I'm heading south to cook for Winnie B's next week (about 70 folks)! Last 2 years, I've done barbeque. Last year was pulled chicken, pork and beef. I try to keep costs at about $300. This year with meat prices, that's a challenge! Cheapest brisket is about $75 to $90 and by the time it's trimmed and cooked, yield isn't that great. So...I called my local restaurant supply store and had them order a case of restaurant grade beef tenderloins. There are 8 in a case of 46.7 pounds, average weight each is 5.875 pounds. Length is about 17-18 inches each. None of them have a skinny tail, and only 3 have the big end. Should be easy to get 12 nice filets out of each tenderloin! I plan to cook them whole to 125 to 130 degrees, let rest, then slice for presentation. There will be a griddle going to sear off the pink side, if someone doesn't like the pink!
Price was $554 total, about $11 per pound. Got to get some vacuum bags to start processing! I will cook on the backyard Jambo with charcoal, pecan and cherry wood.
I'll be making Secretariat Horsey sauce and Rich Red Wine sauce to accompany finished filets.
Here's the label on the case box.
Do I feel nervous about presenting restaurant grade beef? No, not at all! With dry brine the night before the cook, generous pepper, garlic for the seasoning with a sprinkle of Hank Bonafide Beef without salt, these should be wonderful. I do whole tenderloin for most family celebrations -- that's usually requested. Serve it whole and slice off piece desired. Well-done requests get the end pieces.
Price was $554 total, about $11 per pound. Got to get some vacuum bags to start processing! I will cook on the backyard Jambo with charcoal, pecan and cherry wood.
I'll be making Secretariat Horsey sauce and Rich Red Wine sauce to accompany finished filets.
Here's the label on the case box.
Do I feel nervous about presenting restaurant grade beef? No, not at all! With dry brine the night before the cook, generous pepper, garlic for the seasoning with a sprinkle of Hank Bonafide Beef without salt, these should be wonderful. I do whole tenderloin for most family celebrations -- that's usually requested. Serve it whole and slice off piece desired. Well-done requests get the end pieces.
Good luck on your ginormous cook!
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