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Found 15 results

  1. Hi Kamado People I did my second reverse sear with a 2.5-inch-thick sirloin and the result was great. Applied a good rub/spice and brought internal up to 40C slowly about 40minutes this took and rested, followed by a quick high temp sear, now the taste is superb, and I reckon can’t be beat by the normal grilling method. However, I feel the steak needs to be more tender, comparing tenderness to normal thickness and grill, reverse searing the steak is not as tender as a standard 1inch steak would be grilled over hot coal and grill. I will appreciate any tips, tricks or advise on improving tenderness? Keep smoking
  2. If you like pork tenderlioin, you are going to LOVE this one glazed with a delicious citrus and cilantro sauce with a little rum added for good measure! Give it a try! Here's the recipe:Citrus and Cilantro Sauce:2/3 cup orange juice3 tablespoons lime juice1/2 cup sugar1/2 cup rumzest of one limezest of two oranges1/2 cup finely chopped fresh cilantroAdd the orange and lime juice with the sugar to a saucepan over medium high heat. Stir just until the sugar dissolves. Bring to a boil and reduce to 1/2 cup. Remove from the heat for a minute or so and then add the rum. Return to the heat and bring to a boil again, reducing the mixture to 1/2 cup again. This should be fairly thick. Once reduced, cool completely. Add the zest and cilantro, mix well, and set aside until ready to use.Preheat your Kamado to 350-375 in the dome with the cast iron griddle and cast iron grate set up as shown in the video for two-zone cooking. Sear your tenderloins on the griddle while re-heating your sauce on the indirect side of the grill. Once you have a good sear on the outside of the tenderloin, move it to the indirect side of the grill and baste with the sauce. Continue cooking until the internal temperature reaches about 140°F on the pork. Remove from the grill and let rest for 10 minutes. Slice and drizzle with some of the remaining sauce.....Enjoy!
  3. Sunday Night Football eats Glazed Pork TenderloinGrill heated to 400* F, Tenderloins taken off at 135* F. Rested 20 minutes before slicing. The Primo was not super heat soaked and had some trouble keeping temps up. I think the glaze would have set up a little better in more stable heat. I was a good meal with some room left for improvement.
  4. Wanted to try something a bit different this weekend and utilize the new Lodge grill press I got. Decided to grill a pork tenderloin then thin slice it and make Cuban sandwiches on the ribbed side of the cast iron griddle. They turned out really well, and I think I might actually be starting to get the hang of getting the grill up to higher temps quickly--don't want to jinx it tho (past efforts have taken much longer than expected and often not reached desired temp). Did a 4-5 hour marinade on the tenderloin in a mixture of sauteed onions/garlic, salt, pepper, orange juice and lime juice. Cooked at 375, flipped after eight minutes, again after another eight as it wasn't as done as I'd like it, took it off after about 20 mins and wrapped it to rest while I build the sandwiches and brought the press and a small CI pan up to temp on the grates. Sliced after a 10 minute or so rest, it was very tender and not at all dry which I'd read several accounts of that being a problem with tenderloins. Four mins per side with the sammies and they were good to go. Pretty easy and will definitely be doing this one again. I couldn't find Cuban bread so tried Portuguese rolls which I think worked out well but next time with more notice I'd track down the real thing.
  5. Hey guys I've got a decent sized piece of beef tenderloin (about 2.5lbs I think) that I'd like to cook today. I was thinking about using the joetisserie on my classic. Is this a good idea? Or should I try and do more of a reverse sear on it? Either way can you guys give me a quick guide maybe like temps to cook at an how to arrange the lump? Thanks for any advise and thoughts!
