I can attest. Made this for my extended family during Christmas 2022 and it absolutely smashed all expectations. It went over so well that everyone demanded that I make it again this year!! Might have been my favorite cook of all time. Thanks James!!!
I used this method yesterday for a 4# tenderloin and it went very well. The flavor was perfect with the smoked herbs and the creme fraiche was a hit. Thanks for sharing!
Thanks for this video. Many great tips. Such an expensive cut of meat, something I don't cook often so your video is very welcomed. Hope you and your family have a wonderful holiday season.
That is one tasty looking tenderloin! I will definitely have to try the herb bundle on my next beef cook. Many thanks James and Merry Christmas to you and your family. Ho-Ho-Ho !!
Thanks thanks a lot …a delicious steak video on Sunday morning while I’m starving …hahaha looks killah will be trying for sure. Thanks again for some great cooks and recipes.
Happy holidays! I like lighting it more (KJ and JD) that hasn't changed, but the flavour is enough to power through especially if it means i can grill more
Hi James! As a butcher in London UK, I'm often overwhelmed by the popularity of Beef Tenderloin over Christmas and New Year, though of course I'm very happy to supply it. I think to a lot of people it's a safe roast that's not going to end up chewy even if poorly cooked. Personally I've seldom been a fan of it as I've generally felt that it's one of those cuts that's all about tenderness rather than flavour. Given a choice my preference has always been bone-in Wing Rib Sirloin, however I do like your idea of the herbs to build the smoke profile and as I grow a lot of fresh herbs am likely to try that at some point. However my horseradish sauce is likely to be slightly more lethal as I do like to make it using fresh horseradish root which does a great job of clearing your sinuses!
I cooked this for my family tonight, but seared with a Rye, it’s the best thing I’ve cooked on the Joe. Thank you for sharing and will be using herb smoke bombs a lot more in future!
Thank you , James ! I was going to check out other videos and I came across yours . 😁 I knew it would be the Bomb ! I'm going to make one tomorrow with the exception , I'm using the whole Tenderloin . They are on sale the $9.00 a pound near me . I can't thank you enough . Thanks again , Buddy !
Another great video James!! I am curious to know what you did with the two end pieces? Looked like a lot of good meat you cut off. Thanks for sharing!!
Hahaha...loved your reaction 😀 I share your thoughts on tenderloin. Maybe i Will try it once again. The gun is not available in the netherlands. Have to find some alternative. Happy holidays James
Fantastic idea. I have not had a tenderloin by itself for decades now, except for I get large porterhouse during the holidays. I will definitely try this.
@@SmokingDadBBQ Dry brining and adding herbs on charcoals did wonders to the tenderloins. From here on, throwing herbs on charcoal will be my new thing. Thank you!
12/08/2023 Had some of the guys over from work last night for Old Fashioneds, Red wines and THIS Beef Tendeloin - Amazing!!! I followed James' SDBBQ recipe for the loin and the horseradish creme fraiche. Definately not the last time for this fantastic recipe. ( FTR - I used my Kamado soapstone on a gas grill at about 500 F for the final sear in lieu of the torch - worked great!) BTW - loving the Dalstrong knives - have the steak knife set as well as an assortment that we use regularly - my wife loves them!!!
I've never thought about my smoke sensitivity being reduced because of how much I bbq. Definitely going to keep that in mind next time I cook for family or cook for an event 😅
7:40 "Ok our grill has STABRALIZED... " Lol, that's why my food doesn't look as good. I don't even know the words of the techniques you use! Love the channel, keep up the good work.
That looked good James! I haven’t done one in a while, but will have to kick mine up like you did! Our first cook on our RUclips channel was a rotisserie tenderloin! I would like to see you do one on rotisserie? I will still be a ribeye person, but my wife’s favorite is tenderloin, so when I have a ribeye, she gets a tenderloin! Cheers and Merry Christmas!
Hey James, thanks primarily to your videos I ordered a Classic Joe III this morning. I wanted to throw up after spending that much money on a grill but that passed and I’m looking forward to it and learning kamado cooking.
@@SmokingDadBBQ You would be very welcome, but it's a bit of a trip to Spain 🤣🤣. Just deboned a 7kg bird this afternoon. Bit of a mission, but went well. Keep up the great videos James, love the channel.
You are a rock star! It’s funny, as I was watching I was wondering if you were going to use the SuVee gun to sear the meat. I just ordered one with your code. Thanks!
Another one on my to-do list for sure. I tried a roast of tenderloin a few times and it didn’t end up as nice as seared steaks, so I stick to using it for steaks. Great tip on the delay before searing, I couldn’t get a good sear without over-cooking.
How do you decide to use the full dry rub at the start of your dry brine, as opposed to just salting the meat and resting overnight, and then adding your dry rub before your cook? I’ve seen you do both methods in your videos. Thanks!
Thank you James, have you ever thought of vacuum sealing your meat with dry brine, I have chamber vacuum sealer with makes it very easier to seal raw meat. I also use to seal meat with wet brine but I think it might be interesting to seal with dry brine. I have to try herb smoke bombs.
Keep in mind if you have something like poultry that needs crispy skin, air is an important factor, so some things you do not want to vac seal while dry brining (poultry with skin is really the only thing that comes to mind). I have a chamber sealer and I think it's fantastic for curing and brining, but just keep in mind when you seal all the moisture in with it, you're not really "dry brining". If you're really dry brining you're putting it on a rack on top of a pan so that you get airflow all around the meat to draw surface moisture out and draw the brine into the meat.
