Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Just Some Ol Beef Tenderloin Tonight

Plano_JJPlano_JJ Posts: 448
350 Indirect until internal temp was 122, took it off, ramped the egg up to 700 and seared both sides for 4 min. Got the tenderloin from Sam's and had to do a lot of trimming and I aint no butcher. Seasoned with DP Raising the Steaks and Red Eye Express. I can take or leave the Red Eye. Came out good, everyone enjoyed it.


  • TjcoleyTjcoley Posts: 3,422
    Very nice. Looks like plenty for leftover tenderloin sandwiches.
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • SkiddymarkerSkiddymarker Posts: 7,026
    Looks good, nice cook. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • NibbleMeThisNibbleMeThis Posts: 2,254
    They can be a little bit of a pain to trim the first time you do one, mainly because you don't want to mess up a $$$ cut of meat.  

    It looks like the end result turned out well, nice job!
    Knoxville, TN
  • Plano_JJPlano_JJ Posts: 448
    Thanks, yep it hurts every cut you make. Now I see why it was 11.98lb. Paid 17 a couple weeks ago but it was trimmed perfectly. Love that reverse sear technique, learn some good little tricks on this site.
Sign In or Register to comment.