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Bacon wrapped filets

Would anyone have sample timings to try on 2" thick bacon-wrapped filets? I'm thinking something in the neighborhood of 3/3/4/4 at about 700F (three sear first side, three sear second side, four per side dwell)[p]Thanks[p]Dana


  • Tim MTim M Posts: 2,410
    <p />Dana,[p]It sounds about right for medium steaks. I am not sure what 3-3-4-4 would be. Normally we see something like 4-4-5 which is 4 on side A, 4 on side B, and 5 with all vents closed.[p]Sometimes I do a sear until done where I do 5-4-3-2 or close to it flipping them each time over 750 deg fire. Times that short are guesses to some degree but you gety the idea. [p]Tim
    [ul][li]--- Tim's BGE site ---[/ul]
  • SpinSpin Posts: 1,375
    Dana,[p]Each time you turn the steak, you pour juices off the meat. Turn the meat only once to sear each side and then close the vents for the dwell. A 3 minute sear (700F easch side) and a 4 minute dwell (total of 10 minutes for the cook) should produce a nice medium rare steak.[p]Spin

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