Back to the Grill
Got away from traditional smoking, and did a beef tenderloin.
We followed step-by-step the Cook's Illustrated recipe. This included folding the thinner tail and tying, as well as using hickory chunks.
I used the last of my beloved Royal Oak charcoal- I swear it got to 700 degrees on that. I seared well, then did indirect grilling for about another 25 minutes for nice crust and medium rare inside. Made a chimicuri (Argentinian garlic-parsley sauce) that went perfectly.
Served this with chili-roasted sweet potatoes and a mexican romaine salad. Flamb Ed, Mrs. Flamb, and a tall drink of water from Rhinelander agreed- it was "awwwllll gooood!"
We followed step-by-step the Cook's Illustrated recipe. This included folding the thinner tail and tying, as well as using hickory chunks.
I used the last of my beloved Royal Oak charcoal- I swear it got to 700 degrees on that. I seared well, then did indirect grilling for about another 25 minutes for nice crust and medium rare inside. Made a chimicuri (Argentinian garlic-parsley sauce) that went perfectly.
Served this with chili-roasted sweet potatoes and a mexican romaine salad. Flamb Ed, Mrs. Flamb, and a tall drink of water from Rhinelander agreed- it was "awwwllll gooood!"
2 Comments:
At 9/11/2006 8:28 AM,
Flamb_Ed said…
The sauce was great, and the meat cooked to perfection. Some bits still mooing for those who like it to still have a pulse and others less so for those who don't. The crust was delicately flavoured with just enough smoke. Mmmmmmmmmmmmmmm
At 9/11/2006 10:56 AM,
Joe-Be-Wan said…
I think that was the 2 coolest parts of this recipe: using hickory with the beef (this was tenderloin, like filet mingion, so was tender and takes to having flavor added) and the crust- using a generous amount of salt and freshed cracked pepper. don't need to do the Cook's thing of smashing peppercorns- just use your pepper mill.
Post a Comment
<< Home