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Filet Mignon and Grilled Romain

4Runner4Runner Posts: 2,690
edited September 2011 in EggHead Forum
Nothing fancy but we sure did enjoy this last night.  Sorry, but not plated pictures.  I did go over the top on the seasoning becuase the boys wanted it.  Outback Style seasoning was the spice of the night.
Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now?   Woodford....neat

Comments

  • SpoonSpoon Posts: 328
    Steaks look great. I love the spider and the 13" cast iron grate for steaks. It really makes a difference. People seem to lve or hate grilled roman, I love it.
    "Pork so tender you can pull it with a spoon." ~Spoon
  • They look great.  What temp. did you use?
    Fred V. Smyrna,Ga.
  • 4Runner4Runner Posts: 2,690
    edited September 2011
    For the filets at the time in the picture, the dome was 680, but since I was searing (salt only seasoning at this point), with the spider and CI grate so low, all I can say is it was hotter than 680 down there! I then pulled the filets, spread a bit of butter on them and seasoned Outback stye. While they were resting, I got the dome temp down to 400 and finished with my Adj Rig with a raised grate for 8 to 10 mins if I were guessing. Pulled 2 @ med rare and 2 @ med. Romain went on down low again for 90 secs or so per side. Pulled and threw some parmesan cheese on top. Perfect amt of char and smokeyness. Boys had baked taters. Leftovers tonight for dinner.
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
  • mj24mj24 Posts: 7
    That looks fantastic and I want to try that soon myself.  Few questions for you.
    How close is the fire to your lower grate?
    How long did you cook per side on the lower grate?
    Which grate gives you the size you need for the lower?
    With the adj rig did you have them on the top setting?
  • 4Runner4Runner Posts: 2,690


    I'm using the spider with a 13" CI grate on my
    Large. I haven't measured but I would guess I'm approx 3" lower than the
    standard grate resting on the fire ring. I typically use just enough lump to
    fill the fire box almost to the fire ring. When my dome is over 600 I know my
    setup will be plenty hot down low for searing. These were thick filets so I
    wasn’t too worried about time. I would guess almost 2 mins per side. I did
    rotate at 45 degrees to give diamond effect. I was one setting down from the
    top on the adj rig. Not that important though. That is just how mine is
    typically set these days. Hope this helps.

    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
  • mj24mj24 Posts: 7
    That is extremely helpful and exactly what info I was looking for.

    Besides steaks is there anything else you ever sear?  

    Thanks!
  • 4Runner4Runner Posts: 2,690
    @mj -we love skinless/boneless chix breast this way. Will do for burgers too. Although I haven't tried it, I suppose it would work with Pork Tenderloin and chops too.

    @ Teev - I use it all the time. Certainly can do the same without this setup but it sure is convenient. I love it and please don't remind me how much that CI cost. $-)
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
  • GrannyX4GrannyX4 Posts: 1,474
    What is "Outback style seasoning"? Is it something you buy or make? If you make it would you mind sharing the recipe?
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • 4Runner4Runner Posts: 2,690
    I got this off the web and it is close to Outback seasoning. Not exactly but still good.


    4 teaspoons salt
    4 teaspoons paprika
    2 teaspoons ground black pepper
    1 teaspoon onion powder
    1 teaspoon garlic powder
    1 teaspoon cayenne pepper
    1/2 teaspoon coriander
    1/2 teaspoon turmeric


    Adjust salt and cayenne to your liking. I typically make it as posted above with maybe a bit more cayenne. Enjoy.
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
  • GrannyX4GrannyX4 Posts: 1,474
    Thanks for the recipe. I'll give it a try.........
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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