Silver Skin
Large cuts of meats such as butts, tenderloins, ribs etc have a thin membrane surrounding the muscle called silver skin. Unlike collagen, silver skin does not dissolve during the cooking process and should be removed. If left intact, it will toughen during the cook.
The removal process can be somewhat daunting but with practice it will become “second nature”. Simply slide the blade of a very sharp knife under the membrane working along under the silver skin trying not to remove too much meat.
When it comes to ribs, the silver skin is opposite the meat side. Using a knife will not effectively remove the membrane. On the wide side of the rib, carefully slide a knife under the silver skin and try to pry it up so you can grab it with your fingers. You will need a paper towel to help grab the membrane so it won’t slip out of your fingers. Pull the skin back off the rib.
Beef Tenderloin
This superior cut of meat is usually reserved for a special occasion or a holiday. Expensive, yes, but when cooked properly you won’t give the cost a second thought. Oh, if you never cooked one, it is one of the easiest meats to cook. Cook it in the oven, grill or smoker. Either way, it will provide a great dining experience.
You can purchase a tenderloin at any butcher, Sam’s or Costco.
Ingredients
-
5-6# Pork Beef Tenderloin
-
Vegetable Oil
-
Obie Cue Double Garlic Pepper
-
Historic Black
Directions
Serves: 6-8
Cooking temperature: 300 to 400 degrees.
Approximate cooking time: 1.5 hours (though check at the 1 hr. mark)
Note: If you are on a gas or charcoal grill use the indirect cooking method.
Preparation
-
Remove all fat and silver skin
-
Apply a light coat of vegetable oil (to help the seasonings to adhere)
-
Apply a good coat of Obie Cue’s Double Garlic Pepper.
-
Apply a medium to heavy coat of Historic Black
-
Fold the tapered end back onto itself to approximately equal the diameter of the rest of the loin. If needed, tie it place with butcher twine.
-
Make sure your cooking grate is cleaned well.
Cooking-
-
Bring your smoker, charcoal, or gas grill up to temp.
-
If smoking add some wood, chunks or on a gas grill some pellets wrapped in foil.
-
Bring the internal temperature to 128 degrees (for medium rare in the center).
-
Remove from the grill cover with foil and let rest for 15 minutes. During the resting the carryrover heat will bring the internal temp to 135 degrees.
