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Little Beef Tenderloin Butt

Photo EggPhoto Egg Posts: 9,393
Roasted raises direct with a small piece of Post Oak. Turned out really good.

Thank you,
Darian

Galveston Texas

Comments

  • johnmitchelljohnmitchell Posts: 5,074
    Now thats a plate fit for a king.. Great cook
    Greensboro North Carolina
    When in doubt Accelerate....
  • WeberWhoWeberWho Posts: 7,507
    That's a great looking all around meal. Good stuff
    Minnesota
  • northGAcocknorthGAcock Posts: 13,243
    Love that meal....the roast is especially beautiful.
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    “May the four winds blow you safely home.”
  • Photo EggPhoto Egg Posts: 9,393
    Love that meal....the roast is especially beautiful.
    Thank you.
    Trimming the end piece is a bit of a pain in the *ss. Would be the ideal piece to add some meat glue. Was too lazy to tie it up.
    Thank you,
    Darian

    Galveston Texas
  • calikingcaliking Posts: 12,641
    Yes and yes! That plate is a home run. And what a score on the protein. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Photo EggPhoto Egg Posts: 9,393
    caliking said:
    Yes and yes! That plate is a home run. And what a score on the protein. 
    Our local Randall's has them on sale fairly regular. I butchered my very first one trimming it up but it was a learning experience. Now it seems fairly easy, just takes a little time.
    Thanks!
    Thank you,
    Darian

    Galveston Texas
  • lousubcaplousubcap Posts: 19,879
    Definitely nailed that cook.  Great job with the beef and the entire plate.  Congrats. 
    Louisville;  "indeterminate Jim" here; L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • thetrimthetrim Posts: 8,918
    Nice work.  That looks awesome!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • smokingalsmokingal Posts: 669
    edited May 15
    Man does that look tasty.  It's been a while since I've had beef tenderloin.  Three years, IIRC.  Bought a whole (untrimmed) one on sale and dry aged it using UMAI bags for 30 days.  The outer peel hardened like wax and all I had to do was very light trimming.  Super tender and tasted like an aged sirloin, albeit a little dry.
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate

    http://barbecueaddict.com
  • FoghornFoghorn Posts: 7,285
    Can't say as I've ever seen a beef tenderloin butt in the wild, but I'll be on the lookout for one.

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

    San Antonio, TX

  • calikingcaliking Posts: 12,641
    Photo Egg said:
    caliking said:
    Yes and yes! That plate is a home run. And what a score on the protein. 
    Our local Randall's has them on sale fairly regular. I butchered my very first one trimming it up but it was a learning experience. Now it seems fairly easy, just takes a little time.
    Thanks!
    I don't usually shop there because its slightly out of the way (by a few minutes) vs. Kroger or HEB, and their  prices tend to be somewhat higher. But this inspires me to stop in there more frequently. I work right across from one every Wed though, so there's no real excuse.  

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • JohnnyTarheelJohnnyTarheel Posts: 5,968
    Outstanding!!
    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"
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