ericbw
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I'm looking for advice/suggestions on a grill roasting a chunk of beef tenderloin for a small dinner party. We usually have steaks at the office picnic, but we want to do something a little different, but still beefy.
We've done pork tenderloins and pork loins on the grill (sear it for a few minutes and then typically about 20 minutes per pound over indirect heat). Is there anything I should take into account for beef that is different than that?
With pork, we marinate or brine it sometimes, but this seems unusual for beef. And we could put some herbs and spices on as a rub/coating, but it seems like that would get burnt during the sear.
My thought right now is to sear it and finish over indirect, probably adding some soaked wood chips to give it some smoke flavor.
We're aiming for medium rare (and we'll use a thermometer to be sure).
Suggestions?
We've done pork tenderloins and pork loins on the grill (sear it for a few minutes and then typically about 20 minutes per pound over indirect heat). Is there anything I should take into account for beef that is different than that?
With pork, we marinate or brine it sometimes, but this seems unusual for beef. And we could put some herbs and spices on as a rub/coating, but it seems like that would get burnt during the sear.
My thought right now is to sear it and finish over indirect, probably adding some soaked wood chips to give it some smoke flavor.
We're aiming for medium rare (and we'll use a thermometer to be sure).
Suggestions?