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Offline Old Hickory

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Fillet Time
« Reply #-1 on: June 28, 2013, 06:59:20 PM »


Took one of my fillets out of the freezer and after a thaw seasoned with OO, garlic salt and crushed bl. pepper.



Then into the Bradley for a 45 min. cold smoke, then onto the gasser 2 1/2 min. on each side.



Then plated with baked potato, butter, sour cream and chives.  Artichoke with dip on the side and a glass of good red wine.



The IT was 133* after a 4 min. rest.  Sorry about the exposure on the pic. 


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Offline smokeasaurus

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Re: Fillet Time
« on: June 28, 2013, 07:12:49 PM »
That is a beauty.
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Offline deestafford

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Re: Fillet Time
« Reply #1 on: June 28, 2013, 07:28:17 PM »
That don't look like no brim.  What kind of fish is it?  It looks great.  Dee
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Offline TwoPockets

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Re: Fillet Time
« Reply #2 on: June 28, 2013, 10:26:13 PM »
Pretty.
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Offline Savannahsmoker

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Re: Fillet Time
« Reply #3 on: June 28, 2013, 10:38:05 PM »
Cold smoke wow, great idea.
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Offline muebe

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Re: Fillet Time
« Reply #4 on: June 28, 2013, 10:47:12 PM »
Quote from: deestafford on June 28, 2013, 07:28:17 PM
That don't look like no brim.  What kind of fish is it?  It looks great.  Dee

That is steak Dee.


Looks great OH! Did you just steam the choke?
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Offline drholly

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Re: Fillet Time
« Reply #5 on: June 29, 2013, 12:27:15 AM »
Looks fantastic! I like the cold smoke idea.
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Offline RAD

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Re: Fillet Time
« Reply #6 on: June 29, 2013, 07:40:32 AM »
Looks good. Can give some instructions on how to you cooked the artichoke?
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Offline mikecorn.1

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Fillet Time
« Reply #7 on: June 29, 2013, 12:57:53 PM »
Looks good from here!


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Offline Old Hickory

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Re: Fillet Time
« Reply #8 on: June 29, 2013, 02:42:05 PM »
Quote from: RAD on June 29, 2013, 07:40:32 AM
Looks good. Can give some instructions on how to you cooked the artichoke?


This is simple and so good:

Trim the stalk to flat on the bottom.
Put your artichoke in your vessel of choice and add water to cover 3/4 of the artichoke.
Add 1tbs vinegar
Add 1tbs OO
Bring to a soft boil for approx. 40 to 45 mins.  You want the leaves to slightly fall away from the center when you remove from the water ( see my pic )  and you want the leaves to pull easy from the heart.  If they don't, it's not quite done.

I use a lemon-butter or Ranch Dressing or Mayo for the dip.  Lemon-butter is my fav.

Mike, I have steamed before, but I like this method better.  I think the meat of the artichoke is more tender.

Dee, my wife got the other half of this 2" steak :( ;)   

 
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Offline muebe

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Re: Fillet Time
« Reply #9 on: June 29, 2013, 03:02:54 PM »
Old Hickory I am splitting them after steaming and the finishing on the grill so a little underdone works out perfect ;)
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Offline sliding_billy

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Re: Fillet Time
« Reply #10 on: June 30, 2013, 07:38:39 AM »
Nice fillet.
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