...I've had to play with fire, so this past weekend, I went to Sam's Club and in their meat area, they had some very nice choices in their USDA Prime section, so I splurged and got three LARGE Filet Mignon.
When I got them home, I slowly removed the wrapper, feeling the tender flesh in my hands - wait... snap out of it!
I remembered seeing an episode of Good Eats where Alton Brown devoted an hour to STEAK. He described how to home-age your own steak and prepare it for the best flavor and tender/juiciness, so I took that knowledge and applied it.
Basically, I cut slices around the edges, then rolled them in Montreal Steak Seasoning, sprinkled some more seasoning on the faces, then set them into the fridge to let them dry a little, flipping them over a few times till the next day. A little over 24 hours, I pulled them from the fridge and drizzled some EVOO on them, got the grill HOT (450F) with a cherry wood chunk in the grill to let it start to smoke some, and laid them onto the grill. It was HOT, and I had to move them around a bit to keep them from flaming up, but the fire tamed down and I settled into what was about 7 minutes of 375-450F, turning and moving them on both sides, then about 4 minutes rolling them on their sides on the grill. I pulled them from the grill, and then I had Ms Locomotive drizzle them with EVOO as the steaks relaxed indoors while I cleaned the grill.
They were AWESOME. 3 Filet Mignon for $38, and everyone was squealing with glee. My first time doing Filet Mignon, and though it was on a gas grill, I did get to sneak a little smoky awesomeness into the food.
But when I was at Sam's, I saw they had bone-in Boston Butt for about $1.75/lb - so I know I can get a Boston Butt for about $10-$12. That seemed like an EXTRAORDINARY deal, less than half the price of brisket. Is that typical? Even if it's not typical, I'm stoked that I'll be smoking stuff. The fam is getting pretty stoked as well, and by the reception of the lightly cherry smoked filets last night, I think there will be junior smokers wanting to know the art of smoke already - and the smoker isn't even here yet!
Anyway, many thanks to the folks here, this is a great place to come and learn, and to share a little watercooler talk about tricks and techniques!
When I got them home, I slowly removed the wrapper, feeling the tender flesh in my hands - wait... snap out of it!
I remembered seeing an episode of Good Eats where Alton Brown devoted an hour to STEAK. He described how to home-age your own steak and prepare it for the best flavor and tender/juiciness, so I took that knowledge and applied it.
Basically, I cut slices around the edges, then rolled them in Montreal Steak Seasoning, sprinkled some more seasoning on the faces, then set them into the fridge to let them dry a little, flipping them over a few times till the next day. A little over 24 hours, I pulled them from the fridge and drizzled some EVOO on them, got the grill HOT (450F) with a cherry wood chunk in the grill to let it start to smoke some, and laid them onto the grill. It was HOT, and I had to move them around a bit to keep them from flaming up, but the fire tamed down and I settled into what was about 7 minutes of 375-450F, turning and moving them on both sides, then about 4 minutes rolling them on their sides on the grill. I pulled them from the grill, and then I had Ms Locomotive drizzle them with EVOO as the steaks relaxed indoors while I cleaned the grill.
They were AWESOME. 3 Filet Mignon for $38, and everyone was squealing with glee. My first time doing Filet Mignon, and though it was on a gas grill, I did get to sneak a little smoky awesomeness into the food.
But when I was at Sam's, I saw they had bone-in Boston Butt for about $1.75/lb - so I know I can get a Boston Butt for about $10-$12. That seemed like an EXTRAORDINARY deal, less than half the price of brisket. Is that typical? Even if it's not typical, I'm stoked that I'll be smoking stuff. The fam is getting pretty stoked as well, and by the reception of the lightly cherry smoked filets last night, I think there will be junior smokers wanting to know the art of smoke already - and the smoker isn't even here yet!
Anyway, many thanks to the folks here, this is a great place to come and learn, and to share a little watercooler talk about tricks and techniques!
