Posted by johngl
Well, I’m not sorry to say that I missed the Rapture yesterday and, apparently, so did everyone else. Consequently, I’m here to spew out some more propaganda about the Big Green Egg.
Most glorious spousal unit whipped up some Mac & Cheese to accompany the pork tenderloin. The Mac was excellent (as usual) especially since I spiked mine with white truffle butter. Sh-h-h-h, don’t tell her I did that.
Above, the pork tenderloins right out of the package. They are usually packaged in pairs.
Tidying them up involves removing the silver skin and peeling off a bit of membrane.
The little pile in the center of the picture is the small amount of silver skin and membrane peeled away from the two tenderloins. It only takes a couple of minutes to cut it away, and since it gets pretty chewy when grilled, its better to just take the time to get rid of it up front.
I seasoned these with kosher salt and fresh ground pepper, then set them aside for about an hour to allow them to come up to around 60°F, the same starting point I shoot for with a thick steak. The salt also acts as a sort of dry marinade and slowly penetrates into the pork over time.
One of the best things about the Big Green Egg (BGE) is how far a load of charcoal will take you. With my Weber Kettles, I’ve always liked the fact that when you shut down the vents, the charcoal is snuffed out. Well, the BGE takes it a step farther. It is so tight, it is almost miserly in its use of fuel.
The photo above depicts the charcoal I had leftover after grilling some steaks. I didn’t even have to add any new charcoal. I just loaded up the chimney starter with the used stuff and fired it up.
I can honestly say that I have never done that before; that is, reuse charcoal without adding any new chunks. It didn’t seem right somehow. But, when I think about how much this bugger cost (well over $1000), it had better be frugal with something.
I’d dumped the chimney starter and closed the lid, leaving the vents wide open and walked off for a few minutes. Really, just a few minutes. I was stunned when I saw that the built in thermometer was pegged out at 750°F when I returned.
With the grill grate that hot, it didn’t take long at all to get some nice grill marks going. A couple of minutes per side (four of them), then another few minutes at a lower temp (achieved by closing the vents) and these babies were ready for the cutting board.
I allowed about ten minutes of rest time which gave my most glorious spousal unit time to finish up the Cheesy Mac.
Added Sept 7, 2012: If you’re interested, here’s another Big Green Egg pork tenderloin post that’s a little different. Instead of grilling over a hot fire, the newer post is a slow-smoked process (where “slow” is about an hour).