Search results for query: beef tenderloin

Use a tenderizer tool ! I have a Norpro Prong tool, not sure if they even still make um ? use on everything including roasts. You can also use a multi prong fork to tenderize. Also? Yur steaks ? Did you dry brine and what Temps ? Those 2 things can change yur end result. Again they were NY...

Cool thanks! I use to do that, competition shooting that is... Great minds think alike!

Term I'm not entirely familiar with, at least not in context. Beef tenderloin medalian was the name of a dish I recall was served at a local restaurant here when I was in my 20s. The place was a family outfit where the one son went to school at Le Cordon Bleu in Paris to become a chef. Menus...

...lie! I'm here to testify! I'll smoke 'em 'til I die! For us, the epitome of bbq'd beef, either grilled or smoked, is a prime, aged beef tenderloin like Morton's Steakhouse or Ruth's Chris Steak House offers. I've eaten there so many times in my professional life long ago. I do my own...

Looks fantastic, but I don't think that'll work with a tenderloin. Could be mistaken, but sorta like putting strip steak into soup, doesn't work. I'm afraid I just ground up the cut for that last night so I can make snack sticks today. 2# chuck roast... Paid an arm and a leg for it too... I...

...our own steaks, then vac bag them in "meals for 2", tag them, and into the chest freezer they go. We do the same with pork or prime beef tenderloin. Buy a whole one, then cut, bag, tag, and freeze. Similar with Costco's 2-pack of St. Louis style ribs. Cook them both, eat off the bone for...

"like the fat cap on a butt, except without all that unnecessary actual meat"....no. just no. What goes with it? A nice hot bowl of beef tallow with pats of butter floating in it? Now, I gotta eat a beef or pork tenderloin to get the thought of this out of my mind. :D

Ah, ok. I would have been scared of doing that. I recall long ago trying to make a soup that called for "Flap meat". I had steak in the freezer and figured, it's cheaper than the gas to go to the store and get that. Not like the spec'ed stuff is gonna be free... How different can it be? Holy...

Same here, two of us, but we stock up, vacuum up, freeze it up. Denver suberbs are a solid 45 minute drive, so it nice to be self sufficient. If winter comes this year, Im sure we will get snowed in with a power outage at some point. Back up generator and Starlink make it feel like nothing is...

Hi All; Found a great new meat supplier for farm to butcher to table. Dropped $500. Got great deal on ground beef $3.99#. Whole NY strip cut into 12 steaks $10#. A whole tenderloin $57. Etc. anyone I asked for plate ribs/dino. Wanted a 4 bone. They cut them into 4 single bones. Can the...

...sort of a sacrilege with a tenderloin. The only recipe I've ever done with these was America's Test Kitchen's Horseradish Crusted Beef Tenderloin. Up until this one, I always bought them at the local packing plant at a very good deal (relatives used to own the packing plant, but that...

The large muscle on a bone-in (center cut) pork chop is the loin, and the small muscle is the tenderloin. Just like a T-bone or Porterhouse steak on a beef. Good link that covers all pork chop cuts: https://www.thekitchn.com/a-complete-guide-to-pork-chops-meat-basics-208638 Dry curing vs...

Results don’t make me mad.

I really like cured smoked loin/chop that is finished on a hot plate/pan when it's time to eat. I'll definitely give the dry cure a shot for loins. I'm really enjoying them over pork belly bacon in BLTs.

Thanks Mike . Yup , me either . Plus it gives you something different . That's a fact . Back when Covid hit I started buying and breaking down beef primals . Some are straight forward , but others you have options on the cuts you end up with . That's what I had as a kid , but cut into chops ...

10-18"in the forecast with bitter cold from wind. Had soup yesterday and stir fry for tonight. Tomorrow we're having a beef tenderloin roast with taters.

Dry Brining is not the same as curing. I dry brine to get a great texture on the crust/char, and the added benefit of tenderizing the roast. - Jason

I've had Wagyu filet in Japan on many occasions during business trips ("it's not expensive, it's expensed") because that's what my clients at the table wanted, and I was paying (billed back to them, of course). I didn't care for it nearly as much a a good American prime tenderloin. I'd never...

I appreciate your replies, but I'll still not tackle a brisket. 15-20 lbs of meat would last more months than I care to guess. We're 2 old people whose meat intake is more in the 3-4 oz range. A Costco hotdog is a full day's food for us. We love smoking pork ribs and butt, but don't do it...

Just me and Ann.I'm smoking a boneless turkey breast. And having surf and turf. Tails and beef tenderloin. And stone crab claws.