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Filets again sooooo good

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JMCXL
JMCXL Posts: 1,524
in EggHead Forum
cooked these maybe 4 times, the last 2 I cooked 250-300 until internal temp reached 125.

Cranked up to 550 and about 1 min or less each side

just amazing (and easy) if you watch temp.


Northern New Jersey
 XL - Woo2, AR      L (2) - Woo, PS Woo     MM (2) - Woo       MINI

Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)

Also, check out my YouTube Page
https://www.youtube.com/c/grillingwithpapaj

Follow me on Facebook 
https://www.facebook.com/GrillingPapaJ/

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  • lousubcap
    lousubcap Posts: 32,343
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    Now that is bringing it home.  Great money shot and extra credit for the fork placement.  Congrats.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • dharley
    dharley Posts: 377
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    Absolutely beautiful!
    LBGE, PSWOO, 36" Blackstone, MasterBuilt smoke box- Playing with fire in Three Rivers, MI

    My '23 & Me' said I'm 2/3 bacon and 1/3 Red Blooded American

    USMC Veteran

    Always do sober what you said you would drunk, that'll teach you to keep your mouth shut.  -EH
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  • dmchicago
    dmchicago Posts: 4,516
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    Beautiful meat porn.
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • PBandJ
    PBandJ Posts: 92
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    One of our favorites. I do prefer a little more char but I would tear that up.
    Woodbridge, Va.
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  • JMCXL
    JMCXL Posts: 1,524
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    PBandJ said:
    One of our favorites. I do prefer a little more char but I would tear that up.
    I agree, I think next time I will not listen to my son and take a little more time. He was rushing me. Needed to remove at 120 and crank it up to 600+ for the sear. Still had great taste ;)
    Northern New Jersey
     XL - Woo2, AR      L (2) - Woo, PS Woo     MM (2) - Woo       MINI

    Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)

    Also, check out my YouTube Page
    https://www.youtube.com/c/grillingwithpapaj

    Follow me on Facebook 
    https://www.facebook.com/GrillingPapaJ/

    · Share on FacebookShare on Twitter
  • mlc2013
    mlc2013 Posts: 988
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    looks perfect
    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
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  • DoubleEgger
    DoubleEgger Posts: 17,174
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    JMCXL said:
    PBandJ said:
    One of our favorites. I do prefer a little more char but I would tear that up.
    I agree, I think next time I will not listen to my son and take a little more time. He was rushing me. Needed to remove at 120 and crank it up to 600+ for the sear. Still had great taste ;)
    Cast iron is your friend here 
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  • lousubcap
    lousubcap Posts: 32,343
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    @JMCXL - since you gave me the opening, if you want a sure-fire (pun intended) way to get the char then you should give serious consideration to cave-man for the finish.  Pull at your 120*F- open the bottom vent and dome-wait for the bed of lava to form and then quick sear each side (on different sections of the coals).  You will get the char (45-60 secs) per side.  FWIW-
    Long tongs for this exercise.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • JMCXL
    JMCXL Posts: 1,524
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    lousubcap said:
    @JMCXL - since you gave me the opening, if you want a sure-fire (pun intended) way to get the char then you should give serious consideration to cave-man for the finish.  Pull at your 120*F- open the bottom vent and dome-wait for the bed of lava to form and then quick sear each side (on different sections of the coals).  You will get the char (45-60 secs) per side.  FWIW-
    Long tongs for this exercise.  
    tired it once but didn't do the cook correctly.  Think the next time i will give that a try.  The Char would add a lot to the cook. Thanks for the heads up.
    Northern New Jersey
     XL - Woo2, AR      L (2) - Woo, PS Woo     MM (2) - Woo       MINI

    Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)

    Also, check out my YouTube Page
    https://www.youtube.com/c/grillingwithpapaj

    Follow me on Facebook 
    https://www.facebook.com/GrillingPapaJ/

    · Share on FacebookShare on Twitter
  • YEMTrey
    YEMTrey Posts: 6,829
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    Nice work.  Thanks for sharing.
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • JohnEggGio
    JohnEggGio Posts: 1,430
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    Get a spider and 13” grate from cgs - invert it - gets you right down on top of the coals.  I wouldn’t do the reverse sear thing.  Just go hot and direct w multiple flips.
    Maryland, 1 LBGE
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  • CigarCityEgger
    CigarCityEgger Posts: 2,109
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    Great looking steak!
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,540
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    Love it.. you nailed it Brother 
    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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  • Theophan
    Theophan Posts: 2,654
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    Looks WONDERFUL!
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  • Matt86m
    Matt86m Posts: 471
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    Looks spot on!
    XL aka Senior, Mini Max aka Junior, Weber Q's, Blackstone 22, Lion built in, RecTec Mini 300, Lodge Hibachi, Uuni, wife says I have too many grills,,,,how many shoes do you have?
     
    IG -->  matt_86m
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  • Photo Egg
    Photo Egg Posts: 12,110
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    JMCXL said:
    lousubcap said:
    @JMCXL - since you gave me the opening, if you want a sure-fire (pun intended) way to get the char then you should give serious consideration to cave-man for the finish.  Pull at your 120*F- open the bottom vent and dome-wait for the bed of lava to form and then quick sear each side (on different sections of the coals).  You will get the char (45-60 secs) per side.  FWIW-
    Long tongs for this exercise.  
    tired it once but didn't do the cook correctly.  Think the next time i will give that a try.  The Char would add a lot to the cook. Thanks for the heads up.
    Buy a cheap cast iron pan and just place the pan directly on top the hot lump. It will be hot enough to sear in minutes. Welders glove is nice to have.
    Great looking steaks.
    Thank you,
    Darian

    Galveston Texas
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  • johnnyp
    johnnyp Posts: 3,932
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    good looking grub, my friend


    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • Foghorn
    Foghorn Posts: 9,835
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    Outstanding.  

    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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