I've purchased a beautiful, 5 lb center cut tenderloin this afternoon
with plans to cook it tomorrow. At Christmas, my father and his wife
made a wonderful "Bourbon-Glazed Cajun Tenderloin" from a recipe found
in "Weber's Big Book of Grilling. It marinades overnight in
worcestershire sauce, molasses and dijon mustard. Next day you dry
the meat and use a rub of cracked black pepper, granulated garlic,
paprika, kosher salt and cyenne. In the final stages of cooking you
add a glaze made of bourbon, dijon mustard and light brown sugar.

Now my question is whether I should just put it on the grill using an
indirect cooking method and just simply cook it or if I could enhance
the flavors of the spices using wood selected to compliment the
various flavors added to the meat. My father just cooked his on his
gas grill, but I wonder if using my smoker and maybe cherry or pecan
wood chips might give it an even better flavor.

Anyone have an advice? Thanks in advance.

GaDragonfly

"GaDragonfly" wrote in message
My father just cooked his on his
gas grill, but I wonder if using my smoker and maybe cherry or pecan
wood chips might give it an even better flavor.

Anyone have an advice? Thanks in advance.


I'd certainly use wood if available, rather than a gas grill. Just don't
over cook a tenderloin. I'd do it as hot as I could get the smoker.

On Feb 25, 7:20 am, "Edwin Pawlowski" wrote:
"GaDragonfly" wrote in message
My father just cooked his on his
gas grill, but I wonder if using my smoker and maybe cherry or pecan
wood chips might give it an even better flavor.

Anyone have an advice? Thanks in advance.

I'd certainly use wood if available, rather than a gas grill. Just don't
over cook a tenderloin. I'd do it as hot as I could get the smoker.

Thanks Edwin, any suggestion of what wood? This morning I thought
about bourbon barrel chips if I can find any. I may run by BBQ Galore
when they open and see if they have any in stock.

In article .com,
says...
I've purchased a beautiful, 5 lb center cut tenderloin this afternoon
with plans to cook it tomorrow. At Christmas, my father and his wife
made a wonderful "Bourbon-Glazed Cajun Tenderloin" from a recipe found
in "Weber's Big Book of Grilling. It marinades overnight in
worcestershire sauce, molasses and dijon mustard. Next day you dry
the meat and use a rub of cracked black pepper, granulated garlic,
paprika, kosher salt and cyenne. In the final stages of cooking you
add a glaze made of bourbon, dijon mustard and light brown sugar.

Now my question is whether I should just put it on the grill using an
indirect cooking method and just simply cook it or if I could enhance
the flavors of the spices using wood selected to compliment the
various flavors added to the meat. My father just cooked his on his
gas grill, but I wonder if using my smoker and maybe cherry or pecan
wood chips might give it an even better flavor.

Anyone have an advice? Thanks in advance.

GaDragonfly


I would definitely add smoking wood, and your idea of either cherry or
pecan sounds good to me. Don't overdo it, though. Just a hint of smoke
will add another dimension of flavor, imo.

Bob

"yetanotherBob" wrote in message
...

Just a hint of smoke

That's the reason I dread going to someone else's cook out. More often than
not they manage to cross your eyes with smoke. RM~

"yetanotherBob" wrote in message
...
In article .com,
says...
I've purchased a beautiful, 5 lb center cut tenderloin this afternoon
with plans to cook it tomorrow. At Christmas, my father and his wife
made a wonderful "Bourbon-Glazed Cajun Tenderloin" from a recipe found
in "Weber's Big Book of Grilling. It marinades overnight in
worcestershire sauce, molasses and dijon mustard. Next day you dry
the meat and use a rub of cracked black pepper, granulated garlic,
paprika, kosher salt and cyenne. In the final stages of cooking you
add a glaze made of bourbon, dijon mustard and light brown sugar.

Now my question is whether I should just put it on the grill using an
indirect cooking method and just simply cook it or if I could enhance
the flavors of the spices using wood selected to compliment the
various flavors added to the meat. My father just cooked his on his
gas grill, but I wonder if using my smoker and maybe cherry or pecan
wood chips might give it an even better flavor.

Anyone have an advice? Thanks in advance.

