Today, we decided to do a whole beef tenderloin. We started out with 8.2# whole tenderloin, which we trimmed up and removed the silver skin and fat. I also trimmed off, the chain, of the tenderloin and some of the pieces, of the end. After it was trimmed up, I tied some butcher's twine, around the point, to ensure proper cooking and also making it easier, to handle. A dab of EVOO and a seasoning of kosher salt, black pepper and "California Style" garlic powder.
After the tenderloin, reached room temperature, on the cutting board. The blue kettle was getting loaded, with reg. Kingsford and set up, for indirect heat. The grate was cleaned and sprayed with "Pam", to prevent sticking. Tenderloin was then placed, on the grate and looking for an internal temperature, of 125 degrees. After about 45 minutes, we had 127 degrees. This particular time, we were trying a reverse sear method, which means, you sear the meat, at the end, of the cooking process, by cooking it directly, over the heat source. Approximately 2 minutes, on each side and we took the meat off, the grill and tented it, with foil, to rest.
After almost 20 minutes, it was time to slice it up and enjoy the fruits of our labor.
Just beautiful... Thanks for watching.
Today, we decided to do a whole beef tenderloin. We started out with 8.2# whole tenderloin, which we trimmed up and removed the silver skin and fat. I also trimmed off, the chain, of the tenderloin and some of the pieces, of the end. After it was trimmed up, I tied some butcher's twine, around the point, to ensure proper cooking and also making it easier, to handle. A dab of EVOO and a seasoning of kosher salt, black pepper and "California Style" garlic powder.
After the tenderloin, reached room temperature, on the cutting board. The blue kettle was getting loaded, with reg. Kingsford and set up, for indirect heat. The grate was cleaned and sprayed with "Pam", to prevent sticking. Tenderloin was then placed, on the grate and looking for an internal temperature, of 125 degrees. After about 45 minutes, we had 127 degrees. This particular time, we were trying a reverse sear method, which means, you sear the meat, at the end, of the cooking process, by cooking it directly, over the heat source. Approximately 2 minutes, on each side and we took the meat off, the grill and tented it, with foil, to rest.
After almost 20 minutes, it was time to slice it up and enjoy the fruits of our labor.
Just beautiful... Thanks for watching.
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