decision time.. bf tenderloin in oven or egg

rxdawg

Dinner party on Saturday for about 20 folks..

Do I have the courage to try a beef tenderloin on the egg for the first time with dinner on the line? Have done many other "subjects" on the egg, but this would be new.

What do you guys think? Any tips, if egg is the vote?

lowercasebill

go for it you have to start somewhere. if you do it whole , make sure to tie it [or have the] butcher do it] so it is the same diameter for the whole roast, other wise the tail will over cook before the thick part is done. does not have much internal fat so anything more than medium rare risks dry and chewy so watch your internal temps. i use a bit of hickory salt and pepper. happy egggin

stike

in the egg. why not?

if you know how to cook it in the oven, do the same thing in the egg. you probably roast at high heat, right? set up indirect and do it at the same temps. use a thermometer..

you could also sear it maybe 90 seconds a side (rolling it around on the grill) direct, then take it off, choke the BGE to maybe 400, and put the tenderloin back (indirect or direct) on until it is at desired temp. if you go direct on the second part of the cook, make sure to flip it after a couple minutes a side.

Eggscaper

go for the Egg. It'll be the best tenderloin those people will ever have :woohoo: :woohoo:

lowercasebill

would you post your pic of the holiday wellington? as something to strive for.
plus it was a thing of beauty. probably make him feel inadequate though.
bill

stike

hahaha

you wanna talk inadequacy? i just grilled another linguica today for lunch. had to look away and whistle nonchalantly while doing so, out of shame for my manhood.

here's the welly.

prep...



ready to go... (check my new faucet, man. that sucker is sweeet. begots an old monel sink, too).



here's the finished roast (for TWO people, mind you. URF)


and sliced. abso-frikkin-lootly perfect. damn that was good

lowercasebill

just beautiful, thanks. i am so artistically challanged i can barely play the radio and am always amazed by people who can just make "stuff' look beautiful
bill

lowercasebill

http://www.kraftfoodservice.com/NR/rdonlyres/87E39DEF-064C-4D4F-85D7-7FC8687E2800/0/Hotdog.jpg
i cook these makes me feel better about myself

Broc

Any meat you can oven-cook, you can Egg-cook...

And Egg'n mostly tastes more more betterer! ... as one of my little ones used to say...

~ B

stike

just try! i never did that before. and it was enough work that i know it'll be a while before i do it again.

just give things a shot. they'll turn out fine.

Little Steven

RX dawg,

Season it up how you like it. Splash it with a generous amount of Drambuie or Glayva. Throw it on a hot egg and DON'T burn it.

Little Steven

[img size=150][/img]

Little Steven

Little Steven

Rick's Tropical Delight

are you kidding me?

egg it, mon, egg it! :woohoo:

sear at 700 for 2 minutes a side, pull and rest for 20 minutes while the egg is coming down to 350-400, then about 10 minutes a side till 125 internal.









don't forget the horseradish sauce!

Mainegg

Those are some very pretty hunks of beef If my hubby spent all that time doing dinner for me.... Julie