Beef Tenderloin on the Performer


 
B

Brandon A

TVWBB All-Star
I have an aprox 4 lb beef tenderloin (after trimming). I cut the "extra" muscle from the thick end off and turned it into 3 filets for later. I'm waiting for my wife to bring home some butchers twine so I can tie her up (the roast
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). I salted with Kosher then waited about 15 min and then added garlic powder, plenty of cracked 4 corn, and some onion flakes. I've read to brush some olive oil on before grilling so I may do that (not sure what it does, maybe help with browning?)

I plan to set the performer up for indirect minion method to try to keep the temps in the 250 range. I'll throw a couple chunks of red oak in the chiminey with the lit to get them through the burning stage. I'm going to reverse sear at 130, looking for medium.

This is the first tenderloin I've done and I was supprised at just how tender they really are. I've read alot of posts saying how expensive they are, I got this one for $4.09 a lb, under $20 for the whole thing. Trimming was a bit of a chore, but I didnt hack it up too bad. Mostly thanks to Chris's trimming video and this Alton Brown episode "Tender is the Loin". I have some pictures started and will be uploading them later. Wish me luck!
 
Despite shutting down the dampers at on the performer at 225 I still overshot, I'm sitting at 275 right now with everything closed. I dont think it will hurt anything but I should have shut them sooner. My lid took a ride out of the back of my truck one day last summer and isnt in the best of shape round wise.

I did find a nifty little trick while I was out there. I removed the weber therm and stuck one of my maverick probes into the hole, so now I can moniter my Performer temp from in the house, YAY!
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Temps are at 275 pit and 77 meat atm, plan on flipping end for end and upside down at 100. Forgot the evoo, oh well. Hopefully the wood will still smoke a little with the dampers closed, sure smells good! More to come
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Brandon - hope it turned out well. I've done a couple of beef tenderloins on my Weber kettle. I've cooked them over medium heat, seared on all four sides for about two minutes a side, then moved to the cooler side of the grill to roast until done. 4 lbs would run about an hour total, if I recall correctly.

Let us know how it all turned out.

Pat
 
Pat, good idea on the 4 sided sear, I only did two. Shes resting now, seared at 130, stuck the probe back in for the rest and it came up to 143. Should be a good med like I wanted.

The temps kept creeping up and at the end I was pushing 320. Still, it took close to 2 hours. My smoke wood is still mostly intact, due to the low airflow I'm sure. I hope it got some smoke, the lump alone should help. Im getting hungry!
 
It turned out as good if not better then I expected. I still cant get over the texture of this cut of meat. I've been doing a lot of beef lately, and I think this was the high point of it all. It came out a little less then med, or maybe it just seemed that way because its so tender, but there is no complaints here! Heres some photos, enjoy!


...and the slideshow is here
 
Thank's for posting that one Brandon.

Seems my lady was dead set on doing a TL in the oven tonite for our anniversary # 31.

I remembered your post, and said " babe ya gotta look at these pics" and she went Hmmmm... okay you can go outside and play.

Am I happy or what?
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Tim
 
looks really good. I'm hungry. I'll have to get me one of them. I've done them before and you're right, kind of a pain to trim for the cook, but the price difference is so good it's well worth it.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by timothy:
Thank's for posting that one Brandon.

Seems my lady was dead set on doing a TL in the oven tonite for our anniversary # 31.

I remembered your post, and said " babe ya gotta look at these pics" and she went Hmmmm... okay you can go outside and play.

Am I happy or what?
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Tim </div></BLOCKQUOTE>

Awesome, thats great to hear Tim! How did you come out? Do you get to do them from now on?
 
Brandon,looks like you did good there with that tenderloin although a little too red for me it looks very juicy.
When you mentioned about your temps creeping up on the Performer, I wouldn't worry too much unless it was a very dramatic rise but keep in mind that the temp inside the top of the lid where your temp guage is and the grill grate temp can vary a lot and while your lid temp might be near 300F, your grate temp could only be 250-270.This is what i've found with mine by comparing the lid guage to a oven guage placed on the grate next to the meat I have experienced up to 50F difference.It varies and I don't know why but it does.
Also, perhaps as the smoking wood starts to burn, it too might have pushed the temp up a bit.

Great thing about practicing BBQ, you get to eat it.

Cheers

Davo
 
Awesome, thats great to hear Tim! How did you come out? Do you get to do them from now on?[/QUOTE]

That was by far the best piece of meat that ever came out of this guys kettle.

I couldn't do justice on your pics, but the taste with the red oak was great!
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Thanks for sharing!

Tim
 
It was probably the best thing that ever came off my performer also Tim, I dont know what could trump tenderloin. Perhaps a Kobe or prime grade tenderloin
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I picked up 2 more tenderloins yesterday @ the $4.09/lb sale price. The plan is to do one whole and cut the other whole loin into filets, pack them 3 to a bag, vac/seal and freeze for later.

What kind of prices are you guys seeing on these? This is the first time I've seen them in our local grocery, just wondering what kind of deal I'm really getting for select grade meat.
 
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