Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

TDAuburn

About

Username
TDAuburn
Joined
Visits
24
Last Active
Roles
Member
Points
1
Posts
14
  • First Beef Tenderloin

    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! 

    .   

Click here for Forum Use Guidelines.