I bought a beef tenderloin at Costco to use to make beef sliders for a large gathering. I had never made one before and checked the Internet for recipes for making it on a Big Green Egg. All the recipes said to sear it at 500F and then slow cook it at 225F. Well, if anyone knows a BGE, it's not so easy to reduce the temp from 500 to 225 that easily or quickly. That's when I checked Meathead's recipe for roasts, and he said cook it slow and low and do a reverse sear as an option. That's exactly what I did and it's the only logical way to use a BGE. In fact he said you don't even need a sear and he was right. A nice crust formed after the low and slow. I just wonder whether the others publishing these recipes actually know what they are doing or are just repeating another's recipe.
-
Last edited by BBQPhil; December 9, 2024, 10:28 AM. -
No pics? 😪 -
I have your answer: they don't.Comment
-
I wonder that about a lot of recipes too, most seem to be so similar to everyone else's with little details changed. When something is drastically different, and explains why, I tend to trust those more.Comment
-
Yes. Meathead's free recipes have always worked for me. Following a standard recipe template/format (as this site does) is very helpful. I have concluded that reading a recipe is akin to reading a statute or regulation. Try to work out not only what is being said, but also what is not said. Last nite I did a bok choy/mushroom stir fry. Recipe by well known respected author. Excellent result, but only because I took some liberties with the
directions.
-
Comment