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Topic History of: thanks and ?
Max. showing the last 6 posts - (Last post first)
Author Message
steve 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 smells

Thanks everyone for their help

Steve
Ken Baker 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!!
BajaTom 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
AnnaG 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 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