Reverse Sear Beef Tenderloin Recipe - How to cook Chateaubriand with Slow 'N Sear

Author channel Adrenaline Barbecue Company   3 дн. назад

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Dry Brined Ribeyes | Steven Raichlen reverse sears steaks using Cold Grate Technique | Project Fire

Steven Raichlen from Project Fire uses the Slow 'N Sear to reverse sear dry brined ribeyes, and serves them with an anchovy crema for the perfect grilled steak. Join our Facebook group! PLEASE SUBSCRIBE! It really helps us grow! Find more info on the Slow 'N Sear here: Like the thermometer we used? Find out more here:

Homemade Bacon Recipe - How to Cure and Smoke Bacon - Maple Bacon

Homemade Bacon Recipe - How to Cure and Smoke Bacon - Maple Bacon **PURCHASE THE SLOW 'N SEAR HERE: article on the science of curing meats safely: ____________ Want to hang out with other Slow 'N Sear owners, or interested in knowing more before you purchase? Then join our Facebook group! PLEASE SUBSCRIBE! It really helps us grow! - Adrenaline Barbecue products used in this video: Slow 'N Sear: Drip 'N Griddle Pan: 22" Two Zone Cooking Grate with EasySpin: For our professional recommendations on digital thermometers check out the following link: _________________ THE RECIPE INGREDIENTS: 3lbs Raw Pork Belly (skin Removed) 4 ½ teaspoons kosher salt 4 ½ teaspoons ground black pepper 3 tablespoons dark brown sugar ½ cup of Canadian Maple Syrup ¾ cup distilled water and lastly ½ teaspoon of Prague Powder #1 THE RECIPE METHOD: In a mixing bowl (or directly into ziplock bag) add in kosher salt, ground black pepper, dark brown sugar, Maple Syrup, distilled water and lastly ½ teaspoon of Prague Powder #1. Once everything has been mixed together pour it into a 1 gallon ziplock bag then add the pork belly. Once everything is in the bag squeeze out the air as much as possible while coating the pork belly all over. Lastly, place the bag into a tray just in case there are any leaks in the bag and place it in the fridge for 3 to 5 days. Because the belly will release liquid as it sits in its brine, it will be important to flip the bag ever day that it’s in the fridge to help redistribute the juices and spices. After 4 days in the fridge and a few flips this pork belly is fully cured and ready to prep for the smoke. The next step is to rinse off the surface to remove any large deposits of salt. With that our pork belly is ready to be smoked so it's time to get the Slow 'N Sear set up for cooking at 225F. To do this place about 12 briquettes into the corner of the Slow 'N Sear and get them fully lit. Next fill up the remainder of the Slow 'N Sear with unlit briquettes along with adding 1 quart of boiling water into the water reservoir to help generate a bit of steam. NOTE: Make sure to wear gloves for added safety. Lastly add 1 to 2 small chunks of Maple wood for smoking, other great choices would be apple or hickory. Close the lid until the grill has reached 225F with clean smoke coming out of the grill. With the grill ready to go, place the pork belly onto the grill and attach a leave in digital thermometer into the thickest part of the pork belly so that we can monitor the temp as it cooks. Once everything is done, close the lid and begin cooking at 225F. After about 2 hours of smoking, our pork belly should have reached an internal temperature of 150F. It’s time to pull what is now BACON off the grill and place it in the fridge for 30 minutes or longer to cool. This will help with slicing as it is always easier to slice when cold. Once cool, you can now slice it into strips and fry it up for your feast. Enjoy. For more Great BBQ Recipes using the Slow N' Sear visit

Sous Vide CHATEAUBRIAND and Creamy Mushroom Sauce!

