Success story.......

Unknown

Well after last nights adventures (if you didn't get to read about it scroll down to the beer chicken thread), I went to the store late and bought some filet mignon (8-10 oz). I marinated them overnight in italian dressing, worchestershire, and dale's. This afternoon I took them out of the fridge and lightly coated them with kosher salt, coarse black pepper, and a little lemon pepper. I got the BGE up to 650 and seared the steaks about 3.5 minutes per side then closed both vents and let them cook an additional 4.5 minutes. The result was the best filet mignon I've ever eaten. It was a perfect medium and VERY VERY juicy and tender. It was great. I'm hoping to try it again with the dizzy pig cow lick rub in the near future.

drbbq

TideJoe,
I may be a new egger but I know how fire works and that sounds like the recipe for a flashback. How's the eyebrows?[/b]

Unknown

drbbq,[p]I had no problems at all. I did reopen the vents about 30 seconds or so before I opened the top. The temperature had already started rising before i opened the lid so no flashback occurred.

drbbq

TideJoe,[p]I would think that would do it. Thanks.
[/b]

LasVegasMac

TideJoe, man that sounds good. I know what I'm trying this weekend. Thanks.[p]LVM

Unknown

LasVegasMac,[p]welcome. Just make sure you open both vents back up and let the temp rise a little before opening the lid and removing the steaks. If you don't the fire might flash on you like drbbq said.

MickeyT

drbbq,[p]Only if he's cooking on a large. None of the other eggs do that flashback thing. IMHO[p]Mick

Unknown

MickeyT,[p]I am cooking on a large but I took the necessary precautions to ensure that I didn't lose my eyebrows.