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Smoked Beef Tenderloin Q-View

post #1 of 17
Thread Starter 

Chef Willie's Smoked Beef Tenderloin Q view looked so gooood,I thought I'd give it a try.

 

I basically just copy catted Chef Willie's  Q-View step by step and it turned out Great !!!   I'm not very creative so a big thanks to Chef Willie for sharing  a winner !!

 

The Details:

Rubbed with sea salt,black pepper garlic & onion powder and just a little Old Bay. (I put that S--- on everything LOL).

Didn't have any thick woosy sauce, so I had to use the cheep thin crap my wife gets at the Dollar Store.

Smoked @ 250-255 with just two chunks of cherry wood. Pulled when IT was 136  (Total time 2 hrs.- 45 mins.)  Let rest for only 30 mins.

Couldn't  let it rest any longer. Me and the boy were HUNGRY!! 

 

Nuff said  Here's the Q.  Hope you enjoy.

 

2.5 lb. tenderloin hog tied (didn't want it to get away) 

 

IMG_0381.JPG

 

 

Tied up and Rubbed up.

IMG_0382.JPG

 

Can you see it in there ??.

IMG_0383.JPG

 

Nice juicy and very tender. Maybe just a tad,,,, rare for me. Next time I think I'll take IT to 140.

IMG_0385.JPG

 

That's a hasselback potato and mac & cheese 

IMG_0387.JPG


Edited by dirtworldmike - 3/22/11 at 6:57pm
post #2 of 17

That's a great looking loin right there icon14.gif The finished plate looks excellent...Thanks for the q-view  drool.gif

post #3 of 17

Looks-Great.gif

post #4 of 17

Looks Great, I'd take a plate of that...


 

post #5 of 17

Oh that looks great. I like it rare. I would have pulled it at 128-130.

post #6 of 17

El Perfecto !!!!

 

 

Nice job, Mike!

 

Bear

 

Testing Edit feature.


Edited by Bearcarver - 3/23/11 at 8:04am
post #7 of 17

That looks awesome!!!

Your giving me idea's. I'm not that knowledgeable as to all of the cuts of meat. Isn't that where Filet Mignon comes from? about how much would i look at spending on a piece of meat like that?

thanks

 

post #8 of 17

Looks awesome from here. Done just right for me too

post #9 of 17
Quote:
Originally Posted by eppo View Post

That looks awesome!!!

Your giving me idea's. I'm not that knowledgeable as to all of the cuts of meat. Isn't that where Filet Mignon comes from? about how much would i look at spending on a piece of meat like that?

thanks

 


Yep, thats FM....and can be real spendy but what a treat. They can run 10+ a pound depending on the grade of the meat. But keep an eye out at places like Sams Club or maybe WalMart. If they get near the pull date you can catch a deal.
 

 

post #10 of 17



 

Quote:
Originally Posted by SmokinAl View Post

Oh that looks great. I like it rare. I would have pulled it at 128-130.


Al, that's close to being a cannibal....lmao
 

 

post #11 of 17
Quote:
Originally Posted by Chef Willie View Post



 


Al, that's close to being a cannibal....lmao
 

 


LOL----Al is a bloodthirsty savage!!!   biggrin.gif

 

 

Bear

 

post #12 of 17

Looks awesome Mike, nice job on the hogtie. Thanks for the mention, I'm honored. It's not often, if ever, I inspire anybody <grin>......

post #13 of 17
About how much am I looking at per pound? Is that fillet meat? Need to do some research on cuts of meat.
That looks soo good!

Sent from my SCH-I500 using Tapatalk
post #14 of 17
Quote:
Originally Posted by Bearcarver View Post




LOL----Al is a bloodthirsty savage!!!   biggrin.gif

 

 

Bear

 


I'm thinking might be something with that Florida water....after seeing his Missus attack that hambone <grin>
 

 

post #15 of 17

 

In the water???

Making me wonder just where that Lagoon was that "the creature from the black lagoon" lived.

Next Al will be posting a "Cold Smoked Prime Rib".  

 

laugh1.gif

 

 

Bear

post #16 of 17

Man O Man that looks good.. nice jobicon14.gif

post #17 of 17

Backs up to Als back...

If it ain't still moooing it is overcooked...

That's what my dear old mum used to say and I agree.

 

  Have a great day!!

 

      Craig

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