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Reverse sear your fillet mignon
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jkraus
Posts: 7
About to do my first reverse sear in a few minutes. I do not have a platesetter so I was just planning to keep the egg around 250 then get the fillets to about 115, then take off raise the fire to highest possible and sear with the lid open, does this sound about right?
Comments
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Sounds good. If you can raise the grid, do it. Otherwise, flip every few minutes.
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Oh, I forgot. I do have some firebricks in another grill that I use when I do my pork shoulder, I can just do the indirect that way. Thanks!
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Reverse searing is a great way to get that perfect sear and perfect interior temp for doneness.....I usually use the anova sous vide for the perfect 138 medium rare and then add the rub and sear the bejeezus out of it for about 2+ minutes each side @ 750....my real purpose for my first post/response is to see if my profile picture was added....thanks for being my guinea pig...lol
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@buckram - what part of MD are you from?XL BGEJoe JRBaltimore, MD
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This is the only way I do them anymore.Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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