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Egg Emergency - whole beef tenderloin (now w/ pics

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500
500 Posts: 3,177
edited November -1 in EggHead Forum
My friend in the 'hood asked me to grill his 2 whole beef tenderloins today at 11:30am EST for a big birthday party he's cooking for. I would rather Egg them. Any suggestions? He already has them marinated I believe, so no prep to do. Looking for setup ideas of 2 whole tenderloins. Thanks Eggies!
I like my butt rubbed and my pork pulled.
Member since 2009
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
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    Sear at 500-600 all the way around. Pull off, put plate setter in. Stablize at 400 and finish indirect until you get the desired temp you want.
    Mike
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  • 500
    500 Posts: 3,177
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    I seared them on the gasser, then went to the Egg at 350 direct, no smoke. Pulling off at 120 degrees.
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • Carolina Q
    Carolina Q Posts: 14,831
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    Mike, would a sear burn whatever marinade is on the meat? I don't know cuz I don't think I've ever done it - just askin'.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
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    I'm sure it depends on the sugar content, but he should only have it on there for around 90 seconds.
    Mike
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  • 500
    500 Posts: 3,177
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    The marinade is worcestershire and montreal steak rub. It charred a little on the gas, and was starting to flare up. The sear was maybe 5 minutes total. The drips off them are putting some big smoke clouds out of the daisy wheel. I rotated them after 15 minutes. Thinking of flipping at about the 30 minute mark.
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • Carolina Q
    Carolina Q Posts: 14,831
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    Good point. I was thinking about the posts I've read lately about searing steaks only with salt - and adding any other spices during the roasting phase so they don't scorch. Not that I usually follow that advice. :)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • 500
    500 Posts: 3,177
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    They took an hour. One was 126* and the other was 118*. They looked good. The external fat charred some. Pictures to follow. I won't have the sliced pics though. My neighbor gave me the ends, so cooking those tonight.
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • 500
    500 Posts: 3,177
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    The smmoke coming off them
    232323232%7Ffp%3A7%3A%3Enu%3D3238%3E374%3E%3B67%3EWSNRCG%3D3368%3A%3A8659339nu0mrj

    The results; smelled great.
    232323232%7Ffp9%3A2%3Enu%3D3238%3E374%3E%3B67%3EWSNRCG%3D3368%3A%3A865%3B339nu0mrj
    I like my butt rubbed and my pork pulled.
    Member since 2009
    · Share on FacebookShare on Twitter

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