Canada Day Camping 2013

When you camp you need good food and given the fact you're outside anyways, barbecuing is a fantastic way to make that good food happen. So this past weekend we tried out a few new recipes on the old slow and low green machine and they turned out great. My favourite of the bunch was a glazed beef tenderloin. I've included the recipe and some pictures in case you want to make some meat that will blow your mind.

"All Killer, No Filler Whole Beef Tenderloin With Ed's Honey and Worcestershire Glaze"
(modified from Adam Perry Land's "Serious barbecue")

1) Preheat one side of a well-oiled charcoal or gas grill to high and the other side to low

2) Combine:

• 1 Tablespoon prepared yellow mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Japanese soy sauce
• 1 tablespoon beef base in paste form (such as better than bouillon)

and rub the tenderloin (whole, about 3 kg) on all sides.

3) Combine:

• 2 tablespoons mild chili powder
• 2 tablespoons coarsely ground black pepper
• 1.5 teaspoons cayenne pepper
• 1.5 teaspoons granulated garlic or garlic powder
• 1.5 teaspoons salt

and sprinkle the glorious tenderloin on all sides.

4) Place the tenderloin on the grate set to high and, keeping the lid open, grill on the first side until well marked and lightly charred (2-3 minutes). Turn the roast a quarter-turn, still over high and keeping the lid open, until well marked and lightly charred, 2-3 minutes. Turn two more times to grill the third and fourth sides just like you did for the first two.

5) Move the tenderloin to the low temperature grate (turn off the high temperature grate), close the lid and cook, turning occasionally until the internal temperature reaches 115 degrees F (15-20 minutes).

6) While that hunk of meat is cooking it's way through step 5, make the glaze. Combine:

• 1/2 cup Worcestershire sauce
• 1/2 cup liquid honey (preferably from Ed the bee man but any liquid honey will do)
• 4 tablespoons unsalted butter (melted)

in a jar and shake well. Also tie 1 bunch of fresh thyme into a brush like bunch and ready a little apple juice (~1/2 cup) for the next step.

7) Continue cooking zee beef over low heat, brushing occasionally with the glaze using the thyme herb brush and spraying with a light coating of apple juice every minute or so. Flip and jockey the hunk of meat to get all sides with the glaze and apple juice, cooking until you reach the desired degree of doneness. I like it medium-rare (125 deg F -  about 12 minutes) but you can do it to any level of doneness starting at about 120 deg F for rare up to 150 deg F for well done (35 minutes).

8) Drizzle a little Olive oil on a cutting board. Cut the end off you thyme herb brush and finely chop it with the oil. Add a few chopped chives, fleur de del and pepper over the oil. Top with the cooked tenderloin and let rest 5 minutes.

9) Slice the tenderloin into 1/4-inch slices, dredging with dressing from the board as you go.

10) Eat.