  6. I broke down my first beef tenderloin today in prep for a beef wellington cook where I needed a nice chateaubriand (big piece at the bottom of the photo.) I was unable to find a chateau anywhere so I had to buy a whole tenderloin and break it down myself. I found a video on YouTube that I posted earlier and I followed it's guide and got these cuts plus the chain (not pictured). This is a prime grade tenderloin from Costco. Top left - petite roast Middle - 4 1 3/4" thick filet mignons Top and Right corner - end pieces (not sure what i'll do wtih those yet.. maybe stir fry...) Bottom - Chateaubriand
  7. We just completed our first longish smoke. My wife picked up an Angus Tenderloin Butt and we decided to give it a go. I honestly have never heard of a Tenderloin Butt. Curisious if it is called somthing else. Anyway, we learned a few things from this smoke. We had too many lump coals. We used Royal Oak lump coal for the first time as it is the highest quality we can get in our area. So with too many coals it got too hot and was nearly impossible to keep below 300 degrees. It took about 3 1/2 hours to get the center to 140 degrees. We pulled it off and placed it in a cooler. It shot up pretty quickly to 160 which is a tad too well done for my wife but what I like. It was a huge help having an external wireless thermometer. The grill guage was at least 50 degrees off. We followed the suggestions from this forum and had a drip pan covered in foil. It made clean up extremely easy. Even with us fighting the temps, the meat tasted delicious. It was hot and moist. We appreciate the info we got from this forum. Can't wait for tomorrow and pizza from the Akorn!
  8. This is a recipe from Adam Perry Lang's "Serious Barbecue" book. Ingredients: Brine: 1 tablespoon crushed red pepper flakes (rehydrated in 2 tablespoons of boiling water) 4 cups peach nectar 2 cups water 1/4 cup kosher salt 1/4 cup brown sugar 4 cloves of garlic, peeled, halved, and finely minced 1 tablespoon freshly ground black pepper Seasoning Blend: 2 tablespoons chili powder 2 tablespoons dry mustard 1 tablespoon brown sugar 1 tablespoon garlic salt 1 teaspoon finely ground fresh black pepper 1 teaspoon cayenne pepper Glaze: 1 cup peach preserves Juice of 1/2 lemon 4 cloves garlic, finely minced 1 tablespoon apple cider vinegar 1 tablespoon fresh rosemary leaves 1 teaspoon coarsely ground black pepper 1/4 cup vegetable oil 6 tablespoons melted unsalted butter Directions: Mix your brine ingredients and put the pork tenderloins in a ziploc bag with the brine and let marinate for at least two hours and up to overnight. Setup your grill for two-zone direct and indirect cooking. Combine your seasoning blend ingredients and use to coat the pork tenderloins liberally. After coating, let sit for 15 minutes. Combine the glaze ingredients and put in a flat pan. Place the tenderloins on the hot side of your grill and move constantly until you start to get a char on the outside. During this process, roll the tenderloins periodically in the glaze. Do this 3 or 4 times during the charring process. Once you have charred the outside sufficiently, move the tenderloins to the indirect side of the grill and cook until you have an internal temperature of 145-150 degrees, basing occasionally with the glaze. When you reach an internal temp of 145-150 degrees, remove from the grill and rest for about 10 minutes, slice, and serve!
  9. Hello fellow KG members! I wanted to take a moment to share the method that I like to use when grilling up steaks that are larger than 1.5" in thickness. As I'm sure most of you already know, there are a few methods for grilling a good, thick steak, but the reverse sear method is my go-to method because it has never failed me and my family and friends cannot get over how well my steaks taste and look. For those family members and friends that like their steaks finished any higher than medium, I have simply disowned them and unfriended them. Since my wife is out of town with the boys getting ready for the next semester of college, I am home with my 15-year-old daughter, who just happens to be a steak lover. Last night, after some daddy-daughter shopping time, I asked her what she felt like eating for dinner and she (of course) said steak. Off we went to BJs and she decided on some beautiful, thick beef tenderloins. When she eats steak, she enjoys it with a plate of white rice, just like her mother does. Suffice to say that after daddy finished dinner last night, she had a huge smile on her face and a full tummy. I can never get enough when hearing her say that I'm the best dad in the world. Let's just say that this little one has me tightly wrapped around her finger! Here are the money shots from last night... Freshly cracked black pepper and Kosher salt - THAT'S IT! I let the salt work its magic for a minimum of 30 minutes before beginning the grilling process. A great indicator to look for is to begin cooking when the salt crystals have all dissolved. Into the preheated grill they go! 225 degrees is my preferred grill temperature. I don't mind taking a little more time when it comes to trying to achieve the maximum level of tenderness. Some folks prefer a higher starting grill temperature and that's okay, but I like to stick with what has always worked for me. Here they are, resting after first hitting an internal target temperature of 110 degrees, then searing each side for one minute (four times, to achieve the obligatory diamond char pattern) at a grill temperature of 800 degrees. Finally, a shot of the the top-to-bottom medium-rare goodness that exemplifies what the reverse sear process is all about! Enjoy the view and thank you for looking!
