How to Cook Beef Tenderloin on Green Egg

OT: suggestions on cooking a beef tenderloin on Big Green Egg

Posted on December 23rd, 2015, half-dozen:35 AM, , User Since 105 months ago, User Post Count: 290

We're hosting family this Christmas and I purchased a 6 pound beef tenderloin to cook. This will be the first ane I've e'er cooked and I obviously would like to go it right.

I read on an old BGE forum that some like to get the some lid to 600 degrees and seer for a couple minutes and then pull it off, driblet heat to 350 indirect and end 25-30 minutes (but more chiefly temp is correct). I'1000 good with this arroyo but I wanted to see if you guys take other ideas.

Anyone got suggestions?
Discussion
Posted on December 23rd, 2015, six:51 AM, , User Since 178 months ago, User Post Count: 7194

My favorite with the beef tenderloin on the egg is to marinate it in Crystals hot sauce for 12-24 hours.....the more fourth dimension the better. Then become the egg up to nearly 350 on direct estrus and throw on some woods chips. Put your temp probe in the meat and turn in about every 7 minutes until y'all've hit 140 internal. The Crystals gives the meat an amazing flavor and chaff. Information technology's not as spicy as y'all call back, but does have a slight bite to it. My wife loves this recipe as do our neighbors. My dad too has an egg, a D ugly this recipe from him. He got information technology from a buddy of his that competes in BBQ competitions in GA.
Posted on Dec 23rd, 2015, 6:52 AM, , User Since 178 months ago, User Mail service Count: 7194

My favorite with the beef tenderloin on the egg is to marinate it in Crystals hot sauce for 12-24 hours.....the more time the better. Then get the egg up to near 350 on direct heat and throw on some wood chips. Put your temp probe in the meat and turn in almost every 7 minutes until you've hit 140 internal. The Crystals gives the meat an amazing season and crust. It'southward not every bit spicy as you call back, but does have a slight bite to it. My married woman loves this recipe equally practice our neighbors. My dad also has an egg, a D ugly this recipe from him. He got information technology from a buddy of his that competes in BBQ competitions in GA.

Got this recipe.
Posted on Dec 23rd, 2015, 7:09 AM, , User Since 95 months ago, User Mail service Count: 6266

There is a light-green egg app that I use gives all types of recipes it's called green egg nation
Posted on Dec 23rd, 2015, 7:12 AM, , User Since 97 months ago, User Postal service Count: 433
Posted on Dec 23rd, 2015, 7:thirteen AM, , User Since 105 months ago, User Post Count: 290

My favorite with the beef tenderloin on the egg is to marinate it in Crystals hot sauce for 12-24 hours.....the more time the meliorate. Then get the egg upwardly to almost 350 on direct oestrus and throw on some wood chips. Put your temp probe in the meat and turn in about every vii minutes until yous've hit 140 internal. The Crystals gives the meat an amazing flavor and crust. It's not equally spicy as y'all think, simply does have a slight bite to it. My wife loves this recipe as do our neighbors. My dad also has an egg, a D ugly this recipe from him. He got it from a buddy of his that competes in BBQ competitions in GA.

Very interesting, cheers for the tip. And so you don't sear information technology and then. I similar that approach because searing adds steps and complexity to the process. I may be more inclined to do what you said and selection a temp and ride it.
Posted on Dec 23rd, 2015, seven:fifteen AM, , User Since 105 months ago, User Post Count: 290

There is a green egg app that I use gives all types of recipes it's called green egg nation

I had no idea. Just downloaded it. Cheers for sharing.
Posted on Dec 23rd, 2015, seven:17 AM, , User Since 105 months ago, User Postal service Count: 290

Looks practiced. Cheers for sharing
Posted on Dec 23rd, 2015, seven:23 AM, , User Since 117 months ago, User Mail service Count: 617

Google reverse sear.

Here are the basics. Basically melt indirectly to an internal of 115ish with a about a 400 or and so pit temp.
Then take off and jack the egg to 600+ And sear information technology on each side for a few minutes. Let it residual. Should be perfectly rare inside.

All-time way I take found to cook a beef tenderloin on the egg.
Posted on Dec 23rd, 2015, 7:27 AM, , User Since 102 months ago, User Postal service Count: 42

I would second the opposite sear method. I would also utilise a plate setter for the low rut role to keep flame ups downward.

Accept meat off, remove plate setter and crank the heat upwards full blast. Place meat dorsum on at a couple of minutes a side max.

