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Beef Tenderloin

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Car Wash Mike
Car Wash Mike Posts: 11,244
edited November -1 in EggHead Forum
I'm cooking a beef tenderloin to go with my turkey breast. Looking for a good recipe. Marinating time won't matter to much since we won't be having our get together until Saturday.
Looking for time, temps, all the usuall stuff. Tenderloin is about 6lbs.[p]CWM
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Comments

  • YB
    YB Posts: 3,861
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    Car Wash Mike,
    I tasted SloMo's beef tenderloin at the last 2 eggtoberfest,it's great.
    YB
    [ul][li]SloMo's Beef Tenderloin[/ul]
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  • Tim M
    Tim M Posts: 2,410
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    beeftender.jpg
    <p />Car Wash Mike,
    I also had Slo Mo's tenderloin at Eggtoberfest 1999 and it is good! His were stuffed and a low fire slo cook is ok but I prefer hotter fires for a solid tenderloin. I did this 2 lb'er at 500-550 deg on my small Egg for 9 min per side then closed it up and let it dwell until the polder read 145 internal(5-10 min as I recall).[p]Tim
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  • Mop
    Mop Posts: 496
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    Tim M,...Hi Tim, great looking tenderloin!.....
    I have never seen an Egg up close so please bear with the ignorance!
    IS that the "normal" grate location in an Egg?
    Is there room to install another?......[p]Mop!

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  • Tim M
    Tim M Posts: 2,410
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    ribset14.jpg
    <p />Mop,
    That is the location of the main grid and the only way to install another is to use something on top to raise it. The pictured Egg is a small one but the large is the same. I use a raised grid or setter or firebricks on edge to provide a surface for another grid higher than the main grid.
    Here is an example of the raised grid with ribs on it, you can see the main grid (large Egg).
    Tim
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  • Mop
    Mop Posts: 496
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    Tim M,..Oh ok, I see, ...did you get that grid from BGE or elswhere?.....
    And is that raised grid the same diameter as the main grate or a tad smaller?....[p]Mop!

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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
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    Tim M, That one doesn't look like you stuffed it. If you did, I can't notice. I'm thinking about putting mustard all the way around, rub in some spices, searing at a high temp. and let dwell. The small end to done and the large end to medium.[p]CWM

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  • Tim M
    Tim M Posts: 2,410
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    tip1.jpg
    <p />Mop,[p]It is smaller than the main grid and I did get it from the BGE in Atlanta. There are many other ways to do the same thing depending on what your tring to do. Often I place an aluminium drip pan on the main grid and then set a second grid (webber w/handles) right on top of the drip pan. This also rasised the cooking level and went to indirect heat because of the drip pan. [p]Tim
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