{"id":1477,"date":"2020-04-13T10:02:07","date_gmt":"2020-04-13T15:02:07","guid":{"rendered":"https:\/\/three-little-pigs-bbq.com\/?p=1132"},"modified":"2020-04-13T10:02:07","modified_gmt":"2020-04-13T15:02:07","slug":"beef-tenderloin-101-tutorial","status":"publish","type":"post","link":"https:\/\/three-little-pigs-bbq.com\/dev\/beef-tenderloin-101-tutorial\/","title":{"rendered":"Beef Tenderloin 101 Tutorial"},"content":{"rendered":"\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/three-little-pigs-bbq.com\/dev\/wp-content\/uploads\/2020\/04\/beef-tenderloin-1.jpg\" alt=\"\" class=\"wp-image-1110\" width=\"422\" height=\"271\"\/><\/figure><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>What Is a Beef Tenderloin?<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n\n\n<p class=\"wp-block-paragraph\">Beef tenderloin is the most tender cut of beef and it is\nlocated within the loin. This is where we get <strong>filet mignon<\/strong>, which is\nmade from the very tip of the pointy end of the tenderloin. There is also very\nlittle fat within the tenderloin, making it a very lean cut. Because of all\nthat, beef tenderloin is one of the most expensive cuts of beef.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Tenderloin is the long, narrow, and lean muscle located\nwithin the Loin; this is the most tender cut of beef available. The Tenderloin\nis the source of&nbsp;Tenderloin Steak&nbsp;or Filet Mignon and is a component\nof T-Bone and Porterhouse Steaks.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>What are the different cuts of the beef tenderloin? <\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The whole tenderloin is broken down into three parts.<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>The Butt<\/li><li>The Center Cut<\/li><li>The Tail<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>What is a Good Price for A\nFULL Beef Tenderloin? <\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This conversation starts and ends with\nCostco and Sam\u2019s Club. Both are places to go to get beef tenderloin. They offer\nentire tenderloins that you can cut up yourself (unpeeled), or tenderloins\nalready trimmed (peeled). &nbsp;And if you are\never going to learn how to cut your own steaks, the tenderloin is a great\nstart. Both offer a large selection of tenderloins peeled and un-peeled daily.\nYou might even be able to score a better price, especially right after the\nholidays when they are trying to clear out inventory. The cost per pound commonly\nrun between $9.99-$16.99 Per pound (Un-peeled) to $16.99-$24.99 per pound (Peeled)\nfor the full strap of tenderloin. They usually both carry a stock of Choice and\nPrime to choose from. <\/p>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>Peeled Tenderloin<\/strong>&#8211; Peeled typically has the \u201cchain\u201d and silver skin removed (and\nmuch easier for when you trim)<\/li><li><strong>Un-Peeled Tenderloin<\/strong>&#8211; Has the silver skin\nand surrounding muscle still on it, often referred to as \u201cthe chain\u201d.<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Can I trim my own Beef tenderloin the answer\nis \u201cYes\u201d 3 easy steps? <\/strong><\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"How to trim a beef tenderloin\" width=\"1060\" height=\"596\" src=\"https:\/\/www.youtube.com\/embed\/lKCbcCNS24o?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<ol class=\"wp-block-list\"><li>Remove the side chain. The side chain is that grizzly piece that runs the length of the tenderloin and is about a \u00bd inch in diameter. To remove it, insert your fingers between the two muscles and gently separate it with a tug. It should separate easily; you may need to use your knife to totally remove it.<\/li><li>Next,&nbsp;remove the \u201csilver skin\u201d which is a shiny membrane on the outer side of the larger end. Insert the tip of your boning knife under the silver skin about two inches from the end and cut. Lift up on the piece of silver skin, gently slide your knife along the underside of the skin toward the small end. Repeat this until all the silver skin is off.<\/li><li>Remove any fat nodules or hard pieces on all sides of the tenderloin by rubbing up and down the muscle with you hands, cleanup any unneeded pieces with youe knife. <\/li><\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;HOW TO REVERSE SEAR BEEF TENDERLOIN<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Beef Tenderloin is incredible cooked on the smoker.&nbsp; Use the reverse sear method to create an\nincredible smoky flavor, then finishing it over a hot grill for that perfect\nsear, &nbsp;then you get the exterior texture\nof the hot grill marks to enhance the beef flavor. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>What is the reverse sear method?