Plank Grilled Beef Filets | How to Grill Steaks on a Plank | AdapTable Plank Beef Filet

oh come on today’s show we’re gonna do alittle test with these blade fillets ona plank I was going to store the otherday looking for meat and I saw thisstuff and it kind of intrigued me I meanthis stuff is ready to go they marinatedmarinate that he just seasoned it theytenderize itthey put it on a plank so allegedlyit’ll be a little smoky and stuffeasy directions to cook but I’ve neverdone it before on this I mean I’ve seensalmon done but I’ve never really seen apiece of meat so I figured we’ll give ita shotso why don’t you join me today as wecook this fillet on a plank and see ifit actually works[Music]youall right this is what we’re gonna becooking today adaptable meals makesomething that’s grill readycook on plank it’s got smoked flavor Idon’t know if they put smoked in thereor if that just means this plank issupposed to cost smoking its bonelessbeef fillets its blade tenderizedseasoned so basically it’s some sort ofbeef blade meat that they’ve tenderizedI don’t know I don’t know if they ranthrough some knives or if they use somechemicals on it it’s 10 ounces betweenthe two of these guys so basically it’sa little more than a quarter pound eachso they’re not that huge but hopefullythey’re worthy it’s got a bunch ofseasoning on here so it looks prettyobviously this is oak here theinstructions are pretty easy we’re gonnafire up our grill which we already didnow if you’re using a gas grill youprobably can benefit from this becausethis stuff will create smoke for you I’musing charcoal but I’ve already got thecoals down quite a bit so they’re notreally contributing any smoke at all soI think it should be fair but basicallyyou’re gonna remove the plastic maybeputting a temperature probe in therelike I will and we’re gonna cook it tillwhat they say which is around 140 or soif you want to be medium-rare or alittle bit higher if you want a mediumor something they think it’s gonna be 15to 17 minutes to cook it you don’t evenflip this stuff you just basically puton the grill cook it till it’s done takeit off and eat that sounds like a winnerto me so let’s get cooking all right nowwe’re getting towards the fun part righthappy summer y’all so I’m gonna go aheadand probe my meat I mean they can sayit’s going to be you know 15 17 minutesor whatever but I’m just going to goahead I’m just using a maverick todayI’ve got like fighter four types to usewe’re going to go ahead and poke this inthe middle here somewhere make sure it’sin there didn’t come out the other endthat’s probably good today is abeautiful day it’s only about 76 degreesout here no humidity it’s really niceso my probe was showing 76 degrees butthen as soon as I started putting themeat it’s showing 60 degreesand it’s coming down so it should beshowing what the mean temperature is Ileft a meat out at room temperature fora little while hopefully so maybe it’llcook a little more evenly if that’spossible so it’s not exactly your 35 37degrees that the refrigerator is goingto do so I think we’re good to go theseasoning smells really good so I giveit props can you smell it okay Bobo gether done alright so let’s go ahead andtake the lid off here so I’ve got thecharcoal here it’s all nice and great soit’s not really going to contribute toomuch of a smoke to this I don’t believeso that’s my goalit is hi we had a 500 degrees in herejust a minute agoso we’re doing what they said we’reputting it on the top there let me backthis bad boy upthere we go yeehaw so he’s on therewe’re gonna put the lid on becausethat’s what they said and we’re gonnacook this thing until I got thetemperature I want the directions didhave a really small blurb at the veryend if you want more of a smoky flavorpossible if you’re cooking on gas we gota little smoke here take some foil andput it over here cause a tent andthat’ll condense or whatever you want tosay that it’ll force the smoke to kindof a close a little bit of a smoker meI’m not going to do that we’re justgoing to go straight as it is but I candefinitely see a little steam like don’tknow if I see smoke so but anyways let’sput the lid on so who knows maybe I dogot some smoky steaks here get there Iwant to test a probe here because mymaverick is reading a little high Ithink so I’m gonna show that in thereand know the squidno that’s actually pretty accurate hereso let’s get these guys off all rightlet’s go ahead and get this bad boy offhere let’s go ahead and get our meat offthe board what’s interesting is theboard warped a little bit during itscooking so in a chart a little bit youcan kind of see that right so you gaveup a little smoke all right now thatwe’ve taken it off the plank andeverything let’s go get some foil reallyquick we’re gonna tent this becauseusually like to let your meat you knowrest for a few moments for the juicesdon’t all come out when you cut it sowe’ll be back in a second all right herewe will let our food rest for a fewmoments here a little juices coming outof thereyeehaw I don’t know I didn’t see anybodydo this all right so I just basicallythrew the foil on the barbecue all rightso let’s go ahead and take a slice heresee if this is any good here I cookedthat my goal was to cook it to 140 ishand I don’t know it went a little bithigher than that and I verified it so wedon’t really have pink we have a littlebit of gray in the middle now this meatis reasonably tender so it didn’t takethat much effort to slice it so let’s goahead and cut this up a little bit hereso I don’t look like a total loser lookprettyall right go and take a taste herelittle chewy spices that they put onhere I don’t know if they are but got alittle bite to it tastes pretty goodit is a little juicy but chewy thebackside here is the side that um wasfacing a plank I don’t know if I orientmy my taste buds for that side is itgoing to probably change much I do see alittle bit of pink a little bit of grayso I didn’t make it well done but it’ssomewhere in the medium to mean a juryis out when you think a fillet you thinkokay I’m gonna do a small meat hopefullyit’s gonna be tender now if they took arelatively tough piece of meattenderized it because otherwise theywouldn’t say they tenderize it rightjust so they can help Jack the price upthrow a piece of wood in there make iteven more expensive I mean not on salethis was around 10 bucks and it’s noteven a full pound so you figure theywere going at a rate of close to 18bucks a pound probably for meat that youwouldn’t pay that much for but it’s agimmick because it’s only half a poundright so it’s more affordable you knowit’s got a plank in there too so whatI’d probably say is if you were gonnatry something like this and maybethere’s people out and who’ve done thisand if you have leave a comment and tellus your experience with doing stuff likethis if you like this video leave acomment and a like and subscribe andthis our website at ami learn to cookcalm and we’re on Pinterest and Twitterat ami learn to cook and we’re oninstagram at cooking with AMI[Music]