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Drunk & Dirty Tenderloin

1 cup soy sauce (suggest lite soy to cut back on the salt)
12 cup Bourbon
14 cup Worcestershire sauce
2 tablespoons brown sugar
12 teaspoon ground ginger
4 garlic cloves, minced
2 lbs beef tenderloin
2 tablespoons fresh coarse ground black pepper
1 teaspoon white pepper
14 cup canola oil (the Mop for basting) or 14 cup corn oil, preferably canola (the Mop for basting)
14 cup water (the Mop for basting)


Atleast 4 hours, and up to 12 hours, before you plan to barbecue, combine the marinade ingredients. Place the tenderloin in a plastic bag or shallow dish and pour marinade over the meat. Turn the meat occasionally if needed to saturate the surface with the marinade. Prepare the smoker for barbecuing, bringing the temperature to 200 - 220 degrees F. Remove the tenderloin from the refrigerator and drain the marinade, reserving it. Cover the tenderloin thoroughly with the black pepper first, then with the white pepper. Let the tenderloin sit for 30 minutes. Pour half the marinade into a saucepan and refrigerate it until the tenderloin is cooked. If you plan to baste the meat (optional), pour the other half of the marinade into another saucepan and stir in the oil and water. Bring this mop mixture to a boil over high heat and boil for several minutes. Keep the mop warm over low heat. In a heavy skillet, sear the meat quickly on all sides over high heat. Transfer the tenderloin to the smoker and cook for 1 1/2-2 hours, mopping (basting) with the mop mixture every 20 minutes in a wood-burning pit, or as appropriate for style of smoker. The meat is ready when the internal temperature reachs 140-145 degrees F. Be careful not to overcook since tenderloin is best rare to medium-rare. Bring the reserved portion of the marinade to a boil, and boil for several minutes, until the marinade is reduced by one-fourth. Slice the tenderloin and serve topped by spoonfuls of the sauce.

Source: www.food.com