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henapple
henapple Posts: 16,025
in EggHead Forum
My neighbor asked me to cook tenderloin for his church men's meeting. He asked for 30 servings. I'm figuring around 10 tenderloins. I asked if he wanted to split it with pulled pork but haven't heard back. I'm figuring med rare and ftc. It'll cook while wrapped?

Thanks.
Green egg, dead animal and alcohol. The "Boro".. TN 
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  • ringkingpin
    ringkingpin Posts: 260
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    I imagine you're talking about pork tenerloin?
    "Tell me what you eat, and I will tell you who you are."
     Brillat-Savarin
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  • henapple
    henapple Posts: 16,025
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    Yeah. Sorry. He texted and wants the pork butt. I'll do 8lbs and 6 tenderloin. How's that?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Hungry Joe
    Hungry Joe Posts: 1,567
    edited October 2013
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    I wouldn't foil a tenderloin. Cook them direct and pull them a little before 140 internal if you plan on reheating them. If your not reheating pull them at 145 internal.

    Edit, nothing wrong with foil after the cook though.
     

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  • NervousDad
    NervousDad Posts: 307
    edited October 2013
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    I've been cooking tenderloin frequently on the Egg and I gotta say they come out amazing every time @ 375-400 raised direct. I always coat mine with oil first though...
    Aurora,OH
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    Rub the loin with your peach rub. You won't be sorry

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • henapple
    henapple Posts: 16,025
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    My peach rub brings all the boys to the yard,
    And they're like
    It's better than mine
    Damn right it's better than yours,
    I can teach you,
    But I have to charge

    Loveless Cafe.. Peach Rub.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Jebpot
    Jebpot Posts: 374
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    I cooked two tenderloin the other night indirect around 350 till it was 145. Best I have had.

    XL and Small

    Chattanooga, TN

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  • nolaegghead
    nolaegghead Posts: 42,102
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    I'd cook the tenderloin to 135F, then pull it.  Foil half of it and it'll cook to medium(150-ish), let the rest cool down and it'll be around 145F.   That's for a crowd.  I like my tenderloin around 135 after the rise.  Maybe cook some to MW (160) because there will always be a few people that like their pork dry and overcooked (and still think you can get trichinosis from it).
    ______________________________________________
    I love lamp..
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  • henapple
    henapple Posts: 16,025
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    Was informed last night the meal was for tonight nit Sunday. Took a half day, turbo a 7lb butt halved, then the 8 tenderloin. Direct with a double grid? I can fire up Ag if needed.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • fishlessman
    fishlessman Posts: 32,752
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    hope he really meant tenderloin and not a big loin roast, so many seem to confuse those two
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • henapple
    henapple Posts: 16,025
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    He said tenderloin... At least that's what he's getting.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • henapple
    henapple Posts: 16,025
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    FTC tenderloin... How long?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • nolaegghead
    nolaegghead Posts: 42,102
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    Preheat your cooler with boiling water for 20 minutes, dry out, and with lots of food or a few hot bricks, it'll stay warm for a few hours.
    ______________________________________________
    I love lamp..
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  • henapple
    henapple Posts: 16,025
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    Just need an hour
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • nolaegghead
    nolaegghead Posts: 42,102
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    You'll be fine with a regular FTC.
    ______________________________________________
    I love lamp..
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  • henapple
    henapple Posts: 16,025
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    I just took the butts off and threw the loins on. 2 each.. Teriyaki, Italian dressing, Carolina and Oklahoma. Indirect at 450/hr?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • nolaegghead
    nolaegghead Posts: 42,102
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    Pork tenderloins cook like steaks.  At 450 it might be 8 minutes.  Hotter you cook, higher the rise - take that in consideration when you select a final target temp.  If you FTC, they'll rise even more.
    ______________________________________________
    I love lamp..
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    nolaegghead said:
    You'll be fine with a regular FTC.
    especially with a butt in there..........you are good to go


    Keepin' It Weird in The ATX FBTX
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  • henapple
    henapple Posts: 16,025
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    I've always loved a butt in there...
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • henapple
    henapple Posts: 16,025
    edited October 2013
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    Oh, tell tfj my pizza crust came out great 4 days later. Had a left over piece for lunch.. It was even better than the original cook..
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • henapple
    henapple Posts: 16,025
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    The eagle has left the nest...
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • nolaegghead
    nolaegghead Posts: 42,102
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    So what about them tenderloins?  Internal temp, dome temp, time?
    ______________________________________________
    I love lamp..
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  • henapple
    henapple Posts: 16,025
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    Pulled at 145.....afraid they might freak out. I told my neighbor they were done... But might not be dry. I'll know in a few hours. They're Episcopalian... They'll be drinking.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    Pic pic pic!!! Where's them pics? I don't think you are really cookin today :D

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • nolaegghead
    nolaegghead Posts: 42,102
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    They'll be on the boarder of M and MW after the FTC, if you cooked them at 450.   How long did it take?
    ______________________________________________
    I love lamp..
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  • henapple
    henapple Posts: 16,025
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    Indirect... Around 40 min..
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • nolaegghead
    nolaegghead Posts: 42,102
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    Oh, I thought you were cooking direct at 450.
    ______________________________________________
    I love lamp..
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  • henapple
    henapple Posts: 16,025
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    We'll, my first "catering" cook was a success. Rave reviews and lots of compliments especially on the pulled pork. The word that keeps popping up is flavor since I started injecting with Wicker's. It's a vinegar based marinade. It doesn't overpower the pork but enhances it. I don't drown it, just a couple of syringe fulls in a 7lb butt.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    henapple said:
    We'll, my first "catering" cook was a success. Rave reviews and lots of compliments especially on the pulled pork. The word that keeps popping up is flavor since I started injecting with Wicker's. It's a vinegar based marinade. It doesn't overpower the pork but enhances it. I don't drown it, just a couple of syringe fulls in a 7lb butt.
    Honest question for all injectors here (I don't). 

    Do you think it adds moisture as well as flavor? The reason I ask is: If it's just for flavor, why not add it after the pull when you can assure it's evenly distributed across the meat and you can adjust to taste? I add vinegar sauce (ACV, Water, Sugar, Salt, Texas Peet's) after the pull. It adds moisture and flavor that I can control. Am I missing something here?

    Enlighten me please




    Keepin' It Weird in The ATX FBTX
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  • henapple
    henapple Posts: 16,025
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    Idk... Just know people like it better.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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