Pigs Filet

Pigs Filet



For the rub

3 Part paprika
2 Part brown sugar
1 part provencaalse herbs
1 part cayenne pepper
1 part salt
1 part Chile flakes
1 part onion powder
1 part garlic powder
1 part cumin
1 part Ground coriander

All spices blended together



The rubbed filet



Fillet on the grate



Ready to take off the grate



Filet in sliced



As you see I have only a small smoke ring
Next time I will use more oak

Excellent post Treegje!
May I put it up in the recipe section of the website http://www.macsbbq.co.uk/Recipes.html

I tell ya Treegje,

You do excellent work my friend. Just what i need...more rubs! Keep it coming

Mack wrote:Excellent post Treegje!
May I put it up in the recipe section of the website http://www.macsbbq.co.uk/Recipes.html

certainly
I would be honoured
if you need better photographs ,you let me know
thanks for the confidence

Treegje, can you send me a few pictures (of the pork fillet and the potatoes) to macsbbq@gmail.com

Thanks

Ian

That roast looks EXCELLENT! The rub sounds like a winner too...will have to give it a try.

The roast and rub look great

Pigs Filet 2



For the rub ,Same as last time


3 Part paprika
2 Part brown sugar
1 part provencaalse herbs
1 part cayenne pepper
1 part salt
1 part Chile flakes
1 part onion powder
1 part garlic powder
1 part cumin
1 part Ground coriander

All spices blended together



Pigs filet rubbed



After 9 hours refrigerator



On the grate





Smoke wood



After 2 hours ready



After 15 minutes in aluminium foil



Filet in sliced



on the plate

I love it Treegje!

What is the breaded items on the plate and how did you make the mushroom sauce?

Wonderful!

potato croquette (mashed potatoes in a jacket of breadcrumbs)

For de sauce
Game fund + cream + calvados + mushroom

For the chicory
Steamed chicory than leaked and then baked in the pan with what nutmeg

Wonderful!

I didn't get all that, but I'm on it!