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Pork Tenderloin, Direct or Indirect?
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ATX
Posts: 98
Evening ya'll. Getting ready to toss on a tenderloin I've been marinating in some Mojo overnight.
Should I go direct or indirect? I was leaning toward direct, hot and fast to get a good sear, but as always I'd love to hear ya'lls input.
Thanks in advance!
Amaury
Should I go direct or indirect? I was leaning toward direct, hot and fast to get a good sear, but as always I'd love to hear ya'lls input.
Thanks in advance!
Amaury
Comments
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Direct works for me. I would take it to 160 internal. Prolly need to turn it often.
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I have done both; it depends on how you want it to turn out and how you are presenting or spicing to me. I prefer direct but look at my BLOGSITE - Big T's BGE Blog and Recipe Site for the results from both perspectives. You don't need to sear but you will want to turn once direct; indirect no need to turn at all.Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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I'd go direct with a few AZRP Spicey shrimp. Take it too 145 internal and you will have one heck of a meal.
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Thanks Fellas. I ended up going direct on a raised grid 375 dome temp. Been on 10 min. & am drooling already. Haha
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Good looking cook, Mike.
Is that an XL EGG?
Greg
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