Friday, July 24, 2015

Carnage du Jour - 23 July 2015

Beef tenderloin.

Yes, that's correct, BEEF tenderloin this time, not pork. While it's not as versatile - beef just has more inherent flavour, I think - it's still a very nice cut of meat.

So, how did we do this one?
First off, it was rubbed with a bit of dry mustard, salt, pepper, and Hungarian paprika.
Next, while those flavours melted into the meat, the fire was started in the Weber (charcoal, of course), and a couple chunks of apple wood were soaked in water.

Once the fire was ready, it was all scooted over to one side of the grill so I could cook the meat with that often-elusive indirect heat.

It took some time, but not really all that much, for the meat to get a nice surface colour and some firmness. Then it was time to check the internal temperature with my trusty instant-read thermometer. (What a handy gadget that is!).
Once we hit 140F (60C), it was pulled off to rest.

We had some lovely rolls - somewhat crusty, a bit yeasty, very tasty - so sandwiches were the order of the day. I took some sour cream, the juice of a couple small oranges, a bunch of crumbled gorgonzola, salt and pepper, and a bit of powdered ginger to make a sauce for the sandwiches. It was delicious (a bit runnier than I would have liked, but it firmed up as it sat), and this will definitely be repeated.

Delicious and highly recommended.