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Are you happy it’s finally
National BBQ Month
? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our
Smoking Basics Publication
...if not, proceed to some of our favorite recipes! We love
Dr. BBQ’s Coffee Rubbed Brisket
Famous Dave’s Sticky Ribs
Virginia Willis’ Pulled Pork
. Pair with this
for a winning way to start off May!
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just bought an egg last week, and have had the best drunk chicken and ribs ive ever eaten. cooking filet's tomorrow night my folks. need some suggestions for temp and time on each side for searing.
Any more info on the chicken and ribs you did? I'm new as well and can't help with steak suggestions yet, but curious about it all right now
for the chicken, i rubbed it with veggie oil to hold the rub in , then added a few a cajun spices and rendezvous rub, then smoked for about 1:15 at 350 using apple chips. ribs i smoked for 3 hours at 200. using wickers as a baste and rendezvous rub. if your not familiar with thre rendezvous its the most famous bbq in the south especially their ribs. there in memphis. check them out at hogsfly.com
Most of us around these parts use the TRex method for steaks explained here :
time and temp are variable depending on type,thickness and desired degree of doneness.
filet of beef has very little fat and anything past medium [medium rare in my case] is a waste of good beef and money.
if you could be more specific about thickness [assuming you are not cooking the whole tenderloin] and how you like your beef cooked i think you will get more help. regardless read the trex stuff at tnw, as egret suggested, and then read everything else there as well
what time and temp would be suggested on 2" medium rare filet.
since your egg is new and i don't want to feel bad about burnt gaskets take it to 600° do 1 minute rotate 90° for another minute flip and repeat. brring your egg down to 400° and finish. i would check temp at 3 minutes flip for another 3 and check temp. if you do not have a thermopen get one soon.. pull no more than 125° and let rest 5 minutes or so. below are ribeyes at 125 and a bit more done than i prefer. 120 might be good for filet rest 10 minutes.
good luck let us know how you make out
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