We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
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
For Christmas, we always get together with our best friends and this year, we get to host. I am going to make a whole 6-7# tenderloin on the Egg. I have done a lot of research and there seems to be lots of strong opinions on the best way to cook. Here is my plan. I am going to get the Egg fired up and sear on all sides at normal height for the grid. Then, I will take the meat off and let the egg cool down to around 350-400. I will then put the roast back on raised grid, direct and cook until about 135 or so and then pull and let sit for 15 minutes before slicing and serving.
I am still working on what seasoning and sauce to do but any thoughts and opinions on my cooking plan would be greatly appreciated. I've never done one of these on the Egg and don't want to screw it up
Clarendon Hills, IL