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Started By
Message
re: Cowboy Sushi (image included)
Posted on 11/25/15 at 11:18 am to theantiquetiger
Posted on 11/25/15 at 11:18 am to theantiquetiger
quote:
you should have seen the butcher's face when I asked him to thinly slice up those two beautiful filets.
yeah seems like a waste of filet to me. I would think sirloin would better serve your purpose here, since the bacon, pepper and cheese will overpower its flavor. cool idea though
0
Posted on 11/25/15 at 11:31 am to theantiquetiger
quote:
poppers
quote:not the same thing
armadillo eggs
just walk away from this thread, imho
Posted on 11/25/15 at 1:18 pm to theantiquetiger
Hell, you damn near burned the bacon let alone the filet 
I love a good toothpick holding my sushi together.
I love a good toothpick holding my sushi together.
Posted on 11/25/15 at 1:37 pm to theantiquetiger
quote:
Get grill up to 500 deg, place direct over heat/flame for ~5 mins a side.
Move to upper rack for another ~10 mins a side (until bacon crisps up)
I don't leave a filet on the grill that long at 2" thick
Posted on 11/25/15 at 2:56 pm to yellowfin
Feel like the filet would end up pretty tough if you cook it that long.
Posted on 11/25/15 at 6:41 pm to lsuwontonwrap
quote:
No fish- not sushi
Actually, no rice - not sushi.
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