I've got cast iron. Could you explain to us plastic spooners what's goin on there HS?
I figured that much out.
Lot of oil just to sear, no? What kind of oil? What's in the spoon?
I've tried the sear and bake. Tasted like roast beef.
I don't do the reverse sear, or whatever. If it's just a steak for me, at the house.. The pan is the option I normally take. It's butter, thrown in towards the end then spooned over until its finished
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Cast iron is the way to go
I cooked bacon wrapped filets on the BGE tonight. 700* on the cast iron grate around 4 min on each side. Nice and rare finish. Forgot to take pic of the inside.
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Nice!
Gettin old is for pussies! AND MY NEW TRUE people say like Capt. Tom >>>>>>>>>/
"Wow, often imitated but never duplicated. No one can do it like the master. My hat is off to you DRDUCK!"
I have never understood bacon wrapped
Filets. I absolutely love bacon, but I want my filet to taste like a filet, not bacon.
I once had a filet with a pocket cut into it and the pocket was stuffed with oysters.
The raw oysters were placed in the filet pocket before cooking.
It was amazing, cant remember where but think it was in a swanky restaurant in New Orleans.
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