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Christmas Eve Firsts

ReynoldsHart
ReynoldsHart Posts: 3
in EggHead Forum
I get to grill beef tenderloin for my family today. Dinner for 16 at my mother-in-law's house and I'm providing the main course. No pressure, right? I'm going to butcher twine the tenderloins up, do a reverse sear around 5:00 and have it to her house by 6:30. I believe I'll start around 300° grill temp and take the meat off around 105-110°. Get the egg to wherever it'll go without pushing too hard, maybe 800° and sear them up to 135°, wrap them up, into the cooler, to grandmothers house we go. Thoughts?

Oh, I should mention, I've never done any of this before... I'd say I'm pretty proficient on the egg but I've never cooked beef tenderloin and I've never reverse seared anything, but could there be a better time to learn? Christmas Eve, for my wife's extended family? No better time than now, I say!

Along with today's many firsts, this is my first post to this forum and that's exciting too. Any advice or feedback is appreciated since I only have a few more hours to figure this all out! Wish me luck, fellow EggHeads!
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Comments

  • Gamecockeggman
    Gamecockeggman Posts: 1,336
    Welcome!!!  Hell of a way to make an entrance....  I like it =).   Not sure how far away the mother inlaws house is but just time your resting period and finish temp to accommodate each other.  It will be awsome and you will be welcomed back for years to come I'm sure.  Remember post pics or it didn't happen! Merry Christmas 
    Go Gamecocks!!!
    1 XL, 1 MM
    Smoking in Aiken South Carolina
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  • lousubcap
    lousubcap Posts: 34,960
    No balls, no blue chips!  Welcome aboard and continue to enjoy the journey.
    As above, the trick will be to manage any carry-over cook and hit the finish-line target.
    If anyone likes it on the rare side 135*F is too high but you know the audience.  You are looking at at least a 90 minute hold (and likely longer).  You may want to finish to a lower temp and give it a quick warm-up at the MIL's house.  
    Just hit the finish-line temp and all will be great.
    You've got this.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • johnkitchens
    johnkitchens Posts: 5,234
    Welcome. We want pics! 

    Louisville, GA - 2 Large BGE's
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,161
    lousubcap said:
    No balls, no blue chips!  Welcome aboard and continue to enjoy the journey.
    As above, the trick will be to manage any carry-over cook and hit the finish-line target.
    If anyone likes it on the rare side 135*F is too high but you know the audience.  You are looking at at least a 90 minute hold (and likely longer).  You may want to finish to a lower temp and give it a quick warm-up at the MIL's house.  
    Just hit the finish-line temp and all will be great.
    You've got this.
    Totally agree with all of this. 135 is too high and could easily turn in to 145 wrapped in foil and thrown in a cooler. Do they have a gasser or anything you can use to sear once you are there? I would be tempted to take them to 110-120 then cool and sear there to guarantee you don't overshoot. Even a pan on the stovetop will work very well to get a good crusty sear. Holding tenderloins for 2 hrs seems a bit of a gamble to me
    Keepin' It Weird in The ATX FBTX
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  • ReynoldsHart
    ReynoldsHart Posts: 3
    Off the grill to the dinner table shouldn't take 30 minutes. "Luckily" for me, my mother-in-law lives 5 minutes away. Maybe I'll pull them off at 130 and let them heat the rest of the way on their own. Of course I could spread them out a few degrees for the people who like their meat overdone (medium ;) ).
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  • lousubcap
    lousubcap Posts: 34,960
    The 90 minutes comes from your original post-sear at 5 PM, her house by 6:30 PM.  Guess there could be time zone involved but I didn't allow for that  ;)
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Hans61
    Hans61 Posts: 3,901
    Sounds like fun! You'd probably be fine to skip the sear. 
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,161
    edited December 2016
    ReynoldsHart said:
    Off the grill to the dinner table shouldn't take 30 minutes. "Luckily" for me, my mother-in-law lives 5 minutes away. Maybe I'll pull them off at 130 and let them heat the rest of the way on their own. Of course I could spread them out a few degrees for the people who like their meat overdone (medium ;) ).

    Way more comfortable with that timing. You should be golden
    Keepin' It Weird in The ATX FBTX
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  • ReynoldsHart
    ReynoldsHart Posts: 3
    lousubcap said:
    The 90 minutes comes from your original post-sear at 5 PM, her house by 6:30 PM.  Guess there could be time zone involved but I didn't allow for that  ;)
    10-4. Sorry for the confusion. I'll put them on the grill around 5:00 (raw), grill them for, an hour maybe? And have them ready for dinner at 6:30-7:00.

    Pics to come... unless I get so excited about the cook I forget, which annoyingly happens more often than not.
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