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Originally Posted by alaskayorkie  Oops, sorry, I missed this. Nah, once a year for a big gathering is my limit! The rest of the time I just cook for my wife and I. And the only thing leftover is some warm beer in the keg, which I've been slowly finishing by myself!
Speed mentioned filet mignon. That's another area where I need help, namely:
* What temperature do you cook at?
* Do you close the grill when cooking?
* Any sure-fire methods for knowing when it's rare, medium rare, medium, etc.? I know cooks can tell by how spongy the meat is when they compact it with a fork, but I don't have enough experience, I guess. |
For your first 2 questions, I do cook them on low and I do keep the grill closed. My new gas grill seems to be a little hotter than my previous one as I used to cook them on medium flame and had to adjust to low with the new grill. So that really all depends on the grill unfortunately. Just check it often to make sure the outside is not cooking too fast and going to burn before the inside is done and you should be fine. I used to check them every minute, but as I've gotten used to it I flip every few minutes.
My temp gauge usually stays around 350, but I do cook them for a while. And as far as telling when they are done, it's something that does become easier as you get used to your grill. However, I did go to Wal-Mart and purchase a relatively cheap 2 prong temperature gauge where you set the type of meat, if you want it rare/medium/well, and it will beep when it's done. It also shows you the temperature though, so you can get a specific # too. After a few times you learn not to rely on it that much, but I do still use it every once and a while just to make sure as my wife and everyone else I know would cringe if they cut it open and it was too red.