Bacon Wrapped Filet Mignon on the BGE Last Night

Happy New Year! I had tickets for the Cotton Bowl to see Baylor put a whuppin' on Michigan State, but my wife got sick and we called off the trip. So plan B was reverse seared, prime, filet mignon, wrapped with bacon, and topped with garlic butter! A loaded baked potato, a cold beer and a couple of football games made for a nice evening at home.

I wish you all health, happiness, and a prosperous 2015. I'm looking forward to more cookouts and to see lots of pictures of your BGE creations!

I'll be camped out in front of the TV today to watch the Cotton Bowl and those other games! Sic 'em Bears!

Prime Filet Mignon - about 9 ounces each, wrapped with slightly rendered thick cut bacon. Rubbed with olive oil and sprinkled with Suckle Busters SPG (salt, pepper, garlic) BBQ Rub,

I'm a big fan of the reverse sear! Started at indirect at 250 - 300 degrees until the steaks are at an internal temp of 130 degrees. SWMBO likes the steaks medium. After that, a roaring fire at 500 to 600 degrees direct. I used the Spider and Cast Iron Grate from the Ceramic Grill Store to get the steaks down closer to the flames. 1 minute in the fire. Flip. 1 minute in the fire. Flip at a different angle. 45 seconds in the fire. Flip at original angle. 30 seconds in the fire. Pull. Cover with foil for 10 minutes to let them rest.

I heated 4 cloves of garlic (finely diced) with 2 tablespoons of butter on the stove. Once the garlic started to brown, I sat each steak in the garlic butter. Plated with a loaded baked potato. Nice!