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

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