@@SmokingDadBBQ 2 best things about a chamber sealer - the bags are cheaper and typically rated for temps up to boiling. Most chamber sealers double seal so you feel 100% confidence completely submerging the bags in a sous-vide circulator rather than clipping the top of the bag to the edge of your tank. Also you can run the vac seal machine over and over again as fast as you want, typically. Whereas your food savers take a while if you need to do a lot of sealing - you have to give them breaks. I have a VacMaster VP215. It's expensive - and - if you get it shipped to you vs picking one up locally, they are so heavy and can get knocked around in transit. I had a broken part that they replaced for free but I had to repair it myself. But these machines are awesome (industrial pieces of equipment where nearly every part is replaceable) and you just have to change the oil once in a while, etc). Great tools. I use mine primarily for saving prepared BBQ. I always make too much pork or brisket and I give some to relatives who live up north where BBQ is not plentiful and/or stock the freezer. When I have cooked and pulled a bunch of pork butt for example, I put it in bags, put the bags in the fridge. Once cooled down, I vac seal them and freeze them. For several weeks to up to 6 months after, I can pop a frozen bag or two into a sous-vide bath at 145 degrees. In an hour or so have tasty BBQ that seems almost as fresh as if I had just pulled it.
This is a really good way to cook a tenderloin. The end result was perfect and it worked really well with the Creme Fraiche sauce! My only comment was that I felt that the salt brine was a little too salty but it didn't really take away from a great recipe!
thanks, i am thinking of changing the ratio to 60-70% diamond crystal and the balance lowerys as the 50/50 is on a knifes edge of being right vs. too much
My wife doesn’t like beef, so its a real frustration for me to use my Big Joe to enjoy a wide range of meats. She does like a beef tenderloin recipe we found that has a cherry sauce. We’re celebrating Christmas with my daughter and her boyfriend on the 30th and we planned on having it then. I’ll be taking this page from your book. I’m really looking forward to it.
i do love this cherry sauce i normally do for pork Kamado Joe Pork tenderloin with Tart Cherry & Port sauce Ingredients: 1 large onion 2lbs boneless pork tenderloin 1 tbsp olive oil 1/2 cup Tawny port 1/4 cup fresh orange juice 1 /1/2 tsp red wine vinegar (or to taste) 2 cups fresh, frozen, or dried pitted tart cherries Sauce method: Coarsely chop onion. Heat oil in a skillet (moderate heat) and add onion stirring until golden Add port, orange juice, and vinegar and simmer. Stirring (~2min) Add cherries and reduce until sauce thickens and coats the spoon Cooking method: Configure your Kamado Joe using the divide & conquer system to create a direct zone and an indirect zone. Preheat your Kamado Joe to ~275f Pat pork dry and season with salt and pepper Cook tenderloin on the indirect side until the internal temperature is 125f Transfer to direct heat and sear all sides. Remove when it reaches 135-140f and allow to rest 10min. Carry over temps should carry to 145f (USDA recommendation)
Dang it James! I was trying to figure out what cut of beef I wanted to do for Christmas and then I saw this video. Now I want to replicate this dish. I’m shaking my fist at the screen but I love the video. I don’t own a Su-V Gun, so what would be the next best option for the sear?
the caveman sear is the next best / equally good option. get the coals all white and hot, drop it in and rotate it around quickly and you will get a uniform sear on a round cut like this
Thanks for this vid...video... just had to run to Costco and get me a tenderloin to do this! Couple questions.. you mention diamond kosher salt. Is that any different than Morton coarse kosher salt? Also.. just regular old lawrys season salt for the mix? Thanks!
Hey James, thanks for another great video! We're doing a tenderloin on the weekend, but I'm smoking it at my place then taking it to a friend's. Curious what your thoughts are - do you think I could rest it in a cooler then finish with a sear at my friend's place? Might be an hour tops.
100% will work, just mind the carry over cook. if you wrap right away and go into a towel and cooler it will keep cooking and might be overdone so rest 10min then go in
I am trying about a 4lb this wknd for guests. Time wise what is approximation to reach 114 at 300F? Also how long did you sear using the torch? Thanks!
My favorite way to do Tenderloin is wrapping it in bacon, slow cook to 99 degrees and sear it on my GrillGrates. I will try your sauce and smoke bundles in my next Tenderloin. Merry Christmas to you and your family.
Nice idea using herbs to smoke. Could you put them in the ash tray kinda like James did with the wood chips? Could you getta longer smoke from them that way?
James, best I can tell, you never use the charcoal basket divider, is that correct? You just bank the coals to the back? Same effect, less fuss? Also, but I have a brand new Jr sitting in my garage. I've been cooking sous vide for years. After watching your videos, I think I'm going to keep on with the SV, but also fire up the Jr with soapstone, and sear off the protein that way. Best of both worlds, IMO.
