How To Grill The Perfect Beef Tenderloin
By Malcom Reed
If you want something different that hamburgers and hot dogs for your barbeque this year, then try this BBQ recipe and amaze your friends. It’s a pretty simple BBQ recipe to follow, the beef looks great when you take it off the grill (and makes everyone take notice) and it’s as juicy and as tasty as cooking a perfect ribeye steak.
You need to start with a Whole Beef Tenderloin. If you can get it for a butcher… get it from a butcher! But if you can’t then you can probably find one at Sam’s or Cosco.
1 lb of Thick Sliced Smoked Bacon
8 oz Worcestershire Sauce
8 oz Soy Sauce
Your favorite BBQ Dry Rub
Take your whole beef tenderloin and trim any excess fat and silver skin off of it. Trim the side or “chain” muscle off as well. You want enough fat to impart flavor – but you want to remove enough fat and silver skin so that your seasonings and the grill can actually penetrate the meat.
Now you will season the loin with Kosher Salt, Black Pepper and Garlic Powder. A nice, thin coating on all sides will do… just enough to add the right flavor you want to the beef.
Next you place the loin in a large Ziplock Storage bag and pour in the Worcestershire and Soy Sauce. You want to marinate for 4 hours in the refrigerator. Remove from the storage bag and drain any excess marinade from the loin.
Take the bacon and wrap around the loin. I use wooden skewers, that I soak in water (to avoid burning), to hold the bacon in place around the loin. Use one skewer for each slice of bacon going completely through the loin.
After you’ve wrapped the loin in bacon, season it very well with your Dry Rub. Just give it a nice, thin coating on all sides.
Place the loin on a Med. High Grill and begin to sear. You want to turn the loin every two minutes to avoid burning and you want to make sure you get all sides with a good sear.
The bacon will add flavor, but you can also use it a thermometer for getting the perfect cook as well. When the bacon is browned on all sides (about 15-20 min) the Loin will be a perfect medium rare.
Now you just remove it from the grill and allow it to rest for 5 minutes. This is very important or all the juices will run out.
After resting, slice the loin into desired sizes. I like to do a Two finger Cut because it makes for a perfect 8oz serving size.
If you want more barbecue tips, or if you want my BBQ Dry Rub recipe that I use with my competition BBQ team, visit my website at http://www.howtobbqright.com/
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