Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Attn Little Steven (or if anybody else can help!)

jimi1234jimi1234 Posts: 101
edited 9:17PM in EggHead Forum
I posted a couple questions on your stuffed tenderloin here:

http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=112&func=view&id=1112289&catid=1&limit=24&limitstart=24

I noticed the post does not bump to the top of the board even with a new update so I thought it might get lost.

Thanks,
Jimi

Comments

  • WessBWessB Posts: 6,937
    This forum...by default, only shows the last 3 days of posts...
  • Bear 007Bear 007 Posts: 343
    Just bookmark it
  • jimi1234jimi1234 Posts: 101
    I did bookmark it but I had a couple specific questions that I tacked on the end today.
  • Bear 007Bear 007 Posts: 343
    I thought the whole post came back, I guess I don't understand sorry.
  • fishlessmanfishlessman Posts: 19,289
    i think he is travelling. you want the pork to hit around 140 but with all the moist ingrediants he has in there it wont be bad if you over cook it a little, internal temps are hard to monitor with these. notice the meat is all exterior the way he rolled it up, it will cook more evenly that way. dome shut is how i would cook it
  • Little ChefLittle Chef Posts: 4,725
    jimi: We do ours about 375* dome, direct, lid closed, turning frequently for even browning. As far as the internal temp, as long as any meat component to the stuffing is pre-cooked, you can pull based on the temp of the tenderloin. (In other words, if you're going to put hamburger or sausage inside, precook it first.) Per Steves recipe, he used cured meats, so they are already cooked. Pork is absolutly safe at 137* internal temp. I would pull at 137* (or no higher than 140*). Allow a minimum 5 minute rest prior to cutting. (10 minutes would be better)
  • jimi1234jimi1234 Posts: 101
    Hi all,

    Much obliged. Sounds like the stuffed one could actually be done before my regular tenderloin since the pork is pretty much all on the outside and pounded out thin. I followed his recipe using the cured meats in the middle.

    Can't wait!
  • BotchBotch Posts: 4,322
    I just did my first stuffed tenderloin this afternoon, pulled them at 140 but a quick check with my Thermapen showed 150 on the narrower ends :blink: but they were juicy nonetheless. :)
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • PhilsGrillPhilsGrill Posts: 2,256
    You can change your settings so it bumps to the top for all new post.

    Select Member/Edit my Profile:

    Thread order: Active thread first. Voilà!
  • Little ChefLittle Chef Posts: 4,725
    Phil: I use the same view. It's my understanding they will only pop to the front if the thread is 3 days old or less. The post jimi tried to post to was posted in April. So regardless of what view he was using, the thread will remain buried. So Voila, not in this case! :)
  • RipnemRipnem Posts: 5,511
    Hey smarty pants! That's a thread from last year :laugh: :laugh:

    wouldn't survive a second around here
  • Little StevenLittle Steven Posts: 27,973
    jimi,

    Sorry, I haven't been been on for a few days. I usually lay the stuffed loin diagonal to the grid and roll it a bit every little while. If there is nothing raw in the stuffing I cook til the pork is about 145*. If there is a lot of cheese I'll get the stuffing to about 130* or thereabouts.

    Steve

    Steve 

    Caledon, ON

     

Sign In or Register to comment.
Click here for Forum Use Guidelines.