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Started By
Message
Cowboy Sushi (image included)
Posted on 11/24/15 at 5:15 pm
Posted on 11/24/15 at 5:15 pm
Sliced jalapeno and cream cheese, rolled it in thinly sliced, salt & peppered filet mignon, and wrapped with thickly cut bacon.
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)
Serve with bearnaise sauce on side for dipping
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)
Serve with bearnaise sauce on side for dipping
This post was edited on 11/24/15 at 5:15 pm
7
Posted on 11/24/15 at 5:17 pm to theantiquetiger
seems like the filet would be way overcooked
Posted on 11/24/15 at 5:18 pm to theantiquetiger
What makes it sushi?
Seems like filet poppers is more in line no?
Seems like filet poppers is more in line no?
Posted on 11/24/15 at 5:36 pm to theantiquetiger
To me, this looks closer to a Rumaki than anything else.
Sushi refers to seasoned rice so it wouldn't have anything to do with that.
Sushi refers to seasoned rice so it wouldn't have anything to do with that.
Posted on 11/24/15 at 6:47 pm to theantiquetiger
No fish- not sushi
Posted on 11/24/15 at 7:00 pm to theantiquetiger
Tokyo cafe has a cowboy roll that is topped with chopped torched filet mignon. It also has shrimp tempura, crawfish, cucumber, and snow crab. This is what I thought it was. Interesting combination. Wagyu would be pretty good.
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
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