Summer's in full swing. If you don't cook tons of ourdoor meals, you'll surely have regrets in a few short months. Decide now what you will be cookin' and get on with it!
Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
FAQ Subject: Grilling a whole beef tenderloin
Would like to know if you have experience as to how I would grill a whole beef tenderloin on the gas grill?
Well, Carrie,
I have the experience to know how I would grill one.
First, I would trim any membrane and extraneous pieces. Then I would cut it into about 4" long segments and turn them up on end and pound them down to about 2" thick. Then I would cover them and let them come to room temperature. I would fire up the grill to the max., close the lid and wait for the grates to get properly heated. Then I would pop them on the grill and wait until they turn loose to turn them, flip them and when they turn loose, do two more flips. They should have beautiful strip marks and be medium rare in the center. Remove to a warm plate and serve. If you want a sauce, click into "According to Smoky" and read "Pursuit of the Perfect Steak."
Have fun,
Smoky
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