Christmas Tenderloin

Buckeye Bob · 12-28-2012, 05:59 PM

Every year, we do dinner on Christmas day with another family who also doesn't have family local. This year, it was our turn to host and decided to do a whole beef tenderloin. Of course, I had to do it on the Egg. I had two Choice Tenderloins around 3.5# each. I pulled the roasts out of the fridge about an hour in advance to let them get up to room temp while I got the fire going. I kept it simple and just did sea salt and fresh ground black pepper on both of them. Here they are getting ready for the Egg.

I decided not to sear and just cook indirect around 375 until internal temp reached 120 or so and then let them sit and rest while we got the rest of the meal ready. I also used my DigiQ just to track the grid temp and internal meat temperature.

Meat is on and ready to go

After about 40 minutes, they are ready!

Here is a plate pic although doesn't do the meat justice with all of the mushrooms on top.

We served it up with herbed roasted potatoes, Glazed carrots with pomegranate molasses (so good!) and both horseradish sauce and mushrooms. It came out great with definitely a smoke flavor but not overwhelming. One other note is that I was surprised how red the outside of the beef was when it was finished cooking. The finished pic above is accurate on the coloring at the end. I have never cooked one of these over charcoal before so maybe that is normal. Either way, it was a fantastic meal and a big hit with our Holiday crowd.

Bonewagon · 12-28-2012, 06:07 PM

Nicely done! Looks like a delicious meal.

buccaneer · 12-28-2012, 06:11 PM

That's good looking tucker!

Mason Dixon Bowhunta · 12-28-2012, 06:52 PM

Those tenderloins look awesome. No need to slice them for me. I'll just grab a whole one and eat it like a caveman would.

BobM · 12-29-2012, 12:58 AM

Nice looking cook, great job!

Big George's BBQ · 12-29-2012, 07:40 AM

That looks Great

12-28-2012, 05:59 PM	#1
Buckeye Bob Found some matches. Join Date: 03-17-12 Location: Chicago Western Suburbs Downloads: 0 Uploads: 0	Christmas Tenderloin Every year, we do dinner on Christmas day with another family who also doesn't have family local. This year, it was our turn to host and decided to do a whole beef tenderloin. Of course, I had to do it on the Egg. I had two Choice Tenderloins around 3.5# each. I pulled the roasts out of the fridge about an hour in advance to let them get up to room temp while I got the fire going. I kept it simple and just did sea salt and fresh ground black pepper on both of them. Here they are getting ready for the Egg. I decided not to sear and just cook indirect around 375 until internal temp reached 120 or so and then let them sit and rest while we got the rest of the meal ready. I also used my DigiQ just to track the grid temp and internal meat temperature. Meat is on and ready to go After about 40 minutes, they are ready! Here is a plate pic although doesn't do the meat justice with all of the mushrooms on top. We served it up with herbed roasted potatoes, Glazed carrots with pomegranate molasses (so good!) and both horseradish sauce and mushrooms. It came out great with definitely a smoke flavor but not overwhelming. One other note is that I was surprised how red the outside of the beef was when it was finished cooking. The finished pic above is accurate on the coloring at the end. I have never cooked one of these over charcoal before so maybe that is normal. Either way, it was a fantastic meal and a big hit with our Holiday crowd.

12-28-2012, 06:07 PM	#2
Bonewagon is One Chatty Farker Join Date: 06-12-09 Location: Ithaca, Michigan Downloads: 0 Uploads: 0	Nicely done! Looks like a delicious meal. __________________ Jason Big Steel Keg, WSM, OTG, Super Fast and Accurate Blue Splash-Proof Thermapen

12-28-2012, 06:11 PM	#3
buccaneer Babbling Farker Join Date: 10-23-10 Location: Sunset City Western Australia Downloads: 0 Uploads: 0	That's good looking tucker! __________________ The only current member banned for life! Why is there a sign on vending machines at Buddhist Temples saying "Change Is Inevitable?"

12-29-2012, 12:58 AM	#5
BobM is Blowin Smoke! Join Date: 02-16-12 Location: Long Island, NY Downloads: 0 Uploads: 0	Nice looking cook, great job! __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 \| \| BBQ Guru CyberQ WiFi \| Maverick ET-732 \|

12-29-2012, 07:40 AM	#6
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	That looks Great __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team When all else fails ask yourself WWGALD

12-28-2012, 06:52 PM	#4
Mason Dixon Bowhunta Full Fledged Farker Join Date: 12-24-12 Location: Up a tree somewhere in MD Downloads: 0 Uploads: 0	Those tenderloins look awesome. No need to slice them for me. I'll just grab a whole one and eat it like a caveman would.