Drunk and Dirty Beef Tenderloin


This recipe was adapted for the BGE from the classic book “Smoke & Spice” by Cheryl and Bill Jamison. This is probably considered my “signature cook” as the kids want me to cook it every year on the family beach trip. I have cooked it on everything from an Egg to a park-style grill to a $19.95 Walmart grill!


It is a great way to serve beef to a large group of people and get everyone’s meat cooked to their preferred doneness – end pieces are more done than the center cuts. It makes for an elegant presentation.


To reduce the saltiness of the original recipe, I switched to low sodium soy and reduced the amount in the marinade. It made the meat less salty and greatly improved the finishing sauce.

Serves 6-8

1 1/2 cups Low Sodium Soy Sauce
1 cup Bourbon, or other sour mash whiskey
½ cup Worcestershire
4 tbsp Packed Brown Sugar
1 teasp Ground Ginger
8 cloves Garlic
1 cup water

Main Course:
4 – 6 lb Beef Tenderloin, trimmed
4 tbsp Coursely Ground Black Pepper
2 teasp Ground White Pepper, optional
½ cup Vegetable Oil

Wood Chunks: Hickory, apple, pecan, oak (don’t overdo the smoke)

1) Combine the ingredients down to the garlic with water and marinate beef (a 2 gallon ziplock bag works good) in the refrigerator for at least 2 hours and up to 4 hours. I flip the roast in the marinade every 30 minutes or so.

2) Prepare the Egg for an indirect, low temp cook, with a drip pan under the roast. Add the dry wood chunks evenly throughout the lump charcoal. Allow the Egg to stabilize at 225*-275* for 40-60 minutes before adding the cold meat. A continuous-reading thermometer (with or without wireless remote) is indispensable for this cook. (I recommend the Maverick E-732).

3) Remove the beef from the fridge, reserve marinade and use butcher’s twine to truss the roast. (Fold the ‘tail’ end back such that one creates a roast that is uniform thickness from end to end. Tie with the twine about every 2 inches). Cover beef with freshly ground, coarse black pepper. I don’t measure, I just be sure to completely cover both sides with black pepper, pat it in and then add the white not quite as liberally. 

4) Put half the marinade in fridge and add the vegetable oil to the other half if mopping. If not mopping just put all the marinade in fridge. 

5) Heat mop (if using) to a boil for a few minutes and keep warm on low. 

5) Put the cold beef on the Egg, indirect, over a drip pan, at low temps…225 to 275 (dome temp) and cook until almost done…1 1/2 to 2 hours. Mop every 20 minutes.

6) When almost done (120* internal temp) remove from grill, remove platesetter, and bring grill up to sear temps (500+). Sear for 1 minute on each of the 4 sides. You’re just trying to get a nice char but not too much. (Might need long tongs and gloves for this).

7) Remove steak, tent with foil, and let sit at least 5-10 minutes. While resting bring the reserved marinade to a boil for a few minutes then turn down to low and reduce by about one quarter. 

8) Slice and either drizzle marinade over the meat and/or serve on the side for guests.