<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Smoke<\/strong>&nbsp;\u2013 Process in which the lower heat and\nsmoke will flavor the meat. We use Cherry and Pecan wood and smoke at 250\ndegrees F until the internal temperature of the meat reaches 130 degrees F. The\nTenderloin is not done yet, we are going to continue cooking over high heat to\nour desired finishing temperature of 145 degrees F.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Sear<\/strong>&nbsp;\u2013 When the beef tenderloin reaches the\ndesired smoke internal temperature of 130 degrees, remove the meat and add it\nto a high heat to finish. In this case we removed the meat, Then increased the\ntemperature of the smoker\u2019s grill, then finish it by searing it over the hot\ngrill. Alternatively, you can finish it in a searing hot cast-iron pan. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>RECIPE FOR SMOKED BEEF TENDERLOIN \u2013 REVERSE SEARED<\/strong><\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/three-little-pigs-bbq.com\/dev\/wp-content\/uploads\/2020\/04\/Tenderloin-smoker--1024x1024.jpg\" alt=\"\" class=\"wp-image-1130\" width=\"364\" height=\"364\"\/><\/figure><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>INGREDIENTS: <\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1-&nbsp;9-10-pound Un-Peeled Tenderloin<\/li><li>1&nbsp;tablespoon&nbsp;extra virgin olive oil<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>DRY RUB<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>\u00bd Cup of <a href=\"https:\/\/www.charcoalandmore.com\/Three-Little-Pigs_c_17.html\">Three Little\nPig\u2019s Texas Beef Rub <\/a>&nbsp;<\/li><li>\u00bd Cup of <a href=\"https:\/\/www.charcoalandmore.com\/Three-Little-Pigs_c_17.html\">Three Little\nPig\u2019s Memphis Rub<\/a> <\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Directions: <\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Trim beef tenderloin. Remove chain mussel, remove\nall the silver skin and excess fat nodules off the tenderloin, remove the butt\nend for a uniform center cut whole tenderloin, save the scraps for other\ndishes. <\/li><li>In a small bowl, combine <a href=\"https:\/\/www.charcoalandmore.com\/Three-Little-Pigs_c_17.html\">Three Little\nPig\u2019s Texas Beef Rub<\/a> &amp; <a href=\"https:\/\/www.charcoalandmore.com\/Three-Little-Pigs_c_17.html\">Three Little\nPig\u2019s Memphis Rub<\/a>. Rub trimmed beef tenderloin with the olive oil, and\nliberally apply the dry rub to the tenderloin. Cover tenderloin in plastic wrap\nand store in the refrigerator for 2-3 hours prior to cooking.<\/li><li>Remove the tenderloin from the refrigerator and\nremove from plastic wrap. Prepare your smoker using cherry or pecan wood at 250\ndegrees Fahrenheit.<\/li><li>Place the tenderloin on the smoker until the\ninternal temperature reaches 130 degrees. This should take approximately 45\nminutes to an hour. Once the temperature of the meat reaches 130 degrees remove\ntenderloin.<\/li><li>Prepare grill for high heat or direct grilling.\nGrill tenderloin 3 minutes per side and remove when the internal temperature of\nthe tenderloin is 140 degrees F, about 8 \u2013 12 minutes total. You will find the\ntenderloin has roughly three sides as it grills and it easy to rotate.<\/li><li>Remove from heat and let rest 5 minutes prior to\nslicing. <\/li><\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Chris Marks -CBBQE (Chief BBQ Expert) Three Little Pig&#8217;s Rubs &amp; Sauces<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>What Is a Beef Tenderloin? Beef tenderloin is the most tender cut of beef and it is located within the loin. This is where we get filet mignon, which is made from the very tip of the pointy end of the tenderloin. There is also&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,6,17],"tags":[13,102,219,21,11,188,163,380,77,49,381,161,270,95,184,209,14],"class_list":["post-1477","post","type-post","status-publish","format-standard","hentry","category-bbq-tips","category-meats","category-recipes","tag-bbq-rubs","tag-beef","tag-beef-tenderloin","tag-best-bbq-rubs","tag-chris-marks-bbq","tag-memphis-rub","tag-reverse-sear","tag-reverse-sear-tenderloin","tag-smoke-rub","tag-smoked-barbecue","tag-smoked-beef-tenderloin","tag-tenderloin","tag-texas-beef-rub","tag-three-little-pigs-bbq","tag-three-little-pigs-bbq-sauce-rubs","tag-three-little-pigs-memphis-rub","tag-three-little-pigs-rubs"],"_links":{"self":[{"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/posts\/1477","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/comments?post=1477"}],"version-history":[{"count":0,"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/posts\/1477\/revisions"}],"wp:attachment":[{"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/media?parent=1477"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/categories?post=1477"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/tags?post=1477"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}