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Tenderloin Again!
Tenderloin Again!
Tenderloin Again!
Tenderloin Again!
Tenderloin Again!

Tenderloin Again! Tenderloin Again!

Pit Temperature: 325
Desired Internal Temperature: 135
Cooking Time: 1 45

Directions

OK The German Grill arrived today and I thought I would break it in with a little Balsamic glazed garlic pepper Tenderloin!
one of the neat features of the german grill is a built in chimney to light the charcoal....I attached a pic of the firestarting very cool and efficient


Coated with Italian balsamic reduction, sprinkled garlic pepper seasoning salt and Hassty Bak red.....Cooked indirect to 110 turned over and at 125 moved the tenderloin over to the direct side raised the fire and flipped at 130 and pulled from pit at 135 let rest for 10 minutes and slice...this was a whole tenderloin and there was nothing left...5 people gorged.

The German Grill is a fine smoker....very well engineered and works flawlessly P.S. Its designed and made in Minnesota!

Comments and Ratings

Average user rating from: 5 user(s)

Rating 
 
Ratings (the higher the better)
Rating*
Comments*
 
Tenderloin Again! 2009-12-16 15:10:00 Ron_W
Reviewed by Ron_W    12/16/2009

Here's an interesting take on beef tenderloin:
Salt it heavily with kosher salt for exactly one hour. Leave it on the counter. The juices advance, then retreat back in taking salt with them.

Grill indirect with lots of smoke (I like Red Oak) until the interior is 115. Let it rest until it comes up to 125.

Sprinkle on a coarse pepper crust all over. (I use a "smoked" pepper from Penzeys) Put it back over direct heat until the pepper is burned in.

Rest for five minutes and slice.

An American version of "Steak au Poivre" that tastes like something.

I have a general problem with the flavor to cost ratio with tenderloin. (Too much $ per ooh and aah) So I usually burn the hell out of the outside to give it some more. A buddy of mine puts it on the grill frozen and incinerates the outside, then finishes it indirect with smoke after it's thawed. But he's a hard core carnivore type. Good stuff.

Tenderloin Again! 2009-11-20 12:31:00 pdniners
Reviewed by pdniners    11/20/2009

Looks perfect!

Tenderloin Again! 2009-11-17 20:04:00 jimbo
Reviewed by jimbo    11/17/2009

That filet looks outstanding. Doesn't get cooked any better than that................... Good job!!!! That grill looks to good to be European it has to be made in the USA!!!!

Tenderloin Again! 0000-00-00 00:00:00 jimbo
Rating 
 
Reviewed by jimbo    11/29/2014
Tenderloin Again! 0000-00-00 00:00:00 pdniners
Rating 
 
Reviewed by pdniners    11/29/2014