BBQ Brethren "Tenderloin" Throwdown!

[deguerre]

I think I'm the only pain in the butt here.(1) Of course some of the other members, like Bigabyte, are WAAAAAY to the left of me when it comes to rules.(2)

1. Nah. You just get caught more often.

2. If Chris is left of lefter, where does that leave him?:shock:

 

[silverfinger]

I am such a rookie. I've never cooked Tenderloin and it sure looks like I been missing out. Anyone like to give examples on how it's done ?

Thanks in advance!

 

[Grillman]

I am such a rookie. I've never cooked Tenderloin and it sure looks like I been missing out. Anyone like to give examples on how it's done ?

Thanks in advance!

If you've ever cooked a T-Bone or Porterhouse steak....you've cooked a
Tenderloin.....it is the small piece of meat on both of the mentioned steaks.

Also....here is a link to some Tenderloin steaks (Filet Mignon) that Moose
cooked not too long ago.

http://www.bbq-brethren.com/forum/showthread.php?t=112326


.

 

[silverfinger]

If you've ever cooked a T-Bone or Porterhouse steak....you've cooked a
Tenderloin.....it is the small piece of meat on both of the mentioned steaks.

Also....here is a link to some Tenderloin steaks (Filet Mignon) that Moose
cooked not too long ago.

http://www.bbq-brethren.com/forum/showthread.php?t=112326


.

Thanks Grillman.

 

[Moose]

I am such a rookie. I've never cooked Tenderloin and it sure looks like I been missing out. Anyone like to give examples on how it's done ?

Thanks in advance!

Just cook it till it's done and you'll be in fine shape! :laugh:
But seriously,

This might help you out a bit.

 

[Gore]

The taste of tenderloin changes drastically with doneness. I prefer it rare, cooked past medium rare, it tastes like shoes to me. Conventionally, I like to do what Moose does. I cook at 225* indirect until about 120*, let rest, then sear. It's really forgiving, but don't overcook! There is a little tutorial on another cooking method here:

http://www.bbq-brethren.com/forum/showthread.php?t=94023

This also was very nice, with cheese and a chipotle sauce:

http://www.bbq-brethren.com/forum/showpost.php?p=1229014&postcount=83

Grillman gave it the final touches:

 

[Grillman]

Here is a link to Dailymotion on Hulu with the TV show Jacques & Julia Cooking at Home.
In this show the concentrate on Beef, including the Tenderloin.

Dailymotion - Julia & Jacques Cooking at Home _ Beef - a Life & Style video


.

 

[silverfinger]

SOOO, Would a ribeye be considered Tenderloin ?

 

[Gore]

SOOO, Would a ribeye be considered Tenderloin ?

Usually not, but that's for Moose to answer (or the voters to decide). I was wondering about chicken tenders myself.

 

[caseydog]

If you've ever cooked a T-Bone or Porterhouse steak....you've cooked a
Tenderloin.....it is the small piece of meat on both of the mentioned steaks.

Also....here is a link to some Tenderloin steaks (Filet Mignon) that Moose
cooked not too long ago.

http://www.bbq-brethren.com/forum/showthread.php?t=112326


.

A beef tenderloin may require a trip to the bank before the grocery store. Pork tenderloin is much more affordable, and really easy to cook. It also makes a nice foundation for a lot of different flavors from rubs, sauces and other stuff.

CD

 

[deguerre]

A beef tenderloin may require a trip to the bank before the grocery store. Por tenderloin is much more affordable, and really easy to cook. It also makes a nice foundation for a lot of different flavors from rubs, sauces and other stuff.

CD

BAM! What he said.

 

[caseydog]

SOOO, Would a ribeye be considered Tenderloin ?

No. Tenderloin is a different cut of beef. Besides, I think Moose is calling for us to cook whole tenderloins, not steaks.

CD

 

[Moose]

SOOO, Would a ribeye be considered Tenderloin ?

Absolutely not. Tenderloin and ribeye are two entirely different cuts. FYI, they have really nice whole choice and prime beef tenderloins at Costco.

 

[colonel00]

Picture of raw meat...Check!

 

[Moose]

That is correct, although it still can be a partial tenderloin. We usually buy beef tenderloins whole, then trim them, then cut in half in two roast size sections, reserving one in the freezer for later.

 

[deguerre]

You tired of us yet Moose? Man. If I ever win another TD I think I'll just call "Food" for the next category to avoid all this hasslin'...:becky:

 

[colonel00]

You tired of us yet Moose? Man. If I ever win another TD I think I'll just call "Food" for the next category to avoid all this hasslin'...:becky:

Wait, so what qualifies as "Food"? Does it have to be edible?

 

[Moose]

You tired of us yet Moose? Man. If I ever win another TD I think I'll just call "Food" for the next category to avoid all this hasslin'...:becky:

No, just Gore. :becky: It's obvious he doesn't like rules. "Food" is too generic - how about "BBQ" as a future throwdown category? :laugh:

 

[deguerre]

No, just Gore. :becky: It's obvious he doesn't like rules. "Food" is too generic - how about "BBQ" as a future throwdown category? :laugh:

But...but...that would exclude chicken then. :shock:

 

[silverfinger]

Absolutely not. Tenderloin and ribeye are two entirely different cuts. FYI, they have really nice whole choice and prime beef tenderloins at Costco.

Ok, Thanks!
I think I learned something new today!