Well done James. I will try this with both a Beef and Pork Tenderloin. A quick question if you don't mind. I usually tent my food in foil during the stand time. Do you tent your meat or leave it sit in ambient air uncovered during the stand period?
either is fine so long as you account for the differences in the temp gain, using the meater has helped me dial in the average temp gain and time for things to cool off with no covering so thats what i do and base my pull temps at
Hi! What do you do for the resting? Wrap it in foil or just let it rest on a plate? Also what is your internal temperature goal? You set the alarm on 114 but what is the max you are looking for ultimately? 130? Thanks in advance!
either is fine so long as you account for the differences in the temp gain, using the meater has helped me dial in the average temp gain and time for things to cool off with no covering so thats what i do and base my pull temps at knowing that it will gain 5-10f i try and pull that much before what i am after (this landed 130)
its better than nothing but less than wood smoke... i think it suits subtle smoke cooks like this and fish perfectly as you get some smoke and a slight aromatic from the herbs
I just bought a Kamala Joe used for $400, the guy just bought it this summer. It’s the classic 18”. Walmart has been running a few sales but they disappear quickly. The purchase included the cover and the kick ash basket, so it was a great deal.
Any homes for sale on your street? I'd almost consider moving from sunny southern California if one of the perks of living near you, is being one of your taste testers.
Tenderoin will dry out when overcooked, cause ot lack of fat marbling. If you do want to cook medium, make sure you cook it on indirect heat such as James has done. On a thick steak if you cook on direct heat to a medium temperature in the center, the outer parts will be overcooked. I got the same dilemma with some family members. I will cut the tenderloin to about an inch thick for them, and cook to medium or medium well for them, no matter how painful. 😁
It will not help. Look for a different cut of meat. Tenderloin has virtually no marbling and as stated will dry out when cooked medium. You may get away with it if you sous vide it if you have one. A full tenderloin like that cost about $200 so its a pretty expensive cut that you don't want the end result to be dry and disappointing. Good luck
back from vacation, looks like others have you covered. Go with a prime tri tip or something well marbled for a well done cook as tenderloin has to be served on the rare side of medium rare
Dad you don’t like tenderloin 😳 tenderloin is the bomb cut of meat, glad you decided to try it. It’s my favorite cut of meat, it can be cooked/grilled so many different ways. Glad you liked it.
that ... was... nuts. I am conflicted ..... I grew up in a nascar family so the idea of yellow flag = lucky dog with a car being able to unlap itself and all remaining lapped traffic behind the leaders for restarts helps make sure the race finishes as a race rather than following the safety car around which I think is good. Whats not good is the indecision where teams make a strategy decision like to pit or to stay out expecting one set of the rules to be applied based on history, and then a different decision is made. I think this season was amazing, and on the whole i think more lucky breaks went Hamiltons way than Max's. Lewis should have had a win when he locked up on a restart and fell out of the points, Max should have had some points at Silverstone instead of being wrecked. Lewis should have lost a lap in Italy but the timing of the flags got him back into the podium. Brilliant driving from both, each with a good reason to be named champion and equally deserving. Just wish there wasn't a sour taste left when its all said and done even though the made for TV aspect of that was epic. can't wait to see drive to survive this year
Couldn’t agree more! Didn’t grow up with nascar though as I am from the Netherlands myself, so the moment on Sunday when max passed Hamilton will go down in Dutch sporting history, absolutely crazy. My girlfriend who was chilling upstairs thought there where intruders downstairs because of all the noise I made 😆 I really hope they sort out the system with the stewards in the future (consistent decisions) and that drive to survive keeps it as real as possible this time, without some cut up / not in the right context placed audio/video. Cheers James!
I vacuum seal the two ends as well for later. I have a flat top and the end cuts usually end up in a Hibachi steak cubed with garlic butter and fried rice like from Shogun or Bennihana's
Love this and will be trying this out 100%. The horseradish crème fraîche sounds like an amazing addition. I have my own method for tenderloin using my version of the double indirect method and the Joe Tisserie. Thank you James for the hard work you do. I have been a long time subscriber and believe I watched every video at least once. And recommend your channel to anyone new to Kamado style cooking. So helpful and informative! PS The wife had planned on ordering me the chef knife this week. Unfortunately…..Out of stock:-) good for you and them. I do have 2 of their knives and you are correct they are worth every penny @dalstrong
i still prefer the experience of lighting JD and KJ... but the family is loud and clear on which they like the taste of more so I have been using it more often as of late. all three are good, and taste is personal / subjective but they explained it to me this way. Think of a grandma that way over does it with perfume. She is oblivious to the strong smell after a while / gets acclimated to it ... but when you walk in WHAM its all you can smell. The family used that analogy to explain the charcoal smoke smell and taste.... I never thought about it but if I am out there lighting the coal, smoking stuff etc. my pallet is getting used to smoke so when i taste it to me its perfect. to them, its like the grandma perfume experience and they don't love it. Fogo they are all happy, so i put up with a few more sparks during the lighting process and then rock on like normal but know that the family will like it. eat your left overs, thats the best way to get a sense of how much smoke others are tasting once you correct your pallet the next day
@@SmokingDadBBQ Curious your thought on (in pinch / no fresh aromatics available) if a hybrid hack using the ash catcher and regular dried in the can herbs might be worth the effort. Maybe with a presoak of dried...?
