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Spring is in the air, we know winter can't last forever, and we are all looking forward to even more opportunities to enjoy the Ultimate Cooking Experience! How about chasing off the last of the winter chill with some BBQ Chicken Soup or zesty Fired-Up Chicken Wings! Check out all the new recipes and cooking videos – from Stuffed Burgers to amazing Peach and Prosciutto Pizza, and everything in-between! Visit BigGreenEgg.com/recipes for tips and ideas.
Steelers252006
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Thanks, Little Steven, for the input. That is probably the one I'll go with.
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Interesting, a couple different takes on it. I guess either way you do it comes out fine by the sounds of it.
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Pork tenderloins are so much fun to cook, and so wonderfully tender and juicy to boot!!
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I would get the grill to about 400 or so, stabilize, and put burgers on with a dimple in the middle. When the dimple fills up with juice, flip. Takes about eight minutes or so, give or take, depending on the thickness of the burgers. I like mine …
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Sounds like that pork tenderloin with the honey marinade was awesome!! Care to share that marinade, would love to try it? Welcome aboard!! :side:
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I like you had a Genesis and loved it...until I forayed into one of these things. Originally intent was for superior long and slow cooks, but it does everything so well and does not take THAT much more time. When you taste the difference in the fo…
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LOL, LGF Energy, very good response. :laugh: I agree with everyone, no need to foil this go around. What about a drip pan with liquid in it? Another unnecessary tool at this point as well?
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When you guys use the Car Wash Mike Method, do you always use the rib rack, too?
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You can sear on these ceramic cookers at much lower temps by finding ways to get closer to the fire as they are such efficient cookers and will do the rest well, and this will save you a gasket replacment or two, too.
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What is the best place on average to pierce the meat, from the side or top? And I take it you only stick the "end" of the probe into the meat, right? Thank you for your reponses, everybody, very appreciated.
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I would be upset, too.
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Appreciate all the comments. Put them in the oven foiled at 300. Cold rib meat is good, too!! :laugh:
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Nice looking pictures there!! I am doing mine on about 275-300, mostly 275, because of time contraints. Hope they turn out as good as your look!!
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LOL. Okay, my question is more than answered. Thanks for the good laughs. If they make a black and gold one, it will kick all the pink ones asses for sure at least.
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Thanks, guys, all great ideas!!
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Sorry if I said 400. 250 for an hour with a hickory chunk (all I got), then sear after.
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Yes, same concep but I was thinking lower and slower, then hot!! I spoke to somebody on another site who uses a barrel cooker to slow smoke steaks very low, then sears at the end (Finney Method), and it looks real nice. I was wondering if anyone e…
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Will hickory work as it is all I got for now?
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Don, Just read over some of the original posts about your mods to the XL Egg and a lot of the reactions. I think your idea and post were excellent, even if gone over maybe once or twice TWO years ago or whatever!! Your intentions were clearly i…
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Thank you for your ideas everybody. Tenderloin came out great. Got a pic and when sign up to photobucket will submit.
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What exactly is brining, and what are you trying to accomplish by doing so? So sweeter woods with tenderloin, got you. Is there a good reference list somewhere I can print to have this info available when needed?
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Very nice indeed!!! What exactly is your searing setup?
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What type of alcohol and cubes?
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So I guess nobody used an electric starter anymore? If you use a MAPP torch, would it be wisest to light a few pieces of newspaper under the bottom in a few spots to get it going here?
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Now, your idea would be the best for anybody obviously. What a nice setup!!
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I would assume, as I'm sure most of this forum will share with you, that your air holes may be clogged. Make sure everything is clear so the flow of oxygen can get to the lump.
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LOL. How about bring the Egg in the house? Hehe. I was thinking of some contraption to place over the top, though, when it rains. LOL, good one.
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i live in sc and have one in pretty good shape. Not sure what shipping would be. Would sell for $300. Want to buy a large.
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southwestern pork tenderloin with cumin mayo looks fantastic!!
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What's a good direct grilling temp you think for the tenderloin? 350?