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Whole Tenderloin recipes? (non-BGE)
KiterTodd
Posts: 2,466
I don't have an egg with me on this trip, but you folks are the best cooks of large cuts of meat I know!
I'm on a trip and a friend brought these two whole tenderloins (8lbs. each) from Coscto.
Any recommendations on simple ways to cook them?
My tools are...an oven. We also have two open camp charcoal grills if needed, but I'd rather stick to the oven if possible. Hoping for flavorful MR cooks.
Thanks in advance for any tips. It's $180 of meat (yeah, seems high) so I don't want to screw it up.
I'm on a trip and a friend brought these two whole tenderloins (8lbs. each) from Coscto.
Any recommendations on simple ways to cook them?
My tools are...an oven. We also have two open camp charcoal grills if needed, but I'd rather stick to the oven if possible. Hoping for flavorful MR cooks.
Thanks in advance for any tips. It's $180 of meat (yeah, seems high) so I don't want to screw it up.
LBGE/Maryland
Comments
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Do you have a minute to call me? If so, you will save me a lot of typing. 228-627-5400. If I don't hear from you shortly, I will start typing.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Start typing ( just because I want to hear it myself).
Little Rock, AR
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Biggreenpharmacist said:Start typing ( just because I want to hear it myself).
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Cant sleep my friend. Got somethin going on with me as of late. Having anxiety issues and insomnia. Sleep about every other night. On a good note, my blood pressure is awesome now after my little spell in january.
Little Rock, AR
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Biggreenpharmacist said:Cant sleep my friend. Got somethin going on with me as of late
insomnia.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Yeah I'll be okay. I just keep having anxiety attacks for no reason whatsoever. I am probably as happy as I've ever been. Everything is going great. Kids healthy. Wife healthy. Business is great. I just have these attacks pop up. Thankfully my BP is always good but my pulse jumps up. Was hitting about 120 on friday. Just not a good feeling. But other than that, guess all is well. Baseball is in full swing so thats been a lot of fun. My 7 year old is playing great. Is got a natural talent for it. He nearly hit one over the fence last week (we play 8 and under off pitching machine). I'll try and send you some video.
Little Rock, AR
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Biggreenpharmacist said:I just keep having anxiety attacks for no reason whatsoever.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Yeah I'm probably gonna start something. It had been really sporadic but gotten more frequent.
Little Rock, AR
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Can't go wrong with the following:
Trim off all the exterior fat and silver skin
Make a small slice about halfway down the tail and fold it under itself so that the thickness is uniform, tie with butchers string.
Liberally salt and pepper all sides
Roast elevated in a roasting pan at 475 until desired doneness (over 115* is a sin)
Melt some butter and pour it over the top right when it comes out of the ovenLBGE 2015 - Atlanta -
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I do it almost the exact opposite way, 250 oven until your desired IT. Cracked pepper and kosher salt, tuck fresh thyme sprigs under the butcher twine.
LBGE
Pikesville, MD
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Either way (hot and fast / low and slow) will work. I'd normally sear the outside on a grill before roasting...but if that's not convenient, skip it. You do want to fold the tail under...tying may or may not actually be necessary if it's not going to get moved around a lot while cooking.
Since those are whole tenderloins, you have some "butchering" work to do, removing as much silver skin as possible (I take it you don't have your normal assortment of knives with you either). Ideally, a boning knife would be used for this. You'll also remove the side chain, which should be saved as it can be pounded and turned into really good steak/cheese steak sandwiches.
Another option though, if you're worried about screwing up $80 chunks of meat, is to just slice them into tenderloin steaks. I used to do that pretty frequently. Just cut cross sectional steaks, 2-2.5" thick, sear in a hot pan on the stove top, then salt and season (I use kosher salt and a liberal coating of Italian seasoning) and bake at 350F for 15+- a few min depending on how done everyone wants. When you get to the tail, where it's too thin to cut more steaks, butterfly that, and add it to the side chain for steak sandwich meat. For bonus points, throw several peeled cloves of garlic in the pan before it goes in the oven. When the steaks are done, crush the garlic, toss in some sliced mushrooms and/or onions, add some vermouth or other cooking wine, and cook those as a garnish.
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