Alabama Grill Billies

BBQ is our passion, no doubt about that. There's nothing we love more than slow cooking meats like Brisket, Boston Butt, Ribs and Chicken. However that is far from all we do. A lot of the time a corporate event calls for a more upscale menu and this blog is to let you know we are more than capable to meet those needs. I'd like to share with you a few cooks we have done in the last couple of months that feature food you might not expect a GrillBillie to turn out.

The king of all steaks, yup we're talking Fillet Mignon! We have a method of cooking Fillets that will drive you crazy. The following is a pictorial of 4 Choice Grade CAB (Certified Angus Beef) Fillet Mignon that were cooked for a special dinner. Please click on the photos for the full sized picture.

First a shot of the raw Fillet showing the marbling of the cut:

A cut of meat this flavorful needs very little in the seasoning department. Our fillets are dusted with a light coating of pepper and garlic salt and then cooked to a medium rare perfection using our special 'GrillBillie' method that combines super high heat with a full hickory smoke flavor.

Here is a picture of the finished fillets 'Resting' this process allows the juices in the meat to redistribute and the meat actually continues to cook another 3-5 degrees while sitting on the plate.

The customer requested Grilled Asparagus and Baked Sweet Potatoes topped with butter, brown sugar and cinnamon. To satisfy their sweet tooth a decadent Peach Cobbler was served for dessert.

All together this is what the plate looked like: