It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday
? Check out our Easter Menu
. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps
& Carrot Cupcakes
. Lastly, if you’re having company, our Pinterest
page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!
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How Do You Cook a Chateaubriand (Whole Tenderloin) on an Egg?
I want to make Chateaubriand (tenderloin) for Christmas dinner on my new Egg (that I am getting xmas morning). I have been looking for a recipe, but most I have seen say to cut the tenderloin into filets (not what I want to do) or to slow/med cook the entire tenderloin (definitely not what I want to do) . The advantage of cooking the whole tenderloin at high heat as opposed to cutting into filets is that you are cooking against the grain (as opposed to with the grain for the filet cut), so it takes longer for the heat to penetrate and this allows you to get a nice crust on the outside while still having med-rare meat on the inside. Does anyone have a Chateaubriand grilling recipe for high heat (500 - 600 degrees). I am not looking for sauces, etc, just simply temp and time for a given weight of tenderloin. Thanks