  10. Of you haven't tried this you should. I marinate the tenderloins in root beer for five hours or so, take them out of the gallon bag, put on a tray and sprinkle with a chipotle cinnamon rub. Throw them on the grill at 350 for about 45 minutes and you are good to go. Give the pork a. I've sweet taste while the chipotle gives it a nice little kick
  11. Marinated overnight in olive oil, vegetable broth, garlic, onions, sea salt, black pepper and rosemary. Salt, pepper, and rosemary again after it came to room temp. Smoked at 250 for 3 hours, and then finished at 350 direct heat for a little crust. Turned out super juicy and tender.
  12. I have been toying with ideas to make something a little different. I later discovered braided tenderloin had been done before, but with only a weave of 3 to 1. Also, other examples had been done with a single rub/marinade. Two packages of pork tenderloin were purchased, as well as two different types of marinade. Pineapple was added to the teriyaki marinade to give it sweet undertones, and Honey Whiskey was added to the Worchester-Garlic marinade to give it a bit of kick too. The tenderloin was cut into strips, and each strips was split up the middle almost entirely to the end. The strips were rested with one batch in one marinade, and the other batch in the second marinade. Once removed from the marinade, alternating types of marinated meats were woven in a 9 to 1 braid. A classical bacon weave was prepared to wrap the weave of tenderloin. The bacon was wrapped around the woven tenderloin and secured with butcher's string. The second tenderloin weave was wrapped around it's diameter in four places, then rolled. The roll was secured with butcher's string, and the meat was put on the smoke for cooking.
  13. Dijon Mustard Garlic Pork Tenderloin Brine Pork: Dissolve 1/3 cup salt and 1/3 cup sugar into 4 quarts water. I heat 1 to 2 quarts of water to dissolve the salt and sugar. I then add ice until the mixture is below 40 degrees, and then top of with water to end up with 4 quarts. Add pork tenderloins to mixture and refrigerate for 8 to 24 hours. Marinade: Combine ingredients and coat pork tenderloin. This can be done immediately before cooking, or up to 8 hours ahead of time. I coated the pork 2 hours ahead of cooking. 1/2 cup any brand Dijon style mustard 1/4 cup cooking oil (I used canola) 1 tablespoon garlic – I used prepared garlic from a jar. Adjust proportions to your liking or if you are using fresh garlic which is typically stronger than from a jar. 1/2 to 1 teaspoon salt – I used kosher; I used 1 teaspoon salt and 4 out of 5 guests said it was perfect, and 1 said it was too salty, so go with 1/2 teaspoon or omit the salt if you are salt conscious. Dijon mustard already has a lot of salt in it. 1/2 teaspoon ground black pepper Cook: Cook pork tenderloins on a 400f to 450f degree grill for approximately 8 minutes per side for a total of 16 minutes. It could take up to a total of 20 minutes depending on your grill and desired doneness. I pulled mine when the internal temp was 130f. After resting for 10 minutes, the internal temperature rose to 139f. Whatever temp you pull the pork from the grill, expect the internal temp to rise an additional 10f degrees.
  14. Found a nice looking pork tenderloin in the store and am emulating a cook you just posted. EVOO, cilantro, garlic, key limes, rosemary....... Gong to let it sit and rest in the fridge overnight. Going to break out the Tito's vodka later and enjoy some key limes mixed into a good drink or two while I grill up something later.
  15. Pork tenderloin wrapped in home cured bacon with mild peach curry sauce & roasted beets chat potatoes yams and turnip & fresh garden beans
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