Smoked Beef Tenderlion with a reverse sear

  • Team Blue PK100 Power User

    Had a little BBQ contest here in the ROC last weekend for the public TV station fundraiser. Steve Raichlen was the guest host, great guy, boy he loves BBQ! Knocked out a whole tenderlion that we smoked on the WSM and then cranked up a Weber kettle and seared it off. Good day for Black Run BBQ, got some hardware to show for it for best main course. Missed overall title by 1 point…1_1502393349032_Trophy.jpg 0_1502393349031_Tenderloin.jpg

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

    Congratulations! That looks amazing as always. Whats the seasoning I see sprinkled on at the end? Mind sharing? How long and at what temperature?

  • Team Blue PK100 Power User

    So the contest was also a fundraiser for local public TV station so we had to use Steve Raichlen’s recipes from his new book-BBQ sauces, rubs, and marinades. I just used his American BBQ rub on the tenderloin and a sprinkle for some flavor and color to finish it. We ran the WSM @200-225F for around 2 hours, pulled it to rest it at 110F then seared it on a Weber kettle with 2 full chimneys of raging charcoal to 130F, rested again for about 20 min then sliced it. Judges also were raving about the corn salad, smoked the corn and roasted the other veggies with one of Steve’s vinaigrette recipes.
    0_1502470289665_loin.jpg

    0_1502470296079_veggies.jpg 0_1502470356989_resting loin.jpg

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