0 comment Thursday, May 1, 2014 | admin
Actually you grill Filet mignon....not the BBQ thing. The idea is to grill them fast on high heat so that you seal in the juice and the flavor. So if you are still with us�whatever you do start out by getting a good cut of meat!
Filet Mignon is French for "dainty fillet". It is a steak cut taken from the tenderloin section of a beef which is the part that is squeezed between the sirloin and the top sirloin section.
So that you know there is a multitude of liberties taken by folks who butcher them up and label them. Meaning you can pay a rather steep price for Filet Mignon that may look good but comes from an inferior part of a beef and not the tenderloin.
It gets down to�.do you really trust your butcher? Interrogate them under bright lights and/or the "nail thing" until they confess.
Back to grilling: Many Filet Mignon cuts I have seen come wrapped in bacon. There are just as many exceptions. It's no biggie one way or the other. It gets down to your preference.
You can also marinate them. I don't, but if you prefer to do so use Newman's Own "Family Recipe Italian" (See Below). Marinate over night in a closed plastic bag or a "Tupperware season-serve marinating container" (below).
If bacon wrapped I would remove while marinating and reattach with toothpicks when you are ready to grill.
Take out the steaks out of the fridge at least thirty minutes before grilling. In the meanwhile set you grill to high heat.
The idea is to sear the cut five to eight minutes (depends on thickness) on each side on a gas, or charcoal grill (Two Zone Fire). If you have a Traeger Grill, you will want to grill at least eight minutes or even longer. Time it, don't guess. Turn steaks only once.
Before the time is up, stick a meat thermometer in one of the steaks. One hundred forty degrees is rare�.160 is medium. If you want, (simple recipe) serve with Blue Cheese on top and garnish with a jumbo green olive inserted into the top with a toothpick.
Labels: Bauman Farms, Filet Mignon Marinade, Filet Mignon Recipe, How Long Do You Grill Filet Mignon, How To BBQ Filet Mignon, Traeger Grill Recipes, Traeger Grills, Tupperware Season-Serve Marinating Container
0 comment Saturday, April 26, 2014 | admin
Although this whole salmon was grilled on a Traeger Wood Pellet Grill, it could have just as easily been done on a gas, or any other kind of grill. It's a simple recipe and easy to grill.
Geez, I kinda lined up the grill marks on the salmon with the grill when I turned it over. Proud of myself because this was a big dude!
Most folks don't buy whole fish at the market. But, they are much cheaper than filets, although you may have to deal with a few bones.
The whole salmon I bought was twelve bucks and it wasn't a dinky one. It was cleaned, scaled and headless.
The first thing you have to do with a whole salmon is cut all the fins off. This can easily be done with a pair of kitchen shears. Piece of cake! Piece of salmon!
Also, you need to flay the salmon so that it will lay flat on the grill, which means you will have to continue the cut on the belly all the way through the tail. Don't remove the tail.
Prepare the grill for 375-400 degrees. Distribute a generous amount of Extra-Virgin Olive Oil on the meat side of the salmon. Next, apply a quality "Rub" like Paul Prudhomme's Seafood or Salmon Magic, or Traeger Grill Salmon Shaker (see below) over the meat side of the fish.
Another great Rub is "Old Bay Seasoning" (See Below) Sprinkle the seasoning on, along with a generous amount of "Simply Organic Dill". (Also Down Below)
I like to let the salmon sit out for about 30 minutes while the grill is warming up. This gives everything a little time to mingle.
Spray a little non-stick on the grill out of a "can". ( Ok! Chef Hirsch would probably recommend rubbing a quality EVOO on the grill, which is a 100 times better choice!) Put the salmon meat side down on the grill when it's up to temperature. Cook between 15 to 20 minutes.
A Traeger Grill (below) cooks on indirect heat. So, not a big problem burn-wise, but still monitor. If a gas grill, you may have to lower the temperature and really watch it or you will have blackened fish, but not the kind you are thinking about. On a charcoal grill, you want a two zone fire.
I use two spatulas to turn the salmon over onto the skin side. I have done this enough that it's not a hassle. But, if it is, involve a cool sexy hard-bodied partner to help turn that dude over.
Grill another fifteen to 20 minutes, meat side up. ( Again monitor!) Add lemon slices while it's grilling.
Once the salmon is cooked, I like to pull out as many of the bones as possible before it is served. I'll qualify this by saying, "starting at the head of the fish, find the main spine and pull backwards toward the tail." It will come out in one piece and you just removed hundreds of bones.
This is a simple recipe for grilled salmon. There is no need to make it complicated. The grilling of a whole salmon can very impressive for family and guests. Try it you'll like it!
Geez, I kinda lined up the grill marks on the salmon with the grill when I turned it over. Proud of myself because this was a big dude!
Most folks don't buy whole fish at the market. But, they are much cheaper than filets, although you may have to deal with a few bones.
The whole salmon I bought was twelve bucks and it wasn't a dinky one. It was cleaned, scaled and headless.
The first thing you have to do with a whole salmon is cut all the fins off. This can easily be done with a pair of kitchen shears. Piece of cake! Piece of salmon!
Also, you need to flay the salmon so that it will lay flat on the grill, which means you will have to continue the cut on the belly all the way through the tail. Don't remove the tail.
Prepare the grill for 375-400 degrees. Distribute a generous amount of Extra-Virgin Olive Oil on the meat side of the salmon. Next, apply a quality "Rub" like Paul Prudhomme's Seafood or Salmon Magic, or Traeger Grill Salmon Shaker (see below) over the meat side of the fish.
Another great Rub is "Old Bay Seasoning" (See Below) Sprinkle the seasoning on, along with a generous amount of "Simply Organic Dill". (Also Down Below)
I like to let the salmon sit out for about 30 minutes while the grill is warming up. This gives everything a little time to mingle.
Spray a little non-stick on the grill out of a "can". ( Ok! Chef Hirsch would probably recommend rubbing a quality EVOO on the grill, which is a 100 times better choice!) Put the salmon meat side down on the grill when it's up to temperature. Cook between 15 to 20 minutes.
A Traeger Grill (below) cooks on indirect heat. So, not a big problem burn-wise, but still monitor. If a gas grill, you may have to lower the temperature and really watch it or you will have blackened fish, but not the kind you are thinking about. On a charcoal grill, you want a two zone fire.
I use two spatulas to turn the salmon over onto the skin side. I have done this enough that it's not a hassle. But, if it is, involve a cool sexy hard-bodied partner to help turn that dude over.
Grill another fifteen to 20 minutes, meat side up. ( Again monitor!) Add lemon slices while it's grilling.
Once the salmon is cooked, I like to pull out as many of the bones as possible before it is served. I'll qualify this by saying, "starting at the head of the fish, find the main spine and pull backwards toward the tail." It will come out in one piece and you just removed hundreds of bones.
This is a simple recipe for grilled salmon. There is no need to make it complicated. The grilling of a whole salmon can very impressive for family and guests. Try it you'll like it!
Labels: George Hirsch, Grilled Salmon, Grilled Salmon Recipe, Grilled Salmon Recipes, How Long Do I Grill Salmon, How Long Do You Cook Salmon, Traeger Grill Recipes