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Reverse Sear Filet Mignon & Grilled Romaine & Grilled Napa Cabbage

500
500 Posts: 3,188
in EggHead Forum
300* indirect for like 30 minutes or so until the IT was 115*. Then direct. As it was coming up to 550*~, I grilled off the Romaine and Cabbage. I think the filet was better than going direct, as I feel it picked up some slow smoke flavor. 
Sorry for not being more comprehensive with the photos. Things were moving quickly there at the end. 
I like my butt rubbed and my pork pulled.
Member since 2009
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Comments

  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Yes sir.... All of that looks great!!
    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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  • 500
    500 Posts: 3,188
    I can't remember that I've ever done a reverse sear. Glad I took the extra time to do it. Flipped it after about 15 minutes when it reached 80*. I was checking temp with the thermapen from the side. Salted it an hour before grilling then added a simple rub and cracked black pepper. 

    I feel like I'm talking to myself here, but I'm using this post as a historical referral in case I need to look back to this to remember how I did it. Definitely using this method again. 
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • buzzvol
    buzzvol Posts: 534
    Looks great!  I had been wondering if anybody did reverse sear without a continuous read thermo setup.  I am going to try this.
    Lawrenceville, GA
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