Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Get ready to turn up the heat as we dive into August. While there are only a few weeks left to perfect those tailgate recipes, summer isn’t over yet! Two things we’ll be making this month are Chile Rubbed Grilled Pork Chops and Bell Pepper Kabobs. Then, relax after a cookout with a cool dessert cooked on your EGG - Ice Cream Sandwiches! You can mix and match your favorite cookie flavors with ice cream flavors. Simple, yet delicious!

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first time cook need help!

hey guys gettin ready for the daytona 500! i decided to cook a couple pork tenderloins on the egg. i have never cooked these before. for starters i have them in the fridge now covered with dizzy dust. need to know what temp and should i go raised direct or indirect? any help will be appreciated thanks!!

Comments

  • shuckershucker Posts: 324
    I cook mine 375 raised direct. 

    Shucker

    Eastern North Carolina

    Go Pirates!

    Large & Mini Max Big Green Eggs


  • AltonAlton Posts: 442
    When in doubt go indirect dome temp at 300 to 350. I like to pull somewhere around IT Temp 145- 150 .
    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
  • Solson005Solson005 Posts: 1,907
    edited February 2013
    Either way works, I like raised direct 375-400 flipping every five minutes to get a nice sear on every side. I pull it off at 140 internal temp and let rest for 10 minutes. 30-45 minutes depending on the size of your tenderloin.
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • calikingcaliking Posts: 7,064
    Alton said:

    When in doubt go indirect dome temp at 300 to 350. I like to pull somewhere around IT Temp 145- 150 .

    +1. But I would pull it at about 135-140 depending on how you like your pork. Temp will rise 5-10 deg after pulling.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • jbqjbq Posts: 25
    thanks alot guys!!
  • billyraybillyray Posts: 1,122
    If you are cooking 2, tie them together, big end to small end. That way you have a uniform size and the small end won't get over cooked.
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
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