Beef Tenderloin On A Big Green Egg

hey guys and thanks for joining us fortoday’s edition of Ace this recipe I amhere at my local Ace Hardware HighlandsRanch Ace Hardware and as always a verybig shout out to them for letting mefill the hardware store with thebeautiful smell of grilling today we’retalking all things beef and we’re goingto do beef tenderloin on the big greenegg that’s right we’re gonna give this abeautiful charcoal finish get somereally good flavor in there but mostimportantly today we’re going to showyou how to pick the best tenderloin howto trim it how to get the chain off howto clean the silver skin how to seasonit and really get this ready for somedirect that’s right we’re not going toindirect today we’re gonna do directlive-fire grilling on the big green eggthen because you know I mean tenderloinis just tenderloin right we’ve got areally cool pecorino romano cheese andhorseradish sour cream that we’re gonnashow you how to make as well because thetwo of them go together fantastic so youcan get our recipe as always like we’vesaid before and we always say head downinto that comment section click on thedescription of this video and you canclick print and follow along and grabstoday’s recipe and then from time totime that little eye is going to pop upthat’s our information station that’lllet you in on the world of gear gadgetsand grills and come show you everythingthat we’ve been cooking with today kindof from the rubs to the grills to thetumbleweeds and more so definitely grabthat content all right think we’re donetalking I think it’s time to eat somebeef thanks for hanging out with us wehope you appreciate it as much as weappreciate hanging out with you let’sget cooking okay let’s do a little bitof a food fly over right talk youthrough kind of what we bought and asyou can see on the package here flipthat guy around there this is a USDAchoice tenderloin we went with a wholetenderloin which includes the head thetail and the barrel we bought it uncleanbecause I wanted to show you how to trimit you have a couple different optionswhen it comes time to buying tenderloinsthat we’ll talk about once we get thatpackage open and ready to gotoday’s rubs we’re gonna do a little bitof our rubba-dub– seasoning and alittle bit of our prime rub cup of 50/50blend we use a little bit of oil as ourbinder and then heading over here to oursauce beautiful beautiful sauce westarted off a little sour cream we’regonna do some extra hot horseradishwe have worst Shire little tabasco somegarlic finish it up with pecorino romanoto give it that beautiful like saltcheese finish we’ve got some parsley ongreen onions as well so really easysauce super fantastic that is it lightneeds the ingredients keeping this veryeasy and yeah fantastic one of the firstthings we need to do to this tenderloinis give it a chance to get someseasoning in it right we’ve got to cleanit up first get it all ready then weneed to season it and give it a chancefor some of that rub to kind of do itsmagic get some flavor in here while weget the big green egg prep so firstthing we need to do this is a choicetenderloin right this is a beeftenderloin this came in at about sevenand a half pounds and I bought it withwhat we call the chain the whole headand the tail I didn’t want to buy itcleaned or what they call extremecleaned or trimmed because I wanted tobe able to do it myself I’m prettyproficient in meat carving and trimmingand I always feel like this is kind ofthe best thing for me so first thing I’mgonna do is go through here and takesome of this silver skin off right justa little piece that comes on the topwhat this does now is separates this iswhat we call the barrel right this isthe barrel this is the head this is thetail this first piece of silver skin orconnective tissue separates what we callthe chain which is this right here sovery easy to do by hand you may or maynot need to use any knife work I maybecome through just to trim some of it offbut again keep in mind we paid for thistenderloin we want to use as much as wecan as you see here we have a piece ofmeat that comes back what I will do iscarefully separate that out now look atthis we are done the chain is done Iwill discard that I don’t save that foranything I want to leave the head intactthis is a tenderloin that we’re gonnacarve and serve for dinner and I’m okayserving the head piece the barrel andthe tail piece because again we paid forit we want to serve it so now what I’lldo is get a little trim up in here justto get some of that off right I’ll trima little bit inright there get that off now silverskinthat is this little connective tissuewhat I like to do is flatten it out