Tenderloin

Discussion in 'Pork' started by vonstigler, Aug 5, 2010.

  1. vonstigler

    vonstigler Newbie

    Just finished a small tenderloin using a recipe loosely based on one I saw Steve Raichlen use on a whole loin on his show.  Not sure of the weight of mine, I guess around 2 to 2.5 pounds.  Whiskey, brown sugar, dijon, and a homemade rub used on the inside after butterfly cut.  Tied together with string and bacon.  I indirect grilled this with hickory chunks on my Weber gold that just arrived, turned out great!  Please excuse my yard, it has been a project going for almost two years now, all I need is a lawn![​IMG][​IMG]

    Cheers,

    Brian[​IMG][​IMG][​IMG][​IMG]
     
  2. I saw the same episode I think i'll try it too. Looks great ! ! As for the back yard the retaining wall looks great, How about some nice pavers maybe a cobble stone meandering walk with a little grass on both sides. Can you tell I work for a paver manufacturer. Good luck with it and happy smoking!     [​IMG]
     
  3. raptor700

    raptor700 Master of the Pit OTBS Member

    Nice lookin smoke    [​IMG]    the WEBER strikes again ;-)
     
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Yes the tenderloin look wondewrful and tastey too.
     
  5. meateater

    meateater Smoking Guru SMF Premier Member

    Great looking tenderloin! Is that a damascus blade knife I see? [​IMG]
     
  6. vonstigler

    vonstigler Newbie

    Thanks for your positive comments!  Damascus blade---I wish.  Funny how that pic made it look that way, must be from the juicy tenderloin.

    Cheers,

    Brian
     

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