Sunday, March 7, 2010

Spicy Fillet

Here is my Saturday night spicy smoked beef fillet. Below I'll report some tips on the preparation process.


the meat

1 inch thick beef fillet per person (0,77 pound)

the rub

3/4 cup of paprika
1/4 cup salt
1/4 cup brown sugar
1/4 cup black pepper
1/4 cup chile powder
2 tbsp. garlic powder
2 tbsp. onion powder
1 tbsp. cayenne (if you want it really hot)

The fuel
beech brace
2 cups mesquite chips

take out the refrigerator the meat 1 hour before cooking it.
Brush the meat allover with mustard, gently spread on it the rub. Use your fingertips to assure the rub on the meat on each side.

Set the brace in 2 piles, 1 high temperature and one low.
on the low side place the mesquite chips(previously soaked) in the smoking box.

A fillet is a small piece of meat so in order to keep it juicy and tender you want to grill it for a minute over high brace on each side. Move it to the low fire area, close the cover of the pit and let it slowly cook for 5 minutes per side. At this time you want to be sure the flavouring mesquite chips you have added are smoking well, you only have few time to give your meat the desired flavour.

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