I like my butt rubbed and my pork pulled.
Member since 2009
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Just another Filet Mignon
500
Posts: 3,180
from Sam's. Decent cut. Had better. Grilled it good though. 500+* till 125* IT. Just Kosher salt, resting on a grid out of the fridge an hour before grilling, the CenTex Smoker's beef rub and EVOO just before grilling. Rested on grid loosely tented with foil 5+ minutes before cutting. Rotated and flipped many times to maximize malliard effort, or however you say grill char yumminess. 
Comments
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Looks great. I always have issues with filets being too dry, not enough fat running through them for my dumbass I guess.
Slumming it in Aiken, SC. -
Ain't nothing "just" about them... they look fantastic!
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Great looking grub brother. Enjoy!!
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Great looking steaks.Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Love the tenderness of a filet. hard to beat.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
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My 2 cents; I think salting ahead is key and seasoning aggressively on bigger cuts like this. The salt dissolves into the meat and liquifies pulling the salt into the meat. Aggressive heavy seasoning because a lot of it ends up sticking to the cook grid. Maybe less so if I got a CI grid; dunno.I like my butt rubbed and my pork pulled.
Member since 2009 -
I agree. Filet is not my favorite cut. These look good, though.Jeremiah said:Looks great. I always have issues with filets being too dry, not enough fat running through them for my dumbass I guess.
NOLA -
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That is what's its about right there. Love the sear on those.Ajax, ON Canada(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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Outstanding. My favorite cut - tied with Porterhouse/T-bone.
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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