Peppercorn Tenderloin


 
Jeff Holmes

Jeff Holmes

TVWBB Super Fan
When we got married, I thought her uncle to be the master of the grill. He's really the one that got me to think more about grilling than just a burger on a gas grill.

He fixed a tenderloin that was to die for. All he did was rub it down with McCormick's Montreal Steak Seasoning and pop it in the oven until it was done. Very salty with a pepper spice kick. Well, I thought it would have to be even better on the OTG, indirect with two chincks of hickory on top of the coals. Let's just see.....

 
Shoot fire ... I was planning on wrapping it but I'm really liking this crust when I probed it in several places with the Thermopen...

 
Why on earth would you wrap a tenderloin? (Assuming you are talking beef...) "Cut off the ears and tail, wipe the behind and run it past the flames." :)
 
Turned out great...just like I remembered it a salty tang/kick and some pepper bites that are a big spicy. This time, however, it had just a slight smoke flavor.

Not a fancy pic but here she is, just before her moment of glory...lots of juice/water in bottom of dish

 
Haha, I don't know... "Edumacate me!" I thought for letting it rest, it should be wrapped... I guess to keep the heat in... I'm still a learnin'... ;)
 
Jeff Holmes said:
Turned out great...just like I remembered it a salty tang/kick and some pepper bites that are a big spicy. This time, however, it had just a slight smoke flavor. Not a fancy pic but here she is, just before her moment of glory...lots of juice/water in bottom of dish
Click to expand...
Nicely done Jeff, they look great
 
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