Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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

Asked to cook

My neighbor asked me to cook tenderloin for his church men's meeting. He asked for 30 servings. I'm figuring around 10 tenderloins. I asked if he wanted to split it with pulled pork but haven't heard back. I'm figuring med rare and ftc. It'll cook while wrapped?

Thanks.
Green egg, dead animal and alcohol. The "Boro".. TN 
·
«1

Comments

  • I imagine you're talking about pork tenerloin?
    "Tell me what you eat, and I will tell you who you are."
     Brillat-Savarin
    ·
  • henapplehenapple Posts: 14,431
    Yeah. Sorry. He texted and wants the pork butt. I'll do 8lbs and 6 tenderloin. How's that?
    Green egg, dead animal and alcohol. The "Boro".. TN 
    ·
  • Hungry JoeHungry Joe Posts: 1,161
    edited October 2013
    I wouldn't foil a tenderloin. Cook them direct and pull them a little before 140 internal if you plan on reheating them. If your not reheating pull them at 145 internal.

    Edit, nothing wrong with foil after the cook though.
     

    ·
  • NervousDadNervousDad Posts: 305
    edited October 2013
    I've been cooking tenderloin frequently on the Egg and I gotta say they come out amazing every time @ 375-400 raised direct. I always coat mine with oil first though...
    Aurora,OH
    ·
  • Mattman3969Mattman3969 Posts: 4,735
    Rub the loin with your peach rub. You won't be sorry

    -----------------------------------------


    Large BGE. Small BGE Henderson, Ky.
    ·
  • henapplehenapple Posts: 14,431
    My peach rub brings all the boys to the yard,
    And they're like
    It's better than mine
    Damn right it's better than yours,
    I can teach you,
    But I have to charge

    Loveless Cafe.. Peach Rub.
    Green egg, dead animal and alcohol. The "Boro".. TN 
    ·
  • JebpotJebpot Posts: 344
    I cooked two tenderloin the other night indirect around 350 till it was 145. Best I have had.

    XL and Small

    Chattanooga, TN

    ·
  • nolaeggheadnolaegghead Posts: 14,261
    I'd cook the tenderloin to 135F, then pull it.  Foil half of it and it'll cook to medium(150-ish), let the rest cool down and it'll be around 145F.   That's for a crowd.  I like my tenderloin around 135 after the rise.  Maybe cook some to MW (160) because there will always be a few people that like their pork dry and overcooked (and still think you can get trichinosis from it).
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

    ·
  • henapplehenapple Posts: 14,431
    Was informed last night the meal was for tonight nit Sunday. Took a half day, turbo a 7lb butt halved, then the 8 tenderloin. Direct with a double grid? I can fire up Ag if needed.
    Green egg, dead animal and alcohol. The "Boro".. TN 
    ·
  • fishlessmanfishlessman Posts: 17,128
    hope he really meant tenderloin and not a big loin roast, so many seem to confuse those two
    ·
  • henapplehenapple Posts: 14,431
    He said tenderloin... At least that's what he's getting.
    Green egg, dead animal and alcohol. The "Boro".. TN 
    ·
  • henapplehenapple Posts: 14,431
    FTC tenderloin... How long?
    Green egg, dead animal and alcohol. The "Boro".. TN 
    ·
  • nolaeggheadnolaegghead Posts: 14,261
    Preheat your cooler with boiling water for 20 minutes, dry out, and with lots of food or a few hot bricks, it'll stay warm for a few hours.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

    ·
  • henapplehenapple Posts: 14,431
    Just need an hour
    Green egg, dead animal and alcohol. The "Boro".. TN 
    ·
  • nolaeggheadnolaegghead Posts: 14,261
    You'll be fine with a regular FTC.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

    ·
  • henapplehenapple Posts: 14,431
    I just took the butts off and threw the loins on. 2 each.. Teriyaki, Italian dressing, Carolina and Oklahoma. Indirect at 450/hr?
    Green egg, dead animal and alcohol. The "Boro".. TN 
    ·
  • nolaeggheadnolaegghead Posts: 14,261
    Pork tenderloins cook like steaks.  At 450 it might be 8 minutes.  Hotter you cook, higher the rise - take that in consideration when you select a final target temp.  If you FTC, they'll rise even more.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

    ·
  • You'll be fine with a regular FTC.
    especially with a butt in there..........you are good to go



    ·
  • henapplehenapple Posts: 14,431
    I've always loved a butt in there...
    Green egg, dead animal and alcohol. The "Boro".. TN 
    ·
  • henapplehenapple Posts: 14,431
    edited October 2013
    Oh, tell tfj my pizza crust came out great 4 days later. Had a left over piece for lunch.. It was even better than the original cook..
    Green egg, dead animal and alcohol. The "Boro".. TN 
    ·
  • henapplehenapple Posts: 14,431
    The eagle has left the nest...
    Green egg, dead animal and alcohol. The "Boro".. TN 
    ·
  • nolaeggheadnolaegghead Posts: 14,261
    So what about them tenderloins?  Internal temp, dome temp, time?
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

    ·
  • henapplehenapple Posts: 14,431
    Pulled at 145.....afraid they might freak out. I told my neighbor they were done... But might not be dry. I'll know in a few hours. They're Episcopalian... They'll be drinking.
    Green egg, dead animal and alcohol. The "Boro".. TN 
    ·
  • Mattman3969Mattman3969 Posts: 4,735
    Pic pic pic!!! Where's them pics? I don't think you are really cookin today :D

    -----------------------------------------


    Large BGE. Small BGE Henderson, Ky.
    ·
  • nolaeggheadnolaegghead Posts: 14,261
    They'll be on the boarder of M and MW after the FTC, if you cooked them at 450.   How long did it take?
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

    ·
  • henapplehenapple Posts: 14,431
    Indirect... Around 40 min..
    Green egg, dead animal and alcohol. The "Boro".. TN 
    ·
  • nolaeggheadnolaegghead Posts: 14,261
    Oh, I thought you were cooking direct at 450.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

    ·
  • henapplehenapple Posts: 14,431
    We'll, my first "catering" cook was a success. Rave reviews and lots of compliments especially on the pulled pork. The word that keeps popping up is flavor since I started injecting with Wicker's. It's a vinegar based marinade. It doesn't overpower the pork but enhances it. I don't drown it, just a couple of syringe fulls in a 7lb butt.
    Green egg, dead animal and alcohol. The "Boro".. TN 
    ·
  • henapple said:
    We'll, my first "catering" cook was a success. Rave reviews and lots of compliments especially on the pulled pork. The word that keeps popping up is flavor since I started injecting with Wicker's. It's a vinegar based marinade. It doesn't overpower the pork but enhances it. I don't drown it, just a couple of syringe fulls in a 7lb butt.
    Honest question for all injectors here (I don't). 

    Do you think it adds moisture as well as flavor? The reason I ask is: If it's just for flavor, why not add it after the pull when you can assure it's evenly distributed across the meat and you can adjust to taste? I add vinegar sauce (ACV, Water, Sugar, Salt, Texas Peet's) after the pull. It adds moisture and flavor that I can control. Am I missing something here?

    Enlighten me please





    ·
  • henapplehenapple Posts: 14,431
    Idk... Just know people like it better.
    Green egg, dead animal and alcohol. The "Boro".. TN 
    ·
Sign In or Register to comment.