If you want something different than burgers and hot dogs for your barbecue this year, try this barbecue recipe and surprise your friends. It’s a pretty simple barbecue recipe to follow, the meat looks great when you pull it off the grill (and makes everyone take notice) and it’s just as juicy and flavorful as cooking a perfect ribeye steak.
You should start with a whole beef tenderloin. If you can get it for a butcher… get it from a butcher! But if you can’t, then you can probably find one at Sam’s or Cosco.
Ingredients:
1 pound thickly sliced smoked bacon
8 ounce Worcestershire sauce
8 ounces of soy sauce
kosher salt
Black pepper
Garlic powder
Your Favorite Dry BBQ Seasoning
Addresses:
Take the entire beef tenderloin and trim off excess fat and silver skin. Also trim the lateral or “chain” muscle. You want enough fat to impart flavor, but you want enough fat and silver skin removed so your seasonings and grill can really penetrate the meat.
Now you will season the bundle with Kosher Salt, Black Pepper and Garlic Powder. A nice thin coating on all sides will do…just enough to add just the right flavor you want to the meat.
Next, place the tenderloin in a large Ziplock Storage bag and pour in the Worcestershire sauce and soy sauce. You want to marinate for 4 hours in the refrigerator. Remove from storage bag and drain excess marinade from tenderloin.
Take the bacon and wrap it around the end. I use wooden skewers, which I soak in water (to prevent burning), to hold the bacon around the tenderloin. Use a skewer for each slice of bacon that goes all the way through.
After wrapping the tenderloin in bacon, season it very well with your Dry Rub. Just give it a nice thin coat on all sides.
Place the fart on a Med. Grill and begin to brown. You want to flip the end every two minutes to prevent burning, and you want to make sure you get all sides with a good sear.
The bacon will add flavor, but you can also use it as a thermometer to get the perfect doneness. When the bacon is browned on all sides (about 15-20 minutes), the tenderloin will be at a perfect midpoint.
Now just remove it from the grill and let it rest for 5 minutes. This is very important or all the juices will run out.
After resting, cut the end into the desired sizes. I like to do a two finger cut because it’s a perfect 8oz serving size.