I was going to recommend throwing your tenderloin away and practise a continuing rib roast, but that tenderloin will exist a ok!
Posted on Dec 23rd, 2015, seven:28 AM, , User Since 105 months ago, User Post Count: 290

Google reverse sear.

Here are the basics. Basically melt indirectly to an internal of 115ish with a about a 400 or and then pit temp.

Then have off and jack the egg to 600+ And sear information technology on each side for a few minutes. Allow it rest. Should be perfectly rare inside.

Best way I accept found to cook a beefiness tenderloin on the egg.

Interesting approach. I like information technology. Thank you
Posted on Dec 23rd, 2015, 7:38 AM, , User Since 178 months agone, User Post Count: 7194

Very interesting, cheers for the tip. So you don't sear it then. I like that approach because searing adds steps and complexity to the process. I may be more inclined to do what you said and pick a temp and ride information technology.

You lot tin can definitely do a reverse sear, and that would turn out nice as well. The opposite sear is merely a few extra steps. Good luck and mail some pics of your results!
Posted on Dec 23rd, 2015, 7:48 AM, , User Since 142 months agone, User Mail service Count: 2116

Depends on your taste preference ... My family does non care for the sear gustatory modality, simply rather enjoys the meat tender and juicy throughout. I've used two methods and each works about the same.

1. Typical indirect at 350 until internal temp his 7-ten below desired temp

2. Start out similar you are going to do a sear by assuasive the egg to get 750 or and then. I mean really let it flame out the top and then the internal ceramic is really property the oestrus. Raise the hat (make certain to burp it) and identify meat on the grate. Completely close the egg downwards so that information technology not getting any oxygen (I employ the ceramic topper). Subsequently closing the lid you will probably flip once. Using an internal meat probe is suggested, just it should accept ~30 minutes.

Method #2 was something I resorted to when I was sitting in the firm drinking beer and reading 247 likewise long and the BGE got away from me. I kind of recall of it as a virtually sear slow & low philharmonic.
Posted on December 23rd, 2015, 7:48 AM, , User Since 105 months ago, User Post Count: 290

Yous can definitely practice a contrary sear, and that would turn out squeamish besides. The reverse sear is just a few actress steps. Expert luck and post some pics of your results!

10-four. Thank you!
Posted on Dec 23rd, 2015, seven:58 AM, , User Since 105 months ago, User Mail Count: 290

Depends on your taste preference ... My family does not intendance for the sear taste, but rather enjoys the meat tender and juicy throughout. I've used two methods and each works almost the aforementioned.

1. Typical indirect at 350 until internal temp his 7-10 below desired temp

2. Outset out like you are going to practise a sear by allowing the egg to become 750 or so. I mean really let it flame out the top so the internal ceramic is really property the heat. Raise the hat (make sure to burp information technology) and place meat on the grate. Completely shut the egg downwards then that it not getting any oxygen (I use the ceramic topper). After endmost the lid you volition probably flip once. Using an internal meat probe is suggested, merely it should take ~xxx minutes.

Method #ii was something I resorted to when I was sitting in the house drinking beer and reading 247 too long and the BGE got away from me. I kind of think of it every bit a near sear slow & low combo.

I don't have the guts to endeavor #two on a $94 piece of meat but I may experiment with information technology some time. Dearest that it'southward low maintenance.

Some other question: do you guys FTC (foil towel libation) at all with a tenderloin once cooked?
Posted on Dec 23rd, 2015, 8:01 AM, , User Since 197 months ago, User Post Count: 61417
Posted on Dec 23rd, 2015, 8:14 AM, , User Since 178 months agone, User Mail Count: 7194

I don't take the guts to attempt #2 on a $94 piece of meat merely I may experiment with it some time. Love that it's depression maintenance.

Another question: do y'all guys FTC (foil towel cooler) at all with a tenderloin one time cooked?

I don't recollect the towel/cooler method is necessary with a beef tenderloin. I normally set the kitchen oven to about 200 degrees and then about 15 minutes before removing the meat off the egg, I turn the inside oven off. Accept the meat and wrap in tinfoil and just place it inside the kitchen oven for twenty-30 minutes. Will stay warm and continue to cook with the juices being redistributed throughout. Damn, now I'm getting hungry.
Posted on Dec 23rd, 2015, 8:22 AM, , User Since 105 months ago, User Post Count: 290

I don't think the towel/cooler method is necessary with a beefiness tenderloin. I commonly set up the kitchen oven to about 200 degrees and so near 15 minutes earlier removing the meat off the egg, I turn the inside oven off. Take the meat and wrap in tinfoil and but identify information technology within the kitchen oven for 20-thirty minutes. Will stay warm and keep to cook with the juices being redistributed throughout. Damn, now I'g getting hungry.

