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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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01-25-2014, 10:19 PM
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#1 |
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Babbling Farker
Join Date: 10-15-12
Location: Anaheim, CA
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Friday Night Filet Pron, Part II - Or what happened to that other piece of meat?
From this thread:
http://www.bbq-brethren.com/forum/sh...d.php?t=180162 So I picked up some chicken thighs from my local Stater Brothers:  In a nod to TonyBel, I decided to make some yakitori chicken. Hold your horses, I'm getting to the filet...... I changed the recipe from rice wine to rice wine vinegar and from soy sauce to ponzu. I did this because if I recall correctly, marinades need an acid component to "pierce" the meat.  Diced up the thigh meat, and into the marinade they went for about 4 hours....   The feftover thigh meat gets a coating of Kickin' Chicken  No snaps of this, but it was good So Mrs. SJ comes into the kitchen, takes a whiff, and wants a smoked chicken, so back I go to Stater Brothers..... So I fire up the UDS, and while I'm waiting for it to come to temp, I gave the leftover filet mignon piece another coat of rub....  And wrapped it in bacon!  A smoked filet mignon? Uh, yup! Back to the kabobs... I used "Old Leaky" for this....  Shishkabobs on!  Turning turning turning....  This shot is blurry, but I assure you they are done!  You two play nice now! Daddy will be back!  Some time later...... The filet:  Different taste than preparing it the traditional way, but it was a try... The chicken (someone couldn't wait for me to snap the pic... 
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Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller |
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01-25-2014, 10:23 PM
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#2 |
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Babbling Farker
  Join Date: 07-04-10
Location: Rancho Cucamonga, CA
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Looks like a great day and good eats, too.
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Used to have more stuff... thinned the herd Happy with what I have Life is good |
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01-25-2014, 10:32 PM
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#3 |
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Babbling Farker
Join Date: 06-13-13
Location: pa
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That fillet looks awesome. Oh yea, the bird looks great too.
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Adam Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds. Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset. |
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01-25-2014, 11:31 PM
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#4 |
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Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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I gotta say it looks like that filet was in the smoker for about an hour too long for my tastes. Good thing there was other food
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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01-26-2014, 12:02 AM
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Babbling Farker
Join Date: 10-15-12
Location: Anaheim, CA
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Quote:
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Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller |
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01-26-2014, 11:24 AM
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#6 |
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somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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Good looking cook John.
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Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS |
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01-26-2014, 11:31 AM
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#7 |
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somebody shut me the fark up.
  
Join Date: 10-16-10
Location: Culver City, CA
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How funny - I'm doing tonybel's yakitori chicken today.
 I think that post got a lot of folks salivating. Did you like the results with the mods? Nice cooking there John!
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? 
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01-26-2014, 06:12 PM
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#8 | |
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Babbling Farker
Join Date: 10-15-12
Location: Anaheim, CA
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Quote:
I might try backing off on the rice wine vinegar or switching the sugar from white to brown.
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Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller |
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01-26-2014, 06:17 PM
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#9 |
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Quintessential Chatty Farker
 Join Date: 08-23-13
Location: In the woods
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Good lookin grub and thanks for the Tony cook details.
Going to be trying that this week
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[B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe |
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| Tags |
| chicken, filet, filet mignon, pron, thighs |
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