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Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

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Beef Tenderloin- 1st time

edited 5:59PM in EggHead Forum
Got my BGE about a month ago. Cooked this beautiful beef tenderloin using the suggestions found in this forum (very helpful). It came out perfect, moist and cooked to perfection- you could cut it with a fork. You can't do this stuff on a propane grill, there should be a movement to ban them from BBQ cooking. I am an ex 2 time owner of Ducane Propane grills, you know the one's the last a lifetime, to the dump they went. Happy Easter.



  • EarlEarl Posts: 468
    Joe W.,

    Welcome aboard:

    That sounds like somthing i should try. How did you cook
    it & what did you put on it.[p] Earl

  • Earl,
    I just put salt, pepper and garlic powder on it. Then I seared it at 700 for about 3 minutes a side. I let the egg cool to about 300 ( that took about 1 hour) and it took about 40 min. to reach an inside temp. of 155. I used a temp. probe that you leave in the meat for constant monitoring. I new at this and trying the ideas and recipes seen in this forum. Good Luck.
    I have a picture but don't know how to post it here yet.

  • Earl, if you like beef tenderloin med-rare to rare, take it off at 125 deg internal.

  • bdavidsonbdavidson Posts: 411
    Joe W.,
    You should try JJ's recipe for steak au poivre next time.... I made this for my wife on her birthday a couple of weeks ago. The best steak I've had. Poivre sauce really makes it memorable.

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