Seasoned with Tony chachere’s, seared in cast iron with olive oil for 2 mins per side. finished in pellet smoker on 225°. Pulled at 130°. Always up for tips on better crust.
by billyd187
18 Comments
Boring-Set-3234
You nailed it!
OneManGangTootToot
hOw DiD i Do??!?!
1_pt_4_Dave
Damn, yeah. That first picture had me worried, they looked like charcoal. But damn those look fantastic once cut into.
I’d be thrilled to be served one of those.
I am intrigued by method. I’m going to have to give that a try
18 Comments
You nailed it!
hOw DiD i Do??!?!
Damn, yeah. That first picture had me worried, they looked like charcoal. But damn those look fantastic once cut into.
I’d be thrilled to be served one of those.
I am intrigued by method. I’m going to have to give that a try
Yes this looks perfect to me
I’d eat
https://preview.redd.it/iawlsb5x7unf1.png?width=680&format=png&auto=webp&s=726af0369fc052a01b06e9087099f731eedc97bc
https://preview.redd.it/nodo6lvw9unf1.jpeg?width=1284&format=pjpg&auto=webp&s=ed096ca73162737913fc08c96914e8d584765237
Crust looks perfect. Personaly I like my filet med-rare (about 30 seconds more per side). If you like rare you nailed it.
that looks good asf op 🤤
Damn dude the jump from pic 1 to pic 2 is really something. Didn’t see that coming tbh
Perfect
Literally mouth watering. Excellent job.
I would house that entire plate
Absolutely tantalizing
About how long was it in the smoker?
Better than the Lions…
Impressed. Sous Vide guy here. There’s practically no visible band of grey. Fantastic job!
The gloves are whack