• Course


  • Category


  • Cooking technique

    Indirect cooking,

  • Level


  • Prep time

    55 minutes

  • Cook time

    50 minutes

  • Total

    105 minutes

  • Amount

    6 persons


Looking for a delicious starter or fancy lunch to prepare on the Big Green Egg, most of which you can prepare in advance? Watch this! Make this hay and apple wood-smoked tenderloin a day in advance on your kamado. Then freeze the meat. When the meat is slightly frozen, it’s much easier to cut really nice and thin slices for carpaccio. The finishing touch? You add the finishing touch on the day of by making your own grilled avocado crème and putting together this delicious dish.



  • 600 g tenderloin
  • 2 generous handfuls of hay

avocado crème

  • 2 avocados
  • 1 tbsp extra virgin olive oil, plus extra for sprinkling
  • ½ tbsp sushi vinegar


  • 1 tbsp pine nuts
  • 4 cm daikon
  • 4 spring onions
  • 4 radishes
  • 2 tbsp capers
  • Kewpie mayonnaise (Japanese mayonnaise)
  • 10 g frisée
  • 2 sprigs of chervil
  • 2 tbsp shaved Parmesan cheese

to serve

  • 6 pappadums

In advance

  1. Ignite the charcoal in the Big Green Egg and heat to a temperature of 130°C. Sprinkle the tenderloin with salt and pepper to taste. Moisten the hay with a little water. Distribute the hay over the Half Moon Perforated Grid and place the tenderloin on top.
  2. Open the lid of the EGG and scatter a handful of Apple Wood Chips over the glowing charcoal. Set up the convEGGtor and the Stainless Steel Grid and place the Half Moon Perforated Grid with the tenderloin on the grid. Close the lid of the EGG and let the tenderloin smoke for about 15 minutes. The temperature of the EGG will drop to about 80°C; keep it at this temperature.
  3. Flip the tenderloin and let the meat smoke for 15 more minutes. That way, the meat will have come into contact with the hay on all sides.
  4. Remove the tenderloin from the EGG and let cool in the refrigerator. Extinguish the charcoal in the EGG.
  5. Tightly roll the cooled tenderloin up in cling film and put the meat in the freezer overnight.


  1. Take the smoked tenderloin out of the freezer an hour before serving. In the meantime, light the charcoal in the Big Green Egg and heat to a temperature of 200°C with the Cast Iron Grid.
  2. For the avocado crème, halve the avocados and remove the stones. Coat the avocado halves in olive oil and place them cut side down on the grid. Grill for about 2 minutes. Give the avocado halves a quarter turn and grill for another 2 minutes to create a nice diamond grill pattern on the open sides. Close the lid of the EGG after each action.
  3. Remove the avocado halves from the EGG. Remove the grid and put the Stainless Steel Grid in the EGG, with the Small Cast Iron Skillet on top. Scoop the avocado out of the shells. Add the olive oil, sushi vinegar and salt and pepper to taste and mash with a fork. Set aside.
  4. For the garnish, add the pine nuts to the skillet and grill for 3-4 minutes until the pine nuts start to turn brown. Stir very often and close the lid of the EGG after each action.
  5. Remove the pine nuts from the EGG and set aside. Extinguish the charcoal. Cut the daikon into 4 slices that are 1 centimetre thick and use a round cutter (Ø approx. 1½ cm) to cut as many circles as possible out of the slices. Cut the carrots and cut off the green leaves from the spring onions. Then cut them lengthwise into quarters. Drain the capers.
  6. Lay out 6 sheets of cling film. Cut the tenderloin into razor-thin slices using a slicing machine or a very sharp knife. Right after slicing, place the slices overlapping on the cling film, creating 6 neat circles that have the same diameter as the pappadums.
  7. Coat the pappadums with the avocado crème. On each pappadum, place a sheet of cling film with the carpaccio on the avocado crème. Then remove the cling film. Garnish with the Kewpie mayonnaise, the frisée, the capers, the pine nuts, the sprigs of chervil and the Parmesan cheese and sprinkle over some extra olive oil.

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