Whole Tenderloin Advice/Sub Zero Temps

jwc6160

Did an awesome whole tenderloin last year with the help of you all. Was asked to do it again this year. Just looked and while last year I was happily at the grill throwing the football to my son, this year there will be snow and a high temp of around 5. I can def suck it up, but am looking for any advice either way. I’ve also considered grabbing a sous vide this week and using that to at least get it to temp and then just sear on the egg or even cast iron inside if it’s too unbearable outside. Any tips/advice here? Thanks

Photo Egg

It will take a little more lump to hold your target temp but should cook about the same. You will be fine. Cold, but fine.

Legume

my advice: put your beer/cocktail glass in a koozy, it will be easier to hold

Blues2

I do beef tenderloin on a Weber in December typically- shouldn’t be an issue on an egg.  It goes fast, just be sure get stabilized at your desired temp, sear at finish for me.  My MIL likes hers well done, it’s sinful.

jwc6160

I’m chickening out a bit. Also doing a ham so I’m going to sous vide the beef. I’ve wanted a sous vide for a while so I am using this as an excuse to get one. Haven’t looked at recipes much yet but I will prob vac seal with the spices I had planned the day before, sous vide, then sear after taking the ham off and cranking the heat. Any tips on the sous vide are appreciated. 

GrateEggspectations

On the temps, I will share that I routinely Egg in temps -22F and below. The Egg will behave much like it does in warmer temps. Pretty much no difference. Egg away. 🙂

JohnInCarolina

jwc6160 said:

I’m chickening out a bit. Also doing a ham so I’m going to sous vide the beef. I’ve wanted a sous vide for a while so I am using this as an excuse to get one. Haven’t looked at recipes much yet but I will prob vac seal with the spices I had planned the day before, sous vide, then sear after taking the ham off and cranking the heat. Any tips on the sous vide are appreciated. 

https://www.simplyrecipes.com/recipes/sous_vide_beef_tenderloin_with_port_wine_and_garlic/

You can thank me later.

Langner91

The cold temps won't affect the egg, much.  It will burn more lump, as has been stated.

Wind is a bit of another matter.  If it is cold and windy, the side facing the wind will be cooler.  

I cooked a turkey last year on a very windy 10-15°F day.  I had to turn the egg so I could get color on both halves of the turkey breast.  One side was not browning the same as the other.  

I didn't want to turn the bird due to the thigh/breast orientation, so I just turned the egg.  Some people can't do that if their egg is in a table.

But, the egg cooked well, it just had a slightly cooler side.

Blues2

Jwc6160. I understand it’s a lot of money for that cut.  But it’s really just fire and meat.  Nevertheless I have a sous vide too.  Not sure if your brand or watts.  If you can fit a tenderloin in a bag and if your vessel isn’t too big for the sous vide your good.  If your model has the power (wattage) for that much water…Certainly add a lot to the bag prior to sealing, because you’ll get nothing flavor wise from charcoal or wood from the time on the egg.