Title: Filet Mignon & tater tots!
Post by: john on April 21, 2005, 04:09:53 PM
Post by: john on April 21, 2005, 04:09:53 PM
I am so uncouth. I cooked filet mignon (cooked rare of course) steaks on the grill and had tater tots with them. Fry's has them on sale for $9/lb and I couldn't resist :mrgreen:
As I was eating it I kept saying how blastphemous it was to mix the two together :lol: The steaks were fantastic :thumb:
As I was eating it I kept saying how blastphemous it was to mix the two together :lol: The steaks were fantastic :thumb:
Title: Filet Mignon & tater tots!
Post by: davipu on April 21, 2005, 04:13:27 PM
Post by: davipu on April 21, 2005, 04:13:27 PM
that's almost as bad as the beer and donuts I had for breakfast
Title: Filet Mignon & tater tots!
Post by: 70 Cam Guy on April 21, 2005, 04:31:16 PM
Post by: 70 Cam Guy on April 21, 2005, 04:31:16 PM
I thought this was going to be a Nepoleon Dynamite joke :lol:
Title: Filet Mignon & tater tots!
Post by: indestructibleman on April 21, 2005, 04:34:22 PM
Post by: indestructibleman on April 21, 2005, 04:34:22 PM
i usually fry up potato and carrot slices to have with my tenderloin filet.
it's also really nice if, after their four minutes of grill time, you crumble some blue cheese on top.
damn, i think i'm gonna go to the grocery store after work.
cheers,
it's also really nice if, after their four minutes of grill time, you crumble some blue cheese on top.
damn, i think i'm gonna go to the grocery store after work.
cheers,
Title: Filet Mignon & tater tots!
Post by: cozy on April 21, 2005, 05:31:49 PM
Post by: cozy on April 21, 2005, 05:31:49 PM
$9 a pound for tater tots?! Damn right i'd eat them with filet!!! :lol: :lol: :lol:
Title: Filet Mignon & tater tots!
Post by: mastrind on April 21, 2005, 05:46:39 PM
Post by: mastrind on April 21, 2005, 05:46:39 PM
Quote from: cozy$9 a pound for tater tots?! Damn right i'd eat them with filet!!! :lol: :lol: :lol:
man...you read my mind...lol...
Title: Filet Mignon & tater tots!
Post by: john on April 21, 2005, 07:35:53 PM
Post by: john on April 21, 2005, 07:35:53 PM
Quote from: mastrindQuote from: cozy$9 a pound for tater tots?! Damn right i'd eat them with filet!!! :lol: :lol: :lol:
man...you read my mind...lol...
Ugh. You guys. The filet was $9/lb :roll: Boneless rib eye at $7 -which I am eating tonight with instant potatoes and a salad :thumb:
Beef. It's what's for dinner :thumb:
Title: Filet Mignon & tater tots!
Post by: mastrind on April 21, 2005, 08:39:47 PM
Post by: mastrind on April 21, 2005, 08:39:47 PM
I had one of those nice fat burger patties from costco....you know the ones that are about an inch and a half thick...12 pack of those runs about $14.....had it meduim rare with 2 slices of peper jack and a nice little salad on top (you know.....lettuce and tomatoes).....mmm mmmm good...
Title: Filet Mignon & tater tots!
Post by: yamahonkawazuki on April 21, 2005, 11:11:50 PM
Post by: yamahonkawazuki on April 21, 2005, 11:11:50 PM
heh fry's kicks a$$ specially the one on bell rd. has a bank and a large liquor section ni it :thumb:
Title: Filet Mignon & tater tots!
Post by: Anonymous on April 22, 2005, 05:24:43 AM
Post by: Anonymous on April 22, 2005, 05:24:43 AM
Bernaise sauce... The ONLY way to eat tenderloin.
I love to cook. My favorites are veal marsala (everyone says it's the best they EVER had), chicken with a wine/cream sauce, coq au vin, and a prime rib to die for.
I love to cook. My favorites are veal marsala (everyone says it's the best they EVER had), chicken with a wine/cream sauce, coq au vin, and a prime rib to die for.
Title: Filet Mignon & tater tots!
Post by: Jake D on April 22, 2005, 07:06:57 AM
Post by: Jake D on April 22, 2005, 07:06:57 AM
The only way to eat a filet is with a little bit of butter, melting away on top.
Title: Filet Mignon & tater tots!
Post by: john on April 22, 2005, 07:18:09 AM
Post by: john on April 22, 2005, 07:18:09 AM
Quote from: joerockerBernaise sauce... The ONLY way to eat tenderloin.
I love to cook. My favorites are veal marsala (everyone says it's the best they EVER had), chicken with a wine/cream sauce, coq au vin, and a prime rib to die for.
Bernaise sauce :thumb: I know how to make it of the top of my head: Stick of butter, 3 egg yolks, Tbs vinegar, small amnt fine diced onion and Chervil. Darn tasty on any good steak.
