Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: DonR9 on December 06, 2014, 11:59:29 AM
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I'm wondering about trying this recipe in my PBC: https://food52.com/recipes/14725-porcini-and-rosemary-crusted-beef-tenderloin-with-port-wine-sauce
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Sounds really good. Will have to try this one in my pellet SRG since I don't own a PBC :(
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I think it'll work and be quite good. However, your cook is going to be in the 300 degree range instead of the 400 specified in the recipe, so you're going to have to go a little longer. An insertable, remote-reading thermometer with the probe in the dead center should fix that.
Hub
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I usually grill em. I do pull a good 10 degrees under my target temp so it does not get overcooked.......
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I'd want to cook it like prime rib
slow smoked at a low temp until the IT gets to around 110°
let it rest
then sear it at over 500° until the internal hits around 130°
for me that's in my electric smoker
then seared on High in my BigEasy SRG
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I haven't tried any beef in my PBC yet, just chicken, ribs, and turkey so far. But that recipe sounds great, will have to give it a try.