Another Weber Chimney Filet


 
LarryR

LarryR

TVWBB Diamond Member
Was baching it a couple of weekends ago and thought I'd do another one of these cooks. Picked-up a 1 lb filet, was probably 3.5" thick, coated her with some olive oil and fired her up. Really cool cook. Steak was perfect for my taste. Sorry about the last pic, it's a bit blurry. The sauce is a bearnaise. If you haven't done this cook give it a try, it's a hoot!








 
Thanks Jim, it really is a fun cook. I've done tuna a couple of times but really prefer a large steak (I've also used rib eyes). Only problem with this cook is it's over in about 5 minutes so it doesn't leave much time for adult beverages :( Speaking of, I had a great cab that night, wish I could remember what the heck it was . . . anyway, give the cook a shot sometime!
 
Love that Alton Brown method, have not used since the summer. Have not done that thick a cut before though. Your plate shot makes me want to jump in
 
Frank H said:
That is such a cool idea....have you ever done a pork chop that way ?
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You know Frank I haven't, only Tuna and beef. A double cut chop would probably do well on it, although I'd probably dump the coals to the side of the kettle, throw the grate on and cook her indirect for a few minutes longer.

Also wanted to point out that on all my steaks (especially this one as it was such a thick cut) I let them sit on the counter and come to room temp. prior to grilling to promote even cooking. If I'd taken this one from fridge to grill I'm confident the center would have been "blue." I like the rarer end of Med-Rare but blue is too undercooked for me.
 
What an excellent idea!!!! Would love to know how high the temp got?

I really can't wait to try a big fat T-Bone using this cooking method. I can't believe I never thought of this method.

Well done & thanks!!
 
Barry said:
Would love to know how high the temp got?

I really can't wait to try a big fat T-Bone using this cooking method. I can't believe I never thought of this method.
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I can't take credit for the method, I think Alton Brown did this a few years ago, someone like that.

In terms of heat, I went with about 1/2 to 1/3 chimney of royal oak lump and I can tell you it was HOT!! You can't tell from the pictures but the grate (it's a replacement bottom grate for a smokey joe) was red hot.
 
That's an awesome method for cooking for one. I think Alton brown also did a method where he put the steak directly on the lump. I think it was a Cave man cook or something. I think I'd feel safer with this method.
 
They both work very well Matt, Alton is the one who started this I think in 2009-10 on one of his shows. The Cowboy on the coals method dates back centuries but was made popular again last year I think by Steve Raichlin on his show.
With real thick cuts you have to do like Larry said and finish it indirect unless you like almost raw in the center. On steaks or chops up to about two inches it is the most flavorful way you can cook a steak in my opinion. I've probably done at least thirty to forty of them and it is amazing.
Well done Larry
 
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