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Doing filets tonight
What is the right IT for 1.5" - 2" filets to come off the grill still pink throughout?
I just received the full sample set of DP rubs, is there one worth trying on a filet or should I stick with S&P?
Basking Ridge, NJ - XL with KAB
Comments
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This is a decent temperature chart.
http://en.wikipedia.org/wiki/Temperature_(meat)
Pull them off 5 to 10 degrees below the desired temperature. They will continue to heat up some after they come off the grill.
Good luck!
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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If by filet, you mean beef tenderloin steaks, I vote for 120F. Don't cover with foil after removing...or they will overcook.
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