A chef told me that he reforms or pours his into a butter stick shaped mold and lets it harden in the fridge. Then he slices it and puts it on his steaks and it melts. It's a great way to keep it stored for future uses. :thumb:
Title: Filet Mignon & tater tots!
Post by: snapper on April 22, 2005, 07:57:28 AM
Post by: snapper on April 22, 2005, 07:57:28 AM
Instant potatoes!!!!????????!!!!!!!!
Man- if you don't want to peel the potatoes cook RICE!
OY!!! Instant potatoes... (she shakes her head quietly muttering to herself)...
Man- if you don't want to peel the potatoes cook RICE!
OY!!! Instant potatoes... (she shakes her head quietly muttering to herself)...
Title: Filet Mignon & tater tots!
Post by: Ed_in_Az on April 22, 2005, 08:00:22 AM
Post by: Ed_in_Az on April 22, 2005, 08:00:22 AM
:icon_confused:
Title: Filet Mignon & tater tots!
Post by: Jake D on April 22, 2005, 09:14:31 AM
Post by: Jake D on April 22, 2005, 09:14:31 AM
Dude, I live in Kansas City, Missouri. I've forgotten more about red meat than you'll ever know.
You want a good steak? You want good BBQ? You want some burnt ends and some baked beans? You want some slaw? You want some damn RIBS???
Come down to KC. Remember to bring your sans-a-belt slacks and your bib.
You want a good steak? You want good BBQ? You want some burnt ends and some baked beans? You want some slaw? You want some damn RIBS???
Come down to KC. Remember to bring your sans-a-belt slacks and your bib.
Title: Filet Mignon & tater tots!
Post by: john on April 22, 2005, 10:58:25 AM
Post by: john on April 22, 2005, 10:58:25 AM
Quote from: Jake DYou want good BBQ?
Come down to KC. Remember to bring your sans-a-belt slacks and your bib.
No way man. The BEST BBQ in the world is in Virginia: http://www.pierces.com/default.asp Pierce's BBQ in Williamsburgh/Lightfoot, VA. :mrgreen:
Snapper has been there. She WAS going to bring me back a couple bottles of their BBQ sauce, but forgot when she last went down there. I think she did get it and kept it for herself :lol: ...and Snapper, they have an online store. I just ordered 3 bottles of sauce :thumb: :mrgreen:
Title: Filet Mignon & tater tots!
Post by: Jake D on April 22, 2005, 11:37:14 AM
Post by: Jake D on April 22, 2005, 11:37:14 AM
PM me your address.
I'll let you decide.
I'll let you decide.
Title: Filet Mignon & tater tots!
Post by: john on April 22, 2005, 11:39:51 AM
Post by: john on April 22, 2005, 11:39:51 AM
Quote from: Jake DPM me your address.
I'll let you decide.
OK. It's a deal. I'll compare your best against Pierce's. If yours is better then I'll let the world know. :mrgreen: Plus I'll give you a custom title :mrgreen:
Title: Filet Mignon & tater tots!
Post by: A_Rivers on April 22, 2005, 11:40:48 AM
Post by: A_Rivers on April 22, 2005, 11:40:48 AM
I usualy end up eating steak (medium rare) with a side of steak and some steak for dessert, washing it down with some fine malted hops and barley :cheers:
Title: Filet Mignon & tater tots!
Post by: Destro on April 22, 2005, 12:13:21 PM
Post by: Destro on April 22, 2005, 12:13:21 PM
Jake what you thinking, Gates, Arthur Bryant's, Fiorella's Jack Stack...?
John you are in deep trouble :lol:
Saying you have better BBQ than Kansas City... This could be a war!! :guns:
John you are in deep trouble :lol:
Saying you have better BBQ than Kansas City... This could be a war!! :guns:
Title: Filet Mignon & tater tots!
Post by: Jake D on April 22, 2005, 12:16:54 PM
Post by: Jake D on April 22, 2005, 12:16:54 PM
Don't worry. I'm on it. It was a tough call, but I sent him a bottle of Gates Original, Gates Extra Hot, and Gates Sweet & Mild. If he doesn't like that, then we'll send him some Bryants.
Guess where I just went for lunch?
"Hi, may I help you????!!!!!"
a burnt end on bun and a BB please
Guess where I just went for lunch?
"Hi, may I help you????!!!!!"
a burnt end on bun and a BB please
Title: Filet Mignon & tater tots!
Post by: Destro on April 22, 2005, 12:19:52 PM
Post by: Destro on April 22, 2005, 12:19:52 PM
Man, I love their burnt ends on bun, best in the city IMO. Awesome lunch! :cheers:
Title: Filet Mignon & tater tots!
Post by: Jake D on April 22, 2005, 12:20:15 PM
Post by: Jake D on April 22, 2005, 12:20:15 PM
Oh, I love the Avator. I LOVE the title!!!! Thank you JOHN.
YeSSSSSSSSsssss. . .
YeSSSSSSSSsssss. . .
Title: Filet Mignon & tater tots!
