all right YouTube this is a quick recipe this is a tenderloin the smoke tenderloin recipe I think you like it check it out for me if you like it like favorite share and all that good stuff it helps with the views piece I'm going to cook a tenderloin today and first thing one do is start with this piece of meat I'm not that anything to it but let it sit out for close to an hour when they cool off and we want to do that we'll start I'm going to trim it so you see how much of fat in here it's gonna let go off go through just start pulling this fat and turn it off here you're gonna leave some but you wanna get most of it off leave some of it for the flavor I'm not going to show you as I go to all this it takes a little while but you can see it's easy you just pull it get your nice sharp knife back some other you just pull off the reason I did show you this part this because I want to show you what you got to do besides this fat and this is what's really important I don't know if this is hopefully you'll catch this one just found on pick it up and show you looking closer if you see this little portion right here this is called the silver skin it runs from the back up to the loin all the way up to a little more than half of the way you see is actually got a silver tint to it that's why it's called the silver skin you've got to get that off even if you want to leave all the fat of yours you got to get the silver skin off and the reason you gotta get off is because it's very tough but more importantly it does not break down during cooking so it's not like you can say hey it's tough but I'm going to cook anything by John finish cooking and be tender the surface skin will not break down it will be tough when it goes in the oven whatever you're going to cook it it'll be equally tough when it comes out so you gotta get it off so what you're going to do I get you a sharp knife you're going to get up under it you see I'm kind of pulling it back at same time just edging with my knife alright and you're gonna do it I could do this and you know maybe three strips maybe down the middle and there to get the size might take for you see that see that is you can do it without capturing too much meat it's not too much meat capture than that but that's that Silver's getting stuff's no good you don't want this on your meat when you cook it at all so you gotta make sure you get get that off you can see here underneath that's just a beautiful a beautiful leather piece of meat and we're going to get off on this side we're gonna get off from this side and I'll get back to you already down a little bit more in terms of repairing this see I got it done I got a trimmed up and look at that that is one beautiful piece of beef look at that Oh silver skins gone most of the fat is gone I like to leave my fat that I'm gonna use for flavor I like dealing on the back side so I need a nice coating of fat on the back side that piece of meat that will cook off any flavor so that's why I got maybe one second because I see my grill is on fire when we put this fire get right back to you and we're going to work on getting this thing seasoned up okay for our seasoning is just going to be using for our dry seasoning I've got a combination of a couple of things in here there's 1/2 a tablespoon of black pepper in here there's a tablespoon of salt in here and it's kosher salt there's a tablespoon of all-purpose seasoning and there's a half a tablespoon of cumin that's going to be your dry seasonings and then for your wet seasonings I've got equal parts and you can just do equal parts in this case I did I did two tablespoons of each but it's equal parts olive oil I use the basting oil same difference worsted shower sauce and a garlic butter so a garlic butter finishing butter and it's technically a finishing butter but you can use it incorporate it at the beginning the recipes I do it all the time that's good and you're seeing that put those on line that works out okay okay I'm starting with the tuned along face down want to get my dry seasons seasonings coat it pretty liberally just Pat it down rub it down we'll get up in the low-rises you see that side as well season flip it over this point you got she repair to have you three pieces of kitchen twine ready situate those beneath the tenderloin one in the middle obviously one towards each of the ends this tenderloin every tenderloin has some little ridges in it there's a long when it runs along the whole side of the tendon on one side and on the outside towards the back of the tuna loin that's nothing these can be separated if I would like for instance if I wanted to make this into filet mignon strips I can cut these off and use them otherwise and make my filet mignons from the edges now and then use the middle for grouse but I'm gonna cook this whole tuna loin just like it is so so this piece of twine in the moment let's switch this one with this one up here I think this one is longer it should work for the back second make that work so because I'm going to cook this whole thing I didn't remove these so I still have these ridges so what I'm going to do with those ridges well first we're going to let's do this the season aside get the season all over it very liberal get down to those crevices those ridges that smells really good by the way I can't smell it I know but it does trust me now what you're going to do is in these crevices these registers now