Hope Jealous Devil does'nt get Jealous since you have been using Fogo for the past several cooks. Maybe Fogo sponsorship in the future. Thanks James. I usually cook tenderloin in the oven.
for lighting the coal, JD is a great experience if not the best (KJ big block equally great at taking the torch or any other aggressive lighting method).... but the feedback from family and friends is 100% in the direction of Fogo. I bought 4 more bags to do some more tests but given i like to grill, if the family doesn't like one and loves the other i can't see going back to using it as the number 1 fuel for day to day stuff
@@SmokingDadBBQ I hear you. Family usually dictate what charcoal to use. My family is for little smoke but I have to order Fogo since it not available in my area. Happy Holiday and Be Safe.
Made it for Christmas. Magical!
Great video, I appreciate your genuine enthusiasm. I’ll definitely be trying the tenderloin!!
thanks Jay
I can attest. Made this for my extended family during Christmas 2022 and it absolutely smashed all expectations. It went over so well that everyone demanded that I make it again this year!! Might have been my favorite cook of all time. Thanks James!!!
Wonderful!
I used this method yesterday for a 4# tenderloin and it went very well. The flavor was perfect with the smoked herbs and the creme fraiche was a hit. Thanks for sharing!
Thanks for this video. Many great tips. Such an expensive cut of meat, something I don't cook often so your video is very welcomed. Hope you and your family have a wonderful holiday season.
Glad it was helpful!
That is one tasty looking tenderloin! I will definitely have to try the herb bundle on my next beef cook. Many thanks James and Merry Christmas to you and your family. Ho-Ho-Ho !!
It's so good! Merry Christmas
Wow, that looks awesome!! I'm on board with you on not caring for this cut. I will have to try this out!!👍😁
i finally appreciate it more than i used too
The sacrifice you makes for us. (Rain, sleet, snow, cold) for amazing videos. Wow. Thanks.
hahaha thanks! Glad you like them!
Ordered a basket over the weekend and used your discount code. Thank you so much!
Awesome! Thank you!
I’m totally thinking about making tenderloin for Christmas so I’m glad you did this video . Ok now to watch the video
Happy holidays!
That sure did look good well done. Merry Christmas and Happy new year James and your family Cheers.
Thanks, you too!
Thanks thanks a lot …a delicious steak video on Sunday morning while I’m starving …hahaha looks killah will be trying for sure. Thanks again for some great cooks and recipes.
thanks James
Man these videos make my mouth water so early in the morning.
Sorry!.... ok not really, hahah cheers Kurt
Another great video, James! I love reverse searing tenderloin - and you did it in STYLE!
Thanks so much!
Thanks for another informative video James. I wondered why the JD charcoal got the boot. Keep grilling and Merry Christmas!
Happy holidays! I like lighting it more (KJ and JD) that hasn't changed, but the flavour is enough to power through especially if it means i can grill more
Again a helpful video the smoke herbs looks a good way to add some flavours 😎☀️👍🔥
Most definitely!
Thanks for the great video. I subscribed. I think I will try this on my channel soon. Looking forward to watching more.
Awesome! Thank you!
Hi James! As a butcher in London UK, I'm often overwhelmed by the popularity of Beef Tenderloin over Christmas and New Year, though of course I'm very happy to supply it. I think to a lot of people it's a safe roast that's not going to end up chewy even if poorly cooked. Personally I've seldom been a fan of it as I've generally felt that it's one of those cuts that's all about tenderness rather than flavour. Given a choice my preference has always been bone-in Wing Rib Sirloin, however I do like your idea of the herbs to build the smoke profile and as I grow a lot of fresh herbs am likely to try that at some point. However my horseradish sauce is likely to be slightly more lethal as I do like to make it using fresh horseradish root which does a great job of clearing your sinuses!
Great video again James. Now I want filet mignon! We are so glad that you and the family are enjoying the FOGO!
100%, cheers
I cooked this for my family tonight, but seared with a Rye, it’s the best thing I’ve cooked on the Joe. Thank you for sharing and will be using herb smoke bombs a lot more in future!
So good
Thank you , James ! I was going to check out other videos and I came across yours . 😁 I knew it would be the Bomb ! I'm going to make one tomorrow with the exception , I'm using the whole Tenderloin . They are on sale the $9.00 a pound near me . I can't thank you enough . Thanks again , Buddy !
Cheers
Another great video James!! I am curious to know what you did with the two end pieces? Looked like a lot of good meat you cut off. Thanks for sharing!!
oh i save those, vac sealed for another day
Hahaha...loved your reaction 😀
I share your thoughts on tenderloin. Maybe i Will try it once again.
The gun is not available in the netherlands. Have to find some alternative.
Happy holidays James
thanks Roland
Merry Christmas 🎅
Same to you!
Always loved tenderloin, but will be rocking the chateubriand this christmas now!
100%
Fantastic idea. I have not had a tenderloin by itself for decades now, except for I get large porterhouse during the holidays. I will definitely
try this.
let me know what you think
@@SmokingDadBBQ Dry brining and adding herbs on charcoals did wonders to the tenderloins. From here on, throwing herbs on
charcoal will be my new thing. Thank you!
12/08/2023 Had some of the guys over from work last night for Old Fashioneds, Red wines and THIS Beef Tendeloin - Amazing!!! I followed James' SDBBQ recipe for the loin and the horseradish creme fraiche. Definately not the last time for this fantastic recipe. ( FTR - I used my Kamado soapstone on a gas grill at about 500 F for the final sear in lieu of the torch - worked great!)