justa little bit I’ll take a thin bladedknife one of my little boning knives andI’ll go under a nice piece of it and I’mcarving up against the Tenderloin silverskin right I don’t want to carve downinto the meat right I’m looking to justpeel off the silver skin so I get myfirst little strip started and now Icontinue this process all the waythrough and again not looking to trimany of the meat I have just a tiny bitof meat on there not a lot that isperfect you don’t want to cut down intothis you have to be really carefulbecause you know depending on how muchyou pay it or where you bought it fromthat could translate into a little bitof a loss right then to get the sidepart I will actually roll the barrel alittle bit and let’s go through here andtrim that off all rightget all this trimmed here down in thereand we are set to go so that is what Ido on the first side I had a littlepiece right here I wanted to get offthat had a little chunk on it that Iwasn’t happy with so now we’ve got thesilver skin trimmed off right prettysimple pretty easynext I will trim the tail just a littlebit right getting some of this maybesome of these fat or connective tissuesout now let’s give this guy flip becausewe have a little bit to do on thebackside here all right there’s a littlepiece of connective tissue right up hereI will trim this off get that out ofthere now a couple schools of thoughthere you guys we call these feathersthese are what kind of holds this up tothe rib cage you can trim some of thesefeathers off or you can just go throughand scrape it and see what comes offnaturally again I’m looking at maybe thethicker ones trimming those off rightand maybe some of the thinner onesleaving them there like these guys soclean it as much or as little as youlike these feel okay to me so I’m goingto leavewhere there an ax and a couple ones thatneeded to come off we’ve took those offso now that we are done look at thattotally cleaned ready to go except thistail needs to come under a little bitbecause now I want to make this the samesize all the way through so by puttingthat tail under what we call tucking thetail now we’ve got this all set andready to go we are all trimmed up rightso we took our time and got it trim towhere we want now we’re doing our littlerub-a-dub and prime ribrub-a-dub mixture and I’m about 80/20 soabout 80% rub-a-dub 20% primary rubberdome so first thing I’m gonna do verylight coating of oil right and I want toget the whole barrel the tail everythingall right we’ll get that guy set next Iwill go through and season as light oras heavy as I like you guys know wealways say that don’t ever let someonetell you how much you have to put onthere do it as light or as heavy as youpreferright it’s all about flavor and you guysgetting the flavor you want isdefinitely what it’s all about so nowI’ve got this guy seasoned I’m gonna letthis sit for a little bit right I justwant that to coat and then let’s get itflipped over a little bit and we’regonna do the same thing on the back sidethen like I said we’re gonna let it sitfor a little bit and that’s it for alittle bit it for me is about the timeit takes to get the Big Green Egg allset and ready to go so give this a nicelittle seasoning here got it on the sideof the barrel I’ve got the tail I’mgonna go ahead and get it under there aswell get that guy tucked and now like Isaid we’re gonna let this rest okay weare cooking in the large big green eggtoday perfect size for that beeftenderloin and we went ahead and gave ita good stir got our charcoal that wasfrom our last cook stirred up got itasked scoop the bottom out got that allset what I’m gonna do first here isstart with a well in the middle rightyou can see that I kind of created alittle well I’m gonna put two of ourbeautiful tumbleweeds down there rightthese guys do a fantastic job gettingcharcoal set and ready to go we will getthem litthose guys startedso now what we’re gonna do now thatthese are set and ready to go we’regonna let this burn down and into thatbowl so to speak right our desiredtemperature today is gonna be that 350to 375 degrees so nothing too crazywe’re gonna take this a little bit lowera little bit slower but we’re stillgonna be over that hot fire to make surethat we can get a beautiful sear and abeautiful cross so well go ahead and getthis set and ready to go we are right atthat 350 degree mark which is our targetright so what I’m gonna do is go aheadand adjust the top right about therebecause now I want to hold at 350 sothen we’ll go to the bottom and like Ialways doI’m gonna do about half of the openingscreen and the other half of that flapagain I want a lot of air going in tokeep that at 350 