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for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. Either way they’re sure to become a fan favorite! We couldn’t forget about Labor Day
...we have recipes and cook out ideas to celebrate the long weekend no matter what you’re doing. And lastly, be sure to cook up a batch (or five) of bacon for National Bacon Day
! We can’t wait to fall into cooler weather with you!
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How Do You Cook a Chateaubriand (Whole Tenderloin) on an Egg?
I want to make Chateaubriand (tenderloin) for Christmas dinner on my new Egg (that I am getting xmas morning). I have been looking for a recipe, but most I have seen say to cut the tenderloin into filets (not what I want to do) or to slow/med cook the entire tenderloin (definitely not what I want to do) . The advantage of cooking the whole tenderloin at high heat as opposed to cutting into filets is that you are cooking against the grain (as opposed to with the grain for the filet cut), so it takes longer for the heat to penetrate and this allows you to get a nice crust on the outside while still having med-rare meat on the inside. Does anyone have a Chateaubriand grilling recipe for high heat (500 - 600 degrees). I am not looking for sauces, etc, just simply temp and time for a given weight of tenderloin. Thanks