Search results for query: beef tenderloin

...These were delivered yesterday and I am totally in awe. Cannot wait to get these broken down and ready to cook. 43 pounds of whole beef tenderloins I'm gonna have some fun with these!! Robert

Great deal on the food lion butts. Damn, that's an even better deal! I would be stocking up!

Maybe a couple times throughout a person's life they meet somebody and there is an instantaneous bond. You know immediately that you've met somebody special and there's likely a special friendship that is going to develop. That's exactly what happened when we met Jeff and Kandi. We knew we'd met...

You can't trust me with that. Gezz. 😂

I just smoked a tenderloin that didn't come with the long tail. However, it wasn't flexible enough to wrap the tail on itself, and there was enough variation in thickness that I cut it into 3 sections and tied up the largest section, including the chain. Temp was at 225F, and the 2 smaller...

My wife got me a SV Cooker for Christmas and I've been playing around with since. Last night I cooked up some beef tenderloin I had in the freezer. Normally I like to do tenderloins in the smoker and reverse sear on the grill but it was about 10 degrees outside here in N. Michigan and this old...

Got all my chores and food related stuff done early with the idea that I'd put the Picanha roast on the Rec Tec with the remote thermometer and sit down to watch the 49'ers and Eagles game. That was a short lived concept though. I have not seen a TV commercial since watching the Superbowl 3...

I'm looking forward to the write up! I tried a comparison of WW with veal and a mix of chicken, tenderloin and lean beef using jowl for the fat (I mentioned back fat in an earlier post but I meant jowl. Senior moment). I believe I did a post about it a couple of years ago. We thought the mix...

Very much appreciate it Cliff. Finding the perfect technique for cooking the roasts like that was by pure accident. I've stuck with it though :emoji_wink: Thanks Jeff but I'd serve her a dozen of these if it meant NOT having to step on another nail :emoji_laughing: The kind words are...

Jesus ! Just Awesome I say ! Good looking for sure. HT

...Mrs~t~ asked what Prime grade stuff was in the walk-in cooler, and mentioned wet aging. Low and behold they had a couple of cases of beef tenderloin that were due to hit the meat case next week for Thanksgiving. The kill date was mid-October, so right now they have 30 days of wet aging on...

What are the net carbs?

A beef tenderloin looks pretty wild right out of the cryo package especially considering beef prices like they are. You tackled it correctly. At Sam's I ask about the pack date on the ones they have in the walk-in cooler, often I can get one with 2 or 3 weeks of aging on them. My last one had...

A "true" Porterhouse steak is not just a T-bone with a large portion of tenderloin. A Porterhouse Steak comes from the end of the short-loin closest to the sirloin. On a good short-loin there are maybe 3 or 4 2" Porterhouse Steaks. The farther from the sirloin, the less tender the strip side of...

Thanks crazymoon! Thans JLeonard! Thanks Al! There is a position open right now.... Thanks Winterrider! Thanks Robert! It was a good meal...give the sauce a go with blackened chicken or pork...it is good! Or hell-beef tenderloin cooked the same as I did the venison.

Northern Italian style Soppressata on deck. Pulled the last Calabrian from the chamber today. Got a double pack of butts on sale for $1.59/#; also picked up a half loin for $1.69/# and a double pack of tenderloins for $2.99/#. Then I went to my butcher and got some pastured berkshire back fat...

You nailed that beef tenderloin Jed! That's what we had as well. Cheese steaks look amazing as well. Heck of a nice job bud

Of all the different cuts I've had from CPB, I never got the tenderloin. Matter of fact, I had not bought or eaten filet mignon for the better part of 15 years. There are several other cuts that are extremely good, very flavorful, and at a much lower price point. When I did my last online order...

Reminds me of my days on the farm. We always had a freezer of beef. I grew up hating it. My family cooked it until there was no color to it. Now that I know about things like tenderloin and ribeye I shudder to think what my folks did to all that. This is why I prefer rare, cool center, lots of moo.

Thank you Mike. Getting the meat done like this just takes a bit of patience and keeping an eye on the IT. /outside of that, there's nothing to it. Very much appreciate it and yes, we did have a good time. Always nice to spend time with friends. Thanks Joe!! I was thrilled with the way the...