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How many filet mignon will fit on...

Adam Boca
Adam Boca Posts: 70
edited November -0001 in EggHead Forum
A medium egg and a large egg?

I need to cook 72 8oz filets for a dinner..I have my medium and large egg and a friends large egg...will I be able to cook all 72 in 1 cook?

Thanks!!
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Comments

  • FlaPoolman
    FlaPoolman Posts: 11,677
    If you hot tub them it will only take a couple minutes each so you can do the final sear in shifts
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  • loco_engr
    loco_engr Posts: 5,818
    Sounds like a really High Math problem :ohmy:
    Do you know the diameter of the filets?
    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • Adam Boca
    Adam Boca Posts: 70
    Hot rubbing is??? First I have heard of this technique...

    Diameter is roughly 3-4 inches each..

    Thanks!!
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  • FlaPoolman
    FlaPoolman Posts: 11,677
    submerge sealed steaks in 100° water for 1 hour then finish with a 600° sear. Another way is to cook the whole primals then slice to serve. Here are 17 strips on a XL which would probably hold 34 filets

    100_4340.jpg

    getting them all on 2 larges and a medium may be possible but it will be tight
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  • thirdeye
    thirdeye Posts: 7,428
    DSC06555JPGa.jpg

    I would consider buying the whole tenderloin, trimming it myself and roasting it in large pieces, serving slices instead of steaks.


    DSC06558JPGa.jpg
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Adam Boca
    Adam Boca Posts: 70
    Thanks for the info...will the hot tubbing do anything to the integrity of the filet? Will rare/med rare/medium still be achievable doing the hot tub?
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  • Fidel
    Fidel Posts: 10,172
    Your problem isn't going to be fitting them on, it will be maintaining them all - flipping, etc. - and not over or under cooking them.
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  • Adam Boca
    Adam Boca Posts: 70
    Very good point...I wonder if I can fabricate 2 cooking racks that the filets will go between them and then flip all of them at 1 time..
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  • loco_engr
    loco_engr Posts: 5,818
    Will you have anybody helping cook?
    If you do, maybe you could use each BGE for how the guests like their steaks . . . rare, med-rare, medium . . . etc.
    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • rsmdale
    rsmdale Posts: 2,472
    Adam If you are having problems You could ship me 36 and I will take care of them.
    Good luck with the cook and here is a hot tubbed Filet.
    010.jpg
    They will turn out fine !!!

    GOOD EATS AND GOOD FRIENDS

    DALE
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  • PhilsGrill
    PhilsGrill Posts: 2,256
    Of course you can cook them all in one cook. Just put them on, cook them and take off when done. Just repeat the procedure until all 72 have been cooked. :whistle:
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  • Adam Boca
    Adam Boca Posts: 70
    Bbbooooo!!!!!!! Lol!
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  • Hoss
    Hoss Posts: 14,600
    I would do as thirdeye says.Trim up primals,cook large pieces,slice to serve.Then you can cut as thick or thin as need be.You can cook different pieces to different internal temps to satisfy a broader range of preference.REMEMBER,you can always throw a piece back on for a sear or to cook it a little more well done,but you,me, nor ANYONE can uncook anything.Good Luck! :)
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  • Hoss
    Hoss Posts: 14,600
    We have a couple of friends that have a pretty good idea.Whenever they have steak,the guests cook their own.No bitchin at the cook. ;) They furnish everything but it is the GUESTS ultimate responsibility.It's funny to see all the normally hard to please ones rave over the steaks while reaching for the ketchup bottle!!! :laugh:
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  • Popsicle
    Popsicle Posts: 524
    Adam, hot tubed is the way to go but based on my experience about 15 8oz. filets is all you will get on a large at one time. You can physically get more on the grill but doing so severely restrict the air flow, dome temp will drop to 250/300, and you end up roasting the steak.
    As far as the integrity of the hot tubed steak, I have never noticed any loss. I also think you will need some help grilling because things start happening fast when you are searing at 600+.
    Good luck and let us know how it turns out.
    Popsicle
    Willis Tx.
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  • Chief Chef
    Chief Chef Posts: 199
    Adam - Best of luck with 72 filets. I would be happy to help cook if you send me a plane ticket. Whatever you do make sure you have a designated photographer because you will want to properly record this heroic effort.
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  • stike
    stike Posts: 15,597
    cook the tenderloins whole and slice
    ed egli avea del cul fatto trombetta -Dante
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  • stike
    stike Posts: 15,597
    you'll have more medium rare than you would if you just seared it. the entire steak is raised to within shouting distance of your final temp, and so you are just searing for the color and finish.

    left is a steak cooked by searing alone. you get a straight gradiant from gray overdone (outside well-done sear) to the medium-rare center

    on the right is a hot-tubbed (or T-rexed or reverse-seared) steak. hot tubbing is really the easiest option for you with that many steaks. the steak is raised throughout to 100-110 degrees or so. then the finishing sear gives you the color and caramelized sugars you want, without a ring of over-done steak around the ideal center.

    hot_tubbed_steak.jpg
    ed egli avea del cul fatto trombetta -Dante
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  • Adam Boca
    Adam Boca Posts: 70
    Interesting, and great illustration!

    Season before or after hot tubbing?
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  • stike
    stike Posts: 15,597
    i salt steaks before the grill,then pepper after.

    salt is the only thing that doesn't burn, since it's a rock... :laugh: you can salt before hot tubbing
    ed egli avea del cul fatto trombetta -Dante
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  • MemphisQue
    MemphisQue Posts: 610
    If I'm cooking that many I prefer to cook a whole loin and cut and serve after it's cooked. You end up pleasing everyone with some that will be medium and middle pieces that are medium rare. It's also cheaper to buy the meat that way.
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  • MemphisQue
    MemphisQue Posts: 610
    That's the way I like to do it when I cook for a lot of people.
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  • Adam Boca
    Adam Boca Posts: 70
    Perfect! Thanks! We will give it a shot...me and a friend will be cooking...sounds like hot tubbing will be best method for not over cooking and letting the steaks get away from us...
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  • Adam Boca
    Adam Boca Posts: 70
    Thanks everyone for the help!!
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  • NC-CDN
    NC-CDN Posts: 703
    Hot tubbing sounded pretty gross to me. I mean putting my delicious steak in water, but after looking at that little pic it made it sound like something I may try. Cool. I've always enjoyed steak like the one on the left, but the one on the right, in a cartoonish find of way, looked better.

    Does the consistency of the meat stay the same? No discernible difference? Doesn't take away from the flavour at all?
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  • Hoss
    Hoss Posts: 14,600
    You leave the steak in a ziploc or foodsaver bag(sealed).The water never touches the meat.It just absorbs the heat from hot water.
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  • stike
    stike Posts: 15,597
    it stays in an airless ziploc. it doesn't swim in water

    i do it only to warm the meat. some have confused it with sous vide, which it isn't...

    now... there is some thinking that doing it for longer periods, and especially when doing tru sous vide, that it enhances the texture. i can't speak to it. i just know that if you have to cook something in the center to a certain temp, and you do it by applying intense heat on the exterior, you will have a lot of gray meat.

    bringing it up evenly is the same thing as when a restaurant advertises "slow roasted" beef. long low temps raise the whole thing much more evenly. then a blast at the end for color and texture (and flavor, of course :) )
    ed egli avea del cul fatto trombetta -Dante
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