Monday, August 16, 2010
Tonight's Grilled Filets
Started with two baked potatoes on a raised grid @450*
Rubbed with bacon grease and salt and pepper
Two filets with Ground Himalayan Pin Crystal Salt and Ground
Pepper and Grape Seed Oil rubbed in.
Egg getting up to 500* to sear.
On the CI grate @ 500* foe a 2-min. sear.
Seared both sides.
Pulled off the CI to cool down the Egg to 400*
Back on a raised grid @400* for 2-min. a side and then brushed the butter with a Rosemary and Thyme brush.
Back on a raised grid @400* for 2-min. a side and then
brushed the butter with a Rosemary and Thyme brush.
When the internal temp. reached 120* I added
Stilton Blue Cheese and pulled at 130* internal.
The condiments were Heirloom Brandywine Tomatoes
and Balsamic Vinegar and a baked potato and chives
This was one of the most tasty and tender dinner we had.
Some Yellow Watermelon for desert, a first for use.
Ross in Ventura