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Smoked filets
#7323616
10/23/18 12:09 AM
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Joined: Feb 2013
Posts: 4,682
krmitchell
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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.
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Re: Smoked filets
[Re: krmitchell]
#7323651
10/23/18 12:34 AM
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Joined: Nov 2009
Posts: 91,416
bill oxner
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Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill
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Re: Smoked filets
[Re: krmitchell]
#7323657
10/23/18 12:38 AM
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Joined: Oct 2010
Posts: 1,359
Old_School
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Mmmm...mmmm! Ur making me hungry.
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Re: Smoked filets
[Re: krmitchell]
#7323658
10/23/18 12:38 AM
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Joined: Jan 2011
Posts: 65,416
SnakeWrangler
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I believe in science and I’m an insufferable [censored] Actually, BBC is pretty damn good "You Cannot Simultaneously Be Politically Correct And Intellectually Honest!"
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Re: Smoked filets
[Re: krmitchell]
#7323704
10/23/18 01:19 AM
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Joined: May 2011
Posts: 27,891
skinnerback
THF Celebrity Chef
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Joined: May 2011
Posts: 27,891 |
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Re: Smoked filets
[Re: krmitchell]
#7323716
10/23/18 01:33 AM
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Joined: Feb 2013
Posts: 4,682
krmitchell
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That little bit of time on the smoker at 170ish degrees makes a huge difference in taste and texture.
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Re: Smoked filets
[Re: krmitchell]
#7323947
10/23/18 10:55 AM
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Joined: Apr 2005
Posts: 43,769
Stub
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Posts: 43,769 |
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Re: Smoked filets
[Re: krmitchell]
#7324025
10/23/18 12:43 PM
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Joined: Sep 2012
Posts: 12,821
PMK
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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!
"everyone that lives dies but not everyone who dies lived..."
~PMK~
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Re: Smoked filets
[Re: PMK]
#7324209
10/23/18 03:47 PM
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Joined: Apr 2014
Posts: 2,067
mattyg06
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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.
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Re: Smoked filets
[Re: skinnerback]
#7324238
10/23/18 04:38 PM
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Joined: Jul 2007
Posts: 8,252
bobcat1
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Bobby Barnett
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Re: Smoked filets
[Re: mattyg06]
#7325296
10/24/18 02:26 PM
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Joined: Jul 2018
Posts: 857
Thisisbeer
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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 125°F 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.
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Re: Smoked filets
[Re: Thisisbeer]
#7325348
10/24/18 03:00 PM
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Joined: Apr 2014
Posts: 2,067
mattyg06
Veteran Tracker
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Posts: 2,067 |
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 125°F 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.
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Re: Smoked filets
[Re: krmitchell]
#7325369
10/24/18 03:14 PM
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Joined: Jul 2018
Posts: 857
Thisisbeer
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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 138°F 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.
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Re: Smoked filets
[Re: krmitchell]
#7326133
10/25/18 12:28 AM
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Joined: Feb 2013
Posts: 4,682
krmitchell
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Did the same with strips tonight.
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