How to Grill Espresso Beef Tenderloin | Traeger Staples
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- Опубликовано: 9 дек 2019
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0:38 About beef tenderloin cut
1:04 Removing chain from beef
1:19 Additional uses for beef chain
1:30 Removing excess fat
2:10 Removing silverskin
2:45 Wrapping beef tenderloin
3:23 Most important tip for cooking beef
3:42 Bring beef to room temperature
5:55 Seasoning beef tenderloin
6:23 Internal temperature of beef tenderloin
7:05 Pellet flavors for beef
7:23 Cooking time
7:47 Resting beef tenderloin
8:00 Removing ties
8:17 How to slice beef tenderloin
When you have guests to impress, the sight of a big beef tenderloin coming off the grill is sure to do the trick. Dennis The Prescott gives his an extra jolt of flavor with an espresso and coriander rub that everyone will be buzzing about.
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Хобби
Great post, wonderful cut of meat. Reminds me of back strap. Sandy, from Jus' Piddlin brought me here:)
Awesome & Thank you for all...
That was a beautiful video
Preheat Traeger to 425° 5:41
Thank you
I like your pinch of salt, looks more like four tablespoons I just had a hart attack, looks good awesome I’m glad I seen this video you gave me some great tips. ( I do miss my salt in food 🤣)
Out of all the videos I've watched on smoking beef tenderloins on a pellet grill and by the look of the finished product, I think this is the one I'm going with. I'm sure I'll have to use my pellet tube to get a deep smoke flavor at 425 degrees though. For the first 30 minutes, I could also set the temp to like 185 or something and then crank it up to 425.
How did yours turn out?
@@peteymanessjr.9149 It actually turned out really good. I used my Meater probe and I believe I pulled it at about 140 though. I don't think my guest would have liked it too rare. I didn't tie it off either.
Why is the recipe different then what you made??
What is the Traeger temp set at to cook?
425F he says in the video
Thanks. I missed that too
Not trying to be rude, but that was overcooked. Meat was gray lol
Justin Howard looks medium well
Most of it was actually medium rare. Tenderloins vary in size, so the smaller end will be cooked more than the thicker end. There's no way around that unless you sous vide.
Ya I think that might have just been a lighting issue on the initial cut or because it was thin end.
If you watch closely when he’s plating it on the board the other pieces look medium rare
3:06 Do not listen to this! I did now my shoe won't come off!!!
Don’t want to be a stickler, but Traeger needs to update this recipe. Resting and letting your meat come up to 145° is not medium rare, it’s medium to medium well. Otherwise looks awesome...
Ryan Bramich I hear him saying 135... ans no temp for the Traeger itself, which urks me more
@@FrankNeulichedl he says to set the traeger to 400°
That one gap between ties is absolutely distracting me, GEEEEZ! Delicious recipe though. Deliciously distracting.
Why doesn’t he smoke it some
to keep as simple as possible
Should of just shown cutting in the middle where the temp was correct. End pieces were over, but that's to be expected. However, for a video, don't show that stuff. hah