The most tender cut or meat ever, is the beef tenderloin and Chateaubriand is the best part of the beef tenderloin. Today I am cooking to most amazing tenderloin ever. Delicious is not even a good word for this, it is so good and if I could cook this every day I would. * Become a SPONSOR of SVE * HOW TO COOK CHATEAUBRIAND SOUS VIDE I cooked it for 2:30hrs @ (135°F / 57°C) * Chateaubriand provided by Grand Western Steaks Their Website: Use Code "SVE" for 10% Off any purchase, no restrictions! * For Personal Touch Speak to Rep. Emilio (305)310-0559 F.Y.I. They have picanha, TELL HIM GUGA SENT YOU! * INGREDIENTS * I used for this sous vide cook. 1 Chateaubriand Salt, Pepper, Garlic Powder and Thyme Olive Oil and Butter for searing. Creamy Mushroom Sauce 3 cups White Mushroom 1 Cream Cheese 1/4 cup Parsley 2 tbsp Whole Milk 2 tbsp Butter 1 tbsp Olive Oil Salt and Pepper to taste ----------------------------------------------- SUBSCRIBE to This Channel ----------------------------------------------- Subscribe to my 2nd Channel ----------------------------------------------- SVE Merch: ----------------------------------------------- FOLLOW ME ON Facebook: Instagram: ************************************************* THE EQUIPMENT I OFTEN USE IN MOST VIDEOS * SOUS VIDE EQUIPMENT * Joule Sous Vide Circulator: Anova Precision Cooker WiFi: Sous Vide Supreme: Sous Vide Container: Sous Vide Container Cover: Tongs Tweezers: Best Chamber Sealer: Cheap Suction Sealer: Chamber Bags: Suction Bags: Bag Holder: Mini Weight: Pepper Grinder: Large Clips: Stainless Steel Searing Circle Grate: Grate Inside Container: (mine is 10x15) Rack System Lifter: Sous Vide Rack System: (Choose the right size for you) ************************************************** * EVERYTHING I USE in one LINK * ************************************************** * TORCH SET UP * Torch: Searzall Torch: Searzall (Heating Lamp): Torch Gas: * SEARING GRATES * Searing Grates: Round Elevated Grate: * KNIVES * Main Knife: Chef's Knife : Chef's Knife Japanese: Sushi Knife: Butcher's Knife: Long Carving Knife: Electric Knife Battery: Cleaver: Nicer Cleaver: * SMOKER AND GRILL * Smoke Gun: Smoke Dome: Portable Stove: Smoker: Wood Pellets: Charcoal Grill: Weber Griddle 1/2 Moon: Cast Iron Griddle Round: Heat Resistant Glove: * OTHERS * Blender: Cutting & Serving Board: Granite Cutting Board: Food Grade Gloves: Bundt Cake Glass Pan: Glass Mason Jars 8 Oz.: Glass Mason Jars 4 Oz.: Glass 7 Cup with Lid Container Kit: * VIDEO EQUIPMENT * Main Camera: 2nd Camera: Slow Motion Camera: Drone: Pocket Drone: Gimbal: Main Lens: Zoom Lens: Large Travel Camera: Microphone: Slider: Tripod & Fluid Head: Voice Over Mic: Acoustic Isolation: * If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-) * We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.

Gordon Ramsay Demonstrates Key Cooking Skills

Gordon Ramsay shows how to fillet a salmon into 10 equal pieces, remove all the meat from a lobster, fillet a pork steak from a loin plus some basic and important knife skills to use on peppers and herbs. All taken from Culinary Genius. Gordon Ramsay Ultimate Fit Food - Subscribe for weekly cooking videos. If you liked this clip check out the rest of Gordon's channels:

USDA Prime Smoked Brisket vs USDA Choice Smoked Brisket

I bought a piece of USDA Prime Grade Brisket from my local butcher and I bought a piece of USDA Choice Grade Brisket from my local grocery store. I try to make sure both Briskets are trimmed to about the same weight and cooked the exact same way. I want to see how much of a difference the grade makes. The results are crazy. Its BRISKET time!! Thank You so much for checking out the video. __________________________________________________________________________________________ Please click the following link to follow Delmarva Backyard. I really appreciate your support, please share the video with your friends and family. __________________________________________________________________________________________ The following links are for additional information should you be interested in any of the products you have seen on the channel. HIGHER QUALITY MEATS - MASTERBUILT 30" ELECTRIC SMOKER- WEBER SUMMIT 670 - REC TEC RT680 - WEBER 22" KETTLE - IGRILL 2 - SLICING KNIFE - BONING KNIFE - SLOW N SEAR - PREMIALA INJECTOR - ANOVA SOUS VIDE - NUWAVE AIR FRYER - CHEMEX COFFEE - VACUUM SEALER - VACUUM DAM (for liquids) BAGS - MEAT SHREDDERS (pulled pork)- CAMERA STUFF: MAIN CAMERA - CANON 80D - SECONDARY CAMERA - CANON M3 - MAIN LENS - CANON EF 28MM - SECONDARY LENS - CANON EF 18-55 NIFTY FIFTY PHOTO LENS - CARBON FIBER TRIPOD - TRIPOD HEAD - MANFROTTO FLUID - ON CAMERA MIC - RODE VIDEO MIC - VOICE OVER MIC - RODE PROCASTER - JOBY 3K GORILLA POD - DJI MAVIC PRO DRONE - GEAR BAG - BEER STUFF: BLICHMANN 7.5 G BOILERMAKER - FERMENTERS FAVORITE 10G MASH TUN - FERMENTASAURUS - PERLICK BEER FAUCET - DUAL TAP KEGERATOR - __________________________________________________________________________________________ Music is either from youtube royalty free or __________________________________________________________________________________________ Links above are a mixture of Amazon Affiliate Links as well as informative Links. We are a participant in the Amazon Services LLC Associates Program. The affiliates programs allows us to earn a small commission on any sale the comes from you clicking on the link. I greatly appreciate your support.

