Performer doing its thing- Chateaubriand and taters

[Richard S]

This is my youngest’s favorite meal. He loves drenching the taters in sour cream, cheese and green onions and he likes this cut of beef due to the lower fat. I usually do the taters on the Genesis but threw them on the Performer tonight with Cowboy briquettes and no added wood. Definitely a good flavor with no overpowering smoke flavor.
Did some Montreal on the beef and did an indirect/direct/indirect combo platter!Sliced so cleanGot down to business and enjoyed this quite a bit!Cheers!

 

[Randy]

You and your son how good taste

 

[Wilmer Cogburn]

Wow!

Are those just thick slabs of raw potato? Any oil or seasonings?

 

[Dan C. FL]

The steak looks great! So do the taters!

The coffee isn’t working this morning…what cut is that?

 

[ChuckO]

That's a mighty fine cook, and I'll have to give that tatter method a try

 

[Richard S]

Wow!

Are those just thick slabs of raw potato? Any oil or seasonings?

I cut them in half or three slices close to the same size lengthways. Olive oil and salt is it. Get em a little crispy!

 

[Richard S]

The steak looks great! So do the taters!

The coffee isn’t working this morning…what cut is that?

It’s a fancy French way of saying middle section of the tenderloin!

 

[JimK]

The drool-o-meter has hit 11!

 

[Dan C. FL]

It’s a fancy French way of saying middle section of the tenderloin!.

I was so exhausted I didn’t even see the title.

 

[ChrisGariepy]

Wow just awesome

 

[Grace H]

The cook is wow

 

[AndyK]

That steak color is perfect.
I’ve never done taters like that.
I’m liking those a lot.
Anything special to do it ?
SPG and olive oil?

 

[Timothy F. Lewis]

Just for clarity, Jacques Pepin uses the “Head” of a tenderloin not the mid section. I do recommend watching his various techniques.