It's the Fourth of July and I'm heading down I75 to Kevin's for pool time, music and Big Green Egg fun! Last year it was beef tenderloin, this time it's pork spareribs smoked on the BGE. Oh and I got to meet up with a long lost friend. It doesn't get any better than that ;)
Three and half hours or so at 250F with lump charcoal and some soaked hickory chips is a beautiful thing.
Pool Dogs
The Fourth of July weekend, good friends, beef tenderloin on the Big Green Egg, a swimming pool, music and cold beverages is a beautiful thing! Kevin invited me over for beef tenderloin on the Big Green Egg and I was like “Yeah man I’m in!” That BGE is great for everything from slow cooking pulled pork at 235F overnight to cooking fine steaks at 700F so I knew this was going to be great. Plus we had the Tiki God watching over the BGE.
The beef tenderloin marinated and ready for the Egg.
An hour or so and it’s almost ready.
Dana made some great baked beans kicked up with ground beef and bacon. She also made some awesome dirty rice which I didn’t get a picture of. DOH!
The beef tenderloin sliced and ready to eat. The tenderloin was perfect! It was flavorful and oh so tender!
Kevin hands me my plate. I hope there's enough for everybody else.
