Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Filet cooking time

Uncle DaveUncle Dave Posts: 54
edited 5:45PM in EggHead Forum
Good morning to all. Last night I did some filets , bacon wraped on the BGE. Put on some country bob's season then about a teaspoon of brown sugar on top. I know it sounds weird to put brown sugar on steak but it was great! Here's my question why does it take so much longer to cook a bacon wraped filet than a regular strip? I did 3 min each side at full temp to sear it in then about 8 min. on each side at 300. They still had a small sliver of pink in the center. Had I cooked a NY stip this long it would have been toast. Keeping in the spirit of this forum that stupid questions can be asked. Whats the scoop on this. Thanks uncle Dave
·

Comments

  • Tim MTim M Posts: 2,410
    Uncle Dave,[p]Leaner cuts take longer to cook than those with more marbling. Thickness is a big factor too. I do my filet mignons (2" thick) for 5 min per side and sometimes as much as 10-12 min per steak if I want a real chared outside. I don't dwell - just keep flipping until done and I use a thermometer to tell if its done. A ribeye for that time would look like a black mass of carbon. [p]Tim
    ·
Sign In or Register to comment.