Beef Tenderloin Burritos

 Beef Tenderloin Burritos, Very Tender and Really Good

I got this idea from Larry Gaian, a well-known barbeque expert. You can see more from Larry at: http://thebbqgrail.com . He made tacos from one of these tenderloins. His were made with his favorite spices, as were mine, he folded, but I rolled my tortilla. It’s all good. Being they’re burritos but made with the tenderloin, Patti calls them “simply fancy”.

And these were good. The tender beef, smoky flavor of the mesquite wood was mixed with the chipotle, garlic and pepper crust. It was so tender it was hard to tell if you were chewing.

Prep Time: 5 minutes

Cook Time: 55 minutes

Grill: Traeger

Pellets: Mesquite

Ingredients:

2 lbs. Beef tenderloin roast

Chipotle chili powder

Dried garlic

Coarse ground black pepper

1 sweet onion, sliced

20-30 cloves of garlic, peeled

Salsa, (your favorite) we liked the fire roasted hot

Sour Cream

Tortillas

Jalapenos

Chipotle, Garlic and Pepper Crust

Directions:

Sprinkle a good coating of the chipotle chili, dried garlic and coarse black pepper onto the meat. Rub it into the meat with your fingers. Let it set for at least 30 minutes before putting it on the grill.

The garlic and sliced onions we just did with a little butter. Sauté on the stove until soft.

Stove Top Garlic

Cooking Directions: Traeger

Open the lid and set the dial to “Smoke”, after about five minutes shut the lid. Give it about 10 minutes to heat up. Patti has lined the drip pan with foil for me, it makes for easier clean up. Place your meat directly onto the center of the grill and just let it hang out in the smoke and get happy for 30 minutes or so. This is referred to as “cold smoking”, the temperature is around 100 degrees. 30 minutes of cold smoking is not enough to have any cooking effect on your meat. But, it is enough to open the pores, so that the meat can pick up all the flavor of the smoke.

After 30 minutes, turn the digital control up to 350 degrees and pull the meat off the grill.

When the grill reaches 350 degrees put the meat on the center of the grill for 25 minutes or until you reach 130 degrees.

When the meat reaches an internal temp around 130 pull it off. Cover it and let it rest for 10 minutes before serving. This will be rare to medium rare. Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill. So, for medium pull it at 140 and overdone 160.

Note: I use a spray bottle when cooking on the grill filled with a Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavors. (Mix is 3 parts Worcestershire with 1 part liquid smoke)

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need follow closely like when you are making bread. But, most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like.

Directions: Gas Grill
Prep Time: 5 minutes
Cook Time: 55 minutes
Grill: Direct Medium & High Heat

Preparing Grill: Medium Indirect Heat

Preheat your grill to medium heat (300 - 350) and turn off one side so you will be cooking with indirect heat. Add your wet hickory chips over the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

Preparing Charcoal Grill

Get the Grill ready, you will want your temperature of around 300-350 degrees. Remember, you are going medium indirect heat here for about 25 minutes. Bank your coals over to one side of your grill. Add your “drained wood chips” and you are good to go… Your cooking times and temps will be the same as above.

Cooking In the Oven:

Oven cook time will be 25 minutes @ 350 degrees.

We have been getting requests for recipe conversions for the oven. I tell folks all the time that cooking on a Traeger is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time.

It is the same thing. Time and temperature is what it is all about. The Traeger is just like your oven, except it uses wood pellets and has wheels.

If you want to smoke in your oven they sell oven smokers for that. I, myself, would not spend the money on one of those when you can make your own out of foil.

Foil smoke packets. (Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.) Just set it in the oven. You might want to make sure you turn on your vent fan or your house will fill up with smoke. You will give your alarms a good work out. And if not, it’s time to change the batteries.

Let Rest for 10 minutes to Redistribute the Juices

Let’s Roll!!!

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste.

Take it and run with it….

Enjoy,

Ken & Patti

Hey, if you are interested in learning more about Traeger Grills or for fine meats and sausages for your grill, go see Jacob. He is a Sausage Meister and we are not kidding. If you get a chance, go and see him. It will be a fun day trip. (Take an ice chest; we always fill up a big one.) Or check him out @ www.tandhsausage.com or call him 760 471- 9192.