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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, 09:07 PM | #16 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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definately untrimmed filet. you can see the round center that would be the typical filet minion steak or left as a larger(longer peice) chateaubriand.
good eats for sure. i personally trim it to a more typical cut and use the leftovers for a stew or some such thing. but, it'll be good either way. as far as i understand, very little meat has never been frozen, so typically, when we buy unfrozen and then freeze it IS the second time. should be AOK.
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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03-17-2013, 09:23 PM | #17 |
is One Chatty Farker
Join Date: 04-16-12
Location: Trevor,wi
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Seems that im not the only one here suffering from cabin fever
Oh I don't like to refreeze store bought meat.
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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, 09:41 PM | #18 |
Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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Feli minoin
Ok,
Just finished dinner!! I eat t bone and rib eyes all the time and did not expect what I just experienced. I left them untrimmed and the flavor of the fat was just as good as the meat. It was in many parts of the steak pull apart!! I'm very happy with the results and will freeze the rest of the meat for another day!! The meat is so good I think it will be saved for special ones!! The flavor is incredible!! Thanks for looking!!
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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, 09:58 PM | #19 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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What would Guerry ask Landarc's daughter??
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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03-17-2013, 10:04 PM | #20 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Nothing that would shine a good light on me, I am sure
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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, 10:05 PM | #21 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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nice dinner!
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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03-17-2013, 10:08 PM | #22 |
is One Chatty Farker
Join Date: 12-04-12
Location: Los Angeles, CA
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Little rare for me but looks like they were seasoned nice. Plus you have a bunch to cook!
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Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken |
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03-17-2013, 10:57 PM | #23 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Well I was gonna tell you it wasn't any good and I'd come down and take it off yer hands, but looks like the secret is out!
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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03-17-2013, 11:02 PM | #24 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Yup. That stuff is the real deal. I love my Sam's membership mostly for the deals on whole Beef Tenderloin.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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03-18-2013, 07:01 AM | #25 |
Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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Maybe it was beef tenderloin.Whatever it it was,you did a darn good job cooking it.Looks awesome!!!:
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03-18-2013, 10:06 AM | #26 |
Knows what a fatty is.
Join Date: 12-10-12
Location: Houston TX
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yeah its beef tenderloin pismo, I trim atleast 30-35 sat sundays at work. And to the Gent that said their isnt marbling, I trim Prime, Choice Natural, choice, Wagyu and theres is always marbling.
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03-18-2013, 10:07 AM | #27 |
On the road to being a farker
Join Date: 12-23-04
Location: Rochester NY
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What you have there is called a butt tender they come 2pk like you have or single, it is just the thick end of a whole tenderloin
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1 Great Outdoors Smokey Mountain propane smoker 1 kingsford charcoal grill 2 ECB'S 1 Masterbuilt Master 7 in 1 Smoker KCBS Certified Judge 51815 |
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03-18-2013, 10:09 AM | #28 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Had to laugh at the title and your opening!
You made my day Brother! Nice score!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador Last edited by Phubar; 03-18-2013 at 01:24 PM.. |
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03-18-2013, 11:57 AM | #29 | |
Babbling Farker
Join Date: 10-15-12
Location: Anaheim, CA
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Quote:
+1. If you trimmed that fat from the main pieces, it would look more like filet mignon. The ones I get at my local store resemble a meat carrot.
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Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller |
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03-18-2013, 12:54 PM | #30 |
Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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Quick question for those of you who have had these in the past.
would you consider this Prime or Choice ? And for the record. Im having a real hard time removing any of the fat because the flavor of it is so FARKIN GOOD!!
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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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