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John A

  • Total Posts: 4295
  • Joined: 1/27/2006
  • Location: Daytona Beach, FL
Surprise Mon, 12/11/06 8:17 AM (permalink)
Talk about a surprise. Stopped at the butchers Saturday to pick up three rib eyes for dinner and noticed a tray of filet mignons in the case. The rib eyes were $12.99 a pound and the filets were marked $9.99, hmm; butcher must have got a deal on them. The lady told me they all weighed out at seven ounces, I calculated they would be about $14.00 so I ordered three of them; hey, I know a deal when I see it. When I handed the package to the check out person she told me the total was $29.97, HUH, how much do those things weigh? She pointed out that they were not sold by weight but by the piece, Oh; with other people in line and not wanting to embarrass myself by looking like a cheapskate I went ahead and bought them.

Should have used Macro mode.





Wrapped them in bacon and slapped them on a 550 degree grill








Now some folks are going to think that is too rare, at $22.82 per pound I sure as hell was not going to shrink them.
 
#1
    SurrealGourmet

    • Total Posts: 93
    • Joined: 12/28/2004
    • Location: St Louis, MO
    RE: Surprise Mon, 12/11/06 9:34 AM (permalink)
    quote:
    Originally posted by John A

    Now some folks are going to think that is too rare, at $22.82 per pound I sure as hell was not going to shrink them.[/blue]


    I, for one, think that steak looks PERFECTLY cooked!
     
    #2
      seafarer john

      RE: Surprise Mon, 12/11/06 12:26 PM (permalink)
      That's just about the tastiest piece of meat I've ever seen posted on these forums.

      Cheers, John
       
      #3
        BhamBabe

        • Total Posts: 879
        • Joined: 10/18/2005
        • Location: Mandeville, LA
        RE: Surprise Mon, 12/11/06 2:15 PM (permalink)
        Mmmmmmm There is no such thing as too rare in my world. Those look so yummy!
         
        #4
          John A

          • Total Posts: 4295
          • Joined: 1/27/2006
          • Location: Daytona Beach, FL
          RE: Surprise Mon, 12/11/06 6:12 PM (permalink)
          Truth be told we prefer the rib eyes but what the hell, if you can get choice filets for $9.99 a pound you go for it.

          John
           
          #5
            ChiTownDiner

            RE: Surprise Mon, 12/11/06 6:22 PM (permalink)
            Looks medium rare which is perfection to me.
             
            #6
              Adjudicator

              • Total Posts: 5057
              • Joined: 5/20/2003
              • Location: Tallahassee, FL
              RE: Surprise Mon, 12/11/06 7:33 PM (permalink)


              Muy perfecto y deliciosa, senor John.

               
              #7
                agnesrob

                • Total Posts: 1790
                • Joined: 6/4/2006
                • Location: Park Ridge, NJ
                RE: Surprise Mon, 12/11/06 7:51 PM (permalink)
                That steak is cooked to perfection!!
                 
                #8
                  Pwingsx

                  • Total Posts: 2170
                  • Joined: 5/15/2003
                  • Location: Somewhere in time...and Colorado
                  RE: Surprise Tue, 12/12/06 12:08 AM (permalink)
                  It looks mouthwatering to me. Beautifully cooked.

                  I haven't had filet mignon in years. Just costs too damned much.
                   
                  #9
                    John A

                    • Total Posts: 4295
                    • Joined: 1/27/2006
                    • Location: Daytona Beach, FL
                    RE: Surprise Tue, 12/12/06 6:49 AM (permalink)
                    quote:
                    Originally posted by Pwingsx

                    It looks mouthwatering to me. Beautifully cooked.

                    I haven't had filet mignon in years. Just costs too damned much.


                    Tell me about it.

                    John
                     
                    #10
                      MikeS.

                      • Total Posts: 5360
                      • Joined: 7/1/2003
                      • Location: FarEasternPanhandle, WV
                      • Roadfood Insider
                      RE: Surprise Tue, 12/12/06 8:11 AM (permalink)
                      JohnA you need to find a Costco and buy a beef tenderloin, cut your own filet and save a bundle. Or cook the loin and have an execellent roast. About 12.00 per lb for the loin verses the 22.82 a lb you paid.

