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Char Grilled Filet
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fiver29
Posts: 628
I did these T Rex style with Char Grill Seasoning. Was pretty tasty......
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Strongsville, Ohio
Yes. I own a blue egg! Call Atlanta if you don't believe me!
[I put this here so everyone knows when I put pictures up with a blue egg in it]
Comments
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I don't believe it. Looks horrible. Glad you were able to choke it down. )
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Wow, I just threw my spatchcock in the disposal, beautiful cook.LBGE 2013 Located in Savannah, Georgia
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Looks awesome! What kind of seasoning/rub did you use? Google search didn't pull up too much..
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WOW! I've always been a reverse sear kinda guy, I think you just converted me.68% of statistics are made up on the spot.
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With regard to the sear stage--did you use cast iron griddle or a cast iron skillet for that part of the cook--I did not see any grill grate marks so curious as to how you cooked first stage?
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Wow that does look incredible.I didn't have any luck googlin' for "Char Grill" rub either. Char Crust perhaps?Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Why?Aquacop said:Wow, I just threw my spatchcock in the disposal, beautiful cook.
Green egg, dead animal and alcohol. The "Boro".. TN -
I apologize for the late responses. Here we go.....FLbobecu said:Looks awesome! What kind of seasoning/rub did you use? Google search didn't pull up too much..SmokinTiger81 said:With regard to the sear stage--did you use cast iron griddle or a cast iron skillet for that part of the cook--I did not see any grill grate marks so curious as to how you cooked first stage?porta said:WOW! I've always been a reverse sear kinda guy, I think you just converted me.
- I like to keep a thick cut steak out at room temp at least 1 hour, and no more than 2 hours before I sear
- I seared these 2 minutes per side (I timed it with a timer) with the lid OPEN. I have found if I sear with the lid down I get more grey matter in the steak
- When I remove the steak and let it rest after the sear I close the bottom vent the whole way, but leave the Daisy Wheel OFF. It takes about 10-15 minutes for the grill to come down to about 400. Then I put the meat back on to roast. I continue to leave the daisy wheel off and open the bottom vent just a smudge to allow airflow. This is a good time to add hickory, mesquite, or whatever firespice you like!
- I let it roast 10 minutes, then flip every 5 minutes until done. I use a thermapen to know just when to pull it.
Enjoy!!-------------------------------------------------------------------------------Strongsville, OhioYes. I own a blue egg! Call Atlanta if you don't believe me![I put this here so everyone knows when I put pictures up with a blue egg in it]
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