Thick cut, bacon wrapped, smoked and fried beef filets that will make your mouth water and your heart skip a beat! Great recipe submission by JD.
First up, grab a frying pan. You want to fry the bacon strips on medium heat until just starting to brown. Then remove the strips and turn off the heat to the pan. Leave bacon grease in the pan for the magic to come.
Step two: wrap the filets with the bacon strips. Cut off any extra as needed to enclose the meat completely, and secure with toothpicks. Finally, season all sides with a coat of both SPG and Cow Cover - as always, feel free to substitute with seasonings of your choice.
Time to get cooking! Prepare your smoker for cooking at 220ºF (105ºC), with some oak and hickory wood (or a combination of both) for smoke. Place the filets on the cooker over indirect heat.
Monitoring their internal temperature with a thermal probe is key to the recipe's success: When the filets hit 95ºF (35ºC), flip 'em over. Keep smoking to an internal temperature of 125ºF (52ºC). Then pull the filets and bring them inside.
Lastly, ramp the heat back up on the bacon grease in your frying pan to medium high. Fry the smoked beef filets for approximately 2 minutes per side. When you get that perfect brown crust, pull them off the heat once more - don't burn them!
Only thing that's left to do is rest the meat for 5 to 8 minutes, while you set up your plates and sides. Hit the top of each filet with a little SPG for the extra flavor, then serve and bask in the applause!
We hope you enjoyed this idea sent in by JD. He suggests serving alongside sautéed spinach and a baked potato.
Catch you on the next recipe!
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