I'm planning to cook a couple of nice thick filets for me and the wife this weekend using the techniques in this article http://amazingribs.com/tips_and_tech...big-chill.html
Am planning to smoke the chilled filets on the Big Green Egg to get up to 115 as the article indicates, then direct sear for the finish.
Question is, has anyone done this? Am looking for a rough time estimate for taking the filets from refrigerator to 115; will most likely set the egg up for 250 for the indirect smoking phase...
Am planning to smoke the chilled filets on the Big Green Egg to get up to 115 as the article indicates, then direct sear for the finish.
Question is, has anyone done this? Am looking for a rough time estimate for taking the filets from refrigerator to 115; will most likely set the egg up for 250 for the indirect smoking phase...
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