You can see how I got this beautiful Chateaubriand in "Breaking Down A Beef Tenderloin - Cheap Filet Mignon!" (th-cam.com/video/psB-Pq8kLGk/w-d-xo.html) & you can see what else I did with that tenderloin in "Is Wagyu Worth It? Filet Mignon Battle: Wagyu vs Prime" (th-cam.com/video/5fqJ1ZXC1K8/w-d-xo.html)
I really missed summer BBQ days and now I'm heading to the butcher despite the cold weather. Excellent video and thanks for giving me the much needed motivation for some outdoor cooking 👍
This looks so good, I am excited to try this. You present it so well and I liked the tasting session at the end. I rank it a 6 no 10 on the 1 to 5 scale!!!
Great cook man! Love the basted compound butter, bet that put it over the top. My neighbor, Drew Smith, told me about your channel last night so I came over to subscribe and check you out. Good stuff man!
Wow thanks, Sasha! Welcome to the family - I just looked at the other channels you're subscribed to and I am HONORED to be in their company. Have an amazing 2021!
Welcome below0! I’m visiting Meota, Saskatchewan where it’s well below zero this week and yes I will be BBQing tomorrow! What part of the world do you call home?
Had the money and I see the Joe Pro as 4 upgrades... it has the fire raised rack,,,, It has more height for food to cook,,,, Has a triple rack shelf and that makes indirect so easy,,,,, it has the slow roller ,,, And last I like that most grill grates are 1/2 size So makes making 2 different grilling methods easy Lots of SS parts also But the upgrades are why I wanted the joe pro But yes it was the $1000 off that made me buy it
Wow that's REALLY rare! I used to eat my steaks rare - but once I mastered reverse searing so I could get the fat partially liquified over the longer cook time I found that I really like both the taste and texture of medium rare better. But I understand why you like it that way - and I respect your choice as long as you never cook a steak well done! Thanks for watching, Bernhard!
@@BehindTheFoodTV It depends on the cut for me. striploin and especially rib eye I go medium rare. But fillet? Warm on the inside. Or as steak tartare.
I can’t argue with the tartare option either! Often I make tartare from the tenderloin scraps when I break one down too! Do you have a favorite tartare recipe?
@@BehindTheFoodTV sure do! Mince the meat and make a neat mound. In separate bowls offer: - 1 egg yolk (1 per person, served individually and whole) - coarsely ground pepper (these days I mix black pepper like sarawak, long pepper and cubebs) - diced shallot - finely diced beetroot - diced capers - diced cornichons - salt (finely ground sel gris ideally) toast and butter. everybody mixes theirs to taske. No heat is applied at any point in the process
You can see how I got this beautiful Chateaubriand in "Breaking Down A Beef Tenderloin - Cheap Filet Mignon!" (th-cam.com/video/psB-Pq8kLGk/w-d-xo.html) & you can see what else I did with that tenderloin in "Is Wagyu Worth It? Filet Mignon Battle: Wagyu vs Prime" (th-cam.com/video/5fqJ1ZXC1K8/w-d-xo.html)
Awesome videos! keep it up! greetings from the Netherlands.
Thanks! Howdy from the US of A!
I really missed summer BBQ days and now I'm heading to the butcher despite the cold weather.
Excellent video and thanks for giving me the much needed motivation for some outdoor cooking 👍
Awesome! Enjoy - cooking in the cold is a special experience. Man vs Mother Nature. Thanks for watching, Hungry Man!
below0bbq will show you how to never stop bbq. :)
This looks so good, I am excited to try this. You present it so well and I liked the tasting session at the end. I rank it a 6 no 10 on the 1 to 5 scale!!!
Hard to argue with your grading! Thanks for watching AC I hope to see you around for future videos! -Al
Amazing procedure of grilling Tenderloin beef. Thumbs up to the best chef I will try that too. Nice one.
Thanks, Val! That’s so nice of you tot say. Please let me k ow how it goes when you try it! -Al
I think i just found an absolute gem of a channel.
