If you want something different from hamburgers and hot dogs for your barbecue this year, try this barbecue recipe and amaze your friends. It follows a very simple barbecue recipe. Anyone can notice the beef as it is taken out from the grill and it is juicy and delicious enough to make ripe rib steak.
You need to start with Whole Beef Tenderloin. If you can get it for a butcher ... Let's get it from a butcher! But if you can not do that, you can probably find it in Sam and Cosco.
Material:
1 lb of thick sliced smoked bacon
8 oz Worcestershire source
8 oz soy sauce
Kosher salt
Black Pepper
garlic powder
Your favorite BBQ dry love
Directions:
Take your whole cow tenderloin and cut away the excess fat and silver skin from it. Also remove the side or "chain" muscle. You want enough fat to give a flavor, but you want to remove fat and silver skin adequately so that your seasoning and grill can actually penetrate the meat.
Next time, please taste the roast with Corsican salt, black pepper, garlic powder. A nice and thin coating is applied to every side ... just enough to add the correct taste you think you want to beef.
Next, place the loin in the large ziploc storage bag and pour it into the Worcester chassis and soy sauce. I would like to marinate in the refrigerator for 4 hours. Take it out of the storage bag and drain excess marinade from the waist.
Please take bacon and wrap the loin. I use wooden skewers, soak in water and hold bacon around the rose (to avoid burning). Please use one skewer for each bacon slice that passes through the loose.
After wrapping the loin in bacon, please season well with dry love. Please give a nice and thin coating on all sides.
Put the loin on the med. Grab a high grill and harvest. You want to rotate the loin every two minutes to avoid burning and you want to make sure you get all sides with a good search.
Bacon adds flavor, but you can also use a thermometer to get perfect cuisine. When bacon turns brown in every aspect (about 15 - 20 minutes), Loin becomes rare and perfect medium.
Take it out of the grill this time and leave it for 5 minutes. This is very important, or all juice will be depleted.
After a break, slice the loin to the desired size. I want to cut two fingers as it will be a full 8 ounce serving size.
