Beef Tenderloin this weekend - BBQ Central

Go Back   BBQ Central > General > Grilling
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 05-03-2007, 03:07 PM   #1
Official BBQ Central Mark
 
Bill The Grill Guy's Avatar


 
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
YEAH, dont forget the invitations to us brothers in the south. Sounds like you are heading in the right direction to break in that OTG. Dont forget the pics.
__________________

__________________
Bill The Grill Guy
www.billthegrillguy.com
"Life, it's what you do between meals."

https://img76.imageshack.us/img76/3674/platezi0.png
Bill The Grill Guy is offline   Reply With Quote
Old 05-03-2007, 03:10 PM   #2
Pope O'Que
 
SteerCrazy's Avatar


 
Join Date: Apr 2006
Location: Kansas City
Posts: 2,089
Re: Beef Tenderloin this weekend

Quote:
Originally Posted by kimmal
Just got a new Weber OTG and thought that I'd grill a nice beef tenderloin for my friends. I was thinking of searing it for a few minutes on each side an then cooking it indirect around 275/300.

Anyone have any other suggestions?
Like Bill said, Pics........some good taters wrapped up in foil always do a nice job. I like to put baked taters in the micro 3 minutes at a time. Once they get soft I EVOO em, kosher salt em, foil em, throw em on the grill til the steaks are done!
__________________

SteerCrazy is offline   Reply With Quote
Old 05-03-2007, 03:53 PM   #3
BBQ Centralite
 
Diva Q's Avatar


 
Join Date: Nov 2006
Location: Barrie, Ontario
Posts: 3,379
Serve it with a nice slice of a compound butter, some fresh asparagus grilled and wrapped in prosciutto, a salad with blue cheese dressing, some toasted almonds and grilled tomatoes, plus a nice English trifle for dessert.
__________________
________________________________________

www.DivaQ.ca

Life is too short for bad BBQ

Generously sponsored by:

Traeger Canada
Hovey's Gourmet Meats
Big Rock Brewery
Basques Hardwood Lump Charcoal
Alcan
Diva Q is offline   Reply With Quote
Old 05-03-2007, 04:00 PM   #4
Pope O'Que
 
SteerCrazy's Avatar


 
Join Date: Apr 2006
Location: Kansas City
Posts: 2,089
Quote:
Originally Posted by Diva Q
Serve it with a nice slice of a compound butter, some fresh asparagus grilled and wrapped in prosciutto, a salad with blue cheese dressing, some toasted almonds and grilled tomatoes, plus a nice English trifle for dessert.
Woot??
SteerCrazy is offline   Reply With Quote
Old 05-03-2007, 04:00 PM   #5
Graduate of BBQ Central
 
oompappy's Avatar


 
Join Date: Apr 2005
Location: Finger Lakes NY
Posts: 665
Re: Beef Tenderloin this weekend

Quote:
Originally Posted by kimmal
Just got a new Weber OTG and thought that I'd grill a nice beef tenderloin for my friends. I was thinking of searing it for a few minutes on each side an then cooking it indirect around 275/300.

Anyone have any other suggestions?
Just be real careful not to overcook. 130 to 135 (*f) internal is Max on
those, then a short rest. Much higher and the start to dry out.
__________________
Oompappy's Page...
oompappy is offline   Reply With Quote
Old 05-03-2007, 04:23 PM   #6
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Re: Beef Tenderloin this weekend

Quote:
Originally Posted by kimmal
Just got a new Weber OTG and thought that I'd grill a nice beef tenderloin for my friends. I was thinking of searing it for a few minutes on each side an then cooking it indirect around 275/300.

Anyone have any other suggestions?
Cook it indirect until it's within 10-15* of your desired finishing temp, the sear until done. Like Ooompappy said carefull not to overcook!
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 05-03-2007, 05:04 PM   #7
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
Re: Beef Tenderloin this weekend

Quote:
Originally Posted by Larry Wolfe
Quote:
Originally Posted by kimmal
Just got a new Weber OTG and thought that I'd grill a nice beef tenderloin for my friends. I was thinking of searing it for a few minutes on each side an then cooking it indirect around 275/300.

Anyone have any other suggestions?
Cook it indirect until it's within 10-15* of your desired finishing temp, the sear until done. Like Ooompappy said carefull not to overcook!
That's about what I would have said.
__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Old 05-04-2007, 05:23 AM   #8
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Quote:
Originally Posted by kimmal
So, just so I don't screw this up...Indirect until about 120-125*, then sear direct until it reaches 135*.

A light dusting of WRB?
Yes! Make sure you check the accuracy of your thermometers before you cook. That's an expensive cut and you wanna make sure it comes out great.

I think WRB would be great the tenderloin! If you want more of a crust and more flavor rub it liberally with WRB!

I wish I was your neighbor, I'd bring the Wolfe Rub if you would share your tenderloin!
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 05-04-2007, 06:21 AM   #9
Official BBQ Central Mark
 
007bond-jb's Avatar


 
Join Date: Dec 2006
Location: Baton Rouge La
Posts: 6,428
I like to sear mine 1st, it keeps in the juice that way, then finish it indirect.
__________________
BBQ Shaken Not Stirred
He who don't cook, better not complain
Why limit happy to an hour
Yes beer qualifies as an appetizer


BOY!

https://www.youtube.com/user/007bondjb
007bond-jb is offline   Reply With Quote
Old 05-04-2007, 07:22 AM   #10
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Quote:
Originally Posted by 007bond-jb
I like to sear mine 1st, it keeps in the juice that way, then finish it indirect.
"Look over here, Look at me boy!"

