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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-21-2013, 08:12 AM   #1
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Default beef tenderloin,smoked or grilled

ok guys i have never cooked a beef tenderloin and am thinking of making some beef tenderloin sliders for thr superbowl and need help on cooking methods or best way to do this cut of meat. thanks in advance for any answers
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Unread 01-21-2013, 08:22 AM   #2
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I can't speak to the smoking side of a beef tenderloin but I did just grill one last week that turned out great. I used an old school recipe of:
1 cup Soy sauce
1/2 Cup Brandy
2 Tbs Worcester Sauce
2 Tbs Minced fresh Ginger
1/4 Olive Oil
3 Gloves Garlic Minced
Couple Dashes of Hot Sauce

Mix all together and marinate overnight. Served with a horseradish sauce and everyone seemed to love it. Hope this helps!
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Unread 01-21-2013, 08:25 AM   #3
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Its too lean to low temp it if thats wat your asking?
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Unread 01-21-2013, 08:45 AM   #4
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thanks jersey and thats kinda what i was worried about grant thanks for the help
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Unread 01-21-2013, 09:47 AM   #5
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I've done both with excellent results, but absolutely do not take it above medium rare in either case. Rare is best for tenderloin as there is a drastic flavor change is it cooks.
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Unread 01-21-2013, 09:55 AM   #6
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Both.

I prefer to cut a tenderloin into steaks, but when I have done a whole one I cooked it at lower temps (probably 225 - 240, but it's been a while) until it was 115 or so internal and then seared the outside on a hot grill until it was 125 internal.
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Unread 01-21-2013, 10:24 AM   #7
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Here's one I've been wanting to try for a while now....

http://www.bbq-brethren.com/forum/sh...d.php?t=121923
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Unread 01-21-2013, 10:51 AM   #8
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I kept it simple on the last beef tenderloin I cooked. I prepped and rubbed it down the night before and wrapped it in plastic. I set my grill up with the coals banked to one side and seared the loin by rotating it a quarter for about 5 min a side. Then I put it on the cool side and insert a probe. I take it off when it hits 130 and wrap it in foil. Depending on how it looks during the cook I might rotate the loin so one side does not face the heat too long. I let it rest 20 to 30 minutes then slice it to order.
Last time I had one moron ask me to put his slice back on the grill until there was no more “red” in it.
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Unread 01-21-2013, 11:10 AM   #9
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I like to leave them whole while cooking. Smoke indirect low temp for 15-20 with a little more than your average amount of smoke wood since it won't be on very long. Then sear hot to take to a rare internal. Rest then slice. Basically like a bigger version of one of these. http://www.bbq-brethren.com/forum/sh....php?p=2313795
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Unread 01-21-2013, 12:32 PM   #10
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Sear 5 minutes/side over coals, cook indirect to 130. My kettle temp is around 450-500 degrees.
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Unread 01-21-2013, 02:24 PM   #11
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Quote:
Originally Posted by MisterChrister View Post
I like to leave them whole while cooking. Smoke indirect low temp for 15-20 with a little more than your average amount of smoke wood since it won't be on very long. Then sear hot to take to a rare internal. Rest then slice. Basically like a bigger version of one of these. http://www.bbq-brethren.com/forum/sh....php?p=2313795
+1 Listen to this guy
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