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618

Did these on the smoker at 225° for an internal target temp of 110°, then hit them on all sides in a blazing hot cast iron pan to 130°. I should have pulled them at 125° because after the rest they went to medium where I like mine medium rare. Still, the best filet I have ever eaten.

Did these on the smoker at 225° for an internal target temp of 110°, then hit them on all sides in a blazing hot cast iron pan to 130°. I should have pulled them at 125° because after the rest they went to medium where I like mine medium rare. Still, the best filet I have ever eaten.

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[–] • 1 pt

Nice. We cooked some burgers tonight. Going to do Filet's later this week, probably for the 4th.

[–] • 1 pt

Have you ever done the reverse sear? If not, give it a go. Highly recommend it.

[–] • 0 pt

Yeah, we have. I do like sous vide finished either on the (charcoal) grill or in the cast iron pan /w butter though. Either way, as long as you don't fuck it up, its going to be good.

[–] • 2 pts

I’ll agree that sous vide prepared meats come out nicely, but I simply cannot get past my beef (or any food, for that matter), getting heated up (regardless of the low temp) hanging out in plastic.

[–] • 0 pt

Broccoli is poisonous.

[–] • 1 pt

There are some ways to cook it that you probably would like. Ill ask my wife for her recipe. Ill probably just post it to /s/cooking but ill tag you on it. It is worth trying unless you are allergic or something.

[–] • 0 pt

Wife eats it, I'm not a fan unless fresh from garden.