Posted by Administrator on 4/9/2011 to
Recipes
Ingredients:
The beef tenderloin I selected was a little over 9 lbs.
I decided to use Three Little Pigs Memphis Style rub. I normally use Fast Eddies Steak Seasoning however a couple of weeks ago I brought a tenderloin to an event for our team snack on. I only had the Memphis rub with me as I was using it on the pork butts we were selling at the event. I was surprised at how well it turned out. Everyone really enjoyed and the compliments were numerous.
I had loaded the smoker with Ozark Oak hardwood charcoal and lit it. I went and prepared the tenderloin and then placed 4 chunks of Cherry wood on the hot coals. I set the smoker at 225 degrees.
I then placed the liberally coated tenderloin on the smoker. I was a bit disappointed in the cut of meat, it had a fairly large split that I did not notice when it was in the package.
In this close-up shot you can see that I went pretty heavy with the rub.
After about 2 hours the tenderloin was at 135 degrees in the thickest part of it. I removed it from the smoker, tented it with tin foil and placed it in a cold oven to rest.
While it was resting, I seasoned the Asparagus with black pepper, butter and garlic salt. After adding a few tablespoons of water in the dish, I covered it and steamed it in the microwave.
I set the second oven to broil and prepared the bread. I got out the trusty Misto and added about 1/4 cup of Chili Olive Oil to the olive oil that was already in the Misto.
This is the type of chili oil I used. It is pretty spicy, so a little goes a long way.
I sprayed the oil mixture on to the sliced Rosemary bread.
I crushed a couple of garlic cloves with side of knife to open them up.
Rub the oiled bread with the garlic cloves and place the bread in the preheated oven.
After about 5 minutes they were perfectly toasted.
The Asparagus turned out really well also.
Wow! Look at that. I could have cut it with two forks instead of a fork and knife. It turned out perfect.
You're getting hungry, right?
- Beef tenderloin
- Three Little Pigs Memphis style rub
- Olive oil or grape seed oil
- Chili infused olive oil
- 2 garlic cloves
- Asparagus
- Butter
- Garlic salt
- Loaf of Rosemary bread
The beef tenderloin I selected was a little over 9 lbs.
I decided to use Three Little Pigs Memphis Style rub. I normally use Fast Eddies Steak Seasoning however a couple of weeks ago I brought a tenderloin to an event for our team snack on. I only had the Memphis rub with me as I was using it on the pork butts we were selling at the event. I was surprised at how well it turned out. Everyone really enjoyed and the compliments were numerous.
I had loaded the smoker with Ozark Oak hardwood charcoal and lit it. I went and prepared the tenderloin and then placed 4 chunks of Cherry wood on the hot coals. I set the smoker at 225 degrees.
I then placed the liberally coated tenderloin on the smoker. I was a bit disappointed in the cut of meat, it had a fairly large split that I did not notice when it was in the package.
In this close-up shot you can see that I went pretty heavy with the rub.
After about 2 hours the tenderloin was at 135 degrees in the thickest part of it. I removed it from the smoker, tented it with tin foil and placed it in a cold oven to rest.
While it was resting, I seasoned the Asparagus with black pepper, butter and garlic salt. After adding a few tablespoons of water in the dish, I covered it and steamed it in the microwave.
I set the second oven to broil and prepared the bread. I got out the trusty Misto and added about 1/4 cup of Chili Olive Oil to the olive oil that was already in the Misto.
This is the type of chili oil I used. It is pretty spicy, so a little goes a long way.
I sprayed the oil mixture on to the sliced Rosemary bread.
I crushed a couple of garlic cloves with side of knife to open them up.
Rub the oiled bread with the garlic cloves and place the bread in the preheated oven.
After about 5 minutes they were perfectly toasted.
The Asparagus turned out really well also.
Wow! Look at that. I could have cut it with two forks instead of a fork and knife. It turned out perfect.
You're getting hungry, right?
1 Comments
Jim Drew
Date
12/23/2015
Randy
Date
12/20/2019
Sorry but I don’t think that cooking to internal temperature of 135 then tenting would yield what your picture shows. (Rare, medium rare) Meat will end up at least 140 which is very close to medium. I cook at 225 until internal temp is about 110, remove meat, raise temp to 400+, put meat back on and sear about 10 minutes a side until internal is 120-125, remove and rest. Final max temp is about 130 which is medium rare. Adjust smoke temp up or down 5 degrees to get to rare or medium. Just my 2 cents.