We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook
: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.
The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here
I have a small dinner party this evening. I have aged ribeyes 1 1/2" thick for the men and some 1" filet mignons for the gals. I have never actually cooked a filet on the egg. I normally do a Trex on my steaks but dont know if the filets are thick enough for this method. I would like to time the cook so all the steaks come off together. Since I am not for sure how all of the guests prefer their steaks I will go for safety and cook all till medium. Should I sear the ribeyes 90 seconds a side at 700 degrees as usual and skip a sear altogether for the filets and then after the ribeyes rest just put the filets back on at the 400 degree mark along with the ribeyes? Any suggestions or help as far as time and temp for both type steaks are appreciated.