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How long will it take to get a beef loin to 125 f.
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Leatherhead
Posts: 6
I have read most of the post concerning the beef loin. But I have to be at a dinner party at 6 pm and I am trying to figure out when to start cooking the meat. Also I am carrying the meat about 30 minutes away to the party. What temp should I take it off? Thanks for any help!
Comments
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Leatherhead,
It depends on how hot you cook it and the size. I assume you mean tenderloin. You can do it very hot 450* or higher. It's not going to be more than a few minutes a pound in any case but it would help to know if it's whole and what the weight is.
SteveSteve
Caledon, ON
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Thanks yes a tenderloin (what filets are cut from) Its the large end and the small end (cut into 2 pieces). I was planning to Trex it 750 for 2 minutes each side then rest 20 mins then 400. The total weight is 8 lbs. thanks again
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do make sure to tie it so that the meat is all the same diameter one end to the other and if it were me, considering it will be wrapped and resting for at least an hour i would pull at no more than 120 ..
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You are probably looking at less than twenty minutes total. I have never really timed one but the longest part is going to be dropping the egg temp 350*. You might consider roasting at 450* or so and if you need a sear pull it at 110* and open the vents and do an end sear. Probably be OK just cooking to 120* and pull and rest.
SteveSteve
Caledon, ON
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Thanks so much for you help. I have had my egg about 1 month and I am loving it. This forum has great information as well. Thanks to you senior eggers for sharing your knowledge!
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YOU... wish i had something clever to write in this post but i was over served last night and the clever cells took the brunt .
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Cheers,
That's why we hang around....to look intelligent :laugh:
SteveSteve
Caledon, ON
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Happens to the best of us brother. Damn servers :laugh:
SteveSteve
Caledon, ON
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How cold is to cold to cook in the BGE? I am a mewbe
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