from my earlier post, I now have a 2 foot long beef tenderloin that I have cut in half and will do in the egg on my inverted rib rack, I have it marinating in a bag with olive oil,onion, garlic,and a little soya sauce and a couple of spices.My question is Im thinking about putting on the egg at 350 degrees around 2 oclock will it be to far done by 5 or what should my cook time be, im thinking to go slow, am i Wrong, I am also thinking plate setter in inverted with drip pan with white wine in it to keep things moist, Let me know your thaughts as id like this to turnout.Steve
steve,It might help to know how many lbs your tenderloin is?IMHO, I would not waste good white wine in the drip pan... Use apple juice or water. I haven't noticed the meat taking on the flavor of what is in the drip pan, yet...Thanks... ...AnnaG...
steve, The egg is just like your oven. If you cook your tenderloin for 3 hours it will be way over cooked. Go with a hotter fire with a much shorter cook time like a steak. I would go 500/550 to an internal temp around 130/135. I would turn the tenderloin a few times so it doesn't burn. Good luck, Tom
steve, i'm betting an hour will be more than enough. i sure wouldn't cook a wonderful cut like a tenderloin any more than medium rare. in fact, i'd cook it till internal of 125, then pull it, tent with foil, cover it with a couple of towels, and let it rest for about 10 mins. it will cruise up about 10 degrees while it's resting. nothing worse than overcooking a $15/lb piece of meat!!
Ken Baker, Thanks for all the suggestions, I put it on the egg for 2.5 hours and it turned out but was not like steak, I was looking for a roastbeef type of cook, it was good but will be better on sadwiches, I will not try that again, but I sure did drive the neighbours crazy with all the smellsThanks everyone for their helpSteve
