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.
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS
"I love everything about the pig, even the way she walks." -- Spanish proverb
(='.'=) This is the rabbit baby. Invests him in yours signature,
(")_(") and the help rabbit baby takes over control of the world!
Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ
Promoted by Bigabyte to "Idiot #1"
, and dubbed "Phizzy" by Sir Ron.