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.
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.
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.
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.
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.
When we think barbecue the beverage of choice that usually comes to mind is beer. An old saying at GrillBillies is that “one of the B’s in BBQ” must stand for beer. Yes, that beverage we can always find a reason to consume while sitting next to our smoker or grill. It’s natural and it’s American!! So why are we talking about wine?
Well, with the surge in popularization of barbecue the “wineos” have entered the arena. Like craft beer showing up at a barbecue so is the same with wine. The art of turning out great “Q” is no longer left to the beer drinking “die-hards” that built their own smokers and brave the elements whether it be sub zero or scorching hot. The enthusiasm for great barbecue is covered by all walks of life and therefore many enjoy a good bottle of wine with their barbecue.
Selecting the right wine can be as important as selecting the right sauce or seasoning to complement your “Q” of the day. Whether you are grilling or smoking pork, chicken, brisket or fish no one single wine is a “go to” that will do the job best. There are many factors that will effect the best selection beside just the meat. Are the seasoning or sauce spicy, sweet, tart? Are we cooking in blazing heat or like we are at the North Pole? Oh, and the palettes of the guest but we can’t deal with that because there will always be a difference of opinion and we know what opinions are like! We will stick with the basic rules, but with that being said rules are meant to broken, so drink what you like.
Here is cryptic look at the GrillBillies selections that we feel works best with various types of barbecue and conditions (Oh, we practice what we preach).
Chardonnay*, Chenin Blac, White Burgundy
Cabernet, Malbec, Zinfandel, Barolo, Meritage, Amarone*, Ripasso*
Bordeaux, Cabernet*, Barolo*, Amarone, Ripasso
Chardonnay, White Burgundy, Merlot, Pinot Noir*, Sauvignon Blanc, Dry Rose
White Burgundy*, Chardonnay
Riesling, Pinot Gris, Vouvray*, Prosecco, Cava
Spicy Seasonings or Sauces-
Zinfadel*, Syrah, Malbec
Grilled Vegetables, Shrimp, Shell Fish-
Sauvignon Blanc (Fume Blanc)
Summer Heat (all purpose)-
Cool Dry Rose
Winter Cold ( all purpose)-
Cabernet, Zinfandel, Malbec——Shine????