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Reverse Sear Bacon Wrapped Filet - Q-view standard!

post #1 of 6
Thread Starter 

Afternoon!

 

So yesterday I had a whole Sunday with nothing to do...no family events, meetings, holidays, appointments, NADA!  So what's a guy to do?  Especially without any sports on during the day...ugh...is it football season yet???  (Tonight tho...Go Heat!!!).  So what did I do?  Well I spent 5 hours detailing car...followed by cooking my wonderful wife a "smokey" dinner icon_biggrin.gif

 

On Friday I bought two 8oz filet's for $3.99/each (which is a heck of a deal), wrapped those puppies in bacon, sprinkled on the Montreal, and cooked them using the reverse sear method.  I set up my Weber 22.5 up for indirect heat (the brick method) and used some Cabernet wood chips since red wine and steak are always a great pair.  I smoked to an internal temp of 120 degrees which took about 30 minutes.  Thereafter, I stoked my coals as hot and I could and seared the steak for about a minute a side.  I also cooked some asparagus accompanied with a sweet potato.  

 

All in all...a productive day...along with a tasty dinner!

 

The meat...big thumbs up!!!

 

 

Note indirect with my patented "brick" method!

 

Quality Control Specialist "Red"...always hanging around the kitchen!

 

The finished product!!!  Can't wait to do this again!

 

 

 

post #2 of 6
Mom...those look outstanding! We love RS steaks! Nice going...

Red
post #3 of 6

Great looking steaks!!!  th_Slab_of_meat.gif

post #4 of 6

Nice looking and undoubtedly good. Have you tried the Au Pouir(sp), coated with CBP only.

 

I do Briskets that way, is essence, and they are great. Guest wants less Pepper, scrape it off.biggrin.gif

post #5 of 6

RNT, evening.... everything looks perfect to me...  Very nice presentation....    Is that my dinner plate ???      

 

Dave

post #6 of 6

Looks wonderful!  I had one of those lazy dayz today too.  Love playing in the smoke!

 

Kat

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