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

Want to see how the EGG is made? Click to Watch

Beef Tenderloin (APL recipe) - Looking for Tips

JohnInCarolina
JohnInCarolina Posts: 34,664
edited April 2014 in EggHead Forum
This will be my first beef tenderloin on the large BGE.  I'll be cooking it tomorrow for Easter dinner (no pressure!)  I'm going to give the recipe from Serious BBQ a shot:


It calls for a 5-lb tenderloin but all the store had was a 7-lb one.  Man it wasn't cheap!  "On sale" for $70.  

Anyway, around Christmas a friend of mine tried this recipe, and even though he doesn't have an Egg he said it was amazing.  So I've wanted to try it for awhile.  Placed against some of the other APL recipes I've done, it actually looks pretty easy.  

My main question is what wood I should use with the beef tenderloin?  It's not going to be on the Egg too long, so it may not make a difference unless I use something really strong.   I think I will start it direct to sear it, then throw the placesetter on to lower the temps and finish it indirect. 

If any of the rest of you clowns has advice here, I'm all ears :)  Thanks in advance!
"I've made a note never to piss you two off." - Stike

"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
· Share on FacebookShare on Twitter
«1

Comments

  • grege345
    grege345 Posts: 3,515
    This clown likes oak with red meat. I have to ask why your not reverse searing it? Seems that reverse sear has the better c.hance of soaking in some smoke?
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

    · Share on FacebookShare on Twitter
  • robnybbq
    robnybbq Posts: 1,938
    I am making it now. I'll update how it goes

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
    · Share on FacebookShare on Twitter
  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    edited April 2014
    I really like oak with beef, but for some reason with tenderloin I'm thinking cherry.

    image

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

    · Share on FacebookShare on Twitter
  • DMW
    DMW Posts: 13,836
    I really like mesquite on beef, FWIW. Only meat I'll use it on. 
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
    · Share on FacebookShare on Twitter
  • JohnInCarolina
    JohnInCarolina Posts: 34,664
    grege345 said:
    This clown likes oak with red meat. I have to ask why your not reverse searing it? Seems that reverse sear has the better c.hance of soaking in some smoke?
    Not a bad call- I could give that a try.  My question would be what temp to start the sear at?  I'd like to finish it at medium.  I prefer medium-rare, but that would be undercooked for some of the people at the dinner.  
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
    · Share on FacebookShare on Twitter
  • JohnInCarolina
    JohnInCarolina Posts: 34,664
    DMW said:
    I really like mesquite on beef, FWIW. Only meat I'll use it on. 
    I agree.  Too strong for just about anything else, but it works really well with beef.  
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
    · Share on FacebookShare on Twitter
  • JohnInCarolina
    JohnInCarolina Posts: 34,664
    Went w mesquite and cherry. This was phenomenal. I'll have pics a bit later tonight.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
    · Share on FacebookShare on Twitter
  • JohnInCarolina
    JohnInCarolina Posts: 34,664
    Here we go...

    imageimage
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
    · Share on FacebookShare on Twitter
  • grege345
    grege345 Posts: 3,515
    Ya that looks killer!!! What temp did you pull it off?
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

    · Share on FacebookShare on Twitter
  • JohnInCarolina
    JohnInCarolina Posts: 34,664
    Pulled around 125
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
    · Share on FacebookShare on Twitter
  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Hot damn that looks perfect.

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

    · Share on FacebookShare on Twitter
  • cazzy
    cazzy Posts: 9,136
    You nailed it bro!!
    Just a hack that makes some $hitty BBQ....
    · Share on FacebookShare on Twitter
  • JohnInCarolina
    JohnInCarolina Posts: 34,664
    Taste was phenomenal - melt in your mouth good. If you have the means, I highly recommend the recipe.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
    · Share on FacebookShare on Twitter
  • grege345
    grege345 Posts: 3,515
    Did you stick to the recipe pretty close? I want to do this soon. How did the herb spoon work?
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

    · Share on FacebookShare on Twitter
  • JohnInCarolina
    JohnInCarolina Posts: 34,664
    grege345 said:

    Did you stick to the recipe pretty close? I want to do this soon. How did the herb spoon work?

    Almost. I didn't sear it quite as long - just two minutes on each side. I also had a slightly bigger hunk of meat - about 7 lbs. So it took quite a bit longer to cook - about an hour total. The herb spoon works OK - it's kind of falling apart toward the end.