keep going bridges and crosses well you can call it you're going to stuff down pieces of God cloves of garlic I've sliced vertically each of these cloves of garlic so they'll release a little bit more the flavour just push those down in there and do it on this other side also you've got these other branches over here you get that in there really good call it makes everything better and what's interesting about this by the way if you watch my other videos you can laugh laugh at me but this always make the point that I try to find a way in every recipe to incorporate granulated onion granulated garlic because those are my two favorite ingredients I think but this recipe just started constant so I didn't do it I'm sure I could have but so applaud me for my discipline because you know I wanted to UM alright so you got that and I don't think you can really see that my hands with derecho eye movement camera but let me try take this glove off see if I can give you a better look so you can see how that's there you go so you can see a little bit better there how that garlic is down inside the little ridges okay that's what you want to do we got another glove all right now you're going to tie it off in all three positions one two and three my way while I'm doing this make sure you get you a good piece of meat like don't don't try to save money but getting a a some left tenderloin um if it selected a tenderloin it might be from the same part of the caliber that ain't tender ain't end of money so is yeah this stuff is expensive I get these from this place that's a whole cellar they sell to restaurants and that's why I buy my stuff from when I get these pieces of meat and even the discount prices I think I paid $12 a pound for this so it's not cheap but I get that but now it's not worth doing if you're not gonna if you're gonna get a cheap piece of me because it's no matter how you cook it it's just not gonna taste right that's it comes down to you can enhance the flavor of a good ingredient that being a good cook and doing all the right things but I don't know too many people gonna take up an ingredient this garbage and turning into something worth eating sorry yeah select piece of meat is a select piece of meat and I would spend my money get your Oh piece of meat did you Angus piece of meat up pronto piece of meat you know you can do choice even I don't do love don't just left you know what that alright got some wet ingredients just gonna stir those up make sure they meant to stop run we're gonna make a little boat on this little boy the query again and we just going to take your wedding breeze report over them pour it over the tendrils make sure you get it all up and down the whole tender Rose it's not going to be swimming in it it's just moist alignment roses won't give off the juice was roasted and then you got your scallions put your loose calories you really want that flavor from the scallions up and down the road all right get it wrapped up okay close on the end looking good right now go get it right in the top you wrap it all the way up you wanna fill in that pleasure you will fill in that moister when she starts cooking she will start to bleed on moisture get that lock them in there you go there you go there you go all right give me one second I'll be right buddy okay so that package you just Timmy put together that's it it's sitting on the grill I'm very close the top of that I'm going to let this cook for several hours about 250 degrees 250 you know I made let it get up to 275 every now and then the hot cheap maybe keep it around 250 somewhere over there that juice gonna start coming out of that fat on the bottom of that tenderloin let's go mix with that season I got in there you don't see because I'm gonna show you in this right all right all right let's take a pic of what we got so far this has been on here I've really been looking at town I'm gonna say it's been close to three hours I believe you see what you got right there just doesn't look good and poking it my finger poking them I think it's very tendon outside peppery flavor tastes good alright so we got out so we got get the little spring onions all the way kitchen twine got your garlic in there oops very tender yeah look at that that's worrisome we'll do that look at that oops look at that it's too hot I want to show you peace you too but it's hot and get a 14-7 but look how easily that slices look out 10 today all right you too I slice some pieces off you take a look at this it's incredible look at it if you can see it I'm trying to get it position right for the camera that's a beautiful piece of meat it's hot it's burning my hands that's a beautiful piece of meat let's take a taste of it look good really really good and the dog is really good too sorry that smells ooh I made for another dish I'm going to use that put these down I'm roasting some rare potatoes with rosemary it's going to go with this rascal be on point the lady go try this recipe trust me you gonna love it if you meet the mom they're ready to put on what temperature you like it or how you like your fool cook make sure you use a meat thermometer I think I smoked this for maybe three three and a half hours this is a little bit on the well side of rare is not higher if you want to medium rare obviously go keep your meat along the closer but I'll tell you something who's hot we're so good i 10:1 so flavorful is really good Pete