Hey what's going on Grilla Fam Dom here as
always with Grilla Grills. Brought out the Grilla and the Kong AT today and
guess what we have? A freaking awesome recipe coming your way
today. This thing is going to be fantastic; it is a beef tenderloin
roast. Now if you haven't seen one of these before, it's kind of like a strip
steak roast. If you take a New York strip before it's
cut off into, you know, the individual steaks.
That is what this is going to look like. Almost like a bunch of New York strips
all stuck together. And I cannot tell you how excited I am to get into this.
We're doing a mustard base on this today. A little bit of a stone-ground mustard
to make it a little bit more fancy, because you know what why not? It tastes
great. We got that on there, the very first thing we put on.
Second thing we put on a little bit of garlic, on top of that garlic we threw
salt, a little bit of our beef rub, and then we
just tossed it on and let it start getting
that smoke. We put on a little bit of Worchestershire sauce on there as well.
That's basically just to give it a little bit more flavor and a little bit
more stick to those things that we put on it. Why
don't we give it a few more minutes. Come back here and check on it right now.
It's rocking around 225
using our pecan pellets. Frankly I've kind of gotten on a pecan kick lately and
I'm really digging it. So like I said, pecan pellets at 225 on our Grilla.
We're going to come back at around, oh, 120 is the temp I'm looking for,
and then we're gonna sear it on our Kong. Give it a few minutes, we'll be back
and check on it. Well all right Grilla Fam, so
it's been an hour since we put our strip roast on here. This thing is looking
fantastic but why don't I let you guys see for yourselves.
Grilla is putting in work right now pumping out the smoking we are looking
at just about about 110, 111 on our temperature. We're
gonna give it about five more degrees on that and then we're
going to take it and put it on our Kong. I've got our Kong rocking at above 700
degrees right now. No diffuser. And we're going to slap it
on for about a minute on each side, maybe a little bit more. But
we got to be super careful to make sure it hits the exact temperature that we're
looking for. I'm thinking around 135 is what I'm
thinking today that's a decent medium rare for us so
let's give it a couple more. Get it on our Kong and then get to
eating. All right Grilla Fam, it is time to show
you my two favorite parts about having two different kinds of grills here
at the studio. So we had our strip roast rocking along
on our Grilla at 225 for a little over an hour,
and the best part about that it's exactly where we need it to be. We smoked
it to about 120, we're about to pull that and slap it on
our Kong. Now our Kong is our lump charcoal grill. We've got
hickory lump charcoal in there right now, rocking it over 700 degrees. I'm gonna
take that roast, slap it on the Kong for about 60 seconds
on each side until it gets to 130, which is exactly where I want it. To
finish off, we're going to get some beautiful grill marks.
We're going to be able to serve this thing looking
aesthetically beautiful and the flavor is going to be out of this world.
All right guys I'm sorry I can't stop myself from laughing this thing looks
too good I treated this basically the same way I would treat a New York strip
this is going to taste exactly like a New York strip.
We took our stone ground mustard, slathered it all over,
a little bit of garlic on there, beef rub and some salt, Worcestershire as well. Just
makes your things stuck a little bit better and
I mean look at it. We put it on our grill at 225
until it hit around 120, pulled it off and
60 seconds a side on our Kong when it was rocking
at 700. That is all you need to know to make a
beautiful strip roast like this. Obviously we've got to dive on in here
because frankly I just can't stop myself. I'm gonna get into the best piece of
this. I cut myself off something that's almost a full steak size off of this
roast so I think I'm gonna really enjoy this one.
Go for a piece right in the middle, yeah. Y'all I don't even need to say it this
thing melts in your mouth I'm not kidding this is one of those
meals where it genuinely you put it in you don't chew it, it just disappears. I
don't know what happened to it but I know that it tasted great thank
you so much for tuning in today everybody if you want to try this at
home do it! There is nothing holding you back.
The recipe we gave you is super simple follow it to a T and
you're going to end up with a gorgeous looking piece of meat that
tastes exactly like mine does. Give it a try, like, share, and subscribe to
these videos and let us know if there was something you would have done
differently to this recipe. If you've got a different idea, a
different way, a different spin, let us know what it is and hey maybe
your recipe will be the next one i'm cooking in one of these videos.