    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
    · Share on FacebookShare on Twitter
  • buzd504
    buzd504 Posts: 3,877
    That's some beautiful beef!
    NOLA
    · Share on FacebookShare on Twitter
  • Focker
    Focker Posts: 8,364
    JohnInCarolina said:
    Here we go...

    imageimage


    That looks perfect, nicely done.

    APL's board dressing technique is flawless.  Don't be afraid to run all of the pieces through it before serving.  I usually skip the herb brush step, due to cost, availabilty, and a little laziness.

    Some whine about the extra steps in his recipes, but he has so many techniques that change the way you serve any protein.    

    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

    · Share on FacebookShare on Twitter
  • ericp
    ericp Posts: 152
    Looks incredible
    · Share on FacebookShare on Twitter
  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    "Home run" doesn't do that justice. That's a bases clearing Grand Slam!
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
    · Share on FacebookShare on Twitter
  • jfm0830
    jfm0830 Posts: 987
    Nicely done!! You can't go wrong with an APL recipe if you have the time, patience & stamina. You hit it out of the park.
    Website: www.grillinsmokin.net
    3 LBGE & More Eggcessories than I care to think about.
    · Share on FacebookShare on Twitter
  • buzd504
    buzd504 Posts: 3,877
    Focker said:
      I usually skip the herb brush step, due to cost, availabilty, and a little laziness.

     


    I tried the herb brush for the first time the other night (I usually skip it for the same reasons), but I think it made a difference.  I won't do it every time, but if I'm showing off or cooking for a group, I think it's worth the effort.
    NOLA
    · Share on FacebookShare on Twitter
  • JohnInCarolina
    JohnInCarolina Posts: 34,664
    jfm0830 said:
    Nicely done!! You can't go wrong with an APL recipe if you have the time, patience & stamina. You hit it out of the park.
    Thanks Jim - that means a lot coming from you.  

    Honestly this is one of the easier APL recipes.  Whole thing probably takes a couple of hours start to finish, and probably can be done inside of an hour with a small enough tenderloin. 


    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
    · Share on FacebookShare on Twitter
  • NDG
    NDG Posts: 2,435
    That looks amazing!  I cant wait to try one of APL's board dressing . . . 
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
    · Share on FacebookShare on Twitter
  • robnybbq
    robnybbq Posts: 1,938
    I made is as well - amazing meal


    http://eggheadforum.com/discussion/1164763/apl-beef-tenderloin-just-do-it

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
    · Share on FacebookShare on Twitter
  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    @JohnInCarolina‌... Hot Damn! That looks like some good eats right there! Nicely done Sir!
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
    · Share on FacebookShare on Twitter
  • SoCal_Griller
    SoCal_Griller Posts: 516
    Making this tomorrow for Mothers day.  I can't decide if I should sear first, then let the egg cool and roast after that, or do a reverse sear.  I was surprised when APL said to use two zone cooking, I thought he was an egg guy!  :)

    How did you set up your cook?
    Simi Valley, California
    LBGE, PBC, Annova, SMOBot
    · Share on FacebookShare on Twitter
  • robnybbq
    robnybbq Posts: 1,938
    I did mine by searing on cast iron on the spider then cooking it the rest of the way on the top level of the adjustable rig. His recipe is awesome

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
    · Share on FacebookShare on Twitter
  • JohnInCarolina
    JohnInCarolina Posts: 34,664
    SoCal_Griller said:

    Making this tomorrow for Mothers day.  I can't decide if I should sear first, then let the egg cool and roast after that, or do a reverse sear.  I was surprised when APL said to use two zone cooking, I thought he was an egg guy!  :)


    How did you set up your cook?
    I seared it first then dropped the PS in - seemed to work just fine. Probably the best thing I've cooked so far on the Egg. Good luck!

    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
    · Share on FacebookShare on Twitter
  • SoCal_Griller
    SoCal_Griller Posts: 516
    I have the AR so will probably go with searing on the spider first.  So I was thinking of bringing the egg up to 500 for the sear, then pull and drop the temp to 350 for the finish.
    Simi Valley, California
    LBGE, PBC, Annova, SMOBot
    · Share on FacebookShare on Twitter
  • JohnInCarolina
    JohnInCarolina Posts: 34,664
    SoCal_Griller said:

    I have the AR so will probably go with searing on the spider first.  So I was thinking of bringing the egg up to 500 for the sear, then pull and drop the temp to 350 for the finish.

    I don't have an AR ( next purchase!) myself but my concern would be the time it might take to cool down the Egg to 350 after it gets that hot. What's nice about the PS is that it's a decent sized heat sink.

    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
    · Share on FacebookShare on Twitter

Categories