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Christmas Tenderloin

275 indirect till 125 internal temp. Then seared about a minute in each side. Seasoned with Montreal. Was great, may have found our new Christmas tradition


  • Mighty fine!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
  • FoghornFoghorn Posts: 7,195
    Wow.  It doesn’t get any better than that. 

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • SGHSGH Posts: 26,252
    edited December 2018
    It looks excellent brother. Awesome job 👍

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.

    Virtus Junxit Mors Non Separabit

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 

    Just a man with a Muhle. 

    Grab’em by the Pelosi !!
  • Perfectly cooked.   Nicely done and I am sure enjoyed by all
  • 1WVU1WVU Posts: 154
    Looks great!  I'm thinking of doing the same for New Years.  What wood did you smoke with?
    Roanoke, VA
    Large BGE Owner
  • I used a handful of pecan chips (didn't have any chunks). Nice light smoke flavor, not overpowering.

    If you've never done one (this was my first) your biggest battle is the trimming of the roast itself. I got mine at Costco where they will happily sell you a trimmed one for about $20 more than an untrimmed one. Trimming is not hard and there are a number of youtube videos that will walk you through it.

    The only other thing that I did was I folded the skinny tail end up under during the cook to try to make both sides uniform in size. I didn't bother with butcher string since you pretty much just throw it on and you don't mess with it till you reach your desired internal temp.
  • 1WVU1WVU Posts: 154
    it would be my first time cooking.  thanks for the tips!
    Roanoke, VA
    Large BGE Owner
  • Looking good!

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

  • northGAcocknorthGAcock Posts: 12,941
    A thing of beauty!
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    “May the four winds blow you safely home.”
  • @1WVU NP post your results!

    I was going to do a prime rib again this year but my family definitely liked this more. My wife doesn't like like how "fleshy" PR is, so this is a great compromise and went over great. It's really an easy cook too. If you've never reverse seared (which I am a huge believer in and do all of my steaks in this fashion now), then I don't think that I mentioned to remove the convector for the searing. Take that out crank open the vents and roll the roast about a minute a side over 500-600 degrees
  • JRWhiteeJRWhitee Posts: 5,271
    Perfection right there.
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • Very nice!!!
  • bigguy136bigguy136 Posts: 1,259

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

  • 1WVU1WVU Posts: 154
    @Atl_Buckeye cook turned out really well.  Didn’t get a great sear on it when I went for reverse sear but otherwise was a very easy cook.  5 lb tenderloin trimmed by the butcher and cooked at 270.  Smoked with a few cherry wood chips.  Pulled at about 128 degrees (had kids at our party and was worried parents wouldn’t let their kids eat med-rare).  Taste was spot on. Will definitely do this again!

    Roanoke, VA
    Large BGE Owner
  • pasoeggpasoegg Posts: 444
    now that is how you get it looks wonderful...I'm jealous!!

    "it is never too early to drink, but it may be too early to be seen drinking"

    Winston-Salem, NC

  • Well done!!
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