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Author Topic: Beef Tenderloin in Salt Crust  (Read 271 times)
2X Keg Hero Of The Month - Throwdown Champion
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Maple, ON

« on: July 02, 2018, 07:22:17 PM »

Has anyone tried this?  Any suggestions for the Keg?  Would work with ribs?

Think Big, Start Small, Fail Fast, Learn Always
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« Reply #1 on: July 05, 2018, 01:38:46 PM »

If you do please post away!

Here's to alcohol: The source of, and answer to, all of life's problems. --Homer Simpson
2X Keg Hero of the Month; Mexican Throwdown Champion
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Charlotte, NC

« Reply #2 on: July 07, 2018, 05:10:07 AM »

I've not done it with tenderloin, but have with eye round and it comes out great

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« Reply #3 on: July 07, 2018, 07:50:01 AM »

looks interesting, don't know about ribs though. 
I'm just wondering what the point of it is.  Appears the tenderloin is seared, then wrapped in the crust, cooked, then the crust is discarded.
I read the reviews in the link, seems like it helps cook the meat more evenly and retained the juices but many complained it was too salty.

Sometimes you have to go in a circle to reach your destination.
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