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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Whole Beef Tenderloin
I'm looking for suggestions on cooking a whole beef tenderloin (approx 5.5
lbs) on my WSM over lump. Basically: -- Will this cut of meat benefit from low and slow BBQ? -- For a chunk of meat this size I assume I can fire up the WSM using the standard method? -- Is there a basic guideline for cooking time / pound? I want to know how long I should plan on smoking this baby. -- Water in the pan? -- Marinade, rub, both, none? I've only had my WSM for a few weeks and have had good luck BBQ'ing turkey, pork picnic, and ribs and even grilling some steaks, but I've never done a piece of meat worth this much coin and I want to do it right -- I really can't afford to experiment with these things too much, you know? I'm willing to learn so c'mon experts -- teach me, man. Thanks in advance everyone! |
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Whole Beef Tenderloin
I do a chateau briand (sp?) in the oven which is incredable. Tried it
on the smoker ONCE and found the smoke overpowered the flavor of the meat. I think a cut like a tenderloin does not benefit. Just my 2 cents Walt On Fri, 12 Mar 2004 04:30:07 GMT, "Dan" > wrote: >I'm looking for suggestions on cooking a whole beef tenderloin (approx 5.5 >lbs) on my WSM over lump. > >Basically: > >-- Will this cut of meat benefit from low and slow BBQ? >-- For a chunk of meat this size I assume I can fire up the WSM using the >standard method? >-- Is there a basic guideline for cooking time / pound? I want to know how >long I should plan on smoking this baby. >-- Water in the pan? >-- Marinade, rub, both, none? > >I've only had my WSM for a few weeks and have had good luck BBQ'ing turkey, >pork picnic, and ribs and even grilling some steaks, but I've never done a >piece of meat worth this much coin and I want to do it right -- I really >can't afford to experiment with these things too much, you know? > >I'm willing to learn so c'mon experts -- teach me, man. > >Thanks in advance everyone! > -----= Posted via Newsfeeds.Com, Uncensored Usenet News =----- http://www.newsfeeds.com - The #1 Newsgroup Service in the World! -----== Over 100,000 Newsgroups - 19 Different Servers! =----- |
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Whole Beef Tenderloin
On Fri, 12 Mar 2004 04:30:07 GMT, "Dan" >
wrote: >I'm looking for suggestions on cooking a whole beef tenderloin (approx 5.5 >lbs) on my WSM over lump. > >Basically: > >-- Will this cut of meat benefit from low and slow BBQ? >-- For a chunk of meat this size I assume I can fire up the WSM using the >standard method? >-- Is there a basic guideline for cooking time / pound? I want to know how >long I should plan on smoking this baby. >-- Water in the pan? >-- Marinade, rub, both, none? > >I've only had my WSM for a few weeks and have had good luck BBQ'ing turkey, >pork picnic, and ribs and even grilling some steaks, but I've never done a >piece of meat worth this much coin and I want to do it right -- I really >can't afford to experiment with these things too much, you know? > >I'm willing to learn so c'mon experts -- teach me, man. > >Thanks in advance everyone! > Beef tenderloin is the most tender but relatively unflavorful cut of beef. It's best suited to short periods of higher heat. Being as lean as it is, barbequeing is not the way to go. |
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Whole Beef Tenderloin
Cut it into 4" pieces and grill it. Don't smoke it. I grill them often and
they are fabulous grilled over high heat medium rare. Steve "Dan" > wrote in message news:j1b4c.780985$X%5.528041@pd7tw2no... > I'm looking for suggestions on cooking a whole beef tenderloin (approx 5.5 > lbs) on my WSM over lump. > > Basically: > > -- Will this cut of meat benefit from low and slow BBQ? > -- For a chunk of meat this size I assume I can fire up the WSM using the > standard method? > -- Is there a basic guideline for cooking time / pound? I want to know how > long I should plan on smoking this baby. > -- Water in the pan? > -- Marinade, rub, both, none? > > I've only had my WSM for a few weeks and have had good luck BBQ'ing turkey, > pork picnic, and ribs and even grilling some steaks, but I've never done a > piece of meat worth this much coin and I want to do it right -- I really > can't afford to experiment with these things too much, you know? > > I'm willing to learn so c'mon experts -- teach me, man. > > Thanks in advance everyone! > > |
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Whole Beef Tenderloin
In article <j1b4c.780985$X%5.528041@pd7tw2no>, "Dan"
> wrote: > I'm looking for suggestions on cooking a whole beef tenderloin (approx 5.5 > lbs) on my WSM over lump. > > Basically: > > -- Will this cut of meat benefit from low and slow BBQ? > -- For a chunk of meat this size I assume I can fire up the WSM using the > standard method? > -- Is there a basic guideline for cooking time / pound? I want to know how > long I should plan on smoking this baby. > -- Water in the pan? > -- Marinade, rub, both, none? > > I've only had my WSM for a few weeks and have had good luck BBQ'ing turkey, > pork picnic, and ribs and even grilling some steaks, but I've never done a > piece of meat worth this much coin and I want to do it right -- I really > can't afford to experiment with these things too much, you know? > > I'm willing to learn so c'mon experts -- teach me, man. > > Thanks in advance everyone! If you must smoke it-(this is a poor cut to smoke) do it at 300F until it's 135-140 internal. Rub is up to you-there is so little flavor in tenderloin and it's so lean-I'd recommend just S&P and mebbe some red pepper. I'd be more inclined to slice it into thick steaks and grill them. monroe(brisket,clod or chuck is for Q'ing) |
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Whole Beef Tenderloin
Monroe, of course... wrote:
<snip> > If you must smoke it-(this is a poor cut to smoke) do it at 300F until > it's 135-140 internal. Rub is up to you-there is so little flavor in > tenderloin and it's so lean-I'd recommend just S&P and mebbe some red > pepper. > I'd be more inclined to slice it into thick steaks and grill them. > > monroe(brisket,clod or chuck is for Q'ing) I agree that grilling or roasting are better ways of preparing tenderloin. If you want smoke flavor, I suggest cold-smoking it rather than hot-smoking, followed by a quick trip to the grill. |
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