Smoked Beef Tenderlion with a reverse sear


  • 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


  • Walton's Employee

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


  • 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


Log in to reply
 


Recent Posts

  • …more to come!

    716D79DD-2D13-4FA0-82F7-9A0944094C79.jpeg

    read more
  • @crismccarthy Even though I’ve had some issues with my new Masterbuilt 40 I’d still recommend them. The company has been very easy to deal with and more than willing to send replacement parts. I just received a new cabinet yesterday. I have enough extra parts now that I might be able to homebrew an entire new smoker or rebuild one of my dead soldiers

    7DC00819-A094-4316-8678-E96526F901B8.jpeg

    read more
  • T

    I put in a pound to 15 lbs meat with willies mix… Everyone loves it but they all say its hot. Well that what I was going for lol. We all like that mix pretty well.

    read more

Recent Topics


Who's Online [Full List]

14 users active right now (1 members and 13 guests).
Joe Hell, kflip34330, blackbetty61

Board Statistics

Our members have made a total of 4.9k posts in 1.1k topics.
We currently have 4.7k members registered.
Please welcome our newest member, jwcupp.
The most users online at one time was 119 on Wed Apr 10 2019.

Community Statistics

16
Online

4.7k
Users

1.1k
Topics

4.9k
Posts

About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.