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View Full Version : Strube Ranch Mishima Beef Tenderloin Hot and fast



Big Poppa
09-07-2012, 07:34 PM
Ok for this cook Iwanted to show you the drum hot and fast....

Heat the drum to 375

Seasoned the Mishima Tenderloin...(Mishima is the Prime of American Wagyu...Highest grade and marbling you can get.)
Whisky Balsamic and Double Secret with a splash of money

on to the rim of the drum
http://i195.photobucket.com/albums/z265/biffalo/drum-smoking/IMG_0272-6.jpg
flip at 10 minutes
then separate the skinny part and rest and continue for about 7 minutes the fat chunk
http://i195.photobucket.com/albums/z265/biffalo/drum-smoking/IMG_0273-7.jpg
pull it off and rest
http://i195.photobucket.com/albums/z265/biffalo/drum-smoking/IMG_0275-6.jpg
slice and serve
http://i195.photobucket.com/albums/z265/biffalo/drum-smoking/IMG_0277-8.jpg

sparky
09-07-2012, 09:31 PM
wow, that looks really nice. so you cooked the whole cook on the edge of the drum? no direct heat? ok.

Big Poppa
09-08-2012, 06:11 AM
sort of I moved the lump of meat toward the middle at the end

Patrick_CT
09-08-2012, 06:50 AM
That really looks awesome! I need to make a trip to the west coast...

cowgirl
09-15-2012, 12:00 PM
Me too Patrick! Looks excellent BP! :)

Big Poppa
09-15-2012, 12:28 PM
Thanks everyone!