tenderness

axelfoley · November 2009

hi guys and gals

What is the most tender cut of meat to use on the egg, about a 6-8lb lump, how long to cook it?, and do you marinade or use a dry rub??

thanks

Axel

thegrillster · November 2009

I have found a good pork loin to be fantastic. Usually you can get them in that size. They don't take too long to cook and can be used in a variety of ways.

I usually dry rub because I don't plan far enough ahead. Not sure on time but I would pull it somewhere around 150 to 160 and give it time to rest, 1/2 to 1 hour before serving.

Luvs to shoot clay · November 2009

Not enough information. Do you want to cook beef, chicken, pork or lamb? How long do you have to prepare? How much do you want to spend? Hard to beat a prime cut tenderloin if money's not an object and on the other hand chicken on the BGE is way hard to beat if you are on a budget. Pork ribs make a big hit as well as pulled pork. If you have plenty of time and want to cook beef, s brisket shows your skill (aka you can put a chunk of meat on the BGE and leave it alone for about 1.5 hours a pound) then pull it off and impress everyone with your skill! Good luch what ever you cook. It will be great if you egg it.

civil eggineer · November 2009

A beef loin (fillet) is probably the most tender cut although also the least flavorfull. Marinating the meat prior to cooking helps add flavor but the fillet will melt in your mouth. I cut them into individual "fillets" and then cook according to desired doneness.

NibbleMeThis · November 2009

I agree, for tenderness alone, beef tenderloin. Hard to beat that texture.

As Civil Eggineer said, it's very mild in flavor so you want to add that. If doing fillets, I like to use a cajun rub and creole brandy sauce. When doing them as a whole or half loin roast, I like peppered beef tenderloin with portobello marsala sauce. If doing the roast, make sure you tie it (see picture in link).

thirdeye · November 2009

Pork tenderloin, & beef tenderloin are both very tender (if not over cooked) cuts of meat. Lamb lollipops or a full or partial rack sections are also in the running.

All three can be marinated or just rubbed and grilled.

Judy Mayberry · November 2009

Willy:

Beef tenderloin is the gold standard, but out of my price league. I really like the thick boneless pork loin steaks from Costco. You can season them with rub and baste them, if you like, during the short grilling time.

I'm going to try brining next time, as someone raved about it a few days ago.

Is "Beverly Hills Cop" your favorite movie?

Judy
San Diego

tenderness

Comments

Categories