and then I slow it downor speed it up at the top a it’s time toadd that tenderloin in we’ve got alittle bit of a flare-up I’m not tooworried about that but I’m gonna putthat tenderloin right in the middle Iwant to get a good sear so the firstthing I’m gonna do is put it on thisside and then I will rotate it everyprobably 7 minutes or so to get a searand then we’re gonna move it to the sidewhere it’s a little more offset to letthis thing slowly climb up to thathundred and 25 degree temperature thatwe’re looking for we will pull this at125 degrees let it carry over and finishup probably in that 1:32 range so let’sget this closed and let’s get cookingtemperature is holding beautifully at350 we now open this up and don’t worryif your charcoal ignites a little bitthat’s gonna happen when you all of asudden give it a big rush of air butlook it we move the tenderloin into thefront this is gonna be our cookingposition now while we get this finishedwhen we get ready to check temperaturewe’re gonna do it right in the middle ofthe barrel using our big green eggthermometer we’re gonna go ahead andshut this we’ll come back maybe afterabout 20 minutes and check temperatureon our climb to a hundred andtwenty-five degrees as you can see we’reat about 63 point five degrees we’ve gotthat thermometer right into the middleof the center part of the tenderloinwe’re gonna go ahead now we spun itaround right we wanted to get an evenfinish on both sides so we’re gonna goahead now and track this temperature upto a hundred95 degrees we may rotate it one moretime just to make sure that everythinggets an even crust on both sides but itis time to leave it alone let it finishand we’re gonna pull this at a hundredand twenty-five degrees we’re at sixtyseven point five degrees we flip theTenderloin around we’ve rotated it weare now gonna let it finish up right thenext step for us may be to flip it onemore time to get a little bit of char onthat top side or a little cross butwe’re gonna leave it alone and let thebig green egg do its thing that righttheretenderloin perfection we pulled this out126 degrees we’re gonna let it carryover the beauty of it it’s gonna carryover very soft this won’t carry over ashard as maybe a steak or some other veryvery hot cooked items we have the set350 degrees the big green egg did areally fantastic job getting everythingset and ready to go so we’ll let thisrest for last couple minutes and don’tforget you can head up to that guy thatis our information station that’s gonnalet you into all the world of geargadgets and grills show you everythingwe use today on the Big Green Egg allthe rubs as well and then don’t forgetgive us your comments and let us knowwhat you’d like us to cook because yourcomments always lead us to where we aretoday so head down to that commentsection and tell us what would you liketo learn how can we be more helpful andwhat do you want to see on your nextaced this recipe video and then whileyou’re down there don’t forget tosubscribe that’s right ring the bell hitthose notifications and you’ll benotified when the next Asus recipe videoand more are live so you can like enjoyand drool and all that good stuff andthen don’t forget to tell your friendsand family as well it is time tosubscribe to the Ace Hardware YouTubechannel so they don’t miss out I meanthey don’t want to have FOMO that fearof missing out let them in on all thesecool secrets and more and then I’ll tellyou what if you’re wondering like youdid tenderloin on the big green eggright be beautiful beef tenderloin whatelse is there well tell you what at theend of this video be sure to click onthe other videos we have we’re ray Lampethat’s right dr. BBQ and I hang out inthe Big Green Egg Culinary Center inAtlanta and have a fantastic time doingall things turkey so we taught you howto do the beef tenderloin ray and I willteach you how to do the turkey and lifeisgood now it is time to get in here andlet’s do this right let’s get in hereand give this a cut and show you exactlywhat we are talking about that rightthere that is tenderloin tenderloinperfection beautiful cook on herebeautiful color and more I am going tochop from the tail this little guy righthere I’m going to do my normal qualitycontrol you have to do it for qualitycontrol a little bit of our horseradishsauce now the cool thing about thehorseradish sauce I’m actually droolingready for some beef cool thing about thehorseradish sauce get that beautifulsnap from that hot horseradish littlekick from that cayenne but then the sourcream the garlic and the cheese justmellow it out it’s perfect it’s totallyperfect Cheers yeah that is awesomethanks so much for cooking with us