TONIGHT'S COOK: Really nice one!

Beanie-Bean · October 2008

Got back from the King Tut exhibit up in Dallas, and there was nothing to cook so I made a trip to Sam's and grabbed a few things. Among them was a nice pack of tenderloin I did tonight:

Here's the sear on the 13" cast iron grid sitting in the spider:

Finishing 'em up high on the adjustable rig:

Here's my plate with the med-rare piece:

Sure is nice to be back after a pretty long weekend. Looking forward to cooking some more this week, since the weather has been getting cooler and cooler each week.

"Sparky" · October 2008

That looks to be done to perfection Mr. Bean :woohoo:

lowercasebill · October 2008

yup that looks really nice. wish i had done that instead of soup

BobS · October 2008

Really, really nice!

Ike Witt · October 2008

Looks good Mike, How was the Tut Exhibit ? Wife and i are going next weekend to catch it and the Impressionist show at the Kimball..

best
allen

Beli · October 2008

Mike your posts are always great.....that last photo has great flavour written all over it.

Beanie-Bean · October 2008

Allen,

Be sure to get the audio tour and maybe the movie tour if you can. I just got the regular ticket, because I didn't know how long the kids could hold out...

It's really something to see it in person. Have fun up there, and be careful with all the construction going on around downtown. If not for the GPS unit, I surely would have ended up in the wrong place, hehe!

Beanie-Bean · October 2008

Thanks! Are you by any chance doug-123?

Beanie-Bean · October 2008

Sure is nice to be eating some food from the egg after the Dallas trip!

Beanie-Bean · October 2008

Thank you, my friend! Anytime you're in the area, we have a place for you here. Oh yeah--have fun in Atlanta!

"Sparky" · October 2008

Yes,I was doug-123 in a former life :laugh:.I changed my handle to sparky yesterday(long story)

JLOCKHART29 · October 2008

Still waiting on those Tut pics.

Good looking cook as always my friend! At least this is a short week. Hang on. The week ends comming!!

Little Steven · October 2008

Beanie-Bean

Very nice cook. I need to start using the rig more.

Steve

Beanie-Bean · October 2008

Sorry, man--it's all in my head. There were no pics allowed (not even cell phone pics) at the museum. I had to check my camera bag with all my gear in at the coat check area before we were allowed to proceed.

Yup, it is a short week--I can see Friday from here

Beanie-Bean · October 2008

I like the sear down low on the 13" CI grate with the dome temp between 550-600°. It's definitely much hotter down there, and I'm doing the sear with a timer going. Finishing up top is really nice, too, and it's so easy with the adjustable rig.

Gunnar · October 2008

Judging by the posts it must have been steak night and I missed out.

Bjorg · February 2013

So this is basically a Trex without resting the steak out of the egg? I mean searing down low at 550 then finishing it up high in the dome at that same temperature? I love it if so.

I could even sear lower putting the cast iron grate directly on the lump reducing ring and finishing on top of the adjustable rig, then rest tented on a plate for 5-10 minutes. 500 would be a good target temp then? Does that sound like a winner? or does the resting out of the egg in between searing and roasting help?

rtt121 · February 2013

5 years old... how did you find this?

MrCookingNurse · February 2013

rtt121 said:
5 years old... how did you find this?

Lol. I agree!! What in the world did you search???

TONIGHT'S COOK: Really nice one!

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