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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-17-2013, 07:27 PM | #1 |
Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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Feli minoin
Look,
I'm not even sure how to spell it and spell check has been no help here but I think you know where I'm going with this. Over a year ago a friend brought me this piece of meat and said, here take it. I'm moving and can't take it with me. Well, Last night I pulled it out of the freezer to see what I really had. This is what it looked like after I thawed it out This is what it looked like when I cut it up into thick steaks. So far, it's looking real tasty. Prepping the weber now to cook up three of the steaks I cut. Question, That's allot of meat. It came to me frozen so I'm thinking its only been frozen one time. Should I be ok splitting it up and refreezing for future cooks or will I need to eat it all up in the next couple if days? Thanks for all your input in advance brethren!!!
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At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle. |
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03-17-2013, 07:38 PM | #2 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Refreezing really shouldn't be a problem, especially if you have a vacuum sealer, if you don't, just make sure all the air is out of the wrapped portions.
And if that is filet mignon you are in for a real treat, good stuff! KC
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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Thanks from:---> |
03-17-2013, 07:46 PM | #4 | |
Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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Feli minoin
Quote:
That's what it was marked as on the package so who knows? I will give an update on the taste and tenderness. Etc.
__________________
At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle. |
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03-17-2013, 07:48 PM | #5 |
Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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It is not beef tenderloin.That is the Primal that Fillet is cut from.Looks like a Ribroast(ribeye) to me.Still yummee eats though.
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03-17-2013, 07:52 PM | #6 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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That is a nice chunk of meat, I have to differ, that looks very much to me like an untrimmed Beef tenderloin, the heart of which would be a Filet Mignon. Not only the shape, but, the color of the meat, it has that look.
Doesn't really matter, it can be refrozen if carefully packed.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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Thanks from:---> |
03-17-2013, 07:55 PM | #7 | |
Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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Feli minoin
Quote:
__________________
At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle. |
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03-17-2013, 07:59 PM | #8 | |
Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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Quote:
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03-17-2013, 08:07 PM | #9 |
is One Chatty Farker
Join Date: 04-16-12
Location: Trevor,wi
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Looking forward to see some cooked up. Really interesting cuts
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18.5 WSM, Weber genesis,little pig grill,Pit Boss Memphis Ultimate,Masterbuilt Gravity Series 1050 |
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03-17-2013, 08:39 PM | #10 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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I think I agree with landarc. That center piece looks like the color and consistency of filet. Actually, I bet that is perhaps better than regular old filet since you get the adjacent muscles and a bit of fat with it.
And WHAT the heck is WWGALD?
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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03-17-2013, 08:46 PM | #11 | |
Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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Feli minoin
Quote:
Just following the rest of the sheep around here!! Lol What I really want to know is where our cousin N8 has been?
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At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle. |
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03-17-2013, 08:54 PM | #12 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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WWGALD=why would Gore ask Landarc's deer
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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03-17-2013, 09:00 PM | #13 |
is one Smokin' Farker
Join Date: 02-13-13
Location: Wyoming County, N.Y.
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Looks like dinner to me.
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UDS, Mini-UDS, Weber OTS, smokey joe, gasser, 3 pie irons, and a weenie fork. [URL="http://www.bbq-brethren.com/forum/group.php?groupid=34"][COLOR="Blue"]Secret Squirrel Society[/COLOR][/URL] - Nope, doesn't exist. Bob Semper Fi |
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03-17-2013, 09:02 PM | #14 |
On the road to being a farker
Join Date: 09-28-11
Location: Leonardtown, MD
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Def. untrimmed filet mignon.
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03-17-2013, 09:05 PM | #15 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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I recommend trimming out the filet and cooking it separate, just a sear on a hot grill.
They are small, I wouldn't refreeze unless I had to.
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Hold my dang beer... |
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