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.
Beef tenderloin with an APL twist (pixs)
The family has been eating better the last few months so I had a hankering for some red meat. Steak it was but I went to the closet grocery store and they had no good looking steaks but they did have "organic" grass fed tenderloins at a decent price. I was gonna cut a few filets but this was only about 2 pounds of meat to begin with. I got the egg running and tossed in some plum chunks (besides oak it is my favorite on beef especially if we are having wine). Rubbed it down with a light dusting of John Henry steakhouse rub and a second light coating of kosher salt. Stabilized the egg at about 200* dome and tossed it on indirect. About 2 hrs later it hit 115 i.t. Pulled it tented loosely with foil and removed the plate setter. Let the egg open up to 650* dome and seared it 60 sec a side while giving it cross hatches. It came out to a perfect 125* it before the rest. The APL twist was his basic board sauce with 2 cloves garlic added. After the sear I put half the sauce on the board and the other half I drizzled over the top. Loosely tented for 10 mins the sliced. It was served with Gnarly Head old vine zin (2008) and some steamed garlic and roasted red potatoes. I topped my steak with some blue cheese crumbles. Finally here are the pics.
Post roast period
Searing on the cast iron
The board sauce
Rest with board sauce