Searing tips and advice

MJQ8

Would you kindley please share any tips and advice for searing filets please? Temps, time, smoke flavor?

 

Thanks for your time.

 

Mike

lousubcap

Here's a great link for cooking beef- and the main site is a great primer for all things ceramic:

http://www.nakedwhiz.com/recipes2.htm#beef May help-

MJQ8

Thanks, I really appreciate it. Enjoy your weekend!

Hillbilly-Hightech

In addition to the Naked Whiz info, check these out:


http://eggheadforum.com/discussion/comment/1232570/

http://eggheadforum.com/discussion/comment/1224482/

http://eggheadforum.com/discussion/comment/1236703/

HTH,
HH

Mickey

Two ways to get close to the fire.

First build the fire (lump) up to very top of the fire ring.

Or second: bring grill down to the fire (i like this best). If using a Large Egg a smaller grill is easy way and a spyder works good.

 

 

MJQ8

Thanks everyone!

U_tarded

Or you can go straight onto the hot coals, no flair ups due to the lack of oxygen at contact little to no ash sticks either kinda a fun different way to do it. No pretty grill marks either

Little Steven

You want to do filets hot and fast. You won't get a lot of smoke flavour bo matter what you do. You could smoke at lower temps to flavour the meat but it will cook quickly.

U_tarded

those were about 1.5 inch thick fillets i just did.  about 90 seconds a side and pulled them.  rested and seasoned with salt cracked pepper and a pad of butter.  delicious but a super fast cook.  i don't cook filet to temp (i know get a thermopen) just by feel and i like them closer to the rare side anyways.

Baysidebob

Yup!  Dump on the lump for 90 seconds or so each side and if real thick hold with tongs and get the edges.  Pull of to a plate,season as you wish and get the fire going and grill hot as you wish and finish.  For tri-tip I sear on lump and then rub and roast indirect.  Works for me.

Little Steven

They are the perfect meat to hot tub as well

 

nolaegghead

I did some filets with the hot tub method last weekend.  Just threw them in a big pot o water on the stove, used the thermapen and a blast of heat every now and then to keep it at 120F.

MJQ8

Thanks!

henapple

Mickey said:

Two ways to get close to the fire.

First build the fire (lump) up to very top of the fire ring.

Or second: bring grill down to the fire (i like this best). If using a Large Egg a smaller grill is easy way and a spyder works good.

 

 

The onions and peppers look awesome. CI
Pan?

yzzi

I like to sear my steaks on a cast iron skillet. Gives more of a crust that way.

greeneggboy

Or you can just bury the needle on your thermometer and use a cast iron grate.