Let's Talk BBQ
FORUM SPONSORS => Savor Spices => Topic started by: HighOnSmoke on June 12, 2014, 08:58:08 PM
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Tenderloins were dry brined for 5 hours with Williams-Sonoma Buttermilk brine. Rinsed off and seasoned with BBQ Savor.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/Turkey%20Tenderloin%20with%20Grilled%20Green%20Beans/DSC_5770_zpsfb46ae36.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/Turkey%20Tenderloin%20with%20Grilled%20Green%20Beans/DSC_5770_zpsfb46ae36.jpg.html)
Put onto the Performer using KBB and a chunk of Sugar Maple. Cooking at 350 tonight.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/Turkey%20Tenderloin%20with%20Grilled%20Green%20Beans/DSC_5778_zps659a72ca.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/Turkey%20Tenderloin%20with%20Grilled%20Green%20Beans/DSC_5778_zps659a72ca.jpg.html)
Fresh green beans were coated with the following: (Bring to boil, stirring and let it cool. Strain before coating beans)
¼ cup EVOO
2 TBL Lemon juice
1 TBL Minced garlic
1 tsp Crushed red pepper
They were then seasoned with Penzeys California pepper.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/Turkey%20Tenderloin%20with%20Grilled%20Green%20Beans/DSC_5783_zpsd1a5092c.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/Turkey%20Tenderloin%20with%20Grilled%20Green%20Beans/DSC_5783_zpsd1a5092c.jpg.html)
Tenderloins were pulled at 162 internal. Placed under a foil tent to rest and to bring up temp to 165.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/Turkey%20Tenderloin%20with%20Grilled%20Green%20Beans/DSC_5788-2_zps45fdd1f7.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/Turkey%20Tenderloin%20with%20Grilled%20Green%20Beans/DSC_5788-2_zps45fdd1f7.jpg.html)
Beans on the Performer.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/Turkey%20Tenderloin%20with%20Grilled%20Green%20Beans/DSC_5792_zps52bdb868.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/Turkey%20Tenderloin%20with%20Grilled%20Green%20Beans/DSC_5792_zps52bdb868.jpg.html)
Tenderloin is sliced!
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/Turkey%20Tenderloin%20with%20Grilled%20Green%20Beans/DSC_5794_zpsc548b42f.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/Turkey%20Tenderloin%20with%20Grilled%20Green%20Beans/DSC_5794_zpsc548b42f.jpg.html)
Beans are done!
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/Turkey%20Tenderloin%20with%20Grilled%20Green%20Beans/DSC_5799_zps8ba899e2.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/Turkey%20Tenderloin%20with%20Grilled%20Green%20Beans/DSC_5799_zps8ba899e2.jpg.html)
Here’s your plate!
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/Turkey%20Tenderloin%20with%20Grilled%20Green%20Beans/DSC_5802_zps8c026c74.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/Turkey%20Tenderloin%20with%20Grilled%20Green%20Beans/DSC_5802_zps8c026c74.jpg.html)
A couple of firsts tonight. This is the first time I have cooked a turkey tenderloin and also the first time for grilled green beans.
Tenderloin was moist, tender and delicious. The beans were very flavorful, but could have cooked about 5 minutes more for my
taste. But my wife liked the beans the way they came out so I probably won’t change the way I do them. 8) I also did not use
enough fuel has the beans should have also been cooking at 350 but it was more like 275. I didn't want to add any more
fuel so just let it ride out.
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Very nice! That buttermilk brine sounds very interesting. Any additional thoughts on it? Buttermilk is great with poultry
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Excellent looling tenderloins. ;)
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Great looking meal
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They look great!
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Fine meal.
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nothing wrong w/ this meal at all. everything looks super yummy. :)
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Looks great. Very nice meal. What do you think of the buttermilk brine?
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Looks great!!! Would be perfect for me w/some bread and a little butter! Don
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Looks excellent HOS - nice job
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Mike, that looks just great. Bookmarked so I can do the green beans just like you did them. They look very tasty.
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That is a beautiful cook.
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Thanks everyone. I really like the brine. It is a mixture of several different herbs and citrus flavors.
Very little salt which is great! The brine really added a good flavor to the tenderloins.