Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

1st Beef T-Loin going on tonight, suggestions welcome

Merry Christmas everyone!!  I've seached and read thru many posts on this, just wanted to see if anyone could add any tips. I have 3.5lb beef t-loin.  Still vacuum sealed.  Not sure how small the ends or tips are yet.  Will open up about an hour prior to putting on the Egg,  I'm thinking a quick sear to start with at about 500 degress, 90 secs per side and then backing the Egg down to about 300ish and finish off to about 120 IT, then rest for a few min.  Salt and pepper before hand, or is there any Dizzy Dust necessary (Cowlick)?  Any suggestions greatly appreciated...  Pics to follow!!!

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