Master of the Pit
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- Joined Oct 18, 2017
That's a great looking meal Robert! Every part of it has me drooling! I'm a fan of the black rubs too. Really good stuff!
Thanks Kevin. I don't do filets very often but decided to give them a shot. Still prefer a good rib eye or NY strip, but these were good.Nice looking filets, cant ever go wrong w a good piece of steak
Thank you Jake. I did in fact have more mushrooms...a lot more. Just kept them tame so you could still see the steak in the pic.Amazing looking meal Robert! Extra shrooms for me please.
Gravy was outstanding!! Loved the flavor combo of the mushrooms and port wine.Great looking filets! I bet that mushroom gravy was money
Very much appreciate it Jim!! Not as pretty as I'd hoped but it came out pretty good.fantastic looking meal there Robert!
The rubs are readily available. Lts of them that are using the activated charcoal. The Carnivore is one of the more popular ones.Wow--what a picture!! Thank you. I'm gonna get me some of that rub! Well- can't find it but found other dirt rubs
Thanks so much Jeff...for everything. I'll certainly be using hat rub frequently.Looks fantastic Robert! I love a good filet and love the Dirt on them.
Pretty simple stuff. Butter and flour for the roux. Saute till flour starts to turn brown. Add beef broth, beef bouillon, black pepper, and a little garlic powder. Simmer till it starts to thicken and add the Port Wine then simmer till it reduces. The flavors will be more developed and concentrated the longer it simmers and reduces. My apologies Brian but I don't measure stuff when making gravy. I just kind of toss it together and adjust as I go. Kept spices to a minimum here due to not wanting a flavor conflict with the Port.I had to come back and get another look at the gravy. Can you give few more details?
Thanks Dave. Apparently it wasn't up to standards though because you didn't short out another keyboardGreat looking everything there! Nice work Robert!
Thank you Derek. The larger ones came off at 126 and the smaller ones at 128. Problem is that you never know what kind of heat the coals are generating so it's tough to gauge how much temp carryover you're gonna get.Looks good. What temp do you take your steaks to?
Very much appreciate it Ray!! It's not lobster and shrimp ravioli but it worked in a pinch to fill the voidBeautiful looking meal Robert, nice piece of work! Ray
Apologies warren. It was kind of an off the cuff dinner that came together at the last minute. Didn't have time to get the invites out. Doing a really nice one this Saturday though. Load up the wife and come on down!! There...invite extendedAwesome meal Robert only one thing wrong with it that I see and that is I wasn't there.
Wasn't me that said that...and gravy still rules!!And who said we would ever get too old to eat dirt!
I was quite surprised to see this. Was not expecting it in the least but not gonna complain. Thank you for the kind words Warren.Around and Around we go dang a carousel ride that is great.
Thanks so much Mike. I was hioping to get that nice bark. I'v really gotten to where I love a good sear on a steak.Everything looks great Robert. Those Filets look delicious and nice Bark too. Great job.
Yes sir!! We are in the same category there. I love the 'shrooms but Tracy isn't really on board with them. Fortunately she does not begrudge me enjoying them. Although she shied away from the mushrooms she did go through 3 servings of the gravyMushrooms over beef. Gets me every time. Awesome post!
Very much appreciate it Justin. Got a cook done a couple days ago using the Huckleberry sauce. Oh boy!!Robert, that meal is a home run man... Very, very nice!
Thank you sir. I was skeptical about the rub but alas no more. It's really good stuff!!I've never tried a blackening seasoning on beef before (lots of fish) but I may just have to try.
Fret not my friend. It's a bottle of Dow Ruby Port I've had for about 15 years. I wouldn't do that to you buddyLooks great!...But...What Port did you use? If Port Sauces become a regular thing for you, I would be Sad.
Appreciate it Travis. I'm doing a 4 pound T-Bone this weekend to make a sandwich with I'll keep you posted....That's a great looking meal Robert! Every part of it has me drooling!
Thank you Joe!! You know we love salads around here and although basic, those were really good and went well with the dinner. Loved those Greek marinated olives. they were the star of the salad by far.Those filets with the mushroom reduction look delicious and that salad looks good as all hell too Robert! I’ll definitely take a plate of that!
Thank you Steve. I did not see the ride coming for a second. I'm happy though.Wow Robert. That looks great! Congrats on the ride!
Very much appreciate it Bear. Came out pretty well and we enjoyed it.Looks Awesome from here, Robert!!
Thank you Chris. Tracy was dubious also but I just had 2 things to say: 1) Do you think I'd chance destroying the filets? 2) If you're that unsure, please feel free to make dinner.Most excellent looking meal Robert, between you and Jake I think I'm gonna try that blackend rub. It will probably be a tough sell to the wife
Thats perfect. I don't measure except when needed.Pretty simple stuff. Butter and flour for the roux. Saute till flour starts to turn brown. Add beef broth, beef bouillon, black pepper, and a little garlic powder. Simmer till it starts to thicken and add the Port Wine then simmer till it reduces. The flavors will be more developed and concentrated the longer it simmers and reduces. My apologies Brian but I don't measure stuff when making gravy. I just kind of toss it together and adjust as I go. Kept spices to a minimum here due to not wanting a flavor conflict with the Port.
You don't have to use Port Brian. Any red wine will work. I just like the slight sweetness of the Port. It melds really well with the mushrooms.I have never tried port. I get most my wine from Trader Joe's and look like have a couple. Porto Morgado 10 yo and Graham's port also 10 yo.
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