No prob, smoke flavor on a steak is sooo blah to me.
And one more thing, awsop Welcome to the Pit and thanks for the support!!!!!!!
Announcement
Collapse
No announcement yet.
Filet Mignon on the WSM?
Collapse
X
-
Maybe a hint of smoke, i don't bother, the charcoal gives all it needs. Plus we reverse sear for Maillard.
Leave a comment:
-
Thank you very much for your reply. If I had done a whole tenderloin would I still not use wood?
Leave a comment:
-
Filet Mignon on the WSM?
Newbie here with my first post. Just got a WSM 22.5". First use I made spare ribs (using the 3-2-1 method) and chicken thighs. Everything turned out fantastic. So with that false sense of confidence, the next night I decided I would try a couple filets on it. They cooked for 50 minutes at about 240F. Cooked perfectly, but had an awful, almost chemical taste and completely inedible. Before cooking, I had emptied the ashes from the night before, cleaned the water bowl and refilled. I used a charcoal chimney starter, about 50 briquets total and one chunk of hickory. Is filet just a bad idea and a newbie mistake or did I mess something else up? Thank you for your help.Last edited by awsop; September 7, 2015, 12:28 PM.Tags: None
Announcement
Collapse
No announcement yet.
Leave a comment: