Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Beef Tenderloin
Options
ron4fish
Posts: 144
Cooked at around 260 until meat temp was 145. Pulled it and wrapped in foil. It was GREAT!! Might pull at 140 next time.
Comments
-
Looks GREAT!! How long did you leave it in the foil? And, how long was the cook? How many pounds?
-
Almost 3.5 lbs. It took about 2 + hrs or so. I was more concerned with temp thaan time so I really didn't watch it. It stayed foiled for about 10-15 minutes, maybe less.
-
Beef tenderloin is my all-time favorite cook! I think yours looks mighty fine...I bought a whole tenderloin at Fresh Market a couple of weeks back and plotting a special occasion. Heck, every weekend is a sepcial occasion!
-
Not to bad looking at all. Glad to see you eating your meat a little more "RED". :laugh: Keep it up and teach Rose how to light the EGG.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum