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Last Active
  • Re: Beef Tenderloin Roast

    Glad yours came out well. This is why I do them this way.
    I used to buy whole filets from Costco and cut them into steaks and freeze. Thinner ones for my wife and thicker for me. She always had some left over and since they were past medium, I didn't want to finish hers. So we had another couple over last night and I took a whole filet and cut a section that would give us each a 2" piece, knowing the ladys would only want a thin slice and us guys would get a thicker piece. Cooked at 300 on raised grid, had a CI griddle on the spider below. Pull at 110-115 and rested. Removed the grid and opened up the vent, got to 600 in a matter of minutes. Seared 90 seconds on each quarter turn (total of 6 minutes). Pulled and it was 125-130, tented and rested for 10 minutes.

    I had seasoned with worcestershire sauce and my espresso-cocoa rub. After the rest, set it on a board sauce of EVOO, parsley, garlic, salt and pepper. Sliced two 3/4" pieces for the women and guys each got pieces over 3" thick. The result was no left over pieces and everything was a perfect medium rare. Personally I don't care much for filets, as they don't have much flavor to me, so we made a gorganzola cream sauce that was great and had some left over dressing and VI's jalapeno cream corn.

  • Re: Salt Block Recommendations

    Check out Mark Bitterman's site
  • Re: Show me your furry friend

    Here's our Baby Ruth doing what she does best.
  • Re: First cook problems

    Raised direct @ 350-400 never a problem
  • Re: Smoke wood suggestions needed for Prime Rib

    Red oak, if you can get it.
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