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Beef Tenderlin

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    Beef Tenderlin

    Got a whole beef tenderloin and wanted to try something different than the herb rub recipe from amazing ribs (Its the rub i normally use but want to try something with less herb taste). I have several rubs from Oakridge BBQ. Anyone ever use one of theirs on a tenderloin or have another suggestion?

    #2
    wrap it in a pork tenderloin, wrap it in bacon, shove it in a turkey. guarantee'd to hot and ...weird

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      #3
      It's a tenderloin, I personally think it's a bit of a waste to put too much flavor on a tenderloin. I'd just cover it in salt and fresh cracked peppercorns. Fresh cracked is key, you get some whole peppercorns, grind them a bit in a mace - I don't have a mace so I just spread them out under a paper towel on the counter and whack them a few times with the bottom of a frying pan, as you do this it's good to scream "I done told you!" each time you bring down the pan. This adds flavor. Warm them up in a little olive oil, mix with sea salt, and rub all over the tenderloin. I also tie tenderloins. Flip the tip back on itself so that the loin is shaped like a cylinder instead of a cone and tie it off. It will cook more evenly. If you rub a little salt into the seam that you make folding the tip over, it will then stick together once it's cooked so when you carve it it will look pretty.

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