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I asked "what are those?"

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Comments

  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,184
    was going to tell you to SV them overnight. I've never found a fake filet to be anywhere near a filet in texture or quality. I've done these sirloin filets, shoulder filets, chuck-eyes cut like filets (those are the best of the bunch). They are usually beefy but tougher than, well, a $2 steak
    Keepin' It Weird in The ATX FBTX
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  • RRP
    RRP Posts: 26,514
    The Cen-Tex Smoker said:
    was going to tell you to SV them overnight. I've never found a fake filet to be anywhere near a filet in texture or quality. I've done these sirloin filets, shoulder filets, chuck-eyes cut like filets (those are the best of the bunch). They are usually beefy but tougher than, well, a $2 steak
    I hear you - thing was the marinade was supposed to tenderize the meat due to the lemon juice amongst other ingredients in a mere 6 hours. Well I went 24 hours so that meat must have come from a tanner that got in the wrong chute at the stockyard!
    Re-gasketing the USA one yard at a time 
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,184
    RRP said:
    The Cen-Tex Smoker said:
    was going to tell you to SV them overnight. I've never found a fake filet to be anywhere near a filet in texture or quality. I've done these sirloin filets, shoulder filets, chuck-eyes cut like filets (those are the best of the bunch). They are usually beefy but tougher than, well, a $2 steak
    I hear you - thing was the marinade was supposed to tenderize the meat due to the lemon juice amongst other ingredients in a mere 6 hours. Well I went 24 hours so that meat must have come from a tanner that got in the wrong chute at the stockyard!

    never had a good fake filet. I even bought some 100% wagyu a while back when I bough those giant brisket for SGH and That Grim Guy. The briskets weren't good and the steaks were terrible. They were like $50 lb too! tough as leather.
    Keepin' It Weird in The ATX FBTX
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  • OhioEgger
    OhioEgger Posts: 1,004
    You have a clever butcher who knows how to sell his scraps but doesn't get much repeat business. Wonder how that's going to turn out in the long run?
    Cincinnati, Ohio. Large BGE since 2011. Still learning.
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  • thetrim
    thetrim Posts: 11,388
    Don't you have. A dog that could've enjoyed them?    Now that would be funny if the pooch rejected them too!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • Hans61
    Hans61 Posts: 3,907
    @RRP was like
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    We've all been there. Still it sucks getting crap cuts from the market. We're very finicky when it comes to beef also. Curiosity only...do you feel...
    A. It was doomed from the get go due to the cut itself.
    B. The marinade ruining it.
    C. SV...juice not worth the squeeze. 
    D. All of the above. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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