GaDragonfly


I would definitely add smoking wood, and your idea of either cherry or
pecan sounds good to me. Don't overdo it, though. Just a hint of smoke
will add another dimension of flavor, imo.

Agreed. If you have one, I'd do it on a hot Weber kettle or similar -
indirect heat with the lid on to give you an excellent roasting oven. A few
decent sized chunks of Apple would be good.....

"GaDragonfly" wrote in message
Thanks Edwin, any suggestion of what wood? This morning I thought
about bourbon barrel chips if I can find any. I may run by BBQ Galore
when they open and see if they have any in stock.



Cherry, IMO, is a bit on the sweeter side, good for chicken and pork. I'd
use the pecan or anything else that may be lurking in the wood pile. Most
times I just grab what is cut to size.

GaDragonfly wrote:


Anyone have an advice? Thanks in advance.

GaDragonfly


I'm posting to your question, since it interlinks with my report on the
Bradley smoker.

I've really been using my Bradley smoker to see what it can do. I've
found that it's quite easy to do too much smoke. Moderation gets the
best compliments from the family and guests. I've also been cold
smoking things, including bacon, chops and steaks, then finishing them
up in a traditional way. That really seems to work, and might be your
solution.

For instance, I bought a dozen center cut pork chops the other day that
really looked great. They were trimmed with about 3/16" of fat on them,
which I prefer, and were about 5/8" thick. We've tried all different
thicknesses and have decided we prefer the thinner ones to the thick. I
stuck all dozen of the chops in my largest Foodsaver cannister, covered
them with unsweetened apple juice and tossed in a tbsp of the pork rub I
use for dry ribs. A good shake, followed by a vacuum overnight and they
were smelling great.

I put them on a couple of my Bradley racks and smoked them for 40
minutes, using 2 Apple pucks. 4 were immediately grilled without
further ado, and the balance were vacuum packed and frozen in bunches of
2. I've found that I can save time and money by smoking my meat ahead
of time in larger bunches, then vacuum packing and freezing it for later
cooking.

This might upset the steak purists, but I've also had some might good
results by smoking a couple ribeyes for 40 minutes with Mesquite, then
grilling them or super nuking them (char rare) on my IR grill. What
I've learned is that when I have folks saying they like their steak well
done, I use the regular grill and when they like it still twitching, I
use the IR grill. Personally, I use the IR grill for about 80% of what
I cook.

Other things I've done include buying 3-1# packs of sugar cured bacon,
spreading it out on the Bradley racks and giving it 20 minutes with one
Apple puck. That's all you want to use. For some reason, the bacon
picks up the smoke like a vacuum. I've also done a couple pounds of
swiss and a pound or so of Cheddar with great results.

For your pork loin, I'd suggest smoking it with apple, but then
finishing it at a higher temperature to get some brown on the outside.
Don't shudder, but I've been known to keep an LP torch in the drawer of
my grill to use before I got built my IR grill. When it's done, then
brush on premelted glaze and serve.

--
---Nonnymus---

TINSTAAFL
There Is No Such Thing
As A Free Lunch

On 25-Feb-2007, "Edwin Pawlowski" wrote:

"GaDragonfly" wrote in message
My father just cooked his on his
gas grill, but I wonder if using my smoker and maybe cherry or pecan
wood chips might give it an even better flavor.

Anyone have an advice? Thanks in advance.


I'd certainly use wood if available, rather than a gas grill. Just don't
over cook a tenderloin. I'd do it as hot as I could get the smoker.

I haven't cooked a beef tenderloin, but I have done a few pork loins
which are of similar size and content. I'm thinking that basic cooking
technique is much more important here than a particular wood or
seasoning. Ed warns about overcooking. And rightfully so. It is so
very easy to overcook a loin.

I would hope to cook a loin at a temperature of at least 325°F and
350° or even 375° would be better. I don't know how to judge the
degree of doneness except with a probe thermometer. I think
almost any decent BBQ smoke wood will work for you. Even
basic Oak would be good for that tenderloin. Just don't let the
smoke get too dense. I'd shoot for 125° to 130°F internal and hope
to not exceed that. Take it off quick and get it wrapped and into
a cooler to rest while the temp rises 5 to 10 degrees.

--
Brick (Youth is wasted on young people)