Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Beef T-Loin (5+lbs) for pops 70th, need suggestions...
Comments
-
The most common mistake I make on these is overcooking them a little - they end up close to medium when I am shooting for just a touch past rare. They cook more after they come off - especially if you wrap them in foil - than you would think.
If you are really shooting for 130, if you sear then roast, pull at 120.
If you decide to reverse sear, pull at about 105 before you sear it. Even if you undershoot a little, the slices in the middle (middle 1/3) may be just a little too rare, but the rest will be just what you are shooting for.
As for the rub/prep, don't overdo it - just something simple that allows the beef to shine. I like Montreal steak seasoning, others like just salt and pepper. One important thing is to let it warm up outside the refrigerator for at least an hour before you put it on. If you put it on cold, by the time the middle reaches your target temp the outside is definitely overcooked.Good luck!
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
-
Thanks Fog. Good info. About to get this beast underway.
-
-
-
And? Final temp? How was it?
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
-
Fog it was great. Roasted to 105, seared up to 123-125, then roasted a Lil bit and pulled. Let it sit uncovered for a few, wrapped up and took to my sis's and ended up w this:
-
Pics won't upload. Will try later.
-
Are you sure that's a tenderloin!!?
-
I'm sure, I cooked it and ate it, along w about 14 other folks. And they raved about it.
-
-
Looks perfect! Nice job @lowflyer.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
-
Thanks Smokey!
-
@Dfishel, that looks exactly like the tenderloins we get at our local Costco.
@Lowflyer, that looks outstanding. What temp did you use for the roast part of the cook? And did you use any wood for smoke? I forgot to mention that for tenderloin I typically don't use any wood - again because meat is the star. Smoke is for lesser cuts. Whatever you did clearly worked out well.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
-
It looks great!! I was joking, my wife looked at the picture and thought it was something "dirty" not a tenderloin.
-
Dfishel said:It looks great!! I was joking, my wife looked at the picture and thought it was something "dirty" not a tenderloin.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
-
I kinda thought the same thing after u posted...Dfishel said:It looks great!! I was joking, my wife looked at the picture and thought it was something "dirty" not a tenderloin.
-
Fog, I had the grate at 350 for the roast with no wood added. After the sear, I put the plate setter back in and dialed the temp down around 300 and let it sit for a few min. The wife is preggo and wanted to make sure this thing wasn't bleeding. Turned out great.Foghorn said:@Dfishel, that looks exactly like the tenderloins we get at our local Costco.
@Lowflyer, that looks outstanding. What temp did you use for the roast part of the cook? And did you use any wood for smoke? I forgot to mention that for tenderloin I typically don't use any wood - again because meat is the star. Smoke is for lesser cuts. Whatever you did clearly worked out well.
-
Nailed it!-Jody Newell (LBGE & a 36" Blackstone griddle).
Location: 🍺🍺 The back porch, Munford, TN. 🍺🍺
Categories
- All Categories
- 182.6K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 162 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 174 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum