Tag: tip

Trimming a Beef Tenderloin

Around my house my family only goes for one kind of steak, filet mignon.  Well that can be a pricey proposition.  In fact, the last time that I bought filets from the market they were running $23.95/lb.  Not the kind of thing I can afford to do very often.

So, I’ve been thinking about picking up a whole tenderloin and trimming it myself.  Today, I took the plunge and bought a small(ish) one at Sams Club.  The thing weighed in at a little over 5 lbs. and was priced at $9.98/lb.  Still expensive, but much more affordable than buying the steaks individually.

Now I’d never trimmed a tenderloin before but I figured, how hard can it be?  Well the step by step guidance was just a quick Google search away.  I should have known that I’d find all the video help I need on YouTube.  There I found two different videos and after spending less than 10 minutes in front of my iMac, I was ready.

I had the tenderloin trimmed and cut into steaks in less than 20 minutes.  I cut filets a little on the thin side since my family also thinks steaks (or any meat for that matter) should be well done and it’s tough to get a really thick steak done enough for them without charring the outside too much.

After marinating for about an hour, I put the steaks and baked potatoes on the Bubba Keg.  Man, they were every bit as good as the $23.95/lb steaks that I’d gotten at the market before.  And the best part is, I’ve got a nice piece of the tenderloin left.  I plan to smoke it on Monday and cut it thin for sandwiches next week.  I’ve got a taste for a steak panini.  Stay tuned for that!

Here areĀ  links to a video that I found on Youtube.


Tip: Big Green Egg Frozen Shut


Last week, I wrote a post about gasket replacement on the Big Green Egg.  Based on feedback, it’s seems like a post on how to get your frozen BGE open is in order.  This is really a pretty simple and there are a couple of ways to go about it.

  1. The first method is to remove the ceramic top (You do use your ceramic top to snuff the fire don’t you?).  Light a couple of starter cubes and drop them inside.  They’ll land on the cooking grate, but should burn long enough and create enough heat to thaw the frozen gasket.
  2. The second method works on similar principals but starts at the other end of the egg.  Light a couple of cubes and shove them through the bottom vent under the fire grate.  Likewise, they should burn long enough to get the job done but with the added benefit of possibly lighting the remaining lump in the BGE (You do use lump charcoal don’t you?).  Alternatively, if you light your BGE with a MAPP Torch or something similar you can direct the torch at the fire grate and re-light the remaining lump.

I hope these tips help you out if you find yourself frozen out!