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Smoked filets #7323616 10/23/18 12:09 AM
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krmitchell Offline OP
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Cold smoked this filet for half and hour, then reverse seared to finish it out....perfection.




Last edited by krmitchell; 10/23/18 12:11 AM.
Re: Smoked filets [Re: krmitchell] #7323651 10/23/18 12:34 AM
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Re: Smoked filets [Re: krmitchell] #7323657 10/23/18 12:38 AM
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Mmmm...mmmm!
Ur making me hungry.


Re: Smoked filets [Re: krmitchell] #7323658 10/23/18 12:38 AM
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beautiful.....


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Re: Smoked filets [Re: krmitchell] #7323704 10/23/18 01:19 AM
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Perfection.

Re: Smoked filets [Re: krmitchell] #7323716 10/23/18 01:33 AM
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That little bit of time on the smoker at 170ish degrees makes a huge difference in taste and texture.

Re: Smoked filets [Re: krmitchell] #7323947 10/23/18 10:55 AM
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Re: Smoked filets [Re: krmitchell] #7324025 10/23/18 12:43 PM
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Originally Posted By: krmitchell
That little bit of time on the smoker at 170ish degrees makes a huge difference in taste and texture.

yep, I usually run 150-160 in the smoker until internal temp gets to about 115-120, then 2-3 minute sear per side directly over coals ... looks great!


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Re: Smoked filets [Re: PMK] #7324209 10/23/18 03:47 PM
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Originally Posted By: PMK
Originally Posted By: krmitchell
That little bit of time on the smoker at 170ish degrees makes a huge difference in taste and texture.

yep, I usually run 150-160 in the smoker until internal temp gets to about 115-120, then 2-3 minute sear per side directly over coals ... looks great!


I thought I cooked a good steak, but when I learned about the reverse sear method, I realized I was wrong. I really like that cold smoking and it adds another layer of flavor you don't get by just hot and fast.

Re: Smoked filets [Re: skinnerback] #7324238 10/23/18 04:38 PM
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Originally Posted By: skinnerback
Perfection.
Oh yeah!


Bobby Barnett

Re: Smoked filets [Re: mattyg06] #7325296 10/24/18 02:26 PM
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I thought the same at one time. When I learned about cooking slower and more accurately it made my steaks so noticeably better. I swear anyone can make a steak that rivals a high-end steakhouse with Sous Vide and then searing. I used the Sous Vide method on a backstrap this past weekend. Buddy got tired of hearing me talk about it and gave me one to cook for his daughters birthday. I cooked it at 125F for about 90 minutes and walked over to his house and seared it on the pit. Made a little chimichurri sauce to put on it and 7 men said it was the best back strap they've ever had. Now I bounce back from cold smoking to Sous Vide. It makes such a difference.

Re: Smoked filets [Re: Thisisbeer] #7325348 10/24/18 03:00 PM
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Originally Posted By: Thisisbeer
I thought the same at one time. When I learned about cooking slower and more accurately it made my steaks so noticeably better. I swear anyone can make a steak that rivals a high-end steakhouse with Sous Vide and then searing. I used the Sous Vide method on a backstrap this past weekend. Buddy got tired of hearing me talk about it and gave me one to cook for his daughters birthday. I cooked it at 125F for about 90 minutes and walked over to his house and seared it on the pit. Made a little chimichurri sauce to put on it and 7 men said it was the best back strap they've ever had. Now I bounce back from cold smoking to Sous Vide. It makes such a difference.


Yep, I won't cook wild game any other way now. With lean meats it's really hard to beat.

I think the best wild game I have had thus far is a sous vide medium rare pork loin. It was the first time I have eaten pork cooked to such a low temp but it was amazing.

Re: Smoked filets [Re: krmitchell] #7325369 10/24/18 03:14 PM
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I can't cook many mind-blowing things. But, if someone doubts what Sous Vide can do pork loin is my go-to. Pork loin at about 138F for two hours is something that really blows people's mind. It's flat-out amazing. Ever since I started my grill has been regulated only to burgers, jalapeno poppers, and smoking meats.

Re: Smoked filets [Re: krmitchell] #7326133 10/25/18 12:28 AM
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Did the same with strips tonight.


Re: Smoked filets [Re: krmitchell] #7326821 10/25/18 03:40 PM
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looks delicious.

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