Wow thanks!!!!!! Welcome!
Great cook man! Love the basted compound butter, bet that put it over the top. My neighbor, Drew Smith, told me about your channel last night so I came over to subscribe and check you out. Good stuff man!
Thanks, man! Welcome to the family - and please thank Drew for me! If you’ve got any special requests I love to make viewer requests! -Al
Dude you are awesome! Super happy I found your channel!
Wow thanks, Sasha! Welcome to the family - I just looked at the other channels you're subscribed to and I am HONORED to be in their company. Have an amazing 2021!
Fir man accepted carvore good job sir some people refuse to say it but you was pure good hearted people ❤️
Thank you!
Say hello to my Christmas Eve dinner! Another excellent video, Al. Thank you!
Haha what times dinner again? 😂 Thanks, Chris - enjoy that tenderloin!
Epic cook Al! Great sear shot!
Thanks, Scott!
And scott your channel is all love Will be watching more IE I love pastor tacos
@@lazydog274 Awesome, appreciate you checking it out. I seriously love Tacos Al Pastor. So good!
Nice video, good technique. For European standards it is overcooked, but many people like it this way.
Thanks for watching!
Loved your Vid not too much talk talk ...seriously learned a lot
Thanks! Happy to help!
Oops...I stumped on your channel...and now I'm hungry
Welcome below0! I’m visiting Meota, Saskatchewan where it’s well below zero this week and yes I will be BBQing tomorrow! What part of the world do you call home?
Had the money and I see the Joe Pro as 4 upgrades... it has the fire raised rack,,,, It has more height for food to cook,,,, Has a triple rack shelf and that makes indirect so easy,,,,, it has the slow roller ,,, And last I like that most grill grates are 1/2 size So makes making 2 different grilling methods easy Lots of SS parts also
But the upgrades are why I wanted the joe pro But yes it was the $1000 off that made me buy it
Enjoy it! Check out my friend Scott’s channel Bartlow’s BBQ he is a KJ expert.
Joe Pro is a sweet grill. I love my Classic & Joe Jr. Eyeing the BJ3 & Pellet Joe.
I like how neither chose the ends.
Could you do a video comparing black pepper and a pepper corn medley?
That’s a great idea! Maybe I can do a test of 4-5 different crusts. I will start working on options! Thanks for the idea, GADbr, and for watching!
@@BehindTheFoodTV Great really really looking forward to this video
Looks epic
It was’ you should try it!
54 degrees is overcooked fillet for me. I want mine rare at 45 or so.
Wow that's REALLY rare! I used to eat my steaks rare - but once I mastered reverse searing so I could get the fat partially liquified over the longer cook time I found that I really like both the taste and texture of medium rare better. But I understand why you like it that way - and I respect your choice as long as you never cook a steak well done! Thanks for watching, Bernhard!
@@BehindTheFoodTV It depends on the cut for me. striploin and especially rib eye I go medium rare. But fillet? Warm on the inside. Or as steak tartare.
I can’t argue with the tartare option either! Often I make tartare from the tenderloin scraps when I break one down too! Do you have a favorite tartare recipe?
@@BehindTheFoodTV sure do! Mince the meat and make a neat mound. In separate bowls offer:
- 1 egg yolk (1 per person, served individually and whole)
- coarsely ground pepper (these days I mix black pepper like sarawak, long pepper and cubebs)
- diced shallot
- finely diced beetroot
- diced capers
- diced cornichons
- salt (finely ground sel gris ideally)
toast and butter. everybody mixes theirs to taske. No heat is applied at any point in the process
Oooh I love the idea of mix your own! Not sure it would make for a great video but it would make for a fun party!
Kamado Joes pro's on sale today $2700
And yes I now own a kamado (when delivered? ) And a BGE
And Boba Joe is its name Sorry get your own Boba Joe
That’s awesome! Now you have a red and a green egg! Love the name too - Darth, Yoda, Luke and BB-Ate will be thrilled to hear about your new addition!