Post by: john on April 22, 2005, 12:33:34 PM
Post by: john on April 22, 2005, 12:33:34 PM
Geez. You KCers are really serious about your ribs :o
Burnt end on a bun... don't know what it is, but it sounds good :thumb:
Burnt end on a bun... don't know what it is, but it sounds good :thumb:
Title: Filet Mignon & tater tots!
Post by: john on April 22, 2005, 12:36:25 PM
Post by: john on April 22, 2005, 12:36:25 PM
Quote from: DestroJake what you thinking, Gates, Arthur Bryant's, Fiorella's Jack Stack...?
John you are in deep trouble :lol:
Saying you have better BBQ than Kansas City... This could be a war!! :guns:
Don't worry, there's no good rib places here in AZ. KC wins by default. But that place in VA is the bomb. I hope anybody neat VA spins over and tries it because it's the best I ever had. But I'll admit, I've never has KC ribs so I can't judge yet. But it looks like I will be doing the Pepsi challenge next week :thumb: I'll post a message as soon as I do it. Hell, I'll even take pics :lol:
Title: Filet Mignon & tater tots!
Post by: Jake D on April 22, 2005, 12:38:59 PM
Post by: Jake D on April 22, 2005, 12:38:59 PM
Quote from: johnGeez. You KCers are really serious about your ribs :o
Burnt end on a bun... don't know what it is, but it sounds good :thumb:
Imagine if you will a really big dude, who may have just got out of prison. Now imagine him taking a 1/4 of a slab of ribs, burnt to a crips, pulling out the bones and chopping it up into tiny pieces with a meat cleaver and putting it on a 10 inch bun and covering it with sauce. Burnt end on bun!
Title: Filet Mignon & tater tots!
Post by: john on April 22, 2005, 12:40:32 PM
Post by: john on April 22, 2005, 12:40:32 PM
STOP IT! I'm starving now :o
Title: Filet Mignon & tater tots!
Post by: gazingwa on April 22, 2005, 12:41:24 PM
Post by: gazingwa on April 22, 2005, 12:41:24 PM
sounds pretty good to me
Title: Filet Mignon & tater tots!
Post by: Destro on April 22, 2005, 12:48:47 PM
Post by: Destro on April 22, 2005, 12:48:47 PM
And that is only ONE place, there are like 60+ more, you could eat BBQ everyday and almost never get sick of it. So much selection, guess I need to go to Rosedale's :)
Title: Filet Mignon & tater tots!
Post by: Anonymous on April 23, 2005, 04:44:33 AM
Post by: Anonymous on April 23, 2005, 04:44:33 AM
I hate to say it but I make some wicked ribs too. Either my own sauce or if from a store "Sticky Fingers, Carolina Sweet".
Trick is in the cooking... Marinate it overnight in the BBQ sauce wrapped in tin foil. Cook at 300 for a few hours in the foil. Remove and place under the broiler or on a grill with some extra sauce to carmalize it. Man it's good. Falls off the bone (yes, I like it that way, purists don't) so easily it's easier to eat it with a fork. I'd compare it to Ruby Tuesdays or Tony Romas but without as much vinegar.
Hmmm, gotta get some ribs today...
There's gotta be someone from Memphis here who will soon challange for the "best BBQ" title.
And John you seem like you may be a "sauce man", ever have "beurre blanc" on fish? Sauce is king! Why do you think the French have chefs who JUST make sauces.
Trick is in the cooking... Marinate it overnight in the BBQ sauce wrapped in tin foil. Cook at 300 for a few hours in the foil. Remove and place under the broiler or on a grill with some extra sauce to carmalize it. Man it's good. Falls off the bone (yes, I like it that way, purists don't) so easily it's easier to eat it with a fork. I'd compare it to Ruby Tuesdays or Tony Romas but without as much vinegar.
Hmmm, gotta get some ribs today...
There's gotta be someone from Memphis here who will soon challange for the "best BBQ" title.
And John you seem like you may be a "sauce man", ever have "beurre blanc" on fish? Sauce is king! Why do you think the French have chefs who JUST make sauces.
Title: Filet Mignon & tater tots!
Post by: snapper on April 23, 2005, 07:11:05 AM
Post by: snapper on April 23, 2005, 07:11:05 AM
John is right about Pierces BBQ. And I was bad and never made it over there on my last visit to get John his sauce. :oops:
Course if I am going to Williamsburg my first stop is to the Old Chickahominy House. No BBQ there but they have some good chicken and dumplins and VA Ham with biscuits. OOOOH soo good! And they have PIE! PIIIIIH! (Think Southern accent :mrgreen: ) Man I love that little place. http://www.visitwilliamsburg.com/old_chickahominy_house.htm
Hehehe... Now I want some Piiiiiiih!
Course if I am going to Williamsburg my first stop is to the Old Chickahominy House. No BBQ there but they have some good chicken and dumplins and VA Ham with biscuits. OOOOH soo good! And they have PIE! PIIIIIH! (Think Southern accent :mrgreen: ) Man I love that little place. http://www.visitwilliamsburg.com/old_chickahominy_house.htm
Hehehe... Now I want some Piiiiiiih!