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Unread 02-05-2011, 09:10 PM   #60

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Join Date: 10-05-08
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Master wanted to do something special for New Year's. We grilled some prawns

and some shrimp for the girls

Since New Year's celebrations only occur a few times a year , we also picked up a filet. I always wanted to do one as a roast. This was a whole filet, so it was necessary to trim it. I did leave the muscles attached though to give it a special shape. I cooked it at 275* with a chunk of cherry, pulled it at 120* and did a reverse sear:

I also grilled a number of vegetables, like asparagus,


and some red peppers,

I know it's the Year of the Rabbit, but no Chinese New Year celebration is complete without a dragon (use this pic):

For those curious about how the meat was cooked, you can look into the dragon's mouth:

Thanks e, for the suggestion and all the help.
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