BTW - loving the Dalstrong knives - have the steak knife set as well as an assortment that we use regularly - my wife loves them!!!
I've never thought about my smoke sensitivity being reduced because of how much I bbq. Definitely going to keep that in mind next time I cook for family or cook for an event 😅
i am learning lots about this lately and trying to make improvements
Nice touch on the cool charcoal graph! 😎👍
Thank you! Cheers!
7:40 "Ok our grill has STABRALIZED... " Lol, that's why my food doesn't look as good. I don't even know the words of the techniques you use! Love the channel, keep up the good work.
hahaha i am afraid to go back and listen now lol
That looked good James! I haven’t done one in a while, but will have to kick mine up like you did! Our first cook on our RUclips channel was a rotisserie tenderloin! I would like to see you do one on rotisserie? I will still be a ribeye person, but my wife’s favorite is tenderloin, so when I have a ribeye, she gets a tenderloin! Cheers and Merry Christmas!
Thanks so much, Merry Christmas (belated)
Going to give this try this weekend with smoke bombs, great video!
hope it turned out well
Hey James, thanks primarily to your videos I ordered a Classic Joe III this morning. I wanted to throw up after spending that much money on a grill but that passed and I’m looking forward to it and learning kamado cooking.
haha swallow that back down and get grilling.... its a LOT... but over many years it quickly becomes one of the best things i have ever spent money on
"Diamond Crystal Kosher salt" vs. "Diamond Kosher Crystal salt".
I laugh every time you mix them up because I unknowingly do it to. 🤣
Hahaha every time off camera I say it perfectly
Looks great
Thanks!
Great video as always James. I'm doing a de-boned Turkey on my Broil King Keg for Xmas, and a Pork Belly Roulade.
what time should i arrive 😊
@@SmokingDadBBQ You would be very welcome, but it's a bit of a trip to Spain 🤣🤣. Just deboned a 7kg bird this afternoon. Bit of a mission, but went well. Keep up the great videos James, love the channel.
No need to wish I could taste it, just invite me up after this Covid stuff passes. I love your excitement for cooking.
deal
You are a rock star! It’s funny, as I was watching I was wondering if you were going to use the SuVee gun to sear the meat. I just ordered one with your code. Thanks!
congrats
Love doing the reverse sear on a tenderloin. We do one every Christmas!
fantastic
Another one on my to-do list for sure. I tried a roast of tenderloin a few times and it didn’t end up as nice as seared steaks, so I stick to using it for steaks. Great tip on the delay before searing, I couldn’t get a good sear without over-cooking.
the larger the roast the longer you should wait
Definitely going to try that crème fresh sauce for my prime rib this Christmas.0
It's so good!
How do you decide to use the full dry rub at the start of your dry brine, as opposed to just salting the meat and resting overnight, and then adding your dry rub before your cook? I’ve seen you do both methods in your videos. Thanks!
Nice use of herbs for smoking (seen it done with poultry). I need to start experimenting with this idea.
its great for light smoke things like this
Yum!
so good
Have you ever tried using some red onion like you did the bundle of herbs? It always leaves my house smelling wonderful and adds a great aroma!
Not yet! Good idea
Thank you James, have you ever thought of vacuum sealing your meat with dry brine, I have chamber vacuum sealer with makes it very easier to seal raw meat. I also use to seal meat with wet brine but I think it might be interesting to seal with dry brine. I have to try herb smoke bombs.
i need to get one of those
Keep in mind if you have something like poultry that needs crispy skin, air is an important factor, so some things you do not want to vac seal while dry brining (poultry with skin is really the only thing that comes to mind). I have a chamber sealer and I think it's fantastic for curing and brining, but just keep in mind when you seal all the moisture in with it, you're not really "dry brining". If you're really dry brining you're putting it on a rack on top of a pan so that you get airflow all around the meat to draw surface moisture out and draw the brine into the meat.
@@SmokingDadBBQ 2 best things about a chamber sealer - the bags are cheaper and typically rated for temps up to boiling. Most chamber sealers double seal so you feel 100% confidence completely submerging the bags in a sous-vide circulator rather than clipping the top of the bag to the edge of your tank. Also you can run the vac seal machine over and over again as fast as you want, typically. Whereas your food savers take a while if you need to do a lot of sealing - you have to give them breaks. I have a VacMaster VP215. It's expensive - and - if you get it shipped to you vs picking one up locally, they are so heavy and can get knocked around in transit. I had a broken part that they replaced for free but I had to repair it myself. But these machines are awesome (industrial pieces of equipment where nearly every part is replaceable) and you just have to change the oil once in a while, etc). Great tools. I use mine primarily for saving prepared BBQ. I always make too much pork or brisket and I give some to relatives who live up north where BBQ is not plentiful and/or stock the freezer. When I have cooked and pulled a bunch of pork butt for example, I put it in bags, put the bags in the fridge. Once cooled down, I vac seal them and freeze them. For several weeks to up to 6 months after, I can pop a frozen bag or two into a sous-vide bath at 145 degrees. In an hour or so have tasty BBQ that seems almost as fresh as if I had just pulled it.
