Injecting beef tenderloin.

  • Team Orange Power User Masterbuilt

    While awaiting the arrival of injector started thinking about grilling season. Re-watched videos on pulled pork and deli meats. At least once a summer I’ll grill a beef t-loin. Usually season , sear and indirect until 130 degrees. Web search on injecting revealed the following from one post.

    " Injecting a beef tenderloin could move pathogens from outside to inside of meat requiring meat be cooked to internal temperature of 155 degrees"

    I guess this is possible but really??? Any of you meat scientist have a thought?

    If I cooked a quality piece of meat to that temperature I’d lose my grill card forever.:exploding_head:

  • Team Blue

    PapaSop I’m no expert (famous last words) but as long as you keep your meat at the proper chilled temps prior to the cooking process and practice sanitary conditions throughout, I can’t imagine that you would have a problem unless the meat itself was compromised at some point. Or…I could be totally wrong and…?

  • Team Orange Power User Masterbuilt

    Joe Hell
    I would agree. Odds of that happening must be remote.

  • Team Orange Regular Contributors

    PapaSop it’s too cold for anything to survive in WI!

  • Team Blue PK100 Power User

    PapaSop When I was in the restaurant business I was food safe certified and I can tell you the likelihood of that happening isn’t even worth thinking about. Your taking a whole muscle and putting the stuff on the outside into the meat, that’s the risk. That’s why they want you to cook ground meat to a higher temp, just in case. Unless you’re doing the butchering you really don’t know how the meat was handled and it’s safest to cook the daylights out of it for the safety of the general public.
    I leave meat out to get to room temp before grilling all the time. So inject away, but I’d ask why? It’s a tenderloin!!! I personally subscribe the best advice I’ve ever heard about grilling from Bobby Flay “Season it more, cook it less!”
    I can tell you that I did win a best main course at a fundraiser for our local public TV station that brought in Steve Reichlin as a celebrity judge…that guy knows BBQ and grilling! We did a reverse sear tenderloin and it was awesome. Rubbed it, slow smoked it whole on charcoal and wood until it reached 110F then onto a Weber kettle high heat to sear it off, rested for a good 1/2 hour and done! Made a nice horseradish sauce for it, can’t beat it!

  • Team Blue

    Parksider [censored] good advice! Flay and Reichlin rock the grill.

  • Team Blue Dry Cured Sausage Admin Walton's Employee Canning

    PapaSop What Parksider says is correct, it is incredibly unlikely to the point that you don’t need to factor it in. I feel like we are pretty hard line here about staying on the safe side of temperatures but while it is possible to push some bad microorganisms into the center of the meat it would be such a small amount that it wouldn’t be able to reproduce to a serious amount in the time it takes to cook and eat!

    As for injecting or not on a tenderloin…if you are getting a full one they are around 30 inches…you could always split them and do a side by side comparison? If you are going to inject it I would 100% recommend Pa’s Black Bull, I think that is the one you have coming so you should be good if you decide to inject.

  • Team Orange Power User Masterbuilt

    Parksider
    Thanks for the info. I agree it must be highly unlikely. As far as injecting a tenderloin…probably not. There are some sacred things. My mind was wondering thinking about that injector. Always let my beef get to room temp. before grilling. Have done both ways of searing and both work great. (NY strip & shrimp last night) Jonathon That black bull should arrive tomorrow, can’t wait.

  • Canning Sous Vide Dry Cured Sausage Masterbuilt Regular Contributors

    Parksider, good advice, resting is the key. Most meat taken to USDA temp guide while still cooking renders them almost inedible with a finish temp 10 or so degrees above safe IMHO
    Way better to remove from heat 5-10 degrees below and allowed to rest to finish internal cooking

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