Greg Part
TVWBB Fan
I bought my Mom a Showtime Rotisserie back in 2006 and it’s been a-killer-little-handy-dandy-indoor-grill over the years. with one exception, this year: I’m not cluelessly “grilling”, anymore.
Since I didn’t put the Ron Popeil grill away after cooking a pork tenderloin for our Christmas dinner, I decided to have at it this evening and do up a couple of filet mignons.
I seasoned them 48 hours in advance with Famous Dave’s Steak and Burger seasoning and let the sit on a trivet in the fridge, uncovered and they were nice and dry when I pulled them out of the fridge an hour before cooking.
I loaded the filets into the cooking basket, inserted the TempSpike into the filet for medium doneness, set the TempSpike for “Beef” and medium doneness (TS suggested 150° F) and turned on the grill. I’m confident most here have heard their sales slogan “set it and forget it”? Well, I did it a little different, this time around. I didn’t grill via rotation, I grilled via searing, 9 minutes total per side (rotating in 3-3 minute increments per side) for a final temp of 150° F. I pulled it just in time. Did same for the medium rare. Came out awesome (I kid you not!) And who says you can’t grill during the winter? (yeah, yeah, I know, I’m still working on my photo presentation skills).
Since I didn’t put the Ron Popeil grill away after cooking a pork tenderloin for our Christmas dinner, I decided to have at it this evening and do up a couple of filet mignons.
I seasoned them 48 hours in advance with Famous Dave’s Steak and Burger seasoning and let the sit on a trivet in the fridge, uncovered and they were nice and dry when I pulled them out of the fridge an hour before cooking.
I loaded the filets into the cooking basket, inserted the TempSpike into the filet for medium doneness, set the TempSpike for “Beef” and medium doneness (TS suggested 150° F) and turned on the grill. I’m confident most here have heard their sales slogan “set it and forget it”? Well, I did it a little different, this time around. I didn’t grill via rotation, I grilled via searing, 9 minutes total per side (rotating in 3-3 minute increments per side) for a final temp of 150° F. I pulled it just in time. Did same for the medium rare. Came out awesome (I kid you not!) And who says you can’t grill during the winter? (yeah, yeah, I know, I’m still working on my photo presentation skills).
