Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Thanks for all of the suggestions for beef tenderloin

edited November -1 in EggHead Forum
I appreciate all of the help and suggestions concerning the Beef Tenderloin I cooked for the office party (13 people) over the weekend.[p]I had never cooked one before and would have hated to ruin a $75 piece of meat. Plus, it was a lot more fun seeing all of the smiles rather than attempted smiles.[p]I went with the drunk and dirty recipe, but substitued wine for burbon and dizzy pig cow lick rub for salt and pepper. I cooked to 135 internal tempertature and then wrapped it in foil and towel and put in a cooler. I took it to another person's house and we ate about 2 hours later. It was perfect. Still warm and nice and pink. I relied on my Maverick thermometer and did not cut into the meat prior to serving it. I was a little nervous when cutting it, but the doneness was perfect. And it was so tender. Everone raved about it.[p]Thanks again[p]

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