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Pulled pork tenderloin (try) Dukes - RRP

Never tried this before. On Mini Max with Woo and platesetter. Thanks RRP for Mayo idea. image
Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

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Comments

  • fence0407fence0407 Posts: 1,847
    Looks like a good start
    Large - Mini - Blackstone 17"
    Cumming, GA  

  • MickeyMickey Posts: 18,794
    image
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • MickeyMickey Posts: 18,794
    I have never tried making pulled pork from tenderloin nor tried RRP's mayo deal before.
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • What temp are you shooting for? I would imagine at pulling temps for a pork butt it will be close to jerky.

    LBGE Atlanta, GA


  • tazcrashtazcrash Posts: 1,852
    Here I am fighting to get family to eat pork loin medium rare, and you want to pull it? 

    interesting. waiting to see the results

    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • Carolina QCarolina Q Posts: 13,221
    I wouldn't have thought there was enough fat or connective tissue in a tenderloin. Would just dry out on ya. Maybe the mayo adds enough fat? :)

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • MickeyMickey Posts: 18,794
    Smokinpig said:
    What temp are you shooting for? I would imagine at pulling temps for a pork butt it will be close to jerky.

    May end up in the trash but shooting for 200
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • EggcelsiorEggcelsior Posts: 14,082
    Mickey, with Dukes, go yellow or go home!
  • MickeyMickey Posts: 18,794
    Going for 200/203 to pull. image
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • SGHSGH Posts: 24,838
    Standing by for the finale. Thus far, do you enjoy the MM as much as the mini? Just curious my friend as it was your liking of the mini that swayed me to buy one.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • GATravellerGATraveller Posts: 5,673
    edited November 2014
    What does that say on your Thermapen?
    is that a temp cheat-sheet?

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."

                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
  • MickeyMickey Posts: 18,794
    What does that say on your Thermapen?
    is that a temp cheat-sheet?

    L-)
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • tarheelmatttarheelmatt Posts: 9,421
    @Mickey, the blue?  What the heck.  Just teasing you buddy.  Sometimes I get the blue label too.  
    ------------------------------
    Thomasville, NC
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  • MickeyMickey Posts: 18,794
    edited November 2014
    @Mickey, the blue?  What the heck.  Just teasing you buddy.  Sometimes I get the blue label too.  

    Married 45 years to an RN who thinks I am a tad heavy.
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • MickeyMickey Posts: 18,794
    Outstanding Good Cook. 350 indirect to 200. Took 2.5 hours. Will do these a lot. imageimageimage
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • jcasparyjcaspary Posts: 1,479
    New ideas to try.  Love it...
    XL BGE, LG BGE, and a hunger to grill everything in sight!!!
    Joe- Strongsville, OH
  • GATravellerGATraveller Posts: 5,673
    Mickey said:
    What does that say on your Thermapen?
    is that a temp cheat-sheet?

    L-)
    Not at all.  I have CRS and therefore have to dig in the junk drawer to find the one I printed out years ago.  That's a great idea!!!

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."

                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
  • Carolina QCarolina Q Posts: 13,221
    Mickey said:
    Outstanding Good Cook. 350 indirect to 200. Took 2.5 hours. Will do these a lot.
    Glad you liked it. Are they any better than 400° raised direct for 5 minutes per side? A 20 minute cook for some VERY tender and tasty porkT. I forget the finish temp - maybe 135ish? The only way I've ever done 'em.

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • GK59GK59 Posts: 501
    edited November 2014
    I to take them off at 135*. 177 is like a burnt boot to me. 

    Smitty's Kid's BBQ

    Bay City,MI

  • MickeyMickey Posts: 18,794
    Mickey said:
    Outstanding Good Cook. 350 indirect to 200. Took 2.5 hours. Will do these a lot.
    Glad you liked it. Are they any better than 400° raised direct for 5 minutes per side? A 20 minute cook for some VERY tender and tasty porkT. I forget the finish temp - maybe 135ish? The only way I've ever done 'em.

    Did this a day or so ago. It is also very good. image
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • MickeyMickey Posts: 18,794
    @Carolina Q you have to try this and don't forget the Dukes mayo.
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • SGHSGH Posts: 24,838
    Looks like a winner to me brother Mick. Question, what's the difference in Duke mayonnaise and any other mayonnaise? Never have tried the Dukes.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • MickeyMickey Posts: 18,794
    SGH said:
    Looks like a winner to me brother Mick. Question, what's the difference in Duke mayonnaise and any other mayonnaise? Never have tried the Dukes.

    Was told of it a couple of years ago on the forum. Tried it and never looked back. To me it just has a much fresher taste.
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • MickeyMickey Posts: 18,794
    @RRP was sure correct in mayo over mustard. Now to try burgers with the Dukes crust.
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • JRWhiteeJRWhitee Posts: 4,633
    Now I have something new to cook. Thanks Mickey.
    Don't let the truth get in the way of a good story!                                                              
    _________________________________________________

    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • MickeyMickey Posts: 18,794
    JRWhitee said:
    Now I have something new to cook. Thanks Mickey.

    For just Linda and I had a little left over. But next cook will do at least 2. Just no idea I'd I would have to toss it or not.
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • Carolina QCarolina Q Posts: 13,221
    I'm running low on Dukes and I can't buy it here. I can get more next time I visit Mom, but Hellman's is fine too. Never compared them side by side. Think I'll get a small jar of Hellman's when I go to the store and have a taste test.

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • bodskibodski Posts: 462

    Looks great, @Mickey. I would have thought that a tenderloin at 200 would be way too dry. The mayo must add the right amount of fat content.

    By the way, I agree on Dukes. Don't know why, but it just tastes better to me. Never tried the blue label - can't get past the yellow/black one :).

    Cincinnati

    LBGE, Weber Kettle

  • SGHSGH Posts: 24,838
    edited November 2014
    I'm running low on Dukes and I can't buy it here. I can get more next time I visit Mom, but Hellman's is fine too. Never compared them side by side. Think I'll get a small jar of Hellman's when I go to the store and have a taste test.

    That I know of, we don't have Dukes either. Hellmanns, Kraft, and Blueplate are the name brands in our area. Of course we have all the store brands but they are usually lacking. Going to try and order some Dukes.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • MickeyMickey Posts: 18,794
    SGH said:
    I'm running low on Dukes and I can't buy it here. I can get more next time I visit Mom, but Hellman's is fine too. Never compared them side by side. Think I'll get a small jar of Hellman's when I go to the store and have a taste test.

    That I know of, we don't have Dukes either. Hellmanns, Kraft, and Blueplate are the name brands in our area. Of course we have all the store brands but they are usually lacking. Going to try and order some Dukes.

    I am sure any will work.
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

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