really liked it. Super tender... as per expectation. Different flavor profile than I'm used to.
My wife didn't care for the rub and wouldn't eat it. Oh well, more for me.
fwiw - recipe by Jamie Purviance in Weber's "Smoke" cookbook.
