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Asked to cook
henapple
Posts: 16,025
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.
Thanks.
Green egg, dead animal and alcohol. The "Boro".. TN
Comments
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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 -
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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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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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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Rub the loin with your peach rub. You won't be sorry-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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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 -
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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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.. -
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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hope he really meant tenderloin and not a big loin roast, so many seem to confuse those two
fukahwee maineyou can lead a fish to water but you can not make him drink it -
He said tenderloin... At least that's what he's getting.Green egg, dead animal and alcohol. The "Boro".. TN
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FTC tenderloin... How long?Green egg, dead animal and alcohol. The "Boro".. TN
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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.. -
Just need an hourGreen egg, dead animal and alcohol. The "Boro".. TN
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You'll be fine with a regular FTC.
______________________________________________I love lamp.. -
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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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.. -
nolaegghead said:You'll be fine with a regular FTC.Keepin' It Weird in The ATX FBTX
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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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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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The eagle has left the nest...Green egg, dead animal and alcohol. The "Boro".. TN
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So what about them tenderloins? Internal temp, dome temp, time?
______________________________________________I love lamp.. -
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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Pic pic pic!!! Where's them pics? I don't think you are really cookin today-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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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.. -
Indirect... Around 40 min..Green egg, dead animal and alcohol. The "Boro".. TN
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Oh, I thought you were cooking direct at 450.
______________________________________________I love lamp.. -
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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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.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 pleaseKeepin' It Weird in The ATX FBTX
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Idk... Just know people like it better.Green egg, dead animal and alcohol. The "Boro".. TN
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