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Whole tenderloin cryovaced from the butcher. Trim the chain, silverskin, fat, side muscle so you're left with 8-9 barrel cut 2 1/2 inch thick fillets. Everything that was trimmed off goes into the food processor and mixed in with ground chuck for burgers.

Direct heat on all sides to sear then indirect heat, lid closed, and cocktail to 130 degrees. Not a fan of bacon wrapped. Just the steak.

This has been a great thread. Great to see everyone share a lot of very personal feelings, being allowed to do so, and thanked for being open. 10 years ago this thread probably wouldn't have made it past page 1. Progress is a good thing.
quote:
Originally posted by Corageous-Ka-Bong:
And since you brought up hot sauce, I've not encountered anything better than Franks. Lots of good stuff out there, but franks is just always good. Certainly better than Tabasco.


http://www.mariesharps-bz.com/

got some friends that go to Belize every summer (youth trip) and they always bring back Marie's for everybody and I'm so glad they do. carrot based habanero hot sauce - hot and flavorful to a tee!
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