Search results for query: beef tenderloin

...so you could pick them all around the same weight. And when you have cases out, you can see the kill date. My Sam's Club is cool enough to let me pick briskets or other primals like a beef tenderloin from the cases because I tell them I'm wet aging and don't want product from the meat case.

Thank you Sir, very kind words. It’s was all very tasty and I would definitely be considered fat and happy at the moment! May your future sammiches be flavorful and filling this new year! Thank you brother! We were very happy with the diner and lunch, they were both so rich that I’m actually...

Thanks Robert! Yea, tears almost came to my eyes when I opened it up.....The Boy was was like.....OH MANNNN!!!!! FYI, for the pan sauce, I borrowed this technique from GR (Hells Kitchen recipe book) and his pork tenderloin Au Jus with chicken broth.....I just switched out the white wine...

Fantastic as usual! I've never seen beef tenderloin tips around here. I'll have to start looking.

Today most of the family had prior commitments so I was cooking for just the wife and I. I had a 1 lb. pork tenderloin in the freezer that I took out and decided to grill for us. Seasoned very simply with coarse salt and fresh ground black pepper... I got some lump rolling on one of my Weber...

...Sometimes too low of a pit temp will sort of bake the meat and it will be more gray than red, but it still does not look one way and and then change color. I rest beef tenderloin between 10 and 15 minutes about like you do. My internal is around 130° when pulled and this is the color I see.

...Thanks Thanks Thanks. Still thinking about your tenderloin post. That was something. Friend was going to friends house last night. She was making CFS with beef tenderloin. Thanks. Now if I can just find some bacon I can afford! Thanks Thanks. You really need to try these tortilla's.

I Smoked a butt earlier and it got me in the mood for some grilling and break in my shiny new sous vide kit. I ran the meat at 115 in the tank for about 5 hrs. Got the grill screaming hot and seared off the ribeye first. Then put the tenderloin and backstrap piece on. We like it a little more on...

Backstrap from yearling goat cut in half, one rubbed with my homemade beef rub, the other with Penzey's northwood fire. Grilled to medium rare on Weber kettle, sliced, and served with chimichuri and horseradish. Very tender and tasty. Backstrap is a strip of loin on top of the back, and...

...wasn't really necessary. It was so good that we're doing it again for the family tomorrow night. They'll be surprised when they get beef tenderloin steaks and lobster tails out of their brisket and pulled pork ......Houndog. 16 I'm not that good a cook, but these tails are truly world class...

General question, I cook beef tenderloin or any roast type of meat and it's cooked to perfect temp. I let it rest for awhile, depending on the size it could be 10 minutes up to 30 minutes. I put it on the cutting board and slice it up and it looks perfect. I take it to the table and get the...

First time doing a whole beef tenderloin. Gonna follow the recipe in Jeffs book with 8 honeycrisp apples on the coals. My tenderloin is 7lbs or less; I'm gonna start at 7am with plans to serve around 2:30-3pm. Any tips are appreciated, more pics to follow of course. Hope everyone has a great...

I appreciate your input at a moments t notice.

Yeah unfortunately I only have 3 krogers within 75 miles of me. When I got to the first one, they were sold out and said there was a truck coming tonight with more. When I got to the second one there were 3 left. I still need to get a few more so I'm waiting for the truck then there is another...

They were great. I could not believe how rich in flavor they were.

Wow Ray, that is an incredible compliment my friend. Can't thank you enough. Thanks so much Rob and I assure you that it was not Photoshopped. I did clarify it a bit but that's it. The colors as you see them here are exactly as they were. Truth be told, I've never used Photoshop or any similar...

Are you saying that your son reloaded his casings? I've been away from it for too long but used to love reloading. Congratulations to him on the hunt. :emoji_thumbsup: :emoji_thumbsup:

That would explain it. About the only meat I monitor with a thermometer is a prime rib or a beef tenderloin roast. The rest of them I'll spot check, but use tenderness as my guide. So, how did the ribs come out?

Thanks everyone. I don’t use the chargrill on my Lang as often as I should but the open roasted beef tenderloin was off the charts! I cooked with the lid open today with a mixture of charcoal, cherry and pecan.

You might be right. If you take into account the amount of brisket trim, which is considerable, and the trim from a beef tenderloin, which is only a hefty handfull, brisket might be more per pound. One of the regular hardships that ranchers have to deal with is the money, feed and labor they...