Since we were traveling on valentine's day I made my lovely bride her Valentine's Day lunch today. A couple of filet mignons and lobster tails.
Did a reverse sear on the filet, and holy s%#t! I don't think I'll ever eat or prepare another filet mignon any other way!
45 minutes on apple smoke at 250 to bring them to an internal temp of 110
While they were resting (15 minutes) I cranked the grill up to about 600F and then threw them on for a minute and a half each side
I split the lobster tails, brushed them with EVOO and sprinkled a little Boston Bay seasoning on them. Pulled them at 35 minutes at 250F
Plated it all up, poured the wine and enjoyed the magic!
Food coma fully kicking in now, going to have to nap for a while :)