Casey
New member
I always loved the idea of bacon-wrapped filets, but the restaurant experience never really captured what I had in my head. More often than not, bacon that isn't fried is just kind of limp and greasy, like the kind you find wrapped around fancy steakhouse filets.
It seemed to me that the best way to combat this disappointment was to try prosciutto, just due to the fact that it's much thinner than bacon (and a similar cut off the pig) means that when put in the MAK (pecan pellets) it will cook in line with the steak, at least that's the theory.
Here's the initial set up, I doused the steaks with garlic olive oil, then a nice coat of Double Secret:
Next I did a reverse sear on the 2 Star, started at 225 for an hour on the indirect side then cranked the pellet boss up to max and seared on the grill grates for a few minutes (probably for too long, they came out a little too well.)
After pulling and resting for about 5-10 minutes we served them up with mashed potatoes and gravy, and mac n cheese. Not to mention the "Pink Cadillac" double Margaritas that are a specialty of mine.
One final look at the doneness, like I said, I left them on a little too long. But that's alright, still tasted great!
It seemed to me that the best way to combat this disappointment was to try prosciutto, just due to the fact that it's much thinner than bacon (and a similar cut off the pig) means that when put in the MAK (pecan pellets) it will cook in line with the steak, at least that's the theory.
Here's the initial set up, I doused the steaks with garlic olive oil, then a nice coat of Double Secret:
Next I did a reverse sear on the 2 Star, started at 225 for an hour on the indirect side then cranked the pellet boss up to max and seared on the grill grates for a few minutes (probably for too long, they came out a little too well.)
After pulling and resting for about 5-10 minutes we served them up with mashed potatoes and gravy, and mac n cheese. Not to mention the "Pink Cadillac" double Margaritas that are a specialty of mine.
One final look at the doneness, like I said, I left them on a little too long. But that's alright, still tasted great!