Buffalo fillet from the whiskey plank

Buffalo fillet from the whiskey plank with homemade potato dumplings. An exceptional gourmet recipe from BBQ world champion Camillo "Don Caruso" Tomanek.

INGREDIENTS

FOR THE BUFFALO FILLET:

• buffalo fillet medallionsapprox. 180g per piece
• 2 Whiskyfass-Shelves
   

FOR THE POTATO DUMPLINGS

• 200g potatoes
• 1 small onion
• 2 tsp chives

ADDITIONALLY:

• Salt
• Pfeffer

PREPARATION

1. First, boil the potatoes, let them cool down and then mash them very finely. Then chop the onion finely and fry it. Finally, mix the mashed potatoes with the chives and onion.
2. Now form dumplings of any size from the potato mixture. The smaller the dumplings, the faster they will cook.
3. In the next step, rub the buffalo fillet medallions with salt and pepper and preheat the grill to 150 ° C.
4. Now place the fillet medallions centrally on one whiskey barrel plank and the potato dumplings on the second plank. Make sure that you place the delicacies on the dark inside of the planks.
5. Now place the planks on the preheated grill and close the lid. The fillet should be cooked to a core temperature of 56°C, this should take about 25 minutes. With the dumplings, it's best to trust your gut feeling, they basically just need to be warmed up.

Attention: The whiskey barrel plank should only smoke very slightly. If the heat is too high, it is best to move the plank to a place with fewer coals.