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Blackened filet mignon w/mini slow smoke Qview

post #1 of 13
Thread Starter 
Decided to fire the smoker up again last night for a little cold smoking on some filet mignons.
Last time I did these I cold smoked for 3 hours, this time I tried 2 hours but will go back to 3 hours as two didn't quite give it the flavor I was looking for.

Looking over some past steaks that RonP has done I decided to try two with kosher salt and two with TQ.
Salted them up and had planned on letting them sit for 30-45 minutes but the smoker took a lot longer to come to temp than I thought so they sat covered in cure for over an hour and so they were a tad salty.

It is a lot harder to get a few coals and some wood burning then you would imagine.
Started with 5 coals and a little piece of hickory, they will burn slow and you don't want too many for cold smoking, I keep the temps between 70-80 the entire time and add 2-3 coals to the heat as it needs it.
Placed some bits of hickory around the edges so they would be heated through when I added them to the coals.

With this method I was able to keep a steady 77 in my sNp with only one spike that went up to 81.
Once I had the temp steady and some smoke going I rinsed the steaks and tossed them in for two hours.
Kosher on the right and TQ on the left

When I pulled them from the smoker (after South Park was over) I put them in the fridge for about 10 minutes to drop the temp.
For about 45 minutes I had a cast iron skillet in the oven set at 500, took it out and placed over a high flame, seasoned the steaks with CBP and chipotle rub. A bit of butter (about 4Tbsp) into the skillet and once it began to brown I tossed the steaks in, seared until black (about 3-4 minutes per side)

Let them rest about 5 minutes after cooking then plated up.

I prefer mine with brocolli

Perfectly cooked, great crust on the outside and rare on the inside, lightly smoky flavor and melted like butter...

Thanks for lookin at my cookin.
post #2 of 13
Great job man, glad they turned out. Which did you like better TQ or kosher? PDT_Armataz_01_37.gif I tried to give you points, it said no,lol.mad.gif
post #3 of 13
Blackened is beautiful!
post #4 of 13
Great Looken Cooken...PDT_Armataz_01_37.gif
post #5 of 13
Wow excellent job

My mouth is wateringPDT_Armataz_01_37.gif
post #6 of 13
Those are some mighty fine looking filets there jim. So like Ron asked which one did you like better salt or tender quick? points.gifIt will let me give you points I'm sure so I will give you some for both of us.
post #7 of 13
Thread Starter 
Since they sat for a bit longer than I wanted, and I think wrapped with bacon they didn't rinse as well as it should have so they were both on the salty side but I did like the TQ seasoned one better.
post #8 of 13
Fire it up
Man! You da Man!
Those look incredibly delish. I've always been a fan of a wekk seasoned, quick grilled, good cut of beef. Thanks for the blackening tip - never tried it, but bet I will now... :o)

post #9 of 13
Fire, those are excellant!!!!!! Brought out the "VAMPIRE" in me!!!

I love bloody meat!!!!biggrin.gifpoints.gif
post #10 of 13

Ouch !

Ouch that looks good !
Who ate the other two?
I know it wasn't me, because I just got really hungry!

Guess I'll have to eat one of my bears,

post #11 of 13
Nice job fire.I cold smoke over 100 pounds of my red japs and the water pan is a god send in the WSM.I do pre-burn/coal the wood a little and get plenty of smoke for peppers...Making a double- gas fired UDS for cold smoking sausage,then a cowgirl style smoke much work keeping the low/smokey temps for me otherwise

Looks great and thanks for observations.
post #12 of 13
Look great! Some would call that Black and Blue
post #13 of 13
Thread Starter 
"black and blue" others would call it "blackened" and even some would call it Pittsburgh rare (which technically Pittsburgh is seared black without seasoning) but I figure blackened would be a terminology most folks would be familiar with.

Thinking about injecting some with a solution before the next time I do this.
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