If you want something distinct that hamburgers and hot dogs for your barbeque this year, then try this Bbq formula and amaze your friends. It's a pretty easy Bbq formula to follow, the beef looks great when you take it off the grill (and makes every person 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.
Large Bbq Grills
Ingredients:
1 lb of Thick Sliced Smoked Bacon
8 oz Worcestershire Sauce
8 oz Soy Sauce
Kosher Salt
Black Pepper
Garlic Powder
Your popular Bbq Dry Rub
Directions:
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 sufficient fat to characterize flavor - but you want to take off sufficient fat and silver skin so that your seasonings and the grill can in fact perforate 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 sufficient to add the right flavor you want to the beef.
Next you place the loin in a large Ziplock warehouse bag and pour in the Worcestershire and Soy Sauce. You want to marinate for 4 hours in the refrigerator. Remove from the warehouse bag and drain any excess marinade from the loin.
Take the bacon and wrap colse to the loin. I use wooden skewers, that I soak in water (to avoid burning), to hold the bacon in place colse to the loin. Use one skewer for each slice of bacon going fully straight 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 take off it from the grill and allow it to rest for 5 minutes. This is very prominent 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.
How To Grill The exquisite Beef Tenderloin