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Gilded Fillets

BBQBluesStringerBBQBluesStringer Posts: 398
edited 5:51AM in EggHead Forum
I picked up 3 heavy Choice Fillet Minions at the grocery store the other day. They weighed in at just under 2 pounds for the 3 of them. Certainly looked like BGE fodder to me! The only question was what to do with them.[p]Yesterday morning I gave them all a heavy coating of Ken Stone's Gilded Splinters rub, tossed them in my trusty ol' Tupperware marinader, and poured in about a third of a cup of dry red wine. I let them sit undisturbed until lunch when the Mrs. flipped the marinader over to the other side. There they sat until I got home at 7:00.[p]I brought the large BGE up to 700F, and seared all three steaks for 3 minutes a side. Mine came out forever at that point. I closed the bottom vent, and put the ceramic cover on the top vent and things rapidly went to 400F inside. The other two steaks went back on the grid until the instant-read said 155 inside; less than 5 minutes. Mine, which did not go back on the grill, was a little warm at 120F.[p]I served them almost immediately with a twice baked potato and salad. I gotta say, it was the best steak I've ever eaten, even a little overcooked for my taste. The sear was perfect, and the Gilded Splinters rub/marinade worked its magic again. But the real test was Mrs. BBQBluesStringer. She really doesn't like steak. If she didn't have another bite of one for the rest of her life, she would be just fine. Usually when I grill a steak she'll either take one or two bites from mine, or ask me to grill her a chicken breast, but last night she powered her way through one fillet, and made a good dent in the other! Her comment was they were the best tasting piece of meat she had ever eaten, and I could make as many of those as I like. [p]I've been getting a lot of comments like that since I started cooking with the egg a few weeks ago. Dinner in this house will never be the same again. Thanks to the forum that has taught me how to use this egg like a pro in no time at all, and a special thanks to Ken Stone for his Gilded Splinters rub. I haven't tried it on ice cream yet, but I'm sure it would be an improvement! I'll be smoking some deviled eggs to take to work next week, and I'll let ya'll know how they're received.[p]BBS-[p]PS Hey... there's still half a fillet in the ice box...
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