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1449753

BBQ BEEF TENDERLOIN RECIPE – WEBER KETTLE BARBECUE – BBQFOOD4U

Let’S get to it start with the top end of a beef tenderloin roast or any decent cut of beef go ahead, remove any excess silver skin or fat.

Then we’re going to take some butchers twine, tie it up and try and make it nice and round. Next, we’re going to add a little injection of butchers, barbecue prime injection, just for a little extra flavor, just start on one end simply work your way down, give it a little squirt every inch or two after injecting the roast with another layer of flavor. Simply take it place it in a ziplock bag, leave it in the fridge for at least two to four hours.

Just before you get your meat on the grill spice it up with any type of rubs, our spices that you love to taste. For this, all we’re going to do is put on some extra bold black peppercorns and a little bit of kosher salt beefs got a nice coat and a salt and pepper. So let’s go get it on the grill. Barbecue is all up to temp and the wood starting to smoke away. So we just got our meat on cook it. At 225 till it hits an internal temp of 115 degrees and we’ll give it a nice sear on the outside.

After around half an hour, keep a close eye on the temperature and just keep checking it on the end 1:15, in the middle and 113. On the end, once you have an internal temperature, 115 to 120 degrees, simply take the beat, keep an eye on it. Turning it every 30 seconds or so, and another quick little roll smells great again. Another quick roll. If you like, your beef cooked a little bit more than that, simply bring up the internal temperature to 125 degrees and then start searing it after letting it rest for around 5 minutes loose, intented and tinfoil.

Finally, remove the string and slice it up with the string removed, it’s all ready to slice, so, let’s cut into it and see how it looks. Mmm check that out nice juicy just cut some thin slices off here, just like butter going to make up a couple. Sandwiches, hmm looking good beef tenderloin roast it’s easy to do, barbecue food, for you give it a try.


Find out what you get from a bag of Spunks! It is good with any type of barbecue!

 

 

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1449753

Weber Barbecue Techniques

You can control it in one of two ways: you can either control it by the amount of coals that you use or how you actually position the vents on this occasion we’re actually going to be grilling. Some chicken drumsticks so first of all, I’m going to lay out the coals in the base of my barbecue, the weber chimney. Starter is a great way of measuring out your coals.

This full chimney starter here is ideal for a 57 centimeter barbecue when you’re grilling foods. If you have a 47 centimeter barbecue, then three-quarters should suffice, distribute your coals evenly over the cooking grate, and this will help to create an even temperature whilst cooking. If you have a collection of cold in one place, just use some tongs to position them evenly across the cooking. Grate, don’t be tempted to put too many curls into your barbecue, as this will create too much heat and therefore burn your food.

Just one layer of coals will suffice once the coals are in place, place the cooking grate on top of the coals and then add the food, remember always to place the lid on top with the lid in place. This will help to keep an urban environment and also will help to reduce flare-ups. The vents are also key to controlling the temperature of your charcoal barbecue. The vents are located at the bottom and at the top, the vent should always be open during cooking to open the vent at the bottom.

Just push the lever to the far side where you can see the vent symbol, I’m also going to open the vent at the top. This will allow the air to be drawn in through the bottom of our barbecue pass through the coals, circulate around the food and then be pushed out the top creating this oven environment. I spoke about earlier on a windy day. It is possible to close the vents by 50 %. This will restrict the airflow going into the barbecue.

Therefore, reducing the oxygen to the coals and reducing the temperature closing the vents to 50 % is also great when your food is cooked and can help to keep the food warm. You


Find out what you get from a bag of Spunks! It is good with any type of barbecue!