Tenderloins were dry brined for 5 hours with Williams-Sonoma Buttermilk brine. Rinsed off and seasoned with BBQ Savor.
Put onto the Performer using KBB and a chunk of Sugar Maple. Cooking at 350 tonight.
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 pepperThey were then seasoned with Penzeys California pepper.
Tenderloins were pulled at 162 internal. Placed under a foil tent to rest and to bring up temp to 165.
Beans on the Performer.
Tenderloin is sliced!
Beans are done!
Here’s your plate!
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.
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.
