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Beef Tenderloin Steaks

Started by swamprb, April 04, 2016, 06:56:11 PM

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swamprb

April 04, 2016, 06:56:11 PM
Over Charcos Coconut Shell briqs.



started @ 1/3 chimney of Charcos and once the ashed over @15 minutes I dumped them into my hillbilly vortex



Laid a single Grill Grate on it and let it heat



Soaked in Gold Buckle Brisket marinade for 20 minutes and seasoned with Oakridge BBQ Carne Crosta rub.









Pulled them at 134*, wife wanted hers a little less bloody, so it killed me to serve hers at 140* -it made her happy!

I will survive

Brian
I cook on: Backwoods Gater, Lang 36, Hunsaker Smokers, Pellet Pro 22" WSM, BGE's, WSM's, Cajun Bandits, PK Grills, Drum Smokers, Genesis Silver C, Weber Q's, Cookshack 008, Little Chief, La Caja China #2, Lodge Sportsman...oh yeah! Weber Kettles! Kamado restoration and pit modification hack!

addicted-to-smoke

#1
April 04, 2016, 07:03:36 PM
Quote from: swamprb on April 04, 2016, 06:56:11 PM... I dumped them into my hillbilly vortex ...

Seems like you could have just left them in the chimney?

You're also one step away from cooking straight on the charcoal!  ;D
It's the iconic symbol for the backyard. It's family/friends, food and fun. What more do you need to feel everything [is] going to be all right. As long as we can still have a BBQ in our backyard, the world seems a bit of a better place. At least for that moment. -reillyranch

Thomas Andrews

#2
April 05, 2016, 12:41:51 PM
I know it's all about personal preference but surely a delicious beef fillet doesn't need a rub, does it?

Don't get me wrong, they look absolutely gorgeous and expertly cooked, but have you ever just tried it with just salt and pepper, Brian?
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