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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-17-2013, 09:07 PM   #16
boogiesnap
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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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Unread 03-17-2013, 09:23 PM   #17
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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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Unread 03-17-2013, 09:41 PM   #18
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Default 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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Unread 03-17-2013, 09:58 PM   #19
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Quote:
Originally Posted by landarc View Post
WWGALD=why would Gore ask Landarc's deer
What would Guerry ask Landarc's daughter??
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Unread 03-17-2013, 10:04 PM   #20
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Nothing that would shine a good light on me, I am sure
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Unread 03-17-2013, 10:05 PM   #21
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nice dinner!
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Unread 03-17-2013, 10:08 PM   #22
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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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Unread 03-17-2013, 10:57 PM   #23
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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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Unread 03-17-2013, 11:02 PM   #24
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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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Unread 03-18-2013, 07:01 AM   #25
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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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Unread 03-18-2013, 10:06 AM   #26
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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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Unread 03-18-2013, 10:07 AM   #27
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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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Unread 03-18-2013, 10:09 AM   #28
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Had to laugh at the title and your opening!
You made my day Brother!

Nice score!
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Unread 03-18-2013, 11:57 AM   #29
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Quote:
Originally Posted by landarc View Post
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.

+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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Unread 03-18-2013, 12:54 PM   #30
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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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Another old Kamado. Size #3.
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Weber gasser with side burner, silver.
22" Weber Kettle Gold.
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