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TONIGHT'S COOK: Beef Tenderloin

Beanie-BeanBeanie-Bean Posts: 3,092
edited 1:42PM in EggHead Forum
Sorry...been away from the forum for a while, and it was nice to start egging again--too hot to do anything down here in Central TX except hide from the heat. Beautiful day in the 90s today, so I cooked up some sweet onions to go with the nice tenderloin.

Onions:
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Sear and roast:
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All done. BTW, plate of salad was off-screen :)
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Cheers!
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Comments

  • "Sparky""Sparky" Posts: 6,024
    Looks great Mr. Bean,I've been wondering where you were hiding ;) Glad to see ya around again man :)
  • rsmdalersmdale Posts: 2,472
    Great cook Mike,perfect color on that cow.

    GOOD EATS AND GOOD FRIENDS

    DALE
  • thirdeyethirdeye Posts: 7,428
    Aw man, that looks great. And that's about the right amount of rice for me. (but I could have stood more onions.. :) ) Is it my imagination or is that a basil plant in the background?

    I have some lease land down in Bee County, I guess they are setting records for the hottest year in a long while.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • FlaPoolmanFlaPoolman Posts: 11,675
    Hey Mike I can drive there in 2 days can you keep it warm :whistle: :woohoo: Looks good
  • Very nice BB.

    With a cocktail and medium priced bottle of wine you are lookin at over couple hundred bucks to get that good of a steak x 4 in a restaurant.
  • CrimsongatorCrimsongator Posts: 5,795
    woo, those steaks look great.
  • And pretty dry too. Corpus averages 35 inches/year - through August we have had 3.5 inches. Heard some thunder boomers yesterday afternoon for the first time since early March but no rain. All the counties in the area are under a no burn rule.
  • TXTrikerTXTriker Posts: 1,177
    Oh Mike! That looks fantastic. Good to have you back.
  • RodRod Posts: 61
    Those filets look excellent. Can you post how long you cooked them and at what temp?
  • Now thats a nice looking cook Mike, what a way to got back on the Egg. Over here in Fl. we know what your talking about when it comes to the heat. ;)
  • OhatcheeOhatchee Posts: 56
    That looks perfectly cooked to me. What was the internal temperature at finish?
  • NoVA BillNoVA Bill Posts: 3,005
    Hey Mike, great looking cook. I'm starting my second week away from my eggs and your cook made me eggsick.

    I bought sirloin at Costco today for $3.49/lb - couldn't pass it up. Now I have to find a way to cook it - looks like a gasser is about all I have access to.
  • Nice Mike glade to see you back

    Ross
  • Looks Perfect! Melt in your mouth I bet. :)
  • Spring ChickenSpring Chicken Posts: 10,247
    Boy! When you come out of hiding you do it in style, don't you? Looks great.

    I know exactly what you mean about the heat. I finally gave up and have stayed inside editing my photos and videos of our Alaska adventure. At least I sweat less inside...

    Good to see you back.

    Spring "Hiding In The Shade" Chicken
    Spring Texas USA
  • AnnaGAnnaG Posts: 1,104
    That was a great looking cook... I understand about the temps coming from MS...

    I tend to cook later in the evening during this time of year... Hee hee... :)
  • Beanie-BeanBeanie-Bean Posts: 3,092
    It is good to be back. Can't tell you how happy it makes me to have days now where the peak temps are in the 90s!!! Those 100°+ temps will keep you away from the eggs for sure.

    I'm curious to see how the smoke shack turned out for you. Is it still a work in progress? Sorry, I've been away for a while.
  • Beanie-BeanBeanie-Bean Posts: 3,092
    Can't say again how nice it is to be able to cook out there again :)
  • Beanie-BeanBeanie-Bean Posts: 3,092
    You weren't seeing things...I asked my wife earlier this year to plant some frequently-used herbs for me: basil, oregano, flat-leaf parsley, and thyme. I still have my rosemary bush going strong, too. The new guys were planted in a bed next to the eggs, and I have to be careful while I'm doing yardwork, else I'll trim/edge the good stuff into non-existence :)

    Regarding the rainfall and restrictions, I think that everyone here in this part of Texas would just rather see the summer and dry spell be gone. For example, there are mandatory water usage restrictions in place now, so the new lawn I've just put in back in the spring is halfway baked. The heat has been so oppressively high that hanging outside to cook just really wasn't an option. Furthermore, any stray sparks could very well leave the place looking like the inside of a bag of lump :ohmy:
  • Beanie-BeanBeanie-Bean Posts: 3,092
    You know you're welcome here any time, Pat! Hope you got a good view of the launch the other day.
  • Beanie-BeanBeanie-Bean Posts: 3,092
    You're not kidding--that is definitely an expense report kind of meal :)
  • Beanie-BeanBeanie-Bean Posts: 3,092
    Even my son, who's steered away from steaks as of late, enjoyed dinner last night.
  • Beanie-BeanBeanie-Bean Posts: 3,092
    It is getting cooler here, Ray, so I'll finally be able to do more cooking outside.

    Rod, I used this method to cook the steaks:

    TRex Method here...

    I finished up the steaks at around 132° for mine, and about 145° for the others. They're not really fans of mid-rare steak... :(
  • Beanie-BeanBeanie-Bean Posts: 3,092
    Yeah, but Mike it will only be in the 90s this week...I'll have to break out my long sleeves and jeans for that. Woo hoo! :) Been in the 100s for way too long this year.

    I finished my steak at 132°, and everyone else's at 145°
  • Beanie-BeanBeanie-Bean Posts: 3,092
    Those steaks came from Sam's...they don't have the USDA Prime beef there like Costco does, but that's just where we happened to go the other day. I like the ribeyes from Costco for sure--I've even bought roasts there just to make nice steaks!

    Never hurts to maintain proficiency cooking on other types of cookers, either. I had a blast this past May cooking for my daughter's swimming party on an open brick firepit with some Kingsford briquettes! The only thing in common with the BGE cooks I did do was light the charcoal with a MAPP gas torch!
  • Beanie-BeanBeanie-Bean Posts: 3,092
    I enjoyed seeing Jackie's efforts on your rig, too. I'll be trying that one for sure.
  • Beanie-BeanBeanie-Bean Posts: 3,092
    I still have some gasket material for your rain cap in case you're still interested in it...sorry for not having sent it out yet.
  • Beanie-BeanBeanie-Bean Posts: 3,092
    It's been hot with very little rain here. A lot of the lakes are at record-low levels. Lake Travis closed their last public boat ramp a few weeks ago, and my newly-installed lawn looks like something one would feed to some cows!

    Yessir, it's good to be back, and with temperatures only hitting 90s this week, I may have to break out the long-sleeves and some jeans :)
  • Beanie-BeanBeanie-Bean Posts: 3,092
    ...when possible. I like to prepare things for the kids, and now that school has started up again, late-night cooks will probably be reserved for the weekend. However, I can still sneak out there and do a quick cook so that I know they'll eat something nice without having to read a menu first :)
  • bubba timbubba tim Posts: 3,216
    Mike.. Next time, don't stay away for such a long time..Missed ya man.. :P :P :P :P
    Great looking cook and

    BTThumbsUp.jpg

    :woohoo: :woohoo: :woohoo: :woohoo:
    SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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