Beginning to hate my 350z
#121
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LMFAO
I still don't know why people pay so much for a damn filet mignon. I mean seriously, there's so many better cuts with delicious, melty marbling.
I still don't know why people pay so much for a damn filet mignon. I mean seriously, there's so many better cuts with delicious, melty marbling.
#124
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el oh el
#125
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There is so much hype around filet mignon because there is so little of it that comes from a cow. It only makes up a small percentage of the beef utilized from a cow so the mark-up on it is insane. I honestly don't think it would be nearly as popular if there was more of it you could get from a cow. That's a rather obvious assumption though. Similar to older classic cars, its not that they are so great performance wise, its just there aren't many to go around so they're worth a lot more due to the demand for them and rarity.
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#126
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It's tender as hell, I won't argue that. It's just flavorless vs. something like a rib eye. Also, for the price of a cut of prime filet (which are pretty small), I can get a massive cut of prime cowboy rib eye.
Fat = flavor, and the tenderloin lacks fat.
Fat = flavor, and the tenderloin lacks fat.
Last edited by bboypuertoroc; 06-21-2016 at 06:03 AM.
#128
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Mods, please rename thread to "Steak Thread".
#129
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#131
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Whenever I do use coal, HH6 is the one that picks it up and she usually gets some cheap bullsh!t.
#132
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Hickory chips ftw!
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#133
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i use the cowboy lump charcoal... its amazing. i have pecan and hickory chips at home, think i like the pecan a bit better. do you just toss them on the coal? i soak them in water for a good 20-30 min, drain it off and then wrap them in foil poking holes randomly, that works pretty well
#134
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I wont argue with you on the price, its outrageous. For the same price you can buy filet mignon for at a steakhouse you could buy a serious rack of ribs and still have money left over for some "fixins." Its certainly not the most cost efficient way to consume beef.
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#135
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Natural gas grill FTW.
#136
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It definitely does not have the same flavor as a rib eye or a juicy NY Strip. However, I would highly recommend trying a bone-in filet mignon at least once in your life. Its way more flavorful, not as much as some of the fattier cuts but its up there!
I wont argue with you on the price, its outrageous. For the same price you can buy filet mignon for at a steakhouse you could buy a serious rack of ribs and still have money left over for some "fixins." Its certainly not the most cost efficient way to consume beef.![Big Grin](https://my350z.com/forum/images/smilies/biggrin.gif)
I wont argue with you on the price, its outrageous. For the same price you can buy filet mignon for at a steakhouse you could buy a serious rack of ribs and still have money left over for some "fixins." Its certainly not the most cost efficient way to consume beef.
![Big Grin](https://my350z.com/forum/images/smilies/biggrin.gif)
#137
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Your paying for the name. Cause its fancy.
vvvv Skip to 2:20 vvvv
Juwanna Mann- Filet Mignon - YouTube
vvvv Skip to 2:20 vvvv
Juwanna Mann- Filet Mignon - YouTube
Man meets grill.
#138
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Speaking of charcoal... I can not stress enough the importance of a charcoal chimney starter and NOT using lighter fluid.
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#139
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