Actually searing does NOT seal the juices in...........it simply caramelizes the outside making it nice and tasty.
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 05-04-2007, 07:35 AM   #11
Official BBQ Central Mark
 
Pigs On The Wing BBQ's Avatar


 
Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
[quote=Larry Wolfe]
Quote:
Originally Posted by "007bond-jb":1x5rejmk
I like to sear mine 1st, it keeps in the juice that way, then finish it indirect.
"Look over here, Look at me boy!"

Actually searing does NOT seal the juices in...........it simply caramelizes the outside making it nice and tasty.[/quote:1x5rejmk]
Thank you Mr,Wizard.
Your Pal,
Timmy
__________________
The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)
www.oinktoberfest.com
Team Gruber Mister BBQ
KCBS Citified Judge 8282
Tomorrow is just your future yesterday
Pigs On The Wing BBQ is offline   Reply With Quote
Old 05-04-2007, 07:42 AM   #12
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
[quote=Pigs On The Wing BBQ][quote="Larry Wolfe"gnwn1kb]
Quote:
Originally Posted by "007bond-jb":xgnwn1kb
I like to sear mine 1st, it keeps in the juice that way, then finish it indirect.
"Look over here, Look at me boy!"

Actually searing does NOT seal the juices in...........it simply caramelizes the outside making it nice and tasty.[/quotegnwn1kb]
Thank you Mr,Wizard.
Your Pal,
Timmy
[/quotegnwn1kb]

[smilie=a_whyme.gif]
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 05-04-2007, 07:58 AM   #13
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
I knew this was coming...seems Mr. Finney did some experimenting
and now prefers to cook indirect and then sear...only he posted his
results ON ANOTHER BOARD AND NOT HERE.
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 05-04-2007, 08:27 AM   #14
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Actually this method isn't really new. Cooking this way will also give you a more "uniform" rareness, versus the outsides being medium and the middle being rare.

Searing to seal in the juice is a misconception!

Jim the Round Steaks (aka-London Broils) we cooked at SOTB were cooked using this mehtod, did you think they were dry? They cooked for over about an hour and a half indirect then I seared at the end. Round cuts are notoriously dry due to their lack of marbled fat, but if done right they're excellent. I do my pit beef this same was as do some of the Pit Beef restaurants in the area.



Either method will work fine, use what works best for you and suits your taste.
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 05-04-2007, 08:32 AM   #15
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
hell no they weren't dry...they were the juiciest slices of
that type of beef I ever had...I thought you injected it.
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 05-04-2007, 08:45 AM   #16
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Quote:
Originally Posted by Captain Morgan
hell no they weren't dry...they were the juiciest slices of
that type of beef I ever had...I thought you injected it.
Only thing I did to them was rubbed with Wolfe Rub Bold!
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 05-04-2007, 08:54 AM   #17
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
Stop reading my posts on other forums. If I wanted you to know I would post it here. LOL

Actually searing the meat first makes the meat lose more moisture because of damage to meat cell structure. If you cook two steaks to the same doneness, sear one and not the other... the seared on will have lost a greater percentage of moisture by weight. But the seared steak will taste better because of the caramelization. The "roast" then sear method give you the best of both.

I have been doing this "method" a while and it always comes out well. It works with roasts or steaks and chops.
Larry is correct, you get a more even amount of doneness this way whether you want it rare or well done (I hope nobody wants that).
The key is the lower "roasting" temps before the sear.

FYI: The current issue of "Cooks Illustrated" just proved out a similar method using an oven (for the low temp portion) and a frying pan (for the sear portion) for thick cut steaks.
It's the same theory with different hardware.
__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Old 05-04-2007, 09:27 AM   #18
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
I'll give it a try. Thanks Professor. Now just don't forget where
home is.
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 05-04-2007, 11:39 AM   #19
Official BBQ Central Mark
 
007bond-jb's Avatar


 
Join Date: Dec 2006
Location: Baton Rouge La
Posts: 6,428
[quote=Larry Wolfe]
Quote:
Originally Posted by "007bond-jb":kb3pn48z
I like to sear mine 1st, it keeps in the juice that way, then finish it indirect.
"Look over here, Look at me boy!"

Actually searing does NOT seal the juices in...........it simply caramelizes the outside making it nice and tasty.[/quote:kb3pn48z]

You need a stick in U hand when say dat
You have more control over the finished doneness searing first.
__________________
BBQ Shaken Not Stirred
He who don't cook, better not complain
Why limit happy to an hour
Yes beer qualifies as an appetizer


BOY!

https://www.youtube.com/user/007bondjb
007bond-jb is offline   Reply With Quote
Old 05-04-2007, 12:19 PM   #20
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
[quote=007bond-jb][quote="Larry Wolfe":wt8il8vb]
Quote:
Originally Posted by "007bond-jb":wt8il8vb
I like to sear mine 1st, it keeps in the juice that way, then finish it indirect.
"Look over here, Look at me boy!"

Actually searing does NOT seal the juices in...........it simply caramelizes the outside making it nice and tasty.[/quote:wt8il8vb]

You need a stick in U hand when say dat
You have more control over the finished doneness searing first. [/quote:wt8il8vb]
Okay I got da stick in my hand and we're gonna agree to disagree on the sear first vs. after method. You listenin' boy?

Like I said if a method works for one and not the other, then just use the method that's suites your liking bettah! Lookey hera boy, listen to me!
__________________

__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







All times are GMT -5. The time now is 11:07 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
×