Since this wind will prevent me from searing outside(NOT safe in these conditions where I'm cooking), I'll sear 'em in a carbon steel skillet, maybe with a bit of blackening seasoning. A few Yukon gold potatoes and some asparagus , and we'll be good to go.
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Windy tenderloin
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Windy tenderloin
My wife and I couldn't think of what to make for Christmas dinner. We finally decided on reverse seared tenderloin with a variation of the Big Bad Beef Rub. We went from 20 degrees and snow, to 32 and 25 knot winds with higher gusts, just as the cook was starting. Perfect "Q" weather, right? The old 7-in-one hates the wind, but I'm keeping a "steady" 190-210. Had we not tacked up a bit of plywood to the porch, the cooker wouldn't stay lit at any useful temp, for this cook at least. At least the cherry wood chips are giving off their goodness. You have to stand up-wind of course..lol
Since this wind will prevent me from searing outside(NOT safe in these conditions where I'm cooking), I'll sear 'em in a carbon steel skillet, maybe with a bit of blackening seasoning. A few Yukon gold potatoes and some asparagus , and we'll be good to go.
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Founding Member & Owner of SnS Grills
- May 2014
- 4905
- Charlotte, NC
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- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
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- President/Owner - SnS Grills
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Administrator
- May 2014
- 17873
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
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About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
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It's a variation of Paul Prudhome's recipe. Paprika(2T.), oregano and thyme(2 tsp. each), pepper(½ tsp each of black and white+¼ tsp cayenne), garlic powder, onion powder(1tsp each), and basil(½ tsp). The meat is salted before dredging(of course..lol). When ready to cook, rub with clarified butter, olive oil, etc, then season with the blackening spices. It works equally well in a hot skillet or on the "Q."
This recipe works with any protein. It is especially deadly on fresh salmon, halibut, and shrimp, but is killer with steak, pork, and chicken too. It just depends on what you are serving it with.
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Okay, a couple pics. Left is the tenders rubbed at the first check. Internal temp 60, cook temp 190. The right pic is 4 pm as the sun sets. Blowing like crazy. I ended up "bronzing" the steaks instead of blackening. Same blackening spices, but less spice, and a bit less cooking heat. They tasted great along with some portos, spuds, and asparagus. No pics of dinner as we were too hungry to wait!2 Photos
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