Need advice, fillet mignon on SnS please

[jjdbike]

I just got a new SnS master kettle. I also bought the cast iron drip & griddle which I’ve seasoned.

My wife loves fillet mignon, & unfortunately she likes it medium. I on the other hand prefer it cooked correctly 😀.

This will be my first cook on this grill. I am respectfully requesting advice on grilling the best fillets possible on the SnS please.

Of course I’ll post pics 👍
Thanks in advance!
JD

[jjdbike]

I just got a new SnS master kettle. I also bought the cast iron drip & griddle which I’ve seasoned.

My wife loves fillet mignon, & unfortunately she likes it medium. I on the other hand prefer it cooked correctly 😀.

This will be my first cook on this grill. I am respectfully requesting advice on grilling the best fillets possible on the SnS please.

Of course I’ll post pics 👍
Thanks in advance!
JD

Also,
because this will my the first time using it, do o need to do any prep work, e.g., pre burn, season, or anything?
Respectfully,
JD

[Ace]

If it were me, (I do this on any new cooker) I'd do a pre-burn (burn in) before I'd cook any food on it. This process takes about 20 to 30 minutes at high heat and burns off any residual oils, greases, or manufacturing chemicals left behind from the factory. Pre wash the grate, inside the kettle (top & bottom) etc. etc. You're going to love this grill... 👍

[barelfly]

Timing is really up to you. With a two-zone cook, you could start the medium filet on the grill, then add the properly cooked filet a few minutes after so they finish at the same time. If your sear zone is ready, then reverse sear both to your liking, flipping often so it’s just the sear and not giving you a band. Or you can start both at same time, pull properly cooked filet early, then come back to the reverse sear with both once the medium filet is at the temp you just about ready to pull to allow a bit of carry over cooking.

I don’t know if that helps, or is what you are specifically asking for? But for pre-burn, I’d think just getting your grill up to temp with the briquettes, that would be enough of a burn? Does the SNS website say anything about a pre-burn/season? I don’t think I did either with my kettle years ago when I purchased it.

Anyhow, enjoy that first cook and filet!

[WI Bubba]

I'd run a hot fire for half an hour to burn of any residue before adding the meat.
After that, cool the fire a bit and from there it's a straight forward steak cook. Front or reverse sear is up to you. Front sear might be easier since you are going for two different temps.

[DaveD]

Without question, burn that baby in before you cook on it. Gets the residue of the manufacturing oils all burned off.

I think barelfly's advice is the way to go. Monitor the ITs of both pieces, start the medium one sooner or something like that. Should be good to go. Have fun!

[shify]

Yes, definitely do a first burn off. Just light a half a chimney and let it rip - no water in the channel.

As far as the cook - thats all preference re: front sear vs. reverse sear.. I prefer a reverse sear.

But to light the grill, for hot cooks, I use a half size chimney starter filled with lump charcoal and dump it in the SnS when the top layer is just starting to get ashed over on the edges. Then let the grill/grates heat up for 5-10 minutes. I tend to use half open vents on the bottom and top to start.

I pull the steaks off 10 degrees shy of doneness and let sit for 10 minutes while I get the first ripping - vents open lid off and add more a few more coals if needed. Then sear flipping every 30 seconds - shouldn't take more than 2 minutes total.

[Sweaty Paul]

This! +1

[SheilaAnn]

What they said above, for sure.