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Old 07-26-2013, 01:28 AM   #6
Pyle's BBQ
Babbling Farker

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Join Date: 10-25-06
Location: Madrid, IA

Originally Posted by buccaneer View Post
I agree ^^^
I'm just never going to smoke a filet mignon, out of respect for what that cut can be.
Raw-carpaccio/rare-seared medallions.
I draw the line thereafter.
I like doing it on the smoker. It gives it a different dimension. You do not take it past 120*F. It is still a great meal.
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; Weber OTS; New Braunfels offset smoker; Weber Smokey Mountain; Chargriller Akorn.

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