texashuntingforum.com logo
Main Menu
Advertisement
Affiliates
Advertisement
Newest Members
TraeMartin, Beatixre, MooseSteed, Trappernewt, casyoo
71987 Registered Users
Top Posters(All Time)
dogcatcher 110,788
bill oxner 91,416
SnakeWrangler 65,416
stxranchman 60,296
Gravytrain 46,950
RKHarm24 44,585
rifleman 44,461
Stub 43,769
Forum Statistics
Forums46
Topics537,005
Posts9,719,363
Members86,987
Most Online25,604
Feb 12th, 2024
Print Thread
Smoked filets #7323616 10/23/18 12:09 AM
Joined: Feb 2013
Posts: 4,682
K
krmitchell Offline OP
Extreme Tracker
OP Offline
Extreme Tracker
K
Joined: Feb 2013
Posts: 4,682
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
Joined: Nov 2009
Posts: 91,416
bill oxner Offline
THF Celebrity
Offline
THF Celebrity
Joined: Nov 2009
Posts: 91,416
chef


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


[Linked Image]




Re: Smoked filets [Re: krmitchell] #7323657 10/23/18 12:38 AM
Joined: Oct 2010
Posts: 1,359
O
Old_School Offline
Pro Tracker
Offline
Pro Tracker
O
Joined: Oct 2010
Posts: 1,359
Mmmm...mmmm!
Ur making me hungry.


Re: Smoked filets [Re: krmitchell] #7323658 10/23/18 12:38 AM
Joined: Jan 2011
Posts: 65,416
S
SnakeWrangler Online Content
THF Celebrity
Online Content
THF Celebrity
S
Joined: Jan 2011
Posts: 65,416
beautiful.....


Originally Posted by Sneaky
I believe in science and I’m an insufferable [censored]
Originally Posted by beaversnipe
Actually, BBC is pretty damn good

"You Cannot Simultaneously Be Politically Correct And Intellectually Honest!"
Re: Smoked filets [Re: krmitchell] #7323704 10/23/18 01:19 AM
Joined: May 2011
Posts: 27,891
skinnerback Offline
THF Celebrity Chef
Offline
THF Celebrity Chef
Joined: May 2011
Posts: 27,891
Perfection.

Re: Smoked filets [Re: krmitchell] #7323716 10/23/18 01:33 AM
Joined: Feb 2013
Posts: 4,682
K
krmitchell Offline OP
Extreme Tracker
OP Offline
Extreme Tracker
K
Joined: Feb 2013
Posts: 4,682
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
Joined: Apr 2005
Posts: 43,769
S
Stub Online Happy
THF Celebrity
Online Happy
THF Celebrity
S
Joined: Apr 2005
Posts: 43,769
food


texas flag








Re: Smoked filets [Re: krmitchell] #7324025 10/23/18 12:43 PM
Joined: Sep 2012
Posts: 12,821
P
PMK Online Content
THF Celebrity
Online Content
THF Celebrity
P
Joined: Sep 2012
Posts: 12,821
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!


"everyone that lives dies but not everyone who dies lived..."

~PMK~
Re: Smoked filets [Re: PMK] #7324209 10/23/18 03:47 PM
Joined: Apr 2014
Posts: 2,067
M
mattyg06 Offline
Veteran Tracker
Offline
Veteran Tracker
M
Joined: Apr 2014
Posts: 2,067
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
Joined: Jul 2007
Posts: 8,252
B
bobcat1 Online Content
THF Trophy Hunter
Online Content
THF Trophy Hunter
B
Joined: Jul 2007
Posts: 8,252
Originally Posted By: skinnerback
Perfection.
Oh yeah!


Bobby Barnett

Re: Smoked filets [Re: mattyg06] #7325296 10/24/18 02:26 PM
Joined: Jul 2018
Posts: 857
T
Thisisbeer Offline
Tracker
Offline
Tracker
T
Joined: Jul 2018
Posts: 857
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.

Re: Smoked filets [Re: Thisisbeer] #7325348 10/24/18 03:00 PM
Joined: Apr 2014
Posts: 2,067
M
mattyg06 Offline
Veteran Tracker
Offline
Veteran Tracker
M
Joined: Apr 2014
Posts: 2,067
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 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.

Re: Smoked filets [Re: krmitchell] #7325369 10/24/18 03:14 PM
Joined: Jul 2018
Posts: 857
T
Thisisbeer Offline
Tracker
Offline
Tracker
T
Joined: Jul 2018
Posts: 857
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.

Re: Smoked filets [Re: krmitchell] #7326133 10/25/18 12:28 AM
Joined: Feb 2013
Posts: 4,682
K
krmitchell Offline OP
Extreme Tracker
OP Offline
Extreme Tracker
K
Joined: Feb 2013
Posts: 4,682
Did the same with strips tonight.


Re: Smoked filets [Re: krmitchell] #7326821 10/25/18 03:40 PM
Joined: Jul 2018
Posts: 857
T
Thisisbeer Offline
Tracker
Offline
Tracker
T
Joined: Jul 2018
Posts: 857
looks delicious.

Previous Thread
Index
Next Thread

© 2004-2024 OUTDOOR SITES NETWORK all rights reserved USA and Worldwide
Powered by UBB.threads™ PHP Forum Software 7.7.3