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TONIGHT'S COOK: Really nice one!

Beanie-BeanBeanie-Bean Posts: 3,092
edited 11:05AM in EggHead Forum
Got back from the King Tut exhibit up in Dallas, and there was nothing to cook so I made a trip to Sam's and grabbed a few things. Among them was a nice pack of tenderloin I did tonight:

Here's the sear on the 13" cast iron grid sitting in the spider:

Finishing 'em up high on the adjustable rig:

Here's my plate with the med-rare piece:

Sure is nice to be back after a pretty long weekend. Looking forward to cooking some more this week, since the weather has been getting cooler and cooler each week.


  • "Sparky""Sparky" Posts: 6,024
    That looks to be done to perfection Mr. Bean :woohoo:
  • yup that looks really nice. wish i had done that instead of soup
  • BobSBobS Posts: 2,485
    Really, really nice!
  • Ike WittIke Witt Posts: 195
    Looks good Mike, How was the Tut Exhibit ? Wife and i are going next weekend to catch it and the Impressionist show at the Kimball..

  • BeliBeli Posts: 10,751
    Mike your posts are always great.....that last photo has great flavour written all over it.
  • Beanie-BeanBeanie-Bean Posts: 3,092

    Be sure to get the audio tour and maybe the movie tour if you can. I just got the regular ticket, because I didn't know how long the kids could hold out...

    It's really something to see it in person. Have fun up there, and be careful with all the construction going on around downtown. If not for the GPS unit, I surely would have ended up in the wrong place, hehe!
  • Beanie-BeanBeanie-Bean Posts: 3,092
    Thanks! Are you by any chance doug-123?
  • Beanie-BeanBeanie-Bean Posts: 3,092
    Sure is nice to be eating some food from the egg after the Dallas trip!
  • Beanie-BeanBeanie-Bean Posts: 3,092
    Thank you, my friend! Anytime you're in the area, we have a place for you here. Oh yeah--have fun in Atlanta!
  • "Sparky""Sparky" Posts: 6,024
    Yes,I was doug-123 in a former life :laugh:.I changed my handle to sparky yesterday(long story) :)
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Still waiting on those Tut pics. ;) Good looking cook as always my friend! At least this is a short week. Hang on. The week ends comming!!
  • Little StevenLittle Steven Posts: 28,817

    Very nice cook. I need to start using the rig more.



    Caledon, ON


  • Beanie-BeanBeanie-Bean Posts: 3,092
    Sorry, man--it's all in my head. There were no pics allowed (not even cell phone pics) at the museum. I had to check my camera bag with all my gear in at the coat check area before we were allowed to proceed.

    Yup, it is a short week--I can see Friday from here :)
  • Beanie-BeanBeanie-Bean Posts: 3,092
    I like the sear down low on the 13" CI grate with the dome temp between 550-600°. It's definitely much hotter down there, and I'm doing the sear with a timer going. Finishing up top is really nice, too, and it's so easy with the adjustable rig.
  • GunnarGunnar Posts: 2,305
    Judging by the posts it must have been steak night and I missed out.
    LBGE      Katy (Houston) TX
  • BjorgBjorg Posts: 241
    So this is basically a Trex without resting the steak out of the egg? I mean searing down low at 550 then finishing it up high in the dome at that same temperature? I love it if so. 

    I could even sear lower putting the cast iron grate directly on the lump reducing ring and finishing on top of the adjustable rig, then rest tented on a plate for 5-10 minutes. 500 would be a good target temp then? Does that sound like a winner? or does the resting out of the egg in between searing and roasting help?

    Quebec - Canada
  • rtt121rtt121 Posts: 653
    5 years old... how did you find this?
    Medium, and XL eggs in Galloway NJ.  Just outside of Atlantic City.  
  • rtt121 said:

    5 years old... how did you find this?

    Lol. I agree!! What in the world did you search???


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