I hope everyone had a wonderful Memorial Day and lots of good food was smoked. I cooked all kinds of goodies and even did some canning too, but one of my favorite things was this melt in your mouth beef tenderloin. While it sure wasn't cheap, it was worth every penny. I started with this monster:
I had to do some serious butchering to get down to the mother load, but I've done many of these so this part was easy peezy. It looks like alot of waste, but I use everything in other dishes and also making beef stock, heck no man, I ain't paying 14 bucks a pound and leave one scrap. Shoot I'll even reuse the giant packaging it came in for something, maybe I'll be a whole beef tenderloin for halloween. Now there's a visual that will surely burn your eyes.
Here we go. the best part of the loin, all purdy for ya. I tucked in the smaller ends to get a nice even roast, then I tied it all up and then gave a massage with some olive oil. Ummm...a little to the left...
Then I got some fancy peppercorns and gray salt
Then I smashed them up like so
Then I rubbed that awesome hunka hunka burnin' love with them fancy peppercorns and gray salt then I gave a big fat kiss, ok not really that was gross.
Then I smoked it on the Traeger at 325F until the IT reached 120F, I like it rare, plus I was gonna do something special
I fired up some coals and did the one, two switcharoo "reversal" sear. Didn't see that coming did ya? I'm a smooth operator like that.
Sliced it up like so and it was gone in 15 minutes!
Since I had the coals going I whipped up a portabella mushroom that I'm gonna post in the fungus amongus section! Thanks for checking out my loin! LOL!
I had to do some serious butchering to get down to the mother load, but I've done many of these so this part was easy peezy. It looks like alot of waste, but I use everything in other dishes and also making beef stock, heck no man, I ain't paying 14 bucks a pound and leave one scrap. Shoot I'll even reuse the giant packaging it came in for something, maybe I'll be a whole beef tenderloin for halloween. Now there's a visual that will surely burn your eyes.
Here we go. the best part of the loin, all purdy for ya. I tucked in the smaller ends to get a nice even roast, then I tied it all up and then gave a massage with some olive oil. Ummm...a little to the left...
Then I got some fancy peppercorns and gray salt
Then I smashed them up like so
Then I rubbed that awesome hunka hunka burnin' love with them fancy peppercorns and gray salt then I gave a big fat kiss, ok not really that was gross.
Then I smoked it on the Traeger at 325F until the IT reached 120F, I like it rare, plus I was gonna do something special
I fired up some coals and did the one, two switcharoo "reversal" sear. Didn't see that coming did ya? I'm a smooth operator like that.
Sliced it up like so and it was gone in 15 minutes!
Since I had the coals going I whipped up a portabella mushroom that I'm gonna post in the fungus amongus section! Thanks for checking out my loin! LOL!
