Found an Emu fan fillet in the freezer the other day, so decided we'd have it tonight.
I tied it up to help it cook evenly as it's kind of a funky shape. After tying, I sprinkled on some DP Cow Lick rub.
Got the egg up to 550° dome, and put the fillet on. I pulled it off at 145° based on some internal temps I found online. Let it rest for a few, and then sliced. It wasn't bad, but I don't think I'd rush out to buy another one.....too lean for my tastes.
Had a green salad and some farro with it.
After dinner I had a nice Imperial coffee stout and a smoke: