You can see how I got this beautiful Chateaubriand in "Breaking Down A Beef Tenderloin - Cheap Filet Mignon!" (ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-psB-Pq8kLGk.html) & you can see what else I did with that tenderloin in "Is Wagyu Worth It? Filet Mignon Battle: Wagyu vs Prime" (ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-5fqJ1ZXC1K8.html)
I really missed summer BBQ days and now I'm heading to the butcher despite the cold weather. Excellent video and thanks for giving me the much needed motivation for some outdoor cooking 👍
This looks so good, I am excited to try this. You present it so well and I liked the tasting session at the end. I rank it a 6 no 10 on the 1 to 5 scale!!!
Wow thanks, Sasha! Welcome to the family - I just looked at the other channels you're subscribed to and I am HONORED to be in their company. Have an amazing 2021!
Great cook man! Love the basted compound butter, bet that put it over the top. My neighbor, Drew Smith, told me about your channel last night so I came over to subscribe and check you out. Good stuff man!
Had the money and I see the Joe Pro as 4 upgrades... it has the fire raised rack,,,, It has more height for food to cook,,,, Has a triple rack shelf and that makes indirect so easy,,,,, it has the slow roller ,,, And last I like that most grill grates are 1/2 size So makes making 2 different grilling methods easy Lots of SS parts also But the upgrades are why I wanted the joe pro But yes it was the $1000 off that made me buy it
Welcome below0! I’m visiting Meota, Saskatchewan where it’s well below zero this week and yes I will be BBQing tomorrow! What part of the world do you call home?
Wow that's REALLY rare! I used to eat my steaks rare - but once I mastered reverse searing so I could get the fat partially liquified over the longer cook time I found that I really like both the taste and texture of medium rare better. But I understand why you like it that way - and I respect your choice as long as you never cook a steak well done! Thanks for watching, Bernhard!
@@BehindTheFoodTV It depends on the cut for me. striploin and especially rib eye I go medium rare. But fillet? Warm on the inside. Or as steak tartare.
I can’t argue with the tartare option either! Often I make tartare from the tenderloin scraps when I break one down too! Do you have a favorite tartare recipe?
@@BehindTheFoodTV sure do! Mince the meat and make a neat mound. In separate bowls offer: - 1 egg yolk (1 per person, served individually and whole) - coarsely ground pepper (these days I mix black pepper like sarawak, long pepper and cubebs) - diced shallot - finely diced beetroot - diced capers - diced cornichons - salt (finely ground sel gris ideally) toast and butter. everybody mixes theirs to taske. No heat is applied at any point in the process
Slightly over done but the girls probably get squeamish seeing blood. lol 50degrees/122F does be perfect for me. My experience with dry brining discolours the meat. Haven't tried it on chateaubriand though because it's so expensive I don't want to ruin it. Did you find that at all?
Lots of folks like it rare like you - nothing wrong with that! Dry brining does darken the meat because it pulls the excess moisture - but that’s gone as soon as you start to cook it.
