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Filet Night

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mad_coop
mad_coop Posts: 15
edited March 2017 in EggHead Forum
Good Evening Forum, so I found these on sale again......Absolutely my favorite thing to cook/eat on the Egg. 
LBGE, Performer, 22.5 WSM Athens, AL
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Comments

  • GregW
    GregW Posts: 2,677
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    Beautiful filet's and a awesome looking meal.
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  • Foghorn
    Foghorn Posts: 9,835
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    Oh heck yeah.

    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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  • DoubleEgger
    DoubleEgger Posts: 17,171
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    Wooooo!
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,540
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    Wow... Nailed it!!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • YukonRon
    YukonRon Posts: 16,989
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    Great cook, we enjoy the heck out of them.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Luvnlife
    Luvnlife Posts: 219
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    Nicely done! 
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  • SPRIGS
    SPRIGS Posts: 482
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    I could scarf down 4 of those right now!  Looks awesome!!
    XL BGE
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  • northGAcock
    northGAcock Posts: 15,164
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    A real treat right there.....and perfectly cooked.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • johnnyp
    johnnyp Posts: 3,932
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    Looks good from here, well done


    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • SciAggie
    SciAggie Posts: 6,481
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    Those look mighty fine to me.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • northGAcock
    northGAcock Posts: 15,164
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    A follow up to my earlier post. Every time I see this thread, my eyes / brain process it as Flight Night. When I open it up, I see 6 steaks lined up beautifully as if a flight of craft beer. I have no idea why my brain works like it does.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • bhedges1987
    bhedges1987 Posts: 3,201
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    Mmmmm

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • PatsFan70
    PatsFan70 Posts: 29
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    Those "look" better than any steak I've cooked!  I'm guessing it's a combination of those grates and the temp to get those sear marks.  So...

    1-Is that a cast iron grate?  BGE brand?
    2-It looks like you're raised to the felt line?
    3-What dome temp do you cook at for steaks like this?

    Thanks in advance...I've still got a lot to learn!!!

    KJ Classic and BGE MiniMax
    Southeastern, MA
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  • Hans61
    Hans61 Posts: 3,901
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    I like it!
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • bgebrent
    bgebrent Posts: 19,636
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    Perfect temp brother, nice job.
    Sandy Springs & Dawsonville Ga
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  • Color_My_World_Green
    Color_My_World_Green Posts: 67
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    Those are beautiful.
    Living life to the fullest in Savannah Georgia
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  • mad_coop
    mad_coop Posts: 15
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    PatsFan70 said:
    Those "look" better than any steak I've cooked!  I'm guessing it's a combination of those grates and the temp to get those sear marks.  So...

    1-Is that a cast iron grate?  BGE brand?
    2-It looks like you're raised to the felt line?
    3-What dome temp do you cook at for steaks like this?

    Thanks in advance...I've still got a lot to learn!!!

    Thanks for the kind words. Yes it is a BGE brand Cast Iron Grate raised to the felt line with 3 fire bricks. Only reason I raise it is its easier for me to work off of. These were done at 550 degrees. I always coat the grate with alot of vegetable oil prior to bringing it up to temp also. Hope this helps! 
    LBGE, Performer, 22.5 WSM Athens, AL
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