Originally posted by fracmeister
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Filet Mignon today
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Originally posted by Pit Boss View PostThose look really good. I personally like more sear though. What was your sear method?
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Those look really good. I personally like more sear though. What was your sear method?
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Wow, nice pics and nice meat. My wife would just eat the bacon, she is well done all the way. Good thing we don't eat steak often.
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Here are the pics. http://yanbbqb.blogspot.com/2014/07/...ck-filets.html They were REALLY good. I dry nroned with sea salt for about six hours. They were not dry at all.
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Them should be good. I rarely eat FM's. Any meat frozen will lose juices when thawed. If you dry brine with salt for 12-24 hours that would help. You have any Kosher salt??
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Filet Mignon today
I am not a giant FM fan but I bought theses with a Groupon....allegedly really good---they came frozen and I thawed them in the fridge in their cryovac. An awful lot of juices came out which disturbs me a bit. Thick enough I plan on a reverse sear on the Yoder finishing over the GrillGrates. Serve with Beurre Maitre d’Hotel --- I will let you know how it turns out! But if there are any great suggestions I will listen!
http://www.chefs.edu
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