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.
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.
