Smoked Beef Tenderloin
Stuffed with Broccoli and Blue Cheese

Smoked Beef Tenderloin Stuffed with Broccoli and Blue Cheese

Smoked Beef Tenderloin Stuffed with Broccoli and Blue Cheese

It was a beautiful night for our date night BBQ. Tonight was a “Blue Moon”. Making things just a little more special. The odd thing about a Blue Moon is that most of the folks I talked to about this really had no clue what a blue moon was. One of my friends, not going to say her name, came out to see if it really was blue. Sometimes you gotta giggle a bit, then others you just have to laugh out loud. I learned what it was from Patti.

We found beef tenderloin on sale for $2.98 a pound. Can you believe that? That’s cheaper than hamburger! We bought 4 of them and can get two nice dinners and lunches out of each one. Now that is really good eatin’.

We took half of this one and stuffed it with broccoli and blue cheese; and cold smoked it for 45 minutes before turning up the heat.

Prep Time: 15 minutes

Cook Time: 1 ½ hour

Grill: Traeger

Pellets: Hickory

Ingredients:

Beef Tenderloin (we cut it in two and froze half)
1 package frozen broccoli with cheese sauce, thawed
½ lb. blue cheese
1 tsp. garlic powder
1 tsp. Country Bob’s seasoning salt
½ tsp. white pepper

Directions:

Mix broccoli, cheese and seasoning in bowl and set aside.

Cut tenderloin open the long way for stuffing, be careful not to cut all the way through.

Fill  opening with all the stuffing you can and still be able to tie it closed.

Using butcher’s twine, tie your tenderloin closed.

Season the meat and head for the grill.

Mix Ingredients

Add Stuffing

Tie with Butcher’s Twine

Ready For The Grill

On the Grill

Cooking Directions: Traeger

Open the lid and set the dial to “smoke”, after 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 tenderloin directly onto the grill and just let it hang out in the smoke and get happy for 45 minutes or so.

After 45 minutes, turn the digital control up to 350 degrees. You should have a temperature around 310 at the stack or dome thermometer

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: 15 minutes
Cook Time: 1 ½ hours
Grill: Gas

Step 1: First 45 minutes:

Preparing Grill:  Low Indirect Heat

Preheat your grill to low heat (180 - 225) 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.)

Step 2: Next 45 minutes or if you don’t want the smoke flavor, skip step 1.

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.)

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)

Preparing Charcoal Grill

Get the Grill ready, you will want your temperature of around 300 degrees. Remember, you are going medium heat here for about 45 minutes. Bank your coals over to one side of your grill. Add your “drained wood chips” and you are good to go… Your cooking temps will be the same as above.

About our Recipes

We do our recipes on our patio where we have a lineup of grills. Including: Traeger, Charmglow, Char-Broil, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles will fit pellet heads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But, sometimes it does rain.

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.