Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

First Beef Tenderloin

TDAuburnTDAuburn Posts: 3

Hey folks - I am doing my first beef tenderloin tonight.  I am thinking of marinating for a bit (an hour) in worcestershire and Montreal steak rub.  I have a few questions on the cook below:

What is the best wood to use?  Thinking of hickory but open to other ideas.

What is the Trex method?  Is that the best to use?

The tenderloin is 6 pounds fully trimmed - rough guess on how long the cook will take?  How long should I allow for "rest"?

Is 6 pounds enought to serve 10 people?

Any other comments / suggestions welcome!  Thanks! 



Sign In or Register to comment.