Quickie - Fajita'ish Tenderloin

[Rich G]

I haven't been posting much, but still cooking away. Here are a couple of shots from last night's dinner.

Brined tenderloins for about 1.5 hrs
Dusted with Dizzy Pig Fajita'ish
Cooked indirect (400'ish) for about 28 minutes
Seared direct 2 mins/side
Rested, sliced and served (with asparagus and rice/quinoa on the side)

Grill on!

Rich

 

[Terry Helms]

Beautiful cook! I've tried a few of the DP Ish series and have been very happy with them. I did some skinless, boneless chicken breasts with the Mediterranean-ish and was pleased with the outcome. A nice Greek flavor. Chris Capell has done a good job with that company.

 

[Barb D]

That tenderloin looks delicious Rich.

 

[Rich Dahl]

Looking good Rich, going to have to give those rubs a try I have a couple of DP rubs and like them.

 

[Sean H]

That tenderloin is cooked to perfection. I think that is the method I will be using from now on.

 

[Matt Rector]

Looks cooked perfectly, nice job!

 

[Jerome D.]

Fine looking tenderloins, Rich! I've got a sample packet of that Fajita'ish seasoning that I keep forgetting to use...looking forward to trying it after seeing your post.

 

[Cliff Bartlett]

Wow Rich, looks outstanding. That tenderloin looks perfect. The only Dizzy Pig rub I've tried is Shakin' the Tree.

 

[WB Zipf]

Rich,

Well done, the temperature on that filet looks perfect!

 

[Rich G]

Thanks, all!

Cliff, my pantry always has Dizzy Dust, Red Eye Express, and Raising the Steaks. I've grown fond of the Fajita'ish (on my first bottle), but will re-order that one, too.

Chris and his crew at Dizzy Pig are a great bunch, and I enjoy supporting them and watching their business grow from their home to (I think) their now second commercial location!

Rich

 

[Tony R]

Thanks for sharing