Post by: HarboritE on October 15, 2014, 11:58:39 AM
Post by: krapmit on October 15, 2014, 12:02:41 PM
Post by: wildmanoutdoors on October 15, 2014, 12:04:34 PM
Post by: Smokepole on October 15, 2014, 12:09:10 PM
Post by: vandeman17 on October 15, 2014, 12:13:58 PM
I actually like my tenderloins to marinade in a mix of 7up, pepper and a little bit of johnny's for a day then slow cook to medium rare on the bbq.
Post by: WSU on October 15, 2014, 12:14:52 PM
Cook it like you like it! Feed her a round steak...
Exactly! Why turn a good cut of meat into a crappy cut of meat.
Post by: Dhoey07 on October 15, 2014, 12:26:41 PM
Post by: hollymaster on October 15, 2014, 12:43:17 PM
I'll trade you my recipe for a big hunk of tenderloin straight up. Send the meat first... and I'll teach you how to cook it up. :cue:
My recipe is better, freeze put in package send to me. Wa la done. :chuckle: :chuckle:
Post by: Todd_ID on October 15, 2014, 12:46:58 PM
Bacon wrap with jalapeno slices and infared it on the grillI'll second this one! Butterfly into steaks, stuff the jalapenos with cream cheese and put in the middle, wrap with bacon, pin with a toothpick, and grill.
Post by: CoryTDF on October 15, 2014, 12:51:14 PM
Post by: HarboritE on October 15, 2014, 01:21:30 PM
"Exactly! Why turn a good cut of meat into a crappy cut of meat. "
Is it possible to turn it into a crappy cut of meat? Thank you for the replies. I think I'll put a rub on it, slice it open, stuff with walla walla onions, peppers, a little cream and smoked pepper jack cheese and slow cook on the bbq? And maybe wrap in some bacon. I have another one to cook rare and simple to my liking. Ill let you know how it turns out!
Post by: RadSav on October 15, 2014, 01:30:49 PM
We rarely ever cut tenderloins up into steak/fillets. Usually cooked up as one piece until center temperature reaches 120F. Then let it sit covered for five to ten minutes for moisture to balance. On the odd times we do cut into steaks we like to do as others have mentioned and wrap with bacon! Still cook to center temp of 120F and let sit covered for a while to balance moisture. When cooking as steaks I like to add a pat of sweetcream butter in the last few minutes of grilling too!
All our wild game is seared on high direct heat and then cooked at a medium indirect heat.
Post by: DOUBLELUNG on October 15, 2014, 02:52:27 PM
Tenderloin is treated completely different than any other cut of meat around here. In our opinion it is just too dang good to mess with. So we just rub it down with a good kosher salt and let it stand for an hour. Then add fresh ground pepper and on the grill it goes. If we shoot a spike or young cow that is light on flavor we might add a little something afterward. Usually a few gorgonzola crumbles or sautéed mushrooms.Great advice right here. I like to brush it with EVOO while being seared.
We rarely ever cut tenderloins up into steak/fillets. Usually cooked up as one piece until center temperature reaches 120F. Then let it sit covered for five to ten minutes for moisture to balance. On the odd times we do cut into steaks we like to do as others have mentioned and wrap with bacon! Still cook to center temp of 120F and let sit covered for a while to balance moisture. When cooking as steaks I like to add a pat of sweetcream butter in the last few minutes of grilling too!
All our wild game is seared on high direct heat and then cooked at a medium indirect heat.
Post by: KillerBeee on October 15, 2014, 05:09:20 PM
half cup of red wine and reduce to desired consistency. This mushroom reduction is served on the side and can also be served on top but I like the pure flavor better.
Enjoy,
Beee
Post by: RadSav on October 15, 2014, 05:19:24 PM
I like to brush it with EVOO while being seared.
One year in Canada the outfitter did up some elk tenderloins he seared with roasted pumpkinseed oil. Absolutely out of this world!!! When asked how I could get some he said, "Fly to Europe. They have it in almost every store!" That was five years ago and I still have not found a source for the European/Austrian stuff here in the US.
Post by: Florida_Native on October 15, 2014, 10:40:18 PM
Post by: RadSav on October 15, 2014, 10:52:59 PM
I'm going to have nightmares tonight about folks corning tenderloins. Oh the horror!!! :yike:
:chuckle:
Post by: pianoman9701 on October 16, 2014, 12:09:13 PM
Post by: HarboritE on October 16, 2014, 07:40:15 PM
Post by: brianb231 on October 16, 2014, 07:53:48 PM
Butterfly the length of the tenderloin. Spread whole container of onion chive cream cheese. We added some fresh green chile on the inside as well. Roll it back up and wrap in a bacon weave and then smoke/BBQ to an internal temp of 140. Let stand and slice. OMG! :tup:
Post by: CoryTDF on October 17, 2014, 06:02:17 AM
Post by: HarboritE on October 17, 2014, 07:11:32 PM
Post by: Bean Counter on October 17, 2014, 08:25:22 PM
Post by: Time Immemorial on October 17, 2014, 08:30:56 PM
Post by: HUNTINCOUPLE on October 20, 2014, 12:29:55 PM
Post by: RadSav on October 20, 2014, 01:07:35 PM
Post by: swift on October 25, 2014, 04:50:01 AM
ps i do the same prep with tip roasts but then throw them on the green mountain @ 200 till 135
Post by: HUNTINCOUPLE on November 28, 2014, 09:07:34 AM
Post by: RadSav on November 28, 2014, 10:04:26 PM
Post by: blackveltbowhunter on November 28, 2014, 10:27:18 PM
Here it is! Inspired again by RadSav! Lightly seasoned rub on loin. Quick sear of the loin. Wrapped with bacon and cooked till 120 degrees internal temp. Pulled and wrapped in foil to sit for 10 min or so. Highly recommended if you have never tried it!!!! :tup:
:yeah: That is exactly how it gets cooked around our house 9 times out of 10. Wife and kids love it!