Great video. Not a big fan of tenderloin but I might give this approach a try.
i am default tomahawk but this was good
This is a really good way to cook a tenderloin. The end result was perfect and it worked really well with the Creme Fraiche sauce! My only comment was that I felt that the salt brine was a little too salty but it didn't really take away from a great recipe!
thanks, i am thinking of changing the ratio to 60-70% diamond crystal and the balance lowerys as the 50/50 is on a knifes edge of being right vs. too much
My wife doesn’t like beef, so its a real frustration for me to use my Big Joe to enjoy a wide range of meats. She does like a beef tenderloin recipe we found that has a cherry sauce. We’re celebrating Christmas with my daughter and her boyfriend on the 30th and we planned on having it then. I’ll be taking this page from your book. I’m really looking forward to it.
i do love this cherry sauce i normally do for pork
Kamado Joe Pork tenderloin with Tart Cherry & Port sauce
Ingredients:
1 large onion
2lbs boneless pork tenderloin
1 tbsp olive oil
1/2 cup Tawny port
1/4 cup fresh orange juice
1 /1/2 tsp red wine vinegar (or to taste)
2 cups fresh, frozen, or dried pitted tart cherries
Sauce method:
Coarsely chop onion.
Heat oil in a skillet (moderate heat) and add onion stirring until golden
Add port, orange juice, and vinegar and simmer. Stirring (~2min)
Add cherries and reduce until sauce thickens and coats the spoon
Cooking method:
Configure your Kamado Joe using the divide & conquer system to create a direct zone and an indirect zone.
Preheat your Kamado Joe to ~275f
Pat pork dry and season with salt and pepper
Cook tenderloin on the indirect side until the internal temperature is 125f
Transfer to direct heat and sear all sides. Remove when it reaches 135-140f and allow to rest 10min. Carry over temps should carry to 145f (USDA recommendation)
Dang it James! I was trying to figure out what cut of beef I wanted to do for Christmas and then I saw this video. Now I want to replicate this dish. I’m shaking my fist at the screen but I love the video. I don’t own a Su-V Gun, so what would be the next best option for the sear?
the caveman sear is the next best / equally good option. get the coals all white and hot, drop it in and rotate it around quickly and you will get a uniform sear on a round cut like this
Will have to give the "smoke bombs" a try! Thanks
so good
Thanks for this vid...video... just had to run to Costco and get me a tenderloin to do this! Couple questions.. you mention diamond kosher salt. Is that any different than Morton coarse kosher salt? Also.. just regular old lawrys season salt for the mix? Thanks!
yes its far less sodium by density than any other sea salt... if you're using a more concentrated salt you would want to adjust the ratios
Oh wow! That's impressive!
thanks
Hey James, thanks for another great video! We're doing a tenderloin on the weekend, but I'm smoking it at my place then taking it to a friend's. Curious what your thoughts are - do you think I could rest it in a cooler then finish with a sear at my friend's place? Might be an hour tops.
100% will work, just mind the carry over cook. if you wrap right away and go into a towel and cooler it will keep cooking and might be overdone so rest 10min then go in
Just what I was thinking. Thanks! 🙌🏼
I am trying about a 4lb this wknd for guests. Time wise what is approximation to reach 114 at 300F? Also how long did you sear using the torch? Thanks!
My favorite way to do Tenderloin is wrapping it in bacon, slow cook to 99 degrees and sear it on my GrillGrates. I will try your sauce and smoke bundles in my next Tenderloin. Merry Christmas to you and your family.
oh nice idea with the bacon, merry christmas
Thanks James! I will be having a small gathering this year and I only have a JR. Any thoughts on if this cook can be done on a JR?
absolutely, i didn't measure but i doubt this was over 13" which will fit in the jr no problem
@@SmokingDadBBQ Thanks! I even have some Fogo on hand from my last pizza cook!
Hey James, That tenderloin looks awesome. Question, did I miss the announcement for the Kettle Joe giveaway?
yes it’s on my community page
i'm doing a whole tenderloin folding the thin side in to try and keep the roast even. approx'ly how long am i looking at including rest and sear?
I’d count an hour for the cook plus rest. Maybe give yourself 1.5 hours from serving for some buffer
has anyone tried putting the smoke bombs in the ash tray? I really want to use all of the space in the smoker for a side dish
Nice idea using herbs to smoke. Could you put them in the ash tray kinda like James did with the wood chips? Could you getta longer smoke from them that way?
yes it works in the tray too, but almost too slow for a cook that doesn't take long like this small roast so i tossed in the fire
James, best I can tell, you never use the charcoal basket divider, is that correct? You just bank the coals to the back? Same effect, less fuss?
Also, but I have a brand new Jr sitting in my garage. I've been cooking sous vide for years. After watching your videos, I think I'm going to keep on with the SV, but also fire up the Jr with soapstone, and sear off the protein that way. Best of both worlds, IMO.
yes i like raking the coals around and the divider just gets in the way
Well done James. I will try this with both a Beef and Pork Tenderloin. A quick question if you don't mind. I usually tent my food in foil during the stand time. Do you tent your meat or leave it sit in ambient air uncovered during the stand period?
either is fine so long as you account for the differences in the temp gain, using the meater has helped me dial in the average temp gain and time for things to cool off with no covering so thats what i do and base my pull temps at
@@SmokingDadBBQ Thanks James. I was curious as to your process. Appreciate your reply.
Hi! What do you do for the resting? Wrap it in foil or just let it rest on a plate?
Also what is your internal temperature goal? You set the alarm on 114 but what is the max you are looking for ultimately? 130?
