Jane Cherry
TVWBB All-Star
There's been a couple of sales here lately at Fry's (Kroger) for tenderloin roast at $6.99 a pound. They are sold 'whole' in the bag, but this is nothing like what you would get at Costco. Costco's are definitely whole.
These are sections ranging in weight from 2# up to 4#. Also I have to mention that this meat is grade "select", not choice, which probably explains the price.
After trimming away the silverskin, I left both side chain(s) intact, removing as much fat as I could. They are cutting the thick end of the roasts, using the remaining parts for their steak cuts which they sell at $13.99 a pound. I then snip fresh herbs from my container garden on the patio for seasoning. Here's what today's selection was:
1 sprig fresh rosemary
6 sprigs fresh thyme
1 large sprig fresh Greek Oregano
S&P
Dijon mustard
4 cloves freshly squeezed garlic
Remove all leaves from herbs, discarding stalks. Chop finely and combine with rest of the above to make into a paste. Tie up your tenderloin roast nice and tight and rub generously with your paste mixture.
Prepare your kettle for indirect grilling. My heat level was approximately 450, with soaked Cherry (no pun intended) wood chunks (2) on the fire. It did lower itself once the meat and brussels sprouts went on to 400. Potatoes in foil are a must as well. Cook roast for approximately 35 minutes, pulling at internal temperature 135 and let rest for at least 15 minutes on a cutting board before slicing.
Last time, the two us finished a three pound roast with 2 pounds U6 shrimp the next morning for breakfast. This time it's a 2 pound roast, so I assume it will be gone tonite......
These are sections ranging in weight from 2# up to 4#. Also I have to mention that this meat is grade "select", not choice, which probably explains the price.
After trimming away the silverskin, I left both side chain(s) intact, removing as much fat as I could. They are cutting the thick end of the roasts, using the remaining parts for their steak cuts which they sell at $13.99 a pound. I then snip fresh herbs from my container garden on the patio for seasoning. Here's what today's selection was:
1 sprig fresh rosemary
6 sprigs fresh thyme
1 large sprig fresh Greek Oregano
S&P
Dijon mustard
4 cloves freshly squeezed garlic
Remove all leaves from herbs, discarding stalks. Chop finely and combine with rest of the above to make into a paste. Tie up your tenderloin roast nice and tight and rub generously with your paste mixture.
Prepare your kettle for indirect grilling. My heat level was approximately 450, with soaked Cherry (no pun intended) wood chunks (2) on the fire. It did lower itself once the meat and brussels sprouts went on to 400. Potatoes in foil are a must as well. Cook roast for approximately 35 minutes, pulling at internal temperature 135 and let rest for at least 15 minutes on a cutting board before slicing.
Last time, the two us finished a three pound roast with 2 pounds U6 shrimp the next morning for breakfast. This time it's a 2 pound roast, so I assume it will be gone tonite......