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Struggling... Suggestions???

ChubbsChubbs Posts: 6,925
edited March 2012 in EggHead Forum
My wife has asked 4 couples to come over Sunday night. I have been tasked with cooking the meat. I was thinking about pork tenderloin because I have yet to cook one on the egg. Any other suggestions??
Columbia, SC --- LBGE 2011 -- MINI BGE 2013


  • You can grill steaks real quik
  • Hillbilly-HightechHillbilly-Hightech Posts: 966
    edited March 2012
    You can grill steaks real quik
    Yes, steaks are a very good way to showoff just how much better the Egg makes food - though I guess that can get expensive if cooking for large amounts of ppl. 

    When we hosted folks for an Easter dinner, I did a ribeye roast w/ chargrilled oysters as appetizers - they were both a huge hit!! 

    For quick & cheap, there's always pizza (especially Costco pizza) - I usually do this when hosting a sporting event (football, UFC, etc), and the guys really love the wood fired pizzeria taste the Egg gives to the pizzas!!

    Maybe give some more details about whether or not this is going to be formal, budget, what types of food are liked by everyone, or if anything is "off-limits" for dietary or cultural reasons, etc...
    Don't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee
  • paulheelspaulheels Posts: 457
    Tenderloin would be great. Direct heat. I cook mine 300-325. Flip once, season all around. Cook to 150-155. You can cook to a less internal temp, there will be some pink. My wife does not like that, even tho it's safe. Loin still turns out moist an tender.
    Others will have some good ideas about loin. I hope they chime in. That's how I go about it.

    Paul Go there. I write it.
  • Doc_EggertonDoc_Eggerton Posts: 5,160
    Simple doesn't mean un-delicious.

    None of these were hard to do.

    1. Wings marinated in peri-peri (you'd need another sauce, maybe teriyaki)
    2. London Broil marinated in teriyaki
    3. Stuffed peppers (you can do them without the rack)
    4. Marinated pork loin chops
    5. Italian sausages.

    I actually like the reaction to simple things that taste so much better on the Eggs.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • gdenbygdenby Posts: 5,935
    Tendeloins are easy and quick. They take marinades very well, so you can offer many flavors if you cut the tendeloins up into medallions, and marinate them with several different flavor. They cook quickly, and its always nice to serve hot from the grill.

    I do have a rule for myself. Don't serve something to guests that you haven't already made for yourself.  I'm often embarrassed when I violate my own precept.

    I've worked long and hard on my ribs. They are always decent, and on occasion, praise worthy. If you have a personal best, and its suitable for the dinner, I say go with that.
  • ChubbsChubbs Posts: 6,925
    Thanks for the responses. I would rather not do steaks for this group. Frankly, they are picky about temps and I would rather save that for a group I enjoy a lot more :D. I was thinking tenderloin because I can get various levels of doneness on the same piece of meat. Not to mention I have not done one yet on the egg and want to give it a shot. Any other suggestions for pork tenderloin?
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • I don't know if you read this post or not... but i did a pork tenderloin last week, with a coffee rub. There are a couple of suggestions on this thread for a good rub.

  • EggRacerEggRacer Posts: 400
    I hit a pork tenderloin with some Italian Herb Seasoning and John Henry's Cilantro Lime Rub cooked direct @ 375 to about 150-155 and it was delicious. 
    North Richland Hills, TX
  • gte1gte1 Posts: 376

    If you have a group that likes different temps of meat then you may want to do Tri Tip.  The ends will be close to medium well with the center rare and everything in between.  Easy to cook and they rest well for a long enough time that the allways difficult timing between you and the meat and your wife with the other dishes is not difficult to get right.



  • MillsyMillsy Posts: 113
    It was said before but I will say it again I dont like trying new dishes out on a diner party.I always test run my dishes before and that way I can tweak them to perfection .
  • ChubbsChubbs Posts: 6,925
    I would agree for a difficult cook, but we are talking pork tenderloin in the easiest vessel in the world to maintain temperature. Not too difficult. I have cooked tons of pork tenderloins, just never on the egg. I appreciate the input but think I will be fine on this one. Now if I were doing a new dish in the wok on the egg, no way I would try that for the first time for company.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • smokesniffersmokesniffer Posts: 2,016
    What about Spatchcocking a few chickens?
    Large, small, and a mini
  • stikestike Posts: 15,597
    chubbs nailed it.  do some pork tenderloins, each stuffed a different way.
    ed egli avea del cul fatto trombetta -Dante
  • ChubbsChubbs Posts: 6,925
    Okay, so just back from the meat market and decided on a 5 lb pork loin roast for this meal. I was thinking around 325 indirect until 150 internal. Am I close to the mark?
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • bigguy136bigguy136 Posts: 1,161
    edited March 2012
    I do a pork loin every week. I pull at 142° and foil for 15 minutes. I will do 350-375° to get a nice bark. I have also cut the loin into steaks and those are great also.

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

  • ChubbsChubbs Posts: 6,925
    Thanks big guy. Will that get me a little pink in the middle?
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • bigguy136bigguy136 Posts: 1,161

    If you let it rest for 15 minutes, there is a hint of pink. If you cut it just off the grill, you will see more pink. I looked thru my photos and I can't find any already cut open. Sorry.

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

  • ChubbsChubbs Posts: 6,925
    I do a pork loin every week. I pull at 142° and foil for 15 minutes. I will do 350-375° to get a nice bark. I have also cut the loin into steaks and those are great also.

    how long they typically take you? Mine is 5 pounds
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • BotchBotch Posts: 6,326
    I would've suggested butterflying and stuffing the PT too, but it sounds like you're further along and back from the store already.  
    Good luck, and post pics!  
    Live fast, die young, and leave a well-marbled corpse.  
    Ogden, Utard.  
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