thanks and ?

Steve

from my earlier post, I now have a 2 foot long beef tenderloin that I have cut in half and will do in the egg on my inverted rib rack, I have it marinating in a bag with olive oil,onion, garlic,and a little soya sauce and a couple of spices.[p]My question is Im thinking about putting on the egg at 350 degrees around 2 oclock will it be to far done by 5 or what should my cook time be, im thinking to go slow, am i Wrong, I am also thinking plate setter in inverted with drip pan with white wine in it to keep things moist, Let me know your thaughts as id like this to turnout.[p]Steve

AnnaG

steve,[p]It might help to know how many lbs your tenderloin is?[p]IMHO, I would not waste good white wine in the drip pan... Use apple juice or water. I haven't noticed the meat taking on the flavor of what is in the drip pan, yet...[p]Thanks...
...AnnaG...

BajaTom

steve,
The egg is just like your oven. If you cook your tenderloin for 3 hours it will be way over cooked. Go with a hotter fire with a much shorter cook time like a steak. I would go 500/550 to an internal temp around 130/135. I would turn the tenderloin a few times so it doesn't burn. Good luck, Tom

Unknown

steve,
i'm betting an hour will be more than enough. i sure wouldn't cook a wonderful cut like a tenderloin any more than medium rare. in fact, i'd cook it till internal of 125, then pull it, tent with foil, cover it with a couple of towels, and let it rest for about 10 mins. it will cruise up about 10 degrees while it's resting. nothing worse than overcooking a $15/lb piece of meat!!

Steve

Ken Baker, Thanks for all the suggestions, I put it on the egg for 2.5 hours and it turned out but was not like steak, I was looking for a roastbeef type of cook, it was good but will be better on sadwiches, I will not try that again, but I sure did drive the neighbours crazy with all the smells[p]Thanks everyone for their help[p]Steve