Beef Tenderloin Recipe - How to grill beef tenderloin with Slow 'N Sear **PURCHASE THE SLOW 'N SEAR HERE:

For the full article we used to prepare this beef tenderloin look no further than


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Find more info on the Slow 'N Sear here:

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1 Whole Beef Tenderloin
Salt for dry brining - 1/2 tsp per lb
Mrs. O'Leary's Cow Crust BBQ Rub (see below)
Oil or water


2 tablespoons ground black pepper
2 teaspoons dried rosemary leaves
2 teaspoons dried thyme or oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon American paprika
1/2 teaspoon chipotle or cayenne powder


First when looking at the whole Beef Tenderloin you will notice that on the one side you have the head or the nose which is fairly large and on the opposite end the tail. To access the center portion lets first remove all the silverskin and large sections of fat. There is usually a lot to remove so just take your time… Next w’ell remove what’s called the chain, which runs along the side of the tenderloin. With that removed you now have access to the center portion of the beef tenderloin which we will continue to clean up by removing the silverskin. Once the Tenderloin is cleaned up all we need to do is trim off the head and the tail portions so that we have a nicely shaped Filet Section. With your offcuts you can turn them into steaks, grind them up for burgers or cube them for stews. This is premium beef so whatever you do don’t throw it away.

We now have the chateaubriand, or beef tenderloin. Prepare this cut by dry brining it with 1/2tsp of kosher salt for every pound of meat. When doing this make sure to apply the salt to all sides of the meat. We recommend doing this at least 2 hours prior and preferably placing it in the fridge uncovered overnight until you’re ready to cook.

The Tenderloin has been brining overnight. You can see that the it has darkened up slightly and has a rich red color from the salt that’s absorbed into the meat during the dry brining process. The final step is to apply our wet rub to the outside surface by combining Mrs. O’Leary’s Cow Crust and a bit of olive oil or water. With the Beef Tenderloin rubbed we’re going to get our Slow 'N Sear set up for a reverse sear.

To do this place about 12 briquettes into the Slow 'N Sear and get them fully lit. Next add in ½ chimney of unlit briquettes along with 8oz of hot water to the reservoir. If you would like to add a few wood chips for smoky flavor you can at this point.

With our grill sitting at 225 with clean smoke place the beef tenderloin onto the grill opposite the Slow 'N Sear. Next attach a leave in digital thermometer into the center portion so that we can monitor the temperature as it cooks. Once everything is done, close the lid and begin cooking at 225F.

Once your beef tenderloin has reach an internal tempreture of 80 degrees quickly open up the grill and flip the tenderloin over to promote even cooking. Close the lid and continue cooking until you have reached an internal temperature of 115F.

Fade to black.

With the Beef Tenderloin cooked to 115F add in ¾ of a chimney of fully lit briquettes to the Slow 'N Sear in preparation for the final sear. Today we will be using the cold grate technique to do this attach the grate opening back onto the grill and then quickly spin the grate over the hot coals and begin searing for 1 minute on each side each time spinning the grate. Continue this process until your internal temperature reaches 130 IT which is a perfect medium rare.

We pulled our beef tenderloin at 128 to rest up to between 130-132. Perfect.

For more Great BBQ Recipes using the Slow N' Sear visit

#Beeftenderloin #beefrecipes #slownsear

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