It looks like you're new here. If you want to get involved, click one of these buttons!
EGG Table Forum
Rules & Disclaimer
Salads and Dressings
Sauces, Rubs, Marinades
Soups, Stews, Chilis
Weight Loss Forum
Are you happy it’s finally
National BBQ Month
? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our
Smoking Basics Publication
...if not, proceed to some of our favorite recipes! We love
Dr. BBQ’s Coffee Rubbed Brisket
Famous Dave’s Sticky Ribs
Virginia Willis’ Pulled Pork
. Pair with this
for a winning way to start off May!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
edited June 2012
I have half of a tenderloin that I think I will make for dinner. Its pretty small, maybe 2lbs max. How should I do this? I was thinking of searing it hot then cook it indirect to temp, which is what 160ish? Thoughts?
San Antonio, TX. LBGE.
Wolf Studios Photography
I do direct, raised grid at the felt line, 450 degrees. Then just turn every 5-7 minutes and cook on all 4 sides. I remove it when the internal temp. reaches 145 degrees and they are usually very tender. I have also cooked them indirect and that method works fine as well, but will take a little longer.
Powered by Vanilla