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View Full Version : Reverse Seared Strube Mishima Tenderloin with Mushrooms and Onions



Big Poppa
10-17-2012, 08:26 AM
Ok I posted one of these a couple of weeks ago but didnt reverse sear...this is showing how great this is.....and also showing you the best way to make veggies or mushrooms while you cook the meat.
Here are sliced shrooms aand sweet onions whiskey balsamic reduction and Big Poppa Double Secret Rub
http://i195.photobucket.com/albums/z265/biffalo/drum-smoking/IMG_0437-4.jpg
wrap it up and put on the fire
http://i195.photobucket.com/albums/z265/biffalo/drum-smoking/IMG_0440-3.jpg

the drum was running at 250 with oak pellets

twenty minutes a side and the pull the meat and rest while you raise the fire basket for a great reverse sear....it of the meat was 127
one side
http://i195.photobucket.com/albums/z265/biffalo/drum-smoking/IMG_0441-3.jpg
other side and done rest
http://i195.photobucket.com/albums/z265/biffalo/drum-smoking/IMG_0444-4.jpg
Here are the done mushrooms
http://i195.photobucket.com/albums/z265/biffalo/drum-smoking/IMG_0445-3.jpg
plated goodness
http://i195.photobucket.com/albums/z265/biffalo/drum-smoking/IMG_0451-4.jpg

sheepdad
10-17-2012, 12:55 PM
Incredible...left me drooling. Forget the napkin...give me a bib.:)

scooter
10-17-2012, 10:01 PM
Love that plated goodness shot! What did you season the beef with? DSSR?

Big Poppa
10-18-2012, 06:35 AM
yes and whiskey balsamic glaze as glue

Patrick_CT
10-18-2012, 07:19 AM
I just used some chili balsamic on a roast the other day.. i forgot i had it so it was the first time it was used. Add a really nice flavor.

cowgirl
10-18-2012, 06:46 PM
Looks excellent BP!!

Deb
10-19-2012, 03:02 AM
that look great BP!

Big Poppa
10-19-2012, 03:45 AM
Oh Deb...you would like this cooker

Deb
10-19-2012, 09:00 AM
LOL,

I think my limit for new smokers & kayaks is used up for the year

Patrick_CT
10-19-2012, 10:59 AM
Hey Deb, Let me know when you want to go drum shopping... ;) Maybe Bob will join as well... we are becoming a force in CT.. hahaha

Deb
10-20-2012, 04:00 AM
um sure patrick, after the story you told me about the drum place I think I need both you and Bob. i'll need the little guy to do the inside work too.....

I keep looking at Scooter's chicken, I need to go back to pelletsmoking.com where I belong.....

I can't think of any way I can spin a uds in a good way.

jimsbarbecue
10-20-2012, 06:54 AM
Deb you belong here and at PelletSmoking. I must say never considered a drum until I had some food Big Poppa cooked at the Pala Casino comp on a drum. Where he mentioned he was coming out with this "Drum Kit". I knew then I would one day get one. Knowing how good a cook Big Poppa is one of my concerns was if I would get decent food off the drum? Just like the Pellet Grill is easy to use. It adds a flavor profile of its own a cross between cooking on a charcoal grill and a smoker. We have a few outside cookers we use (7). When we have guest over, the two that get used first are the MAK and the BPS Drum. Here is a little secret we do and I am sure others. Start the drum with one pecan chunk on the fire at about 200-225. Then on goes ribs for thirty minutes before they go on the MAK. Then the Tenderlion roast before it goes on another MAK and the drum final maybe cooking chicken or a pork roast or chops.

Deb
10-20-2012, 07:56 AM
LOL, I figured out how to do this, I'm trying to convince Susan that she needs one, then I can go over and use hers. I sent her a link to Scooter's chicken this morning and then the link to the $5 drums.

Big Poppa
10-20-2012, 01:44 PM
you run run but you cant hide deb!

Patrick_CT
10-20-2012, 02:50 PM
LOL, I figured out how to do this, I'm trying to convince Susan that she needs one, then I can go over and use hers. I sent her a link to Scooter's chicken this morning and then the link to the $5 drums.

That is really funny Deb!