                      MikeS.
                       
                      #11
                        ann peeples

                        • Total Posts: 8317
                        • Joined: 5/21/2006
                        • Location: West Allis, Wisconsin
                        RE: Surprise Tue, 12/12/06 8:44 AM (permalink)
                        Beautifully cooked and even though a bit pricey,you would have spent more in a restaurant for a 6 oz. filet....John,you are welcome to cook at my home ANYTIME!!!
                         
                        #12
                          MikeS.

                          • Total Posts: 5360
                          • Joined: 7/1/2003
                          • Location: FarEasternPanhandle, WV
                          • Roadfood Insider
                          RE: Surprise Tue, 12/12/06 3:43 PM (permalink)
                          JohnA, I need to add, great looking steaks!

                          MikeS.
                           
                          #13
                            Rusty246

                            • Total Posts: 2413
                            • Joined: 7/15/2003
                            • Location: Newberry, FL
                            RE: Surprise Tue, 12/12/06 4:07 PM (permalink)
                            The steak is simply gorgeous and I'm sooooooo jealous of your grill marks. I've yet to master them.
                             
                            #14
                              Sundancer7

                              RE: Surprise Tue, 12/12/06 4:24 PM (permalink)
                              quote:
                              Originally posted by Rusty246

                              The steak is simply gorgeous and I'm sooooooo jealous of your grill marks. I've yet to master them.


                              I always get my grill very hot before I put the product on and I only turn whatever once. Always leaves a grill mark for me.

                              Paul E. Smith
                              Knoxville, TN
                               
                              #15
                                SurrealGourmet

                                • Total Posts: 93
                                • Joined: 12/28/2004
                                • Location: St Louis, MO
                                RE: Surprise Tue, 12/12/06 4:53 PM (permalink)
                                quote:
                                Originally posted by Rusty246

                                The steak is simply gorgeous and I'm sooooooo jealous of your grill marks. I've yet to master them.


                                Like Sundancer said, just get your grill smoking hot and oil it liberally with vegetable oil and you will find grill marks aren't that difficult. I have an adjustable charcoal grate that I move up to within 2 inches of the meat for searing and then lower it to finish them off.
                                 
                                #16
                                  CajunKing

                                  • Total Posts: 6317
                                  • Joined: 7/6/2006
                                  • Location: Live at Saint Clair
                                  • Roadfood Insider
                                  RE: Surprise Tue, 12/12/06 5:03 PM (permalink)
                                  Grill marks are fairly easy to create if you follow some simple guidleines

                                  start with a hot grill

                                  place meat on gril

                                  Cook appx half amount of time on "side A" (if total cook time on "side A" is 6 minutes cook for 3)

                                  use tongs and give the meat a 45 degree (quarter) turn, cook for remaining time on "side A"

                                  flip and repeat.

                                  Do Not check or move the meat every few seconds or so, let it cook.

                                  DO NOT MASH DOWN on your meat either!!!

                                  or

                                  DO NOT USE FORKS to turn the meat USE TONGS! (doesn't poke the meat and let the good juices run out)

                                   
                                  #17
                                    CajunKing

                                    • Total Posts: 6317
                                    • Joined: 7/6/2006
                                    • Location: Live at Saint Clair
                                    • Roadfood Insider
                                    RE: Surprise Tue, 12/12/06 5:04 PM (permalink)
                                    Hey John

                                    you can make that kind of misteak anytime you want to cook for me!!!

                                    those did look good, and cooked to perfection.
                                     
                                    #18
                                      John A

                                      • Total Posts: 4295
                                      • Joined: 1/27/2006
                                      • Location: Daytona Beach, FL
                                      RE: Surprise Wed, 12/13/06 7:16 AM (permalink)
                                      quote:
                                      Originally posted by MikeS.

                                      JohnA you need to find a Costco and buy a beef tenderloin, cut your own filet and save a bundle. Or cook the loin and have an execellent roast. About 12.00 per lb for the loin verses the 22.82 a lb you paid.

                                      MikeS.


                                      Yeah, that's the way to go. Only problem is I hate to freeze beef, even vacumn wrapped. I think it becomes somewhat dehydrated, just not the same as fresh.

                                      John
                                       
                                      #19
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