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Beef T-Loin (5+lbs) for pops 70th, need suggestions...

LowflyerLowflyer Posts: 745
edited September 2013 in EggHead Forum
Party tonight for my pops big 70th and I get the honors of cooking the beef t-loin.  I did a seach and didn't come up w/ all that much info.  Thinking a quick sear then roasting it up to temp (130ish) or reverse sear.  Any suggestions on rubs, marinade, etc. is greatly appreciated.  And any tips on keeping warm will help, as I will have to transport to my sis's house about 10min away.  Thanks for the help!
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Comments

  • FoghornFoghorn Posts: 2,250

    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!

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

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  • Thanks Fog. Good info. About to get this beast underway.
    image.jpg 2.3M
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  • These things cook quick!!
    image.jpg 2.1M
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  • Done
    image.jpg 2.6M
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  • FoghornFoghorn Posts: 2,250
    And? Final temp? How was it?

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

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  • 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:

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  • Pics won't upload. Will try later.
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  • DfishelDfishel Posts: 104
    Are you sure that's a tenderloin!!?
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  • I'm sure, I cooked it and ate it, along w about 14 other folks. And they raved about it.
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  • Here she is
    image.jpg 2.2M
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  • SmokeyPittSmokeyPitt Posts: 6,022
    Looks perfect!  Nice job @lowflyer. ;


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Thanks Smokey!
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  • FoghornFoghorn Posts: 2,250

    @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.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

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  • DfishelDfishel Posts: 104
    It looks great!! I was joking, my wife looked at the picture and thought it was something "dirty" not a tenderloin.
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  • FoghornFoghorn Posts: 2,250

     

    Dfishel said:
    It looks great!! I was joking, my wife looked at the picture and thought it was something "dirty" not a tenderloin.
    Well, it is about the right size...

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

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  • Dfishel said:

    It looks great!! I was joking, my wife looked at the picture and thought it was something "dirty" not a tenderloin.

    I kinda thought the same thing after u posted...

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  • 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.

    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.
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  • Nailed it!
    -Jody Newell (LBGE & a mini BGE!)
    Location:  Munford, TN  Homepage:  Shadow photo shadow.gif
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