Email to Master Chef Don F. Easley Jr.      

Buffalo Loin Barbecue

Source of Recipe

Master Chef Don Easley


Recipe Introduction

Servings vary The following directions are for any of our whole loin products, including:

Whole Tenderloin
Whole Strip Loin
Whole Ribeye Loin
Party Rib Roast
Wyoming Party Roast

Thaw the loin in the refrigerator while still in the package. This may take a couple of days.
If you don’t have that kind of time you can place it, while still in the package, in a sink or large bowl of luke warm water until thawed.

For Grilling:
Pre heat grill and keep on high. Generously, season the loin with your favorite spice concoction (mine is plain old Lawry’s).
Place it on the hot grill and sear all sides while gently turning it with tongs.
Turn the heat down to medium and be patient.
While enjoying good conversation and refreshments occasionally turn the loin so it will cook evenly.
Cook until internal temperature is 120-130 degrees, about 1-1.5 hours. Remove from the heat; let stand for 10-15 minutes, slice and serve.

For Oven Cooking: Preheat oven to 450 degrees.
Roast for 20 min. Lower temp to 325 degrees.
Follow above instructions for internal temp. and cooking time.

Alternate Oven Cooking Method (very good!):

Marinate whole tenderloin for approximately 4-6 hours in a sealed plastic bag with:

1/3 c. soy sauce
1/3 c. oil
1/3 c. red wine vinegar
1/2 chopped onion
2 T. chopped garlic

Heat oven to 500 degrees.
Place whole tenderloin on a foil-lined baking pan.
Rub a mixture of 1 T. Kosher salt and 1 T. coarse black pepper into the loin.
Place uncovered loin in the pre-heated oven.
Bake for 22 minutes.
Then turn to broil for an additional 3 minutes.
Remove from oven and wrap up tightly in the foil.
Let tenderloin stand for 40 minutes.
Be patient - the tenderloin will be prepared to serve medium rare if you follow these instructions.
By using this method you will have much less shrinkage and a wonderful flavor that is very popular.