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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-29-2010, 08:14 PM | #1 |
On the road to being a farker
Join Date: 07-23-08
Location: Newnan, GA
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Fillet and Potatoes on the grill (pr0n)...
I sliced and divided red potatoes into four servings and wrapped each serving in foil with sliced vidalia onions, a pad of butter, kosher salt, pepper, and a tiny bit of a mesquite rub. Closed the foil up and put them on the side of the grill over a water pan for about an hour (maybe 350* average...I needed to keep the coals going long enough to do the steaks at the end of the hour, so as I added lump the temps when up and down)
Anyways, sliced the fillet and got them ready with some kosher salt and Weber Gourmet Burger rub and let them sit for about 30 minutes. Put them on the grill until they felt right...here's what you all came for:
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Joey |
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08-29-2010, 08:19 PM | #2 |
Babbling Farker
Join Date: 07-04-10
Location: Rancho Cucamonga, CA
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Looks great. I love a nice med-rare fillet.
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Used to have more stuff... thinned the herd Happy with what I have Life is good |
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08-29-2010, 08:24 PM | #3 |
On the road to being a farker
Join Date: 11-28-08
Location: Mendota, Illinois
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Looks Great, but I would have appreciated an invite for supper.
Trucky9754 cooking on Fast Eddy FEC100 C/S sm009 Weber Gasser 2 X Ultra-accurate Thermopen RED of course. Official MOINKER since 2010 KCBS Member 7 X 14 Competition Trailer |
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08-30-2010, 02:35 PM | #4 |
On the road to being a farker
Join Date: 07-23-08
Location: Newnan, GA
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Yeah, they ended up being a little more on the rare side. Two of the four were perfect med-rare, but I had to put two others back on the dying coals for a minute or two. I sliced them a littler thicker than I am used to, but all in all they turned out amazing...
The invite must have gotten lost in email somehow...better luck next time
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Joey |
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08-30-2010, 03:05 PM | #5 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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That really looks good. Would have loved to see the meat sliced
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08-30-2010, 04:59 PM | #6 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Great looking fillet, I like the sound of those tatoes too.
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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