Makes sense. I'thou hungry also. Really doing a 2 lb trial run this afternoon. I am hoping to awaken from my meat coma before the Dawgs play on Jan two
Posted on Dec 23rd, 2015, 8:54 AM, , User Since 128 months ago, User Post Count: 5902

Google reverse sear.

Here are the basics. Basically melt indirectly to an internal of 115ish with a about a 400 or and so pit temp.

Then have off and jack the egg to 600+ And sear it on each side for a few minutes. Let it residual. Should be perfectly rare inside.

Best way I have found to cook a beefiness tenderloin on the egg.

This. Searing at the finish produces the best flavor and tenderness IMO.

If it's a good tenderloin (esp something like an centre of the tenderloin), don't complicate the rub. The meat will have tons of flavor on its own. I just mix salt, black pepper, garlic pulverisation and onion powder in some olive oil to create a scrap of a paste and brush information technology on the meat. Bang-up chaff on the sear from this, but it doesn't overwhelm the flavour of the meat.
Posted on Dec 23rd, 2015, ix:03 AM, , User Since 98 months ago, User Postal service Count: 22801

Nosotros're hosting family this Christmas and I purchased a 6 pound beef tenderloin to melt. This volition be the first one I've ever cooked and I plain would like to go it correct.

I read on an old BGE forum that some like to get the some lid to 600 degrees and seer for a couple minutes and then pull it off, drop rut to 350 indirect and finish 25-thirty minutes (but more chiefly temp is right). I'thousand expert with this approach only I wanted to see if you guys have other ideas.

Anyone got suggestions?

www.amazingribs.com
Posted on December 23rd, 2015, 9:05 AM, , User Since 97 months ago, User Mail Count: 433

Looks skillful. Thank you for sharing

Thanks man information technology's my grandfathers recipe that he did for Christmas every twelvemonth. It is delicious. I have used this recipe during egg fest many times and accept never had one person complain. The only matter I exercise dissimilar is melt to temp not time.
Posted on Dec 23rd, 2015, nine:22 AM, , User Since 105 months agone, User Mail Count: 290

This. Searing at the end produces the best flavor and tenderness IMO.

If it's a good tenderloin (esp something like an eye of the tenderloin), don't complicate the rub. The meat will take tons of season on its ain. I just mix salt, black pepper, garlic pulverisation and onion powder in some olive oil to create a bit of a paste and brush it on the meat. Cracking crust on the sear from this, merely information technology doesn't overwhelm the flavor of the meat.

Thanks for sharing. I typically proceed information technology uncomplicated on rubs and have gone with a like mix to what you described. Even so, you guys take given me a lot of great ideas to try in the coming months. Should be fun.

Thanks for the input!
Posted on Dec 23rd, 2015, x:16 AM, , User Since 173 months ago, User Post Count: 413

This. Searing at the end produces the all-time flavor and tenderness IMO.

If it's a skillful tenderloin (esp something like an eye of the tenderloin), don't complicate the rub. The meat will accept tons of flavor on its own. I just mix salt, blackness pepper, garlic powder and onion powder in some olive oil to create a bit of a paste and brush it on the meat. Great crust on the sear from this, merely information technology doesn't overwhelm the flavor of the meat.

Granted, I'm living up to my username by recommending a volume, but if yous don't already know about it, bank check out the book 'Barbeque! Bible: Sauces, Rubs, and Marinades' by Steve Raichlen (should be easily bachelor through your local bookstore or through Amazon if y'all can expect for information technology to be shipped). At that place are plenty of recipes for rubs and marinades, some pretty standard and some more than unusual. I've used a few of them over the years and had great results.
Posted on December 23rd, 2015, ten:21 AM, , User Since 97 months ago, User Mail service Count: 713

One of my favorite things to cook. Searing is good merely I rarely have the fourth dimension. Flavour as yous similar, I use Lawry'southward and Garlic Salt. Then I use the plate setter and cook indirect at 275 till it is 125 in the center. Take off and allow sit for at to the lowest degree xv minutes. Key for me is using a remote thermometer that sets warning when center is at 125. Enjoy! Next attempt a rib roast. Fifty-fifty better!
Posted on Dec 23rd, 2015, eleven:fifteen AM, , User Since 105 months ago, User Post Count: 8

Wrap the unabridged roast in bacon. The actress fat from the bacon will really aid keep the tenderloin moist and tender, and the bacon add together a flavorful chaff. And then merely indirect it 350 until you hit your internal temp and allow it residue.