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Author Topic: Beef Tenderloin in Salt Crust  (Read 174 times)
Sonny
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« on: July 02, 2018, 07:22:17 PM »

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

https://www.foodnetwork.com/recipes/alton-brown/beef-tenderloin-in-salt-crust-recipe-1942597
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bel4_20
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« Reply #1 on: July 05, 2018, 01:38:46 PM »

If you do please post away!
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billsfan
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« 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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Dan
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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.
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