TAI. I tried the Naked Whiz recipe called Bar Towel Tenderloin. I had two tenderloins tied together and rubbed with my favourite rub. All the prep work went fine. I am just trying to perfect the actual grilling of it. Was using both eggs, large had an indirect cook of Parmesan Potatoes, and also AF'ed corn. The small egg was used for the tenderloin. The real estate was needed for the corn and potatoes on the large. So I used about 3 lbs of salt on the tenderloin, 2 lbs of Kosher Salt and then I had about 1 lb of table salt, I mixed it all together and put the meat in the towel and tied it together. The meat was placed directly on the coals. It was a tight fit, had to bend the meat into a horseshoe type pattern. Let it cook, the recipe says to grill about 30 minutes, and they suggested not to turn it over, so went with that. Used the thermopen to check temps. About 25 minutes into the cook, the towel had secured itself onto the fire ring, and I had to pry it off with a screwdriver. Temps creeped up on me and I pulled it a little late. So the end result was a little dry, but not all bad. We had some fig jam reduced and made a drizzle for it.
What I am trying to find out is, Should I have used the large due to the larger area, (not having to wedge the meat into the small). I have seen pics with meat crammed into different size eggs so not sure if that is a concern or not.
Secondly I should have pulled the meat sooner, with such a direct heat, at what temp should I have pulled the meat and let it rest.
All in all it was fun and it tasted good, just drier than we would have preferred. Any tips that would help me master this? It was cool to see the meat just right there on the coals.
Large, small, and a mini