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

  • My wonderful wife made a Costco run today so I could come up with something to compliment the farm fresh corn that was delivered by a Mello Farms family member.

    She came home with boneless rib steaks…IMG_20190821_184214.jpg IMG_20190821_184329.jpg IMG_20190821_190312.jpg IMG_20190821_191025.jpg IMG_20190821_192309.jpg

    read more
  • K

    All Things Bar-B-Que, the Bar-B-Que shop here in Wichita, Kansas (allthingsbarbque.com) has a chef that today made I thought the most wasteful burger going! He ground up an entire brisket!!! and made burger out of it. It was a lesser choice level, but stillll!! It did look great. Check out:

    https://www.youtube.com/watch?v=cmsiBFYHLGM&t=1s

    This might be an inspiration, too.

    By the way; CONGRATULATIONS!! I know how hard the Keto diet is, but to surpass your goal is totally awesome!!

    read more
  • P

    @rhjbarney @Dave-R @craigrice I see where you’re going with this. I guess I’m to the point I’ve spent $100 on the small mixer, $200 on the larger mixer, now another $100-$200 on this…This is where I cut my losses and just get the 50lb meat mixer. I know it’s not cheap but i’m tired of getting so far in just to come to the reality I should have spent the money in the first place… I feel like I’m hovering between the hobby doing 5 or 10 pounds and a pro shop since were doing well over 600# of stuff a year at this point.

    read more

Recent Topics


Who's Online [Full List]

10 users active right now (0 members and 10 guests).
Drseibert

Board Statistics

Our members have made a total of 7.0k posts in 1.3k topics.
We currently have 5.3k members registered.
Please welcome our newest member, genericsmartdrugs.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics

10
Online

5.3k
Users

1.3k
Topics

7.0k
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.