Beginning to hate my 350z
#141
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Heck no! Lighter fluid is mans best friends. Get those coals lit right up, then add a little splash on top of the meat to tenderize and cook it with that perfect charbroiled taste.
Sometimes its a little gassy with the taste but that just means you didn't cook all the fluid off.
Now THATS eating!
#142
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#143
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I've never cooked one myself, ordered it at a steakhouse. They are temperamental little buggers to cook, that is for sure. You will probably end up having to go to the butcher in order to get it since its a rare cut. Might even be worth it to find a steakhouse in your area that has it and just go there rather than to hassle trying to find the cut then worry about cooking it (in)correctly. Bone in is life changing, though. Let me know if you try it, might even win you over with leaner cuts of beef.
We all now know that filet mignon is the small end of the tenderloin (in the United States). Bone in filet mignon, therefore, is the small end of the tenderloin with the bone obviously. It is the self same cut as the hypothetical "small-end Porterhouse steak".... without the big side of short loin that makes it a T-bone/Porterhouse.
You knew that already, right? Hahahahahaha. But did you know that many markets sell parts of the entire tenderloin as "filet mignon" when technically and legally, it's only the first pound or so of the tenderloin that is supposed to be classified "filet"? So there's ackshully no such thing as a "2lb filet"..... with the bone perhaps but not counting that, it doesn't exist.
My wife and family all say I'm full of useless facts. Yeah, maybe.... but I'd be hellified on Jeopardy.
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bboypuertoroc (06-21-2016)
#145
350Z/370Z Tech Moderator
MY350Z.COM
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Heck no! Lighter fluid is mans best friends. Get those coals lit right up, then add a little splash on top of the meat to tenderize and cook it with that perfect charbroiled taste.
Sometimes its a little gassy with the taste but that just means you didn't cook all the fluid off.
Now THATS eating!
Sometimes its a little gassy with the taste but that just means you didn't cook all the fluid off.
Now THATS eating!
Seriously though, that's just wrong wrong wrong!! Besides the smell and bad taste, the time it takes to burn that shid off, the steak is overcooked!!
A good steak - my pref - is that after the first bite, I gotta look like a vampire!!
EDIT: OP must be SMH..... like "What the f......?"
Last edited by MicVelo; 06-21-2016 at 07:35 AM.
#146
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bboypuertoroc (06-21-2016)
#149
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#152
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Charcoal is superior, but not as user-friendly. Best combo IMO is a half n half grill. Gas for when you gotta cook a lot of food or are just lazy, charcoal for when it matters (like a good, expensive steak).
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MicVelo (06-21-2016)
#154
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#156
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Oh dude. I used to like you. Now we can't be friends.
Seriously though, that's just wrong wrong wrong!! Besides the smell and bad taste, the time it takes to burn that shid off, the steak is overcooked!!
A good steak - my pref - is that after the first bite, I gotta look like a vampire!!
EDIT: OP must be SMH..... like "What the f......?"
Seriously though, that's just wrong wrong wrong!! Besides the smell and bad taste, the time it takes to burn that shid off, the steak is overcooked!!
A good steak - my pref - is that after the first bite, I gotta look like a vampire!!
EDIT: OP must be SMH..... like "What the f......?"
#157
Registered User
I never really liked the charcoal taste. Not to mention it takes forever to get the coals lit and hot enough to cook.
I love my charbroil gas grill. Just use a good marinade and a good cut of beef (usually filet for me) and cook to a nice medium....yummm...
I'm at the beach this weekend though and it's chicken casserole for dinner tonight... Yuck!
I love my charbroil gas grill. Just use a good marinade and a good cut of beef (usually filet for me) and cook to a nice medium....yummm...
I'm at the beach this weekend though and it's chicken casserole for dinner tonight... Yuck!
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