Thanks in advance!
either is fine so long as you account for the differences in the temp gain, using the meater has helped me dial in the average temp gain and time for things to cool off with no covering so thats what i do and base my pull temps at
knowing that it will gain 5-10f i try and pull that much before what i am after (this landed 130)
Never thought of the smoke bombs. How much flavor was actually achieved? Seems interesting 👍
its better than nothing but less than wood smoke... i think it suits subtle smoke cooks like this and fish perfectly as you get some smoke and a slight aromatic from the herbs
I just bought a Kamala Joe used for $400, the guy just bought it this summer. It’s the classic 18”. Walmart has been running a few sales but they disappear quickly. The purchase included the cover and the kick ash basket, so it was a great deal.
one might say... a smoking deal lol
Thinking of switching to tenderloin from standing rib. Is it my imagination or did you do a tenderloin on joetisserie?
That was a full NY strip
Any homes for sale on your street? I'd almost consider moving from sunny southern California if one of the perks of living near you, is being one of your taste testers.
hahaha i will keep an eye out for new listings lol
Looks absolutly delicious! The rest of my family likes meat to be a bit more cooked. What temp should I aim for to get a bit more medium style?
Tenderoin will dry out when overcooked, cause ot lack of fat marbling. If you do want to cook medium, make sure you cook it on indirect heat
such as James has done. On a thick steak if you cook on direct heat to a medium temperature in the center, the outer parts will
be overcooked. I got the same dilemma with some family members. I will cut the tenderloin to about an inch thick for them,
and cook to medium or medium well for them, no matter how painful. 😁
@@CoolJay77 Same here with my wife; won't go near anything that's not well done. I wonder if beef tallow injection might help avoid drying.
It will not help. Look for a different cut of meat. Tenderloin has virtually no marbling and as stated will dry out when cooked medium. You may get away with it if you sous vide it if you have one. A full tenderloin like that cost about $200 so its a pretty expensive cut that you don't want the end result to be dry and disappointing. Good luck
back from vacation, looks like others have you covered. Go with a prime tri tip or something well marbled for a well done cook as tenderloin has to be served on the rare side of medium rare
Dad you don’t like tenderloin 😳 tenderloin is the bomb cut of meat, glad you decided to try it. It’s my favorite cut of meat, it can be cooked/grilled so many different ways. Glad you liked it.
i've clearly been too hard on it
How long did the meat run at 300 degrees to get to your 115 target internal temperature? Pre-ordered a tenderloin today to cook tomorrow!
Also wondering this! 🙂
it was just over an hour
Would like to see a pork shoulder joint with crackling done on the slow roller please James...
oh i like that plan
Interested to know why didn’t use the sloroller for this cook?
just so i could toss in herb bundles easily as we went
Hey James, how long did this cook take?
If I pulled the right meater charts from last year 1 hour 12 min
@@SmokingDadBBQ amazing, thank you. Any reason the didn’t FTC rest this one? I am going to make this weekend
Knowing you love F1 I wonder what you think about last weeks final lap? 😙
that ... was... nuts. I am conflicted ..... I grew up in a nascar family so the idea of yellow flag = lucky dog with a car being able to unlap itself and all remaining lapped traffic behind the leaders for restarts helps make sure the race finishes as a race rather than following the safety car around which I think is good.
Whats not good is the indecision where teams make a strategy decision like to pit or to stay out expecting one set of the rules to be applied based on history, and then a different decision is made.
I think this season was amazing, and on the whole i think more lucky breaks went Hamiltons way than Max's. Lewis should have had a win when he locked up on a restart and fell out of the points, Max should have had some points at Silverstone instead of being wrecked. Lewis should have lost a lap in Italy but the timing of the flags got him back into the podium. Brilliant driving from both, each with a good reason to be named champion and equally deserving. Just wish there wasn't a sour taste left when its all said and done even though the made for TV aspect of that was epic. can't wait to see drive to survive this year
Couldn’t agree more! Didn’t grow up with nascar though as I am from the Netherlands myself, so the moment on Sunday when max passed Hamilton will go down in Dutch sporting history, absolutely crazy. My girlfriend who was chilling upstairs thought there where intruders downstairs because of all the noise I made 😆 I really hope they sort out the system with the stewards in the future (consistent decisions) and that drive to survive keeps it as real as possible this time, without some cut up / not in the right context placed audio/video. Cheers James!
Are you going to Scarborough fair?
wasn't planning on it, you?
@@SmokingDadBBQ Well I guess the sage was in a different part, but you still had all four lol.
James, how much salt brine did you use? Sometimes I’m finding mine too salty. Thanks
i will try and measure it as i just go with a light sprinkle
also diamond crystal is important, its less sodium by volume than any other i have used
@@SmokingDadBBQ Thanks. I was using Maldon’s.
Nice job, but how can you add aromatics if you are using a Joe Jr?
just shove the bundle into the vent and use the ash tool to push them under the coals
Just curious. Do you get any gas taste by using the torch? I would be afraid of that propane smell messing up the taste.
none at all
Great technique, but I confess I'm still a tenderloin sceptic. I'm curious -- what's your plan for the two end cuts?
