PDA

View Full Version : Filet - Smoke/Grill


jrtexas
07-20-2011, 05:38 PM
Just curious what the Brethan do to Filet's?

I'm thinking of reverse sear 

jrtexas
07-20-2011, 05:40 PM
Check that...Brethren...

Whitfield
07-20-2011, 05:43 PM
Salt, Pepper, Fire

What are you cooking on?

Phrasty
07-20-2011, 05:46 PM
Depending on the size of them I usually just sear them over ashed coals... (not a crazy hot fire). For the bigger ones you can reverse sear... But I like my filets nice and rare... and a straight sear will get you that. Think I posted one the other day...

http://www.bbq-brethren.com/forum/showthread.php?t=109805

http://i9.photobucket.com/albums/a84/phrasty/47a7b3d0.jpg
http://i9.photobucket.com/albums/a84/phrasty/d6047d38.jpg

Cheers

jrtexas
07-20-2011, 06:12 PM
Salt, Pepper, Fire

What are you cooking on?

Weber Kettle :clap2:

Gore
07-20-2011, 06:12 PM
^^^ Like Phrasty, if they're steaks, then I grill them, but I like them rare to medium rare at most. If they're the entire roast, then a reverse sear and then I make them into a dragon.

http://i219.photobucket.com/albums/cc150/bigabyte/Throwdowns_2011/Week06_Chinese_New_Year/1538088_Gore.jpg

Johnny_Crunch
07-20-2011, 06:17 PM
Awesome pr0n there Gore! :clap2:

PDXsmoker
07-21-2011, 01:05 AM
yep, a dragon, isn't this the way everybody does it???

Phrasty
07-21-2011, 01:10 AM
^^^ Like Phrasty, if they're steaks, then I grill them, but I like them rare to medium rare at most. If they're the entire roast, then a reverse sear and then I make them into a dragon.

http://i219.photobucket.com/albums/cc150/bigabyte/Throwdowns_2011/Week06_Chinese_New_Year/1538088_Gore.jpg

Niice!

TN_BBQ
07-21-2011, 07:47 AM
About the only way to mess up a nice filet is to overcook it.

Lots of folks (been guilty of this myself) feel jaded when they spend 30+ minutes getting their coals going only to spend <10 minutes grilling their steaks. Sometimes less is more.

I don't grill a lot of fillets, but with rib eyes I like the reverse sear method (often will let the steak sit on the cold side of the grill to soak up that smoke before finishing it directly over the coals).

bigabyte
07-21-2011, 09:57 AM
I echo the above sentiments about direct heat to sear each side until it is just about medium-rare. Although I've never cooked a dragon.

Ryan Chester
07-21-2011, 12:39 PM
Did these last week on my Santa Maria Grill. Right on the fire to build my crust then raised up to finish.

http://i160.photobucket.com/albums/t161/ryatothen/IMG_1389.jpg

http://i160.photobucket.com/albums/t161/ryatothen/IMG_1393.jpg

jrtexas
07-21-2011, 02:37 PM
Came out excellent....like butter.

http://i218.photobucket.com/albums/cc93/jrtexas50/Filet.jpg

Ryan Chester
07-21-2011, 02:39 PM
:clap2::clap2::clap2:

pomah25
07-21-2011, 03:44 PM
^^^ Like Phrasty, if they're steaks, then I grill them, but I like them rare to medium rare at most. If they're the entire roast, then a reverse sear and then I make them into a dragon.

http://i219.photobucket.com/albums/cc150/bigabyte/Throwdowns_2011/Week06_Chinese_New_Year/1538088_Gore.jpg

Wow! That looks awesome!