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Filets on the mini

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WessB
WessB Posts: 6,937
edited November -1 in EggHead Forum
Just done up some great filets on the mini and made a picumentary (hows that for a word LOL) for anyone interseted. I know for most these are second nature. I`m just trying to offer some advice to the new eggers as I looked for and depended on when I first started eggin...anyway, its on my website under the "Cooks" section..[p]The Nascar banquet starts in about 20 minutes....[p]Wess
[ul][li]WessB`s[/ul]
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  • Nature Boy
    Nature Boy Posts: 8,687
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    WessB,
    Those are purty. I see you are taking care of that sweetheart of yours.[p]I still need a mini. Got a feelin' I might git me one in 2004 if the times go well. I have my sites set on the doorprize at the Maryland Eggfest. This could be the year.[p]Heee
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
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  • WessB
    WessB Posts: 6,937
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    Nature Boy,
    If Woo wins again we can tag team him and take it from him..LOL, Sally bought mine as an anniversary present and I knew I would win it after that, but it didnt happen..thanks for the kind words..[p]Wess
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  • RRP
    RRP Posts: 25,898
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    WessB,
    It just so happens I'm doing filets tomorrow night on my small which I'll serve with Bearnaise sauce over them and balled tators I'll brown in pure butter in a skillet on the stove. The tators are made using a melon baller and over the years I've gotten pretty good at making spheres that roll like marbles in the skillet.
    Re-gasketing America one yard at a time.
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  • WessB
    WessB Posts: 6,937
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    RRP,
    That sounds great...keep us posted, or post some pics if you can..[p]Wess
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  • GrillMeister
    GrillMeister Posts: 1,608
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    WessB,[p]Looks great! It's making me hungry again even after two spatchcock chickens. [p]I tried Ragin River on the chickens tonight & it was pretty tasty. Dizzy Pig's got something going....

    Cheers,

    GrillMeister
    Austin, Texas
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  • Unknown
    Unknown
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    WessB,[p]Those look great Wess.[p]I just cooked 2 10 oz filets on my large (I plan on getting a small or mini sometime next year for steaks) and they were fantastic. I marinated in Italian, worchestershire, and dales over night and applied a liberal amount of Cow Lick about 20 minutes before cooking. Seared them at 650 on each side for 4 minutes and let them dwell (both vents closed) for an additional 3-4 minutes for a perfect medium filet. I'll never order steak again because I know they can't cook it as well as I can (with the help of my BGE....LOL).

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  • Unknown
    Unknown
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    GrillMeister,[p]I agree. I have 4 different Dizzy Pig rubs and have been extremely pleased with all four.
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  • WessB
    WessB Posts: 6,937
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    Tidejoe,
    It`s amazing how disappointing some restaurants become that we used to think were good..LOL..Glad you had a good result.[p]Wess
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  • RRP
    RRP Posts: 25,898
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    WessB,
    My filets served with the golden potato balls with sauce were terrific! Thank you Mr Egg for another job well done! As I posted on another thread last night we started the meal with a cup of the rich thin soup JSlot posted about yesterday.
    Re-gasketing America one yard at a time.
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