- Use a choice, whole, peeled tenderloin with an average weight of 5-6 pounds.
- Cover both sides of the tenderloin heavily with lemon pepper seasonings.
- Lay the seasoned meat on a foil 'boat.' If you wish a grilled effect omit the foil and lay directly on rack. The foil 'boat' helps maintain juiciness.
- Cook at a pit temperature of 225 degrees. The longer and slower you cook the meat, the better the flavor.
- After 20 minutes, begin to check the temperature with a meat thermometer every 10-15 minutes. Overcooking can occur quickly so be careful.
- When checking meat, 'dab baste' with a mixture of melted butter, fresh lime juice, and freshly squeezed garlic. The proportions of each should vary with the flavor you wish to predominate.
- Remove the tenderloin at 150 degrees for a medium (pink center) result. Remove at higher or lower temperature depending on degree of doneness desired.
- Serve, or hold at 120 degrees.
From the March 1987 issue.