SEASON your tenderloin 3-4 lbs with lots of garlic powder, cracked pepper,
Mccormick's season salt, parlsy flakes (fresh optional). Pat these ingredaints into tederloin real good. Put in a zip lock bag, take all the air out and fold over into a log (meat in bag please). Place on bottom of refigerator shelf for 24 hours.. longer if possible, 72hrs. is better..
Preheat your grill ( I use a gas grill) for the temp you are comfortable with to cook your tenderloin. ( mine is approximtely 250' ) in direct cooking. Put beef
off away from fire (in direct). Check in an hour. turn over and marinade with Kikkoman's Teryiaki sauce (drench it). Turn down flame to about 180- 200'
Close and return 45 minutes later. Meat is ready to be removed. This amount of time gives you a pretty pink tenderloin, Brown ring slightly pink. For medium rare to rare allow less time. 1 hour and 15 min for rare. 15 more min for med. rare. Turn off grill.
Let meat set for about 5 minutes to settle the juices into meat. Slice meat and serve with your favorite steak sauce or Ketchup. Yum! Goes good with the vegetable medley recipe I put in the vegetables forum.
To all you woman out there, This we can do without a man--
handy. Surprise your man with this one!!!!!!!!!!!!!!!!!!