Grilled Filet Mignon

[Tashie9214]

Thanks for the vid

[BBQMyWay]

@Tashie9214 You are welcome!

[jojoc197]

@paulsss69 you suck. Get out of this country and move to china where they can kill your children if you have more than one then you can tell me which country is more corrupt.

[paulsss69]

i see you wrote, "our great country" you mean the united states? the most currupt country on earth?

even 9/11 was an inside job, not the first one, not the last one...

[BBQMyWay]

@paulsss69 This isn't a place for politics, or for calling the U.S. "corrupt." It would interesting to know what country you are from....but...oh bummer....you are BLOCKED.

[trademarkAK90]

@BBQMyWay i just wanted to say i love your videos.. ive been in afghanistan for the past year and ive been watching them.. just to get ideas about some things i want to grill when i get home.. anyway im rambling now, thanks for the videos.. 29 more days and ill be grillin again!!

[ERdept1]

@paulsss69 You may leave the country, you may also talk about politics on a politics forum. BBQMYWAY, Thanks brother.

[BBQMyWay]

@ERdept1 Amen.

[paulsss69]

THE POINT OF THE THUMB PAD METHOD HAS BEEN DISCARTED A LONG TIME AGO.

the temperature that your meat was when entering the pan, can change the feel it will have

when pushing it... and a lot of other variables can also get you VERY VERY WRONG AND

END UP SERVING RAW MEAT

so.. that´s not true either...

don´t take the authority as the truth, but the truth as the authority

[BBQMyWay]

@paulsss69 Incorrect, and check your spelling. 

[paulsss69]

mignon doesn´t mean petite... sorry to tell you, mignon means cute....

[dav1099]

Oh yes! a blast from the past, good as the vids of today Dave . 8-)

[BBQMyWay]

@dav1099 Thanks! I hope all is well with you.

[rockinar]

You never mention....WHAT TEMP?

[BBQMyWay]

@rockinar The filet is done at 125 to 130 degrees Fahrenheit. The point of the thumb pad method is to not have to pierce the meat to get a temperature reading.

[singlenotefreak]

I've never grilled before in my life but always loved me some filet mignon! So I watched your video and gave it a shot. They came out great! Great video!! I'm going to try the chicken ravioli next.

[BBQMyWay]

@singlenotefreak Glad I could help!!

[e081194eng]

That steak looked so good, I almost ate my screen.

[BBQMyWay]

@e081194eng Yep...it was really good. Great cut of meat.

[BBQMyWay]

@e081194eng Thank you for the kinds words and most importantly, thank you for your service to our great country.

[Gmblueboy]

I love this Video. It saved my ass when i had to cook 20 filet mignon's for a party!

[BBQMyWay]

@Gmblueboy That's a lot of beef! Glad it was helpful.

[Guv66]

I love the idea of wrapping bacon around the filets. But while the steaks are nicely done, the bacon appears to be floppy and almost raw. Is there a way to crisp up the bacon without overcooking the steak?

[BBQMyWay]

@Guv66 The bacon stays moist due to the moisture provided by the steaks. I have never had a bacon wrapped filet where the bacon is crispy...and trust me, the bacon is completely cooked.

[flori114]

"Yo, that's my mignon!!!" :D

[shivdaddy1]

You ROCK Brotha. My steaks came out great. Thanks so much.

[BBQMyWay]

@shivdaddy1 Glad they turned out well!

[shivdaddy1]

You ROCK Brotha. My steaks came out great. Thanks so much

[surprisevisitor2000]

Great video. Esp. liked the forefinger thru pinkie cooking time measurement technique.  That's a keeper by itself. Thanks again!

[BBQMyWay]

@surprisevisitor2000 Thanks for the kind comment!

[ElevateConcepts]

Could you suggest a steak to cook low and slow? Thanks for the vids man!

[BBQMyWay]

@ElevateConcepts Not in the traditional "steak" sense, although I do slow smoke ribeyes. There is a video on it on my page.

