Filet Mignon - What smoke??

Nature Boy · April 2000

Howdy.
Sick twins at home, so I decided when they nap, I would cook me up a filet mignon. It is thawing now, and I was planning on finishing the thaw in some smoke. I have a craving for smoke. I have apple, hickory, pecan, oak, alder and mesquite. Oh yeah, and Tim M brought me up some JD chips. (He comes bearing gifts!!)[p]Any suggestions??[p]Thanks
NB

RhumAndJerk · April 2000

Nature Boy,
Forget the smoke on the Filet. Grill them up high and fast with Kosher Salt and Tellichary Pepper only. [p]As for the smoke, pick up some ribs, butts or briskets and smoke them.[p]Read my post on the filet that I over the weekend. [p]If you do end up smoking the filets, go with either the oak or the alder. They are less intrusive flavors and will compliment the meat rather than overpower it as hickory would.[p]When is Lunch?
RhumAndJerk[p]

Cat · April 2000

Nature Boy,[p]I recently tried red oak with beef for the first time & loved it.[p]Hope the girls feel better soon -[p]Cathy

Grumpa · April 2000

Nature Boy,[p]I did a couple over the week-end with Misquite and they were out of this world. I had trouble with my fire (lump was probably damp) When the dome finally reached 200* I put 2 large handfuls of dry misquite chips on the fire then threw the steaks in. Knowing how forgiving the egg is I figured something would come out in eatible form. After about 15 minutes of heavy smoke the temp started to rise and got up to 550* as the misquite ignited. I let the steaks sear after smoking for 15 minutes for about 3 minutes per side and then closed the egg up in the usual fashion for about 7-8 minutes. They came out on the medium well side (only slightest of pink) and were some of the best I have done to date. Even accidents have a great outcome using the BGE.

Dr. Chicken · April 2000

Nature Boy,
before I look at the other posts, I'll give you my $ .02 worth. Go for the Pecan or the JD. If you had white oak, that would be good too! The pecan will give you a mild, mellow smoke that is unbelievable on a good cut like that![p]Let us know what you do![p]Dr. Chicken

sprinter · April 2000

Nature Boy,[p]You're gonna' get the "I'm in my minimalist phase of cooking" answer as that's where I'm coming from lately. I cooked some figgy miggys last week and just put a good thick cracked pepper crust on them, seared them about 4 minutes a side then dwelled for about 8 if memory serves me correctly. They were wonderful. No smoke chunks added either, just fresh lump.[p]Troy

Nature Boy · April 2000

RhumAndJerk,
Yeah, I know they are GREAT without smoke, but my mind is made up that I want to pour some smoke to this bad boy. You and Cat both mention oak, and I have done mesquite already Like Bob mentioned) and it was great. [p]I have some nice chunks of red oak. Red oak it is!
And Kosher Salt and Tellicherry sounds perfect.
Thanks for the promt advice y'all.[p]NB

Nature Boy · April 2000

Dr. Chicken,
Thanks. I bet Pecan would be great! 3 of y'all have mentioned oak, so there are big points leaning that way. I'll let you know how it is.[p]NB

Nature Boy · April 2000

sprinter,
Thanks. I agree, minimalist is good. But variety is also shweeeet! Last time I did them as you mention. For some reason, that 2 inch thick filet is screaming out SMOKE. SMOKE. I am stuck on this one![p]Cheers
NB

Nature Boy · April 2000

Bob,
Sounds great. I love mesquite on steaks, but that is all I have been using! Like you did, I plan on trying the 550 technique on this beauty. The recent talk of this method has me curious. [p]Cheers
NB

Tim M · April 2000

Nature Boy,[p]You have a good selection of woods to pick from and it was the only one you don't have. Hope you enjoy it.[p]Tim

Nature Boy · April 2000

Tim M,
It was awesome! I poured the red oak smoke to it for 30 minutes, at 150 on the large egg, while junior achieved 550. Seared 4 minutes a side, and dwelled for 8 minutes. Perfect tenderness, nice complimentary smoke flavor. Yum. The very center was quite rare, but the rest was a perfect shade of pink. I saved the center portion for a sauteed steak/onion sammich. Needless to say, it was swimming in juices.[p]Cheers
NB

BBQfan1 · April 2000

Nature Boy,
Next time you're unsure what to do with a fine steak like that, may I recommend this technique:
rub down with kosher salt and your telichery pepper,
seal up in your new vacuum pack system
do quick freeze in dry ice
the Fed-Ex it up to me in Canada
Just a 'suggestion'.
Sounded wonderful with the slow smoke to start. Will have to try that one!

MAC · April 2000

Nature Boy,
How thick were they? I supposed you cross hatched them so they looked like something out of a magazine. Oh man I'm getting hungry. Bought two tenderloins on sale at Kroger at $5.99 per. Can't wait.

Dr. Chicken · April 2000

BBQfan1,
I like that idea too! Only send it over dis way. It'll get here faster and it won't cost as much![p]Dr. chicken

Nature Boy · April 2000

MAC,
A full 2 inches thick. Yep. Crosshatched and purty.
$5.99 is a serious bargain. Happy tenderness
NB

Nature Boy · April 2000

Dr. Chicken,
Uhhhh. I think my foodsaver is broken. Sorry!
Dang.
NB

Dr. Chicken · April 2000

Nature Boy,
Darn! Ya all ever see a grown man cry! sniff! sniff!

Filet Mignon - What smoke??

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