jittery cook

recipes worth sharing

  • Join Jittery
  • Jittery Categories
    • Appetizers
    • Beans and Legumes
    • Favourites
    • Breakfast
    • Condiments
    • Crackers and Breads
    • Desserts
    • Drinks
    • Fish and seafood
    • Fruits
    • Grains
    • Meat
    • Pasta
    • Pizza
    • Poultry
    • Salads
    • Sandwiches
    • Sauces
    • Sides
    • Snacks
    • Soups
    • Vegetables
    • Vegetarian
    • Reviews
      • Product Reviews
      • Restaurant Reviews
      • Jittery Reviews
  • 500 Jittery Recipes
  • Jittery Jabber
  • Jittery Who?

BBQ Beef Tenderloin or Chicken – There’s the Rub

July 1, 2014 By Jittery Cook 13 Comments

I’ve tried getting a massage just for the fun of it or to ease minor aches and pains. Sometimes it’s a spectacular experience, and other times I wish I’d gone in for retail therapy or a fine restaurant.

I’ll leave the massage pleasure to those so inclined and focus on performing pre-BBQ rubs instead.

Here’s the rub:

Ted Reader’s BBQ Seasoning

  • 1/2 c paprika
  • 1/4 c chili powder
  • 3 T sea salt
  • 2 T  each ground coriander, garlic powder, sugar, mild Indian curry powder, dry hot mustard powder
  • 1 T each dried basil, dried thyme, ground cumin, cayenne, freshly ground black pepper

Mix all ingredients and store in a tightly sealed jar in a cool dry place. Makes about 2 1/4 cups.

BBQ Beef Tenderloin

BBQ Beef Tenderloin 

  • 1 whole beef tenderloin
  • 1 T olive oil
  • 1/4 c Ted Reader’s BBQ Seasoning

A few hours before cooking, rub roast with oil, then Ted Reader’s BBQ seasoning.

Remove roast from fridge 1 hour before grilling.

Preheat BBQ grill for 5 minutes on high.

Place the tenderloin on the grill and cook with lid down until the roast temperature reaches 120F – about 12-15 minutes.

Transfer to cutting board and tent loosely with tin foil for 20 minutes. The temperature of the roast will rise 5 degrees while resting.

Slice with an electric knife or a sharp knife to make half-inch even slices.

Serve BBQ Beef Tenderloin with a silky sauce made of 2/3 cup of mayonnaise, a tablespoon of white horseradish and a teaspoon of Dijon mustard. Serves 18-20.

IMG_0953

BBQ Chicken Breast

  • whole chicken breast, skin on, bone in

BBQ Seasoning Marinade

  • 3 T Ted Reader’s BBQ Seasoning
  • 2 T each olive oil, red wine vinegar
  • 2 cloves garlic, minced
  • 1/2 t sea salt
  • freshly ground black pepper

A few hours before cooking, mix all marinade ingredients, then coat the chicken with half the marinade. Save the remainder of the marinade to brush on the chicken while barbecuing.

Preheat BBQ grill for 5 minutes on high.

Place the chicken breast side up on the grill and cook, with lid down, until the temperature of the chicken reaches 165F (about 30 minutes), flipping and basting with marinade at half time. Remove from grill, cover loosely and let it rest 5-10 minutes. Serves 4. Serve with Florentine Rice and green salad.

BBQ Chicken Breast

Florentine Rice

  • 1 dry shallot, minced
  • 1-2 T butter
  • 1 c short grain rice
  • 3 c chicken or vegetable stock
  • 1 T olive oil
  • 2 cloves garlic, minced
  • 16 oz spinach, chopped
  • 1 t Herbamare salt
  • 1/4 t freshly ground black pepper
  • 2 t lemon juice

In a medium-sized pot, heat the butter, then add the shallot and cook for 3 minutes, stirring occasionally. Add rice and cook, stirring occasionally for 3 minutes. Add 1 2/3 cups of the chicken stock and simmer for 15 minutes. Continue mixing in stock 1/2 cup at a time until the rice is cooked through.

