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Doing filets tonight

NJ_BBQNJ_BBQ Posts: 116
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?
Basking  Ridge, NJ - XL with KAB

Comments

  • WolfpackWolfpack Posts: 1,951
    Cow lick or swamp venom are good
    Greensboro, NC
  • FoghornFoghorn Posts: 3,985

    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: 859
    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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