Looks more medium than medium rare but still juicy. No internal temp monitor? And I'm not sure I understand the butcher twine when the roast is nearly twice the girth on one end than the other. Nice tip on the baking soda though.
Thanks Brother! We should collab on Instagram some time. Maybe do a challenge like the one we did with Mike at Every Day BBQ or the one we did with the Fire Escape Griller.
Thanks for the feedback Anton. This was one of my earlier videos and I’ve changed how we edit the audio on our vids now. Hopefully the you don’t have this problem with our newer videos.
Outstanding video.
You cooked that tenderloin to perfection!!
I could eat a few of those slices! Great walkthrough and cook!
Thanks Mike! Really appreciate it brother.
Great job!!! I like to give the tenderloin a code of butter before and after so won't get dried.
Beautiful. Looks delicious. Perfectly cooked. Nice job.
Thanks! Appreciate it.
Looks more medium than medium rare but still juicy. No internal temp monitor? And I'm not sure I understand the butcher twine when the roast is nearly twice the girth on one end than the other. Nice tip on the baking soda though.
Fantastic video!!!
Thanks Pete
Perfect video
Thanks. Doing my first tenderloin next week.
Thoughts on your method vs. reverse sear. Thanks for a great video.
Either one will be fine to be honest. Reverse sear is just the opposite of searing first. You’LLP do just fine with that approach.
you have some good looking videos
Thanks Brother! We should collab on Instagram some time. Maybe do a challenge like the one we did with Mike at Every Day BBQ or the one we did with the Fire Escape Griller.
I am usually down for anything
Cool, I just sent you a DM on Instagram. Let's make it happen :)
I dont see a message on instagram. My email is nohippiebbq@gmail.com
just came over from Everyday BBQ, new subscriber. Would the same prep be used on say a 3lb cut? Also, how much baking soda?
Same prep for the 3lb cut and I used about a teaspoon of baking soda. Thanks for coming over from Mike’s channel and welcome!!!
6:20 2 chimneys, a bit of old newspaper and 15 minutes of patience and you are good to go
Awesome video but the music levels are so high. Made it impossible to watch in bed.
Thanks for the feedback Anton. This was one of my earlier videos and I’ve changed how we edit the audio on our vids now. Hopefully the you don’t have this problem with our newer videos.
Wow! New SUB here! I recently made a Tederlion Steak on my page too, and your dish look amazing! Hope to stay connected! 👍☺️
Doesn’t look charred enough for me. Just my opinion. Thanks for doing this
Besides the silver skin...(I understand that is just horrible) Why trim the fat?
Because a tenderloin doesn't cook long enough for it to render.
thats english cook style, you keep the tenderness but its too bloody for me.