Tim M's BBQ cooking area
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Beef
Tenderloin(s)
Beef Tenderloin #1
Pictured is a beef tenderloin that came mail order from Ackerman&Cooke. This is about 1/3 of the whole tenderloin - approx 2 lbs. The loin below I did indirect - this one was direct over the fire. I seared it at 600 deg and then lowered the Egg temp to 350 and cooked until done. Time was approx 30-40 min of cooking time.
I rolled the tenderloin approx 3 times. The internal temp was 145 and as you can see - quite quite juicy. It was marvelously tender. Timing is the trick. It didn't take as long as I predicted and it was really hard to get the Egg dome temp down after being at 600 deg. I pulled the meat off after searing for 15 min to let the Egg temp drop to 350 then tossed it back on for 30 min.
Beef Tenderloin #2
Here is the Beef Tenderloin as
it came. This came mail order from a company called Pfaelzer (sp?)
and was pretty good - very tender. I was not crazy about the stuffing
- but it wasn't bad. I cooked this one indirect over a drip pan at
325-350 for approx 1-1.5 hrs
Finished work. Polder read 140 deg and the middle was more rare than the ends.
There were 2 pieces left after diner. I would sear it more next time - direct over the fire.
Beef Tenderloin #3
Here is a really easy way to do a small 1-2 lb beef tenderloin. This one is pictured on my Small BGE. Dome temp was 500-550 deg and I seared it for 9 min per side - then seal up the Egg and let it cook until you get to the internal temp you want. This one was pulled at 145 deg. Total cook time was 21 min.
