Dinner............

refrigeratormover

refrigeratormover

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Jul 25, 2002
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I'm about to put on at 10lb. tenderloin on the grill. I will let you know the outcome.

Any advice let me know. I will be starting at 3
 
You don't **** up a tenderloin by spreading blue cheese on it. That is way overpowering. Don't be an amateur. Make yourself a small maranade of whorcester sauce a little olive oil, vingar, salt and pepper. I like onion and garlic powder as well, but that's solely up to you. Mix that up really well and brush it on the outside of the loin. The trick here is to sear the outside of the meat fairly quickly that way it turns a pretty consistent pink and even red in the middle of the loin. You want it in the very least pink.

How long and thick is the loin?
 
BarrelORum said:
How long and thick is the loin?
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I didn't know you cared, but it's about 15 to 18 inches long and 8 to 10 inches is about 8 to 10 inches round and then the rest is 6 to 8 inches round. Just guessing though.

I'm afraid of the Bleu Cheese so I'm going to have that as a side and then do a marinade.

I don't have a pan big enough to sear unless it's done on the grill, any other ideas?
 
You need to put that sucker directly on the grill on very high heat or red hot coals for about 5 minutes turn it and sear it another 5 minutes, and then cut off the oxygen or reduce the heat and let cook on the grill for about another 18-25 minutes depending on how rare you want it.
 
well its 10 lbs so it should take longer. Plus I have 4 kids and they won't eat rare like I and the wife does but I will try. I hope the drinking doesn't get in the way.
 
Sounds like an invite to me......Soooooooo, when should we all be there?
Matter of fact, BOR's suggestion sounds pretty hard to beat to me. That blue cheese may be great to use, but on tenderloin???????? Sounds a bit strong.
Merry Christmas JD to you and yours and enjoy that loin.
Rome
 
romegajacket said:
No Doubt.
If Alton Brown said it, it's bound to be good. But was he referring to pork tender or beef tender?
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Beef. I watched the episode of Good Eats where he made it. Then I wiped off the Homer Simpson drool and wrote down the recipe.
 
I don't know why anyone would want to **** up a perfectly good beef tenderloin by smothering it in blue cheese. That chef should have his title revoked.
 
refrigeratormover said:
well its 10 lbs so it should take longer. Plus I have 4 kids and they won't eat rare like I and the wife does but I will try. I hope the drinking doesn't get in the way.
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I only cook on open charcoal not gas. On open charcoal it should not take more than 35 minutes total cook time. If your on open charcoal try 5 minutes each side and then another 25 minutes. Cut it open and look to see if it needs anymore time. It shouldn't. On gas, add ten minutes to that process. 7 and 7, and then 30 minutes.
 
Eating at 7:30 - shrimp cocktails, prime rib, sweet potatoes, broccoli with cheese, hash brown casserole, apple pie on the menu
 
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