Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Overcooked tenderloin...but who cares!

I did two pork tenderloins tonight, and let them go too long. I forgot what time I'd put them on. Derp! I checked the temps and they both were already at 160. One was slightly dry, but the other was still somewhat juicy. Overall I'd grade it a C+, but the night was not a complete wash.

I made Atomic buffalo Turds, and after convincing the 10 year old to eat a roasted jalapeno (called a turd, nonetheless) his eyes got big and he asked for another one. The three of us took down 8 ABT's faster than I could take pictures.

My kids actually LIKED something I made! BOOYA!!

LBGE since June 2012

Omaha, NE


  • Congrats, know the feeling when they enjoy something you made, one of life's rewards!
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • SmokeyPittSmokeyPitt Posts: 7,548
    Congrats!  My kids don't like the jalepenos but I make some with the tri-color peppers and they scarf those down.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • henapplehenapple Posts: 14,946
    Try the pear stuffed, bacon wrapped....
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • I do my pork loins at 400 indirect for 90 minutes, Foil wrap for 30 minutes and they are tender and juice as any filet you can buy.

    Simple ingredients, amazing results!
  • SaltySamSaltySam Posts: 438

    I did two indirect (PS legs up) at about 385-390 for about an hour.  Well, I think it was an hour. Again, I forgot what time they went on.  Maybe the loins I used were fairly small, and that's why they cooked so fast.  The pre-cooked diameter of each was probably 2.5-3.0 inches.  I wrapped them both in foil for about 15 min, and sliced one up for dinner.  I left the other loin wrapped while we ate dinner, and sliced it for leftovers.  That was the one that ended up much better.  Maybe wrapping it in foil nurses it back to health, per se. 

    Regardless, this all provides justification to the Mrs as to why I need a Maverick.

    LBGE since June 2012

    Omaha, NE

  • My $40 Green Egg digital thermometer is fine.  Gives me internal meat temps and grate level temps.  Most of the time I only use it for the big butts and briskets.  After you've been Egging for a while the times and temps become second nature and you hit it right every time.  Enjoy the beverages and wonderful smells coming from your yard!  Cheers!

    Simple ingredients, amazing results!
  • GK59GK59 Posts: 501
    Just drink more wine!

    Smitty's Kid's BBQ

    Bay City,MI

  • nolaeggheadnolaegghead Posts: 17,146
    just be happy and chill out and don't worry 'bout it! (+ 1 billion more exclamation points)

    ummm....what was the original question?!

    Oh yeah, and get a thermapen!

    Got my drink on.  Yeah!
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

Sign In or Register to comment.