I too would love to know!
vac sealed and frozen. will unthaw and do smaller steak for just the wife and i or will make something like steak tacos
I vacuum seal the two ends as well for later. I have a flat top and the end cuts usually end up in a Hibachi steak cubed with garlic butter and fried rice like from Shogun or Bennihana's
Love this and will be trying this out 100%. The horseradish crème fraîche sounds like an amazing addition.
I have my own method for tenderloin using my version of the double indirect method and the Joe Tisserie.
Thank you James for the hard work you do. I have been a long time subscriber and believe I watched every video at least once. And recommend your channel to anyone new to Kamado style cooking.
So helpful and informative!
PS The wife had planned on ordering me the chef knife this week. Unfortunately…..Out of stock:-) good for you and them. I do have 2 of their knives and you are correct they are worth every penny @dalstrong
Thanks so much for the support Bret
Hey mate, do you take off the dry brine before you cook? And put a rub on? Or do you leave the dry brine and cook as is
no it stays on, rub, fridge over night, room temp, on the grill
@smokingdadbbq do you cover the meat overnight in the fridge?
I did the herb bundles instead of smoke wood on my JoeTisserie Rib Roast last night, rave reviews! Nice video, great tip!
Awesome! Thank you! I am a big fan of them
I would recommend you to sear it with a cast iron skillet with some butter.
you can roll it around but i find that always cooks past the crust more which i don't love .... would be a good head to head
@@SmokingDadBBQ true. But I like that in my beef so is ok with me.
More and more I’m seeing Fogo. Is it becoming your go to lump charcoal and then just “flavoring” with chunks?
i still prefer the experience of lighting JD and KJ... but the family is loud and clear on which they like the taste of more so I have been using it more often as of late. all three are good, and taste is personal / subjective but they explained it to me this way.
Think of a grandma that way over does it with perfume. She is oblivious to the strong smell after a while / gets acclimated to it ... but when you walk in WHAM its all you can smell. The family used that analogy to explain the charcoal smoke smell and taste.... I never thought about it but if I am out there lighting the coal, smoking stuff etc. my pallet is getting used to smoke so when i taste it to me its perfect. to them, its like the grandma perfume experience and they don't love it. Fogo they are all happy, so i put up with a few more sparks during the lighting process and then rock on like normal but know that the family will like it.
eat your left overs, thats the best way to get a sense of how much smoke others are tasting once you correct your pallet the next day
@@SmokingDadBBQ The fogo lump charcoal definitely pops and sparks a lot more than the JD. I've never tried the KJ brand yet.
@@stevetrei4801 if it didn’t do that it would be perfect. For the time being I just close the dome some when using the torch to protect from sparks
Now that’s a steak knife!
hahah some say overkill... i say perfect lol
Doesn't the herb bundle not just burn up immediately?
Don't know how many times I've bought herbs, used a couple of sprigs and thrown the rest out.
because they are wet they actually last a good while
@@SmokingDadBBQ
Curious your thought on (in pinch / no fresh aromatics available) if a hybrid hack using the ash catcher and regular dried in the can herbs might be worth the effort.
Maybe with a presoak of dried...?
Nitpick: that tied up pile of herbs is a bouquet garni, not a smoke bomb.
lol 😊
I don't recall total cook time from start to 114 degree internal?
i had to go look back at the meater chart, looks like just over an hour
@@SmokingDadBBQ Thank you. Hope you and your family had a Happy New Year. Stay Warm.
Can my family come for dinner?😀
Any time
Thing is. If you just sear tenderloin like any other steak, it's tender for a reason what's not to like?
It's tender but doesn't always have as much flavour. This method boosted the flavour!
My 2.5lb’er continued to “cook” for 17°F while resting! Careful y’all and don’t overcook. Merry Christmas!
100%
Looks good. I'm with you though - give me the fattier cuts for the flavor.
100% ... but this did far better than i remember
👍
Cheers
I do love this cut of meat
i finally appreciate it more than i used too
Hope Jealous Devil does'nt get Jealous since you have been using Fogo for the past several cooks. Maybe Fogo sponsorship in the future. Thanks James. I usually cook tenderloin in the oven.
for lighting the coal, JD is a great experience if not the best (KJ big block equally great at taking the torch or any other aggressive lighting method).... but the feedback from family and friends is 100% in the direction of Fogo. I bought 4 more bags to do some more tests but given i like to grill, if the family doesn't like one and loves the other i can't see going back to using it as the number 1 fuel for day to day stuff
@@SmokingDadBBQ I hear you. Family usually dictate what charcoal to use. My family is for little smoke but I have to order Fogo since it not available in my area. Happy Holiday and Be Safe.
@@YayaOrchid I find closing the dome some if using the torch helps shelter me from the sparks but after lighting it’s a great experience
@@SmokingDadBBQ thks
Great cut of meat. I’m hungry watching the video
Thank you 😋
I’ve seen someone put his herbs in a perforated tinfoil package…ever tried that?
i've seen enough articles claiming that foil in fires puts off dangerous chemicals that i avoid it ... not sure if thats true or not
Take a shower after the cook.. it'll help reset your senses. Definitly works.. especially if you're like me and hover over the cool the whole time.
Good idea!! i was over smoking things and finding my family was not reacting to the smoke i couldn't detect
@@SmokingDadBBQ It's exactly like wearing too much cologne.. you can't smell it yourself after a little while.
Christmas dinner not XMAS JUST LOST A VIEWER
You know there is a character limit right? Ciao