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Beef Tenderloin advice
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Mary Queen of Kitchen Gadgets
Posts: 39
I didn't see any directions for cooking a beef tenderloin on the Egg - lots about pork. I am making surf and turf for 4 this weekend and would like to try making one large piece of meat rather than 4 individual steaks. Any advice? I have a medium BGE.
Comments
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here's a link to how i've done them in the past. ..you can do it for the entire tenderloin if you want. ..
http://www.dizzypigbbq.com/recipesTloin.html -
Mary here is how I do them. Sear direct at 600-700. Remove meat from egg. Put platesetter in w. welding glove, restablize egg at 400. Cook indirect to desired doneness I usually pull at 125-130 internal, for med-rare.
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Max,
Do you turn your roast any during the dwell/roast part of the cook, since you are not using an indirect piece?
Recipe looks great ! -
if i'm going direct like that, yes, i turn it a couple of times to keep it cooking evenly. ...you can also go indirect, and in that case just let it roast in place. . ..either way works fine. .. .
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Kinda what I thought - makes sense, at least.
With steaks, the roast time is so short, I don't flip mine and have never had a problem with the down side getting too charred or dry. But then I move my steak up to an elevated grid position for the 'roast/dwell' part. -
i would opt for two smaller roasts, small enough that half of each would make for a good serving. the reason is that i find tenderloin doesnt have enough flavor verse other steaks and that i want to see more rub on the piece, everyone gets an end piece with some added flavor. i cook roasts direct on a raised gridfukahwee maineyou can lead a fish to water but you can not make him drink it
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