Filet Mignon Kabobs

Filet Mignon Kabobs

There is nothing better than a nice crispy piece of bacon wrapped around oh so tender filet mignon. This a great way to enjoy this treat anywhere you can set up a grill. Adds a little hoity toity to tail gating at the Super Bowl. (GO SAINTS!)

This best part of this is we found whole beef tenderloin on sale for $2.98. I still can’t believe it, it was less than hamburger.  I trimmed it up; there are lots of videos on the internet on how to do this. You can use any veggie you like but you will need to precook them.  The grill time for these is very short. Here we used red potatoes that we boiled first.

Prep Time: 10 minutes

Cook Time: 6 minutes

Grill: Traeger

Pellets: Oak

Ingredients:

Beef tenderloin, trimmed

Red potatoes, quartered and precooked

Bacon

Toothpicks

Skewers

Salt and Pepper to taste

                         Thim tender loin into smaller pieces

Directions:

Trim up the beef tenderloin to smaller pieces that will fit well on skewers with the potatoes. Wrap them with bacon and secure with a tooth pick. Boil the potatoes until fork tender. Let cool enough to handle.

You can use either bamboo or steel skewers. If you use bamboo don’t forget to soak them for 30 minutes first so that they don’t burn up.

When the potatoes are cool enough to handle put onto the skewers.  Alternate with the meat.  You can add sweet peppers, onion, tomatoes or Patti’s favorite mushrooms, if you like. I had cherry tomatoes for tonight but, I forgot to add them.

We sliced some zucchini, sprayed a little olive oil it and put that on the grill, too. Patti makes sure she gets veggies into her meat and potatoes guy.

Ready For The Grill

Cooking Directions: Traeger

Open the lid and set the dial to “smoke”, after about five minutes shut the lid. Give it about 10 minutes to heat up. Patti has lined the drip pan with foil for me, it makes for easier clean up.

Turn it up all the way 400- 450. When it comes to temperature, add the skewers. This cut of meat is meant to be served rare, so I did them just 3 minutes a side and they came out great. It took longer to heat up the grill than it to cook the meat tonight.

Gotta Love those Pig Tails

Note: I use a spray bottle when cooking on the grill filled with a Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavors. (Mix is 3 parts Worcestershire with 1 part liquid smoke)

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like.

Grilled Zucchini

Directions: Gas Grill
Prep Time: 10 minutes
Cook Time: 6 minutes
Grill: Gas

Preparing Grill: High Direct Heat

Preheat your grill to High heat (400-500). Add your wet hickory chips to the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

Preparing Charcoal Grill

Get the Grill ready, you will want your temperature of around 400-500 degrees. Remember, you are going high heat here for about 6 minutes. Bank your coals over to one side of your grill. Add your “drained wood chips” and you are good to go… Your cooking times and temps will be the same as above.

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Traeger, Charmglow, Char-Broil, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles will fit pellet heads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste.

Take it and run with it….

Enjoy,

Ken & Patti

Hey, if you are interested in learning more about Traeger Grills or for fine meats and sausages for your grill, go see Jacob. He is a Sausage Meister and we are not kidding. If you get a chance, go and see him. It will be a fun day trip. (Take an ice chest; we always fill up a big one.) Or check him out @ www.tandhsausage.com or call him 760 471- 9192.