[ElevateConcepts]

@BBQMyWay 'Preciate it man.

[rekliner04]

@ElevateConcepts You could slow cook a brisket, which is technically a type of steak.

[jatorres4]

Wow I would always cut into my steaks to check if they were ready and I knew I was losing flavor because of it. Thank you so much for the advice!

[BBQMyWay]

@jatorres4 You are welcome!

[chiquisbaby81]

For about how long did you cook the steaks with the indirect heat?

[habacuk1985]

same way as i do them love it love the show!

[BBQMyWay]

@habacuk1985 Thanks. Have you subscribed?

[beasley1987]

how long did he give em indirect heat?

[BBQMyWay]

@beasley1987 They were almost 2 inches thick, so maybe ten minutes on medium. You have to keep checking the firmness of the steak.

[EdnaFrom85]

Hey!

I would like to thank you for your advice... though I don't have an outdoor grill, I followed as close as possible with a George Foreman grill and a oven, lol. It wasn't bad for my first serious steak. Nothing beats a regular charcoal grill though.

Thanks!

[BBQMyWay]

@EdnaFrom85 No problem. Thanks for stopping by!

[BBQMyWay]

@MattyMatt761 Thanks Matty. It really depends on the heat and the thickness of the cut. I did those over indirect medium-high for maybe ten minutes, but they were really thick. I don't go by cooking time as much as feeling for doneness.

[civicturbolive]

I always hated Aspergusss! Buy now i love em... It's crazy how things change.

[BBQMyWay]

@civicturbolive Yes it is...

[BBQMyWay]

You are welcome, they were. Thanks for stopping by.

[manzoid1]

Thank you, The steaks looked great.

[manzoid1]

How long did you indirect cook them?

[BBQMyWay]

@manzoid1 They were almost two inches thick...I'm guessing ten minutes of indirect.

[princessfabiola23]

lol yo that my mignon 

[trystkitchen]

Wow your amazing, your demonstration with the touching of different fingers on how to know the temperatures of meat is so helpful. Thank you sir!

[BBQMyWay]

@trystkitchen You are welcome. Thanks for stopping by.

[pimpssmokesdrugs]

hey guys THATS MY MIGNON!!!!!! motherfucker lollllllollllololollllll cool chef

[GustavoMasisFlores]

Are these lean??? I am not an expert but I see that they don't have much marbeling on them... Is the bacon a substitute for the fat? So it can be juicy?

[BBQMyWay]

@GustavoMasisFlores -- The bacon adds flavor. The meat is lean yet moist, best served medium rare.

[aduecey]

thanks for the trick with the pad of the thumb. i'll be sure to use that next time out.

[BBQMyWay]

@aduecey Thanks for stopping guy! I hope it works and your steaks are the best ever!

[mackdjroc187]

Going to try my first Mignon tonight!! Thanks

[BBQMyWay]

How did it trn out?

[mackdjroc187]

Turned out great, thanks for the tips!

[BBQMyWay]

Awesome!

[mackdjroc187]

Also great website

[kubbyisjacob]

thanks for the tips!!

[BBQMyWay]

You are welcome and thanks for stopping by.

[oracle56942]

5 stars for charcoal grilling and using direct heat for the sear and indirect for finishing. a quality cut like that would be ruined with propane. love the channel, keep it up!

[BBQMyWay]

Thank you for the kind words! They really turned out perfect.

[mmdghr]

med rare is steak perfection

[BBQMyWay]

I am in total agreement.

[ilikethewok]

Looks great!! Thx for posting.

[BBQMyWay]

Thanks for stopping by!

[ComyaBee]

Looks delicious. I have to try it. I tried your pot roast with the merlot and it was delicious so I'll trust you. LOL.

[BBQMyWay]

Your trust will not be misplaced. Thanks for stopping by.

[emt89]

Looks really good. Keep up the good work!

[BBQMyWay]

Thank you...and thanks for stopping by!