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Pork tendy, cook in bag? - No way
Comments
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Cook direct or raised direct 350-375. Have fun.Sandy Springs & Dawsonville Ga
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I go raised direct and expect a fairly quick cook. Pull around 138*F and you shall be rewarded. FWIW-
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
I've done them direct and indirect and like them both ways. But you should listen to @bgebrent as he has seen his wife cook a lot more of these than I have.
Just make sure you pull it when the center hits 140.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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I cook them to 140 IT raised direct at like 350 or so. Builds a nice crust, I roll it every few minutes to get all sides
2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
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You could pitch it in it in the Sous Vide at 135 for a couple hours and finish on the egg? I would be tempted to try that
In the bush just East of Cambridge,Ontario -
400° raised direct works for me. Rotate 90° every 5 minutes. Done in 20.
EDIT: This is a loin, not a tenderloin. Probably gonna take longer, but I'd still cook it the same way.I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
im in the 400 or over direct camp. whats the salt content on it, everytime ive gone down this road its been overly salty and i like salt. maybe give it a rinse then oil before grilling if it looks to be high in salt
fukahwee maineyou can lead a fish to water but you can not make him drink it -
FWIW I think that is actually a smallish loin, not a large tenderloin. They are similar but I think that is actually thicker than a tenderloin and not quite as forgiving.
I would sous vide it like @GlennM suggested and finish it on the egg if you have a sous vide rig.
If you don't have a sous vide rig I think I would consider a reverse sear. I'm just thinking since it is a little thicker going direct the entire time you may end up with more char on the outside than you want by the time the inside is cooked.Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
It sure says loin not tenderloin I like to cook loin indirect at about 350-375 and pull at 140 tenderloin should be direct raised loin is not as forgiving as tenderloin and I think needs to be indirect.I XL and 1 Weber Kettle And 1 Weber Q220 Outside Alvin, TX-- South of Houston
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Ah yes it is loin not a tenderloin. Didn’t realize that at first because it’s only a hair bigger than a regular tender loin. Would this cut be tougher and do better with indirect? I would definitely enjoy some char but not so much where it ruins the flavor.
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Powak said:Ah yes it is loin not a tenderloin. Didn’t realize that at first because it’s only a hair bigger than a regular tender loin. Would this cut be tougher and do better with indirect? I would definitely enjoy some char but not so much where it ruins the flavor.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
fishlessman said:Powak said:Ah yes it is loin not a tenderloin. Didn’t realize that at first because it’s only a hair bigger than a regular tender loin. Would this cut be tougher and do better with indirect? I would definitely enjoy some char but not so much where it ruins the flavor.
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Powak said:fishlessman said:Powak said:Ah yes it is loin not a tenderloin. Didn’t realize that at first because it’s only a hair bigger than a regular tender loin. Would this cut be tougher and do better with indirect? I would definitely enjoy some char but not so much where it ruins the flavor.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Pork came out KILLER! Went with 400° indirect, at the felt. Pulled at 155°(swmbo’s still not sold on pink pork). Still came out juicy as can be. Was covered in crumbles of bacon.
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Looks great. Well-executed.
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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Foghorn said:Looks great. Well-executed.Sandy Springs & Dawsonville Ga
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Powak said:Ah yes it is loin not a tenderloin. Didn’t realize that at first because it’s only a hair bigger than a regular tender loin. Would this cut be tougher and do better with indirect? I would definitely enjoy some char but not so much where it ruins the flavor.
It says Pork Loin Filet, which leads me to believe it's still a tenderloin. I've never seen an actual loin vacpack'd in marinade before.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave -
SonVolt said:Powak said:Ah yes it is loin not a tenderloin. Didn’t realize that at first because it’s only a hair bigger than a regular tender loin. Would this cut be tougher and do better with indirect? I would definitely enjoy some char but not so much where it ruins the flavor.
It says Pork Loin Filet, which leads me to believe it's still a tenderloin. I've never seen an actual loin vacpack'd in marinade before.fukahwee maineyou can lead a fish to water but you can not make him drink it -
SonVolt said:Powak said:Ah yes it is loin not a tenderloin. Didn’t realize that at first because it’s only a hair bigger than a regular tender loin. Would this cut be tougher and do better with indirect? I would definitely enjoy some char but not so much where it ruins the flavor.
It says Pork Loin Filet, which leads me to believe it's still a tenderloin. I've never seen an actual loin vacpack'd in marinade before.
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fishlessman said:SonVolt said:Powak said:Ah yes it is loin not a tenderloin. Didn’t realize that at first because it’s only a hair bigger than a regular tender loin. Would this cut be tougher and do better with indirect? I would definitely enjoy some char but not so much where it ruins the flavor.
It says Pork Loin Filet, which leads me to believe it's still a tenderloin. I've never seen an actual loin vacpack'd in marinade before. -
SonVolt said:Powak said:Ah yes it is loin not a tenderloin. Didn’t realize that at first because it’s only a hair bigger than a regular tender loin. Would this cut be tougher and do better with indirect? I would definitely enjoy some char but not so much where it ruins the flavor.
It says Pork Loin Filet, which leads me to believe it's still a tenderloin. I've never seen an actual loin vacpack'd in marinade before.Southeast Florida - LBGE
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