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Unread 07-26-2013, 12:28 AM   #6
Pyle's BBQ
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Join Date: 10-25-06
Location: Des Moines, IA
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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; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker.

Saddles BBQ Bistro

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