Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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Doing filets tonight

NJ_BBQNJ_BBQ Posts: 98
What is the right IT for 1.5" - 2" filets to come off the grill still pink throughout?

I just received the full sample set of DP rubs, is there one worth trying on a filet or should I stick with S&P?

Comments

  • WolfpackWolfpack Posts: 1,482
    Cow lick or swamp venom are good
    Greensboro, NC
  • FoghornFoghorn Posts: 2,738

    This is a decent temperature chart.

    http://en.wikipedia.org/wiki/Temperature_(meat)

    Pull them off 5 to 10 degrees below the desired temperature.  They will continue to heat up some after they come off the grill.

     

    Good luck!

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • njlnjl Posts: 826
    If by filet, you mean beef tenderloin steaks, I vote for 120F.  Don't cover with foil after removing...or they will overcook.
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