Wild Bill’s Sunday BBQ
Ingredients:
3 lbs whole filet mignon
Sea salt
White pepper
Fresh broccoli
Fresh brussel sprouts
Fresh carrots
Velveeta cheese
Fresh tomato
Olive oil
Fresh Basil
Fresh Dill
Pre Cookout Process:
4 days prior to BBQ take the filet and trim the meat so it is clean without anything hanging off. Apply sea salt and place into beer fridge on rack with pan underneath and paper towel on top. Turn over daily, clean pan and replace paper towel.
Tasks:
2 hours before cookout pull meat out of fridge so it becomes room temperature. Re-trim in necessary.
Soak apple wood chips in water.
Wash veggies. Soak carrots in water (this helps them not burn or get soft).
Take basil, dill, olive oil, white pepper and salt in food processer. Mix, mix, mix. Place in fridge.
Start your grill with wood chips so you can get the smoke going.
Once the smoke is starting, start your Weber Chimney with charcoal (all natural).
Start steaming the brussel sprouts.
Process:
So now your apple wood chips are smoking really well and your coals are ready. Clean grill. Take the chimney starter and knock off the ashes into a bucket really good. Let the canister sit on grill surface to get the grates really hot for a couple minutes. Take chimney starter off and place meat on grill. I did a 3 pounder so I had to scrunch it up a little to fit underneath the chimney. Carefully place chimney starter over meat. Make sure you are careful not to knock ashes onto meat. Leave chimney over meat for 2 ½ minutes.
Place broccoli into steamer while you wait. Now, place meat over by the wood chip area of grill with the cooked side down. Redo the process of cleaning grill, knocking off ashes and heating the grates. Repeat the grilling process. Now take the meat and place over by the wood chips for some indirect cooking so it will ‘finish’. This will take about 15 minutes or so, turn once. That side of the grill should be around 300 degrees BTW.
Microwave the cheese until soft. Grill carrots with a little olive oil brushed on this will enable you to sprinkle sea salt when done. Slice tomato. Pull meat off grill and place on cutting board for 10-12 minutes. This will give you time to prepare your plates with veggies. Pour cheese over broccoli on each plate. Pour the olive oil/dill/basil mixture over tomato slice. The carrot makes a great garnish and it is edible. Slice up the meat and enjoy.
Welcome to Wild Bill’s Sunday BBQ dinner.
