I got a last minute text from my mom to cook a filet today. My sis spent $116 at out local butcher which has great quality meat. I imaging it is 6-7lbs. I made a lot of deer and pork loins but never a beef loin. It is always a pain getting her NG grill to heat up especially when its cold.
I am undecided on using a black pepper rub and grilling it whole or cutting it up. For pork I usually use a brown sugar rub. For deer I like to knock off the sweetness with soy and garlic. Then the usual cumin, various peppers, garlic, paprika, thyme etc...
I like a good sear on beef but also rare to med rare which might not sit well with the women and kids. So cutting it up makes sense for med well servings.
Any suggestions?
I am undecided on using a black pepper rub and grilling it whole or cutting it up. For pork I usually use a brown sugar rub. For deer I like to knock off the sweetness with soy and garlic. Then the usual cumin, various peppers, garlic, paprika, thyme etc...
I like a good sear on beef but also rare to med rare which might not sit well with the women and kids. So cutting it up makes sense for med well servings.
Any suggestions?
