Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

first time cook need help!

hey guys gettin ready for the daytona 500! i decided to cook a couple pork tenderloins on the egg. i have never cooked these before. for starters i have them in the fridge now covered with dizzy dust. need to know what temp and should i go raised direct or indirect? any help will be appreciated thanks!!

Comments

  • shuckershucker Posts: 480
    I cook mine 375 raised direct. 

    Shucker
    Eastern North Carolina
    Go Pirates!

    http://facebook.com/oldcolonysmokehouse

    https://www.instagram.com/oldcolonysmokehouse/

    L & MM BGE/Blackstone 36" Griddle/Pit Barrel Cooker/Lang 60 Deluxe/Shirley Fab 50" Patio/Gator Pits Party Gator/Stump's Classic/Weber 22" OTG


  • AltonAlton Posts: 468
    When in doubt go indirect dome temp at 300 to 350. I like to pull somewhere around IT Temp 145- 150 .
    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
  • Solson005Solson005 Posts: 1,911
    edited February 2013
    Either way works, I like raised direct 375-400 flipping every five minutes to get a nice sear on every side. I pull it off at 140 internal temp and let rest for 10 minutes. 30-45 minutes depending on the size of your tenderloin.
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • calikingcaliking Posts: 9,661
    Alton said:

    When in doubt go indirect dome temp at 300 to 350. I like to pull somewhere around IT Temp 145- 150 .

    +1. But I would pull it at about 135-140 depending on how you like your pork. Temp will rise 5-10 deg after pulling.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • jbqjbq Posts: 25
    thanks alot guys!!
  • billyraybillyray Posts: 1,144
    If you are cooking 2, tie them together, big end to small end. That way you have a uniform size and the small end won't get over cooked.
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
Sign In or Register to comment.
Click here for Forum Use Guidelines.