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Drunk & Dirty Tenderloin - 11/14/99 |
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05:00pm - Left - after a 6 hour marinate the beef was covered with a mix of 2 tbls black pepper and 1 tsp white pepper. I seared all 3 sides plus the 2 ends. It is now on the grill (direct) at a dome temp of 200 degrees, Internal temp of beef at 120 degrees. |
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06:40 - Just in case you're wondering, the little thermometer says 140 -- unfortunately my polder died tonight. | |
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06:41 - A definite keeper! We added a little corn starch to the marinate as we heated it and served it with the beef. Dinner was great and no leftovers! Yes you can taste the bourbon. | |
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This is a minor variation of 'Drunk & Dirty Tenderloin'. The original recipe appears in "Smoke & Spice" by Cheryl Alters Jamison and Bill Jamison, a great cookbook that ever serious BBQ'er should own.
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The marinate... |
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| 1/2 Cup Soy | 2 tbls brown sugar |
| 1/2 Cup Bourbon | 1/2 tsp ground ginger |
| 1/4 Cup Worcestershire Sauce | 1 1/2 tbls minced garlic |
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