The trick is to smoke the meat and not make the meat smoke
BOURBON GLAZED CAJUN TENDERLOIN ROAST
Date: January 01, 2009 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Bourbon-glazed Cajun Tenderloin
The beef is marinaded for 8-24 hours in a 3 ingredient mix
The finished marinade
The tenderloin was so long I has to use a FoodSaver bag to hold it
Temp: 18 Winds 20’s. I faced the grill into wind & screened smoker
The rub: Smoked paprika, cayenne & black pepper, salt & granulated onion
The rub is ready to mix
The finished rub is applied to roast 30 minutes before grilling
This 5 lb. tenderloin was a monster. It barely fit on the sheet pan
The roast is rubbed while gas grill is warming up
The glaze was made from Dijon mustard, brown sugar & bourbon
The finished glaze is applied for the last 10 minutes of cooking
First the roast is seared via direct grilling
I turned off the middle 2 of 6 burners to finish with indirect medium heat
The roast is taken to 135 degrees & rests for 10 minutes
The roast is carved into 1/2” thick slices you could cut with a fork
Smoked potatoes & corn were the sides. Smoke-roast apples for dessert
This was the best New Years dinner I’ve made. A great sign for 2009
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This recipe came from Weber’s Big Book of Grilling. It really has some great recipes for beef Tenderloin, which has become my New Years meat of choice.. The roast was marinaded for a day using Worcestershire sauce , molasses & Dijon mustard. Then it received a spicy rub before going on the grill. The roast was seared on 4 sides directly, then indirect grilled to 135 degrees. A glaze from bourbon, mustard and brown sugar was applied during the last 10 minutes. After a 10 minute rest the roast was carved. With temps in the teens and wind speeds in the 20’s, I was a bit nervous about this cook. Fortunately I had zero technical issues from the cold. This was the best tenderloin I have made, even better than the stuffed herbed tenderloin from the same cookbook. The taste was a wonderful mix of sweet with bursts of hot. As is typical for a beef tenderloin, the meat was so tender it could be cut with a fork.