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Christmas Beef Tenderloin. And a bit of redemption.
SaltySam
Posts: 887
We hosted Christmas for the first time in a long while. The last time we hosted, I was a new Egghead, and lack of experience did me in. I torched a prime rib roast way past medium well. It was tough and dry, and I was devastated because I'd talked up that meal for weeks in advance.
In the weeks leading up to our celebration this time, my wife questioned me repeatedly. "Have you ever cooked a tenderloin? Are you sure you want to do this? I just don't want you to flip out if you mess this up. Maybe try something easier. I just want you to have a good time and enjoy Christmas. Maybe try a pork butt or something that's easier."
A pork butt? Psssshhhh! This is Christmas! Time to step up the game.
Busted out the Maverick and the Thermapen and got to work. I trimmed up the roast, got the Egg stabilized at 300, and put on a few Hickory chips. I cut the tenderloin in half, doused it with kosher salt and pepper, and seared it in the cast iron skillet. It went on the Egg and took just over an hour to get from 50 degrees internal to 122 when I pulled it off. I pulled out the AR, and re-seared it to give it color and bring up the temp to about 128-130. Let it rest for 5 minutes and sliced.
My dad just started laughing when he took his first bite. My brother said it was the best steak he's ever had. My wife said "Babe...this is unbelievable. Nice work." I was on cloud nine. It's so awesome to have the family in town. It's wonderful to feed them good food. But to hear those kinds of compliments was just the best.
I'll tie it next time. But that's about the only thing I think I could have corrected. It was incredible. I'll probably put a bit more effort into presentation as well. The photos just don't do it justice.
My best cook to date!
In the weeks leading up to our celebration this time, my wife questioned me repeatedly. "Have you ever cooked a tenderloin? Are you sure you want to do this? I just don't want you to flip out if you mess this up. Maybe try something easier. I just want you to have a good time and enjoy Christmas. Maybe try a pork butt or something that's easier."
A pork butt? Psssshhhh! This is Christmas! Time to step up the game.
Busted out the Maverick and the Thermapen and got to work. I trimmed up the roast, got the Egg stabilized at 300, and put on a few Hickory chips. I cut the tenderloin in half, doused it with kosher salt and pepper, and seared it in the cast iron skillet. It went on the Egg and took just over an hour to get from 50 degrees internal to 122 when I pulled it off. I pulled out the AR, and re-seared it to give it color and bring up the temp to about 128-130. Let it rest for 5 minutes and sliced.
My dad just started laughing when he took his first bite. My brother said it was the best steak he's ever had. My wife said "Babe...this is unbelievable. Nice work." I was on cloud nine. It's so awesome to have the family in town. It's wonderful to feed them good food. But to hear those kinds of compliments was just the best.
I'll tie it next time. But that's about the only thing I think I could have corrected. It was incredible. I'll probably put a bit more effort into presentation as well. The photos just don't do it justice.
My best cook to date!
LBGE since June 2012
Omaha, NE
Comments
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Great job!Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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Looks terrific.
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New movie: Omaha Redemption. starring @SaltySam! Great job!
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Sounds like a slam dunk! Family is always tough!
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Great looking tenderloin, you'll be doing it again next year!
Lititz, PA – XL BGE
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Hell yes - that looks fantastic. Great story.
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It doesn't get any better than beef tenderloin. Every bite is savory. Nice work!"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Man that looks fantastic. I think you far exceeded redemption with this one. The only suggestion I would make is to not wait until next year to cook it again. In my house this would be something enjoyed on a regular basis. Nice!!!!
Titusville, Fl. and just bought XL and Med BGE. "Every Day is A Bonus" in my world, and my job is to choke the life out of them. Cancer Sucks. -
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Nothing better than family.. except maybe family AND food!!XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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Boom baby!
Now they won't let you cook anything else for family gatherings.
One day you can post "SaltySam 2: Prime Rib Redemption"XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Looks beautiful!! Great job!XL & MiniMax
“The stupid neither forgive nor forget; the naive forgive and forget; the wise forgive but do not forget.”
Red Bank, NJ -
Awesome job. Beef tenderloin in one of my favorite egg'd meals.
"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 -
Man you had that all along. Beautifully done.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Tha looks awesome!! Great jobCharlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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