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post #1 of 15
Thread Starter 

Hello everyone.  My son is getting married in ten days and I have been elected to grill the food for the reception guests.  It will be filet mignons and  want to do this right.  I looked on Amazon for steak thermometers but after reading reviews it seems many didn't feel they were reliable.  Can someone recommend a certain brand?

post #2 of 15

How many steaks are you doing?  The best thermometer out there that I know of is the Thermapen.  I have two and my oldest one has been used in a restaurant kitchen for maybe seven years, almost daily.  All I've done is change the battery.

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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post #3 of 15

ditto Thermapen. None better

post #4 of 15

I dunno....assuming consistent heat on your grill, you only need to temp test a few at first, then you'll get to know the

cooking times pretty quickly. I'd hate to see ya pop for a thermapen just for one reception party.

post #5 of 15

I think it depends on if we're talking a dozen steaks or two hundred.  And it wouldn't be a waste of money if the OP generally likes to cook.

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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post #6 of 15
Quote:
Originally Posted by Phaedrus View Post
 

I think it depends on if we're talking a dozen steaks or two hundred.  And it wouldn't be a waste of money if the OP generally likes to cook.

bang on. you can also mark them and finish in the oven....depends on the count. i wouldnt be a hero sweatin a grill for 25 people. its a wedding, get em drunk, the red meat will find its way.

post #7 of 15

Ditto the Thermapen. It also has many other uses around the house. Also, keep in mind, the Fillets will usually keep cooking for a while after removing from grill.

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #8 of 15

Maybe fill them up with alcohol first so you don't have to worry about getting it perfect haha!

post #9 of 15
I hope you have some nice compound butters to top those steaks with. Filet mignon is pretty tasteless on its own, why do they serve this disappointing meat at weddings?? Id be so much happier with a ribeye, a skirt steak, even a hanger steak!!

And I'm so sorry that as the father of the groom you are stuck with cooking. That sounds awful.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #10 of 15

Congrats on your son's upcoming wedding.  Rather than man a grille, and cook every dish "to taste/desired doneness"  I would go with a tri-tip (with Romesco sauce) or (stuffed) beef tenderloin. Everything is cooked to the same temp.  You could prep it the night before. You want to be able to relax, and shake your tail feathers.  Here's an example:

 

Rosa di Parma (Stuffed Beef Tenderloin):

http://relish.com/recipes/rosa-di-parma-filled-beef-tenderloin/


Edited by Cerise - 6/29/15 at 8:04am
post #11 of 15
Quote:
Originally Posted by Cerise View Post
 

Congrats on your son's upcoming wedding.  Rather than man a grille, and cook every dish "to taste/desired doneness"  I would go with a tri-tip (with Romesco sauce) or (stuffed) beef tenderloin. Everything is cooked to the same temp.  You could prep it the night before. You want to be able to relax, and shake your tail feathers.  Here's an example:

 

Rosa di Parma (Stuffed Beef Tenderloin):

http://relish.com/recipes/rosa-di-parma-filled-beef-tenderloin/

 Thats a better suggestion. Flipping steaks for that many people will be timely and exhausting.  Trust me, when people see grills they make a lot of special requests.  Just recently we grilled a few hot dogs for my son's birthday party and everyone was like "can you char mine?"  "do you have room on the grill for me to toast my bun?"  It's such a hassle.

 

Something else you can do which is way better and infinitely cheaper than a bunch of tasteless filet mignons is to roast a couple of prime ribs on the grill.  Everybody will ooooh and ahhhh over it but there's no special requests they can make.  Plus you can cook it ahead of time, wrap it very well and keep in an insulated cooler and all you have to do when everyone arrives is slice and plate.  It needs an hour to rest anyway but you can rest for up to a few hours.  I'm telling you, if you cook steaks for everyone you'll be tired and exhausted and on your feet the whole time while everyone else is enjoying the party that YOU should be enjoying.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #12 of 15
Quote:
Originally Posted by Floridian8211 View Post
 

Can someone recommend a certain brand?

Another voice for Thermapen, as has been previously recommended.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #13 of 15

+1 Thermapen.  Going for 3 years now.  I use it for BBQ comps, catering, backyard cooking.  It's survived my outdoor abuse and some light rain.  Thermapop is a more affordable options, but for a gift thermapen is great!  BTW poke your steak in from the side, not the top.

post #14 of 15

+2 on the Thermapen - worth every dime.  You can buy refurbished Thermapens that come with a new warrantee to save a few bucks.  I use mine for a variety of temp taking not just meat.

post #15 of 15
Thermopen or the theromopop same company just a bit slower reading and 70 dollars cheeper.
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