beef tenderloin,smoked or grilled

OUT OF ORDER · 01-21-2013, 08:12 AM

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

smokinjerseyguy · 01-21-2013, 08:22 AM

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!

grantw · 01-21-2013, 08:25 AM

Its too lean to low temp it if thats wat your asking?

OUT OF ORDER · 01-21-2013, 08:45 AM

thanks jersey and thats kinda what i was worried about grant thanks for the help

Gore · 01-21-2013, 09:47 AM

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.

Ron_L · 01-21-2013, 09:55 AM

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.

daninnewjersey · 01-21-2013, 10:24 AM

Here's one I've been wanting to try for a while now....

http://www.bbq-brethren.com/forum/sh...d.php?t=121923

John Bowen · 01-21-2013, 10:51 AM

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.

MisterChrister · 01-21-2013, 11:10 AM

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

qnbiker · 01-21-2013, 12:32 PM

Sear 5 minutes/side over coals, cook indirect to 130. My kettle temp is around 450-500 degrees.

Hawg Father of Seoul · 01-21-2013, 02:24 PM

Quote:

Originally Posted by MisterChrister

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

01-21-2013, 08:12 AM	#1
OUT OF ORDER Full Fledged Farker Join Date: 06-12-08 Location: azle ,tx Downloads: 0 Uploads: 0	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 __________________ In the words of the late great Col. Sanders "im to drunk to taste this chicken" LARGE BGE [SIZE=2]smokey joe[/SIZE] 12" homade offset 22 1/2 webber

01-21-2013, 08:45 AM	#4
OUT OF ORDER Full Fledged Farker Join Date: 06-12-08 Location: azle ,tx Downloads: 0 Uploads: 0	thanks jersey and thats kinda what i was worried about grant thanks for the help __________________ In the words of the late great Col. Sanders "im to drunk to taste this chicken" LARGE BGE [SIZE=2]smokey joe[/SIZE] 12" homade offset 22 1/2 webber

01-21-2013, 09:47 AM	#5
Gore somebody shut me the fark up. Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods ... and Nazis Downloads: 0 Uploads: 0	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. __________________ 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"

01-21-2013, 09:55 AM	#6
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	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. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

01-21-2013, 10:24 AM	#7
daninnewjersey is one Smokin' Farker Join Date: 01-01-11 Location: Southern NJ Downloads: 0 Uploads: 0	Here's one I've been wanting to try for a while now.... http://www.bbq-brethren.com/forum/sh...d.php?t=121923 __________________ Proud owner of 4 VERY ugly drum smokers....

01-21-2013, 08:22 AM	#2
smokinjerseyguy Found some matches. Join Date: 01-20-13 Location: Brookside, NJ Downloads: 0 Uploads: 0	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!

01-21-2013, 08:25 AM	#3
grantw Full Fledged Farker Join Date: 09-13-12 Location: canada Downloads: 3 Uploads: 0	Its too lean to low temp it if thats wat your asking?

01-21-2013, 10:51 AM	#8
John Bowen Full Fledged Farker Join Date: 01-09-13 Location: Tupelo, MS Downloads: 0 Uploads: 0	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.

01-21-2013, 11:10 AM	#9
MisterChrister is One Chatty Farker Join Date: 04-28-12 Location: Richland Center, WI Downloads: 0 Uploads: 0	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 __________________ '69 Redhead 2X Stainless Performers TS Performer Mystery Blue OTG Simpsons SJ SJG WGA A "few" others

01-21-2013, 12:32 PM	#10
qnbiker Take a breath! Join Date: 05-05-10 Location: Marietta, GA Downloads: 0 Uploads: 0	Sear 5 minutes/side over coals, cook indirect to 130. My kettle temp is around 450-500 degrees. __________________ A bunch of Webers