Beef Tenderloin Burritos

I got this idea from Larry Gaian, a well-known barbeque expert. You can see more from Larry at: http://www.embersandflame.com/ . He made tacos from one of these tenderloins. His were made with his favorite spices, as were mine, he folded, but I rolled my tortilla. It’s all good. Being they’re burritos but made with the tenderloin, Patti calls them “simply fancy”.

And these were good. The tender beef, smoky flavor of the mesquite wood was mixed with the chipotle, garlic and pepper crust. It was so tender it was hard to tell if you were chewing.

Beef Tenderloin Burritos 

Prep Time: 5 minutes
Cook Time: 55 minutes
Grill: Traeger
Pellets: Lumberjack Mesquite

Ingredients: Beef Tenderloin Burritos

• 2 lbs. Beef tenderloin roast
• Chipotle chili powder
• Dried garlic
• Coarse ground black pepper
• Country Bob’s Seasoning Salt
• 1 sweet onion, sliced
• 20-30 cloves of garlic, peeled
• Salsa, (your favorite) we liked the fire roasted hot
• Sour Cream
• Tortillas
• Jalapenos

Chipotle, Garlic and Pepper Crust

 Beef Tenderloin Burritos

Directions: Beef Tenderloin Burritos

Sprinkle a good coating of the chipotle chili, dried garlic and coarse black pepper onto the meat. Rub it into the meat with your fingers. Let it set for at least 30 minutes before putting it on the grill.

We did a garlic skillet on the grill but you can sauté them on the stove until soft if you like.

Garlic Skillet

Beef Tenderloin Burritos

Cooking Directions: Traeger

Open the lid and set the dial to “Smoke”, after about five minutes shut the lid. Give it about 10 minutes to heat up. Patti has lined the drip pan with foil for me, it makes for easier clean up. Place your meat directly onto the center of the grill and just let it hang out in the smoke and get happy for 30 minutes or so. This is referred to as “cold smoking”, the temperature is around 100 degrees. 30 minutes of cold smoking is not enough to have any cooking effect on your meat. But, it is enough to open the pores, so that the meat can pick up all the flavor of the smoke.

After 30 minutes, turn the digital control up to 350 degrees (177c) and pull the meat off the grill.

When the grill reaches 350 degrees (177c) put the meat on the center of the grill for 25 minutes or until you reach 130 degrees.

When the meat reaches an internal temp around 130 degrees (55c) pull it off. Cover it and let it rest for 10 minutes before serving. This will be rare to medium rare. Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill. So, for medium pull it at 140 degrees (60c) and overdone 160 degrees (72c). I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need follow closely like when you are making bread. But, most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like.

Let Rest for 10 minutes to Redistribute the Juices

Let’s Roll!!!

About Our Recipes

We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Memphis, Royall, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste.

Take it and run with it….

Live your Passion,
Ken & Patti

If you liked this you may like this:
Chipotle Beef
http://datenightdoins.com/chipotle-beef/

http://datenightdoins.com
https://www.facebook.com/pages/Date-Night-Doins-BBQ-For-Two/
http://www.youtube.com/user/kenfisher92
http://pinterest.com/datenightdoins/
http://www.louisiana-grills.com/

Our Thanks To:

Country Bob’s All Purpose Sauce
Country Bob’s Sauces and Seasonings

Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/

F.Dick Professional Knives and Tools.
888-921-9378
thfinch@125west.com
http://www.125west.com/c-135-fdick.aspx

PelletCan
A storage container & dispenser for wood pellets
sales@pelletcan.com
http://www.pelletcan.com 

Lodge Cast Iron
www.lodgemfg.com

Lumberjack Wood Pellets
Jerry Brown
715-866-8535
www.lumberjackpelletsonline.com