beef tenderloin

[kevinv]

Looking for a good, recipe for beef tenderloin on a spit. Have seen a few online. Has anyone done one they like?

[egghead]

Good sear close to the coals, then roast till desired internal temp. Just salt for the sear. Can add other seasonings after the sear if you like.

I'm assuming you can sear then into the spit. Searing generates the Malliard reaction which adds flavor.

[Boots]

Put it on spit, might tend to drain out some moisture because the spit rod makes a big hole through the middle...Yoda does prime rib that way on the rostisserie which absolutely rocks, but it's a big massive meat. I could be wrong, but just me, I would rub it, paint it lightly with melted butter, and then just roll-sear it on the hot side of the grill, and then move it to the cool side and slow roast, then slice into medallions. Just a thought.

[kevinv]

The wife asked if I could smoke it instead. Never tried. Has any one done one? If so how did it come out? How long etc?

Thanks

[egghead]

Good sear then roast works for me - not a lot of fat in tenderloin and don't want to overcook and dry it out.

I throw a handfull of oak chips on the lump.

If you go low and slow, let us know how it comes out.

Used a coffee rub a friend makes on this one but just salt works fine