In a large pan, heat olive oil on medium, then add garlic and cook for 1 minute, stirring. Add spinach, salt, pepper and lemon juice and cook for 2 minutes, stirring. Add spinach to rice. Serves 4-6.

BBQ Beef Tenderloin for a crowd, BBQ Chicken Breast and Florentine Rice Print Ready Recipe

Florentine Rice and BBQ Seasoning Marinade

Final notes:

  • Looking for another way to use your TR BBQ seasoning? Check out Ted Reader’s Cedar Plank Salmon. 
  • Here’s a Whole Roasted Chicken recipe that looks splendid.
  • The BBQ Beef Tenderloin was a HUGE hit—very little effort for maximum return, especially when you send your husband off to do the barbecuing. Merci, mon amour!
  • The Florentine Rice was adapted from Epicurious.
  • Try a Little Tenderness by James Smith:

  • Share
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to email a link to a friend (Opens in new window)
  • Click to print (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to share on Pocket (Opens in new window)

Related

« 5-Ingredient Roasted Veggie Salad with Herbamare
Garlic Scape Pesto – A Culinary Escape »

Comments

  1. Jovina Coughlin says

    July 1, 2014 at 9:18 am

    All great recipes

    Reply
    • Jittery Cook says

      July 1, 2014 at 9:23 am

      Thanks Jovina! Am plowing my way through a long and growing list! Just 4 more to reach 300.

      Reply
  2. lizjoffel says

    July 1, 2014 at 9:19 am

    did marvin BBQ the tenderloin? It’s perfect! And your photography is markedly professional these days!

    Reply
    • Jittery Cook says

      July 1, 2014 at 9:24 am

      Yes. Marvin did the BBQing. He ignored all my explicit instructions and simply let it sit. It tasted gorgeous!

      Reply
  3. cassandra says

    July 11, 2014 at 10:24 pm

    I don’t have a BBQ…how would I make it in the oven?

    Reply
    • Jittery Cook says

      July 11, 2014 at 10:28 pm

      Great question. I’d roast it for 15 minutes in an oven preheated to 400F, then check the internal temperature to see if it’s cooked.

      Reply
  4. cassandra says

    July 11, 2014 at 10:34 pm

    Are you suggesting that it could possibly be ready in app. 15 minutes?

    Reply
    • Jittery Cook says

      July 11, 2014 at 10:38 pm

      Haven’t tried it recently but I’d start checking temperature at that point to avoid over cooking. And temperature will rise a few degrees when tenting with tinfoil. I like it served rare to medium rare.

      Reply
  5. Lee Cohen says

    July 15, 2014 at 8:28 pm

    The rub was amazing and I will be using it again. I put it on a skirt steak and it couldn’t have been any better. Thank you 🙂

    Reply
    • Jittery Cook says

      July 15, 2014 at 8:35 pm

      So happy to hear!!! Thanks for letting me know Lee.

      Reply
  6. alma angela says

    May 30, 2019 at 1:38 pm

    Hello.

    I am interested in writing a guest post for you blog. Are you currently accepting guest post.

    Regard’s Angela. For a guest post.

    Reply

Trackbacks

  1. 15 Fabulous Favourites & Jittery Jabber says:
    July 4, 2015 at 6:38 pm

    […] BBQ Beef Tenderloin for a Crowd, BBQ Chicken Breast and Florentine Rice – easy perfection! […]

    Reply
  2. Rosh Hashanah Celebrations - Happy New Year - jittery cook says:
    September 13, 2017 at 10:09 am

    […] or Beef Tenderloin […]

    Reply

Which do you prefer - BBQ Beef Tenderloin or BBQ Chicken Breast? Cancel reply

Your email address will not be published. Required fields are marked *

Sign Up!

Welcome to Jittery Cook!

There are over 500 recipes for you to discover. Subscribe above to receive the latest Jittery recipes sent directly to your inbox.
Meet Jittery...

Search Jittery Cook

Find Jittery Cook

  • Facebook
  • Pinterest
  • Twitter
  • Tumblr
  • RSS Feed
  • What’s cooking?

    Jittery since 2011:

    Copyright © 2023 · Foodie Pro Theme on Genesis Framework · WordPress · Log in