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18 registered members (fur_n_feathers, Pwyse, AJones, Captain Howdy, gregnbc, russellb, Butchman205, BAR1225, fillmore, Madmax0818, Booner Hunter, S_Dubs, Okalona, Turkeyneck78, jawbone, 3 invisible),
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Re: Those “mock” fillets
[Re: Darrylcom]
#2594572
09/29/18 07:59 PM
09/29/18 07:59 PM
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Joined: Dec 2012
Posts: 15,952 Brierfield
Beadlescomb
Old Mossy Horns
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Old Mossy Horns
Joined: Dec 2012
Posts: 15,952
Brierfield
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I cooked some Thursday night and they had a really good flavor but they had a little connective tissue that you had to eat around
We will burn that bridge when we get there
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Re: Those “mock” fillets
[Re: Darrylcom]
#2594655
09/29/18 08:54 PM
09/29/18 08:54 PM
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Joined: Aug 2014
Posts: 13,839 Mobile, AL
SouthBamaSlayer
Gary's Fluffer
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Gary's Fluffer
Joined: Aug 2014
Posts: 13,839
Mobile, AL
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One hour per inch of thickness Yep. Coarse salt works even better.
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Re: Those “mock” fillets
[Re: crenshawco]
#2595014
09/30/18 08:59 AM
09/30/18 08:59 AM
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Joined: Dec 2012
Posts: 15,952 Brierfield
Beadlescomb
Old Mossy Horns
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Old Mossy Horns
Joined: Dec 2012
Posts: 15,952
Brierfield
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Forgive my ignorance, but what is a mock filet? I guess it would be the triceps of the cow? Only way I know to describe it
We will burn that bridge when we get there
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Re: Those “mock” fillets
[Re: Darrylcom]
#2595406
09/30/18 07:26 PM
09/30/18 07:26 PM
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Joined: Aug 2003
Posts: 41,957 UR 6
top cat
Freak of Nature
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Freak of Nature
Joined: Aug 2003
Posts: 41,957
UR 6
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Daughter works at Publix as she said thry sell alot of them. Gonna have to try a few.
LUCK:::; When presistence, dedication, perspiration and preparation meet up with opportunity!!! - - - - - - - -A government big enough to give you everything you want, is big enough to take everything you have. Thomas Jeferson - - - - - - - -
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Re: Those “mock” fillets
[Re: top cat]
#2595504
09/30/18 08:36 PM
09/30/18 08:36 PM
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Joined: Dec 2012
Posts: 15,952 Brierfield
Beadlescomb
Old Mossy Horns
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Old Mossy Horns
Joined: Dec 2012
Posts: 15,952
Brierfield
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Daughter works at Publix as she said thry sell alot of them. Gonna have to try a few. They don't always have them but they are a favorite of mine. It compares to a filet the way a chuck eye compares to a ribeye.
We will burn that bridge when we get there
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Re: Those “mock” fillets
[Re: Darrylcom]
#2596333
10/01/18 08:45 PM
10/01/18 08:45 PM
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Joined: Feb 2002
Posts: 44,211 North Alabama
Wiley Coyote
Freak of Nature
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Freak of Nature
Joined: Feb 2002
Posts: 44,211
North Alabama
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I've noticed that the price of these has been steadily going up lately. First ones were around $4, then $6 and the ones that I saw Saturday were $7. The meat market is playing the game of pricing according to demand.
I firmly believe that a double gallows should be constructed on the East Lawn of The White House. Politicians who willfully and shamelessly violate their oath to uphold and defend the Constitution of the United States of America should be swiftly tried and, upon conviction, publicly hanged at sunup the day after conviction. If multiple convicts are to be hanged they can choose with whom to share the gallows or names shall be drawn from the hangman's hat to be hanged 2 at a time.
NRA Life Member
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Re: Those “mock” fillets
[Re: Wiley Coyote]
#2596380
10/01/18 09:16 PM
10/01/18 09:16 PM
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Joined: Dec 2013
Posts: 11,392 Prattville
Dkhargroves
Booner
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Booner
Joined: Dec 2013
Posts: 11,392
Prattville
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I've noticed that the price of these has been steadily going up lately. First ones were around $4, then $6 and the ones that I saw Saturday were $7. The meat market is playing the game of pricing according to demand. Supply and demand unfortunately
There is 2 different high fence. 1 small and one big! Mine was free range in the big pen and was not a breeder buck. Why does it have to be twisted around??
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Re: Those “mock” fillets
[Re: Darrylcom]
#2602884
10/09/18 07:58 AM
10/09/18 07:58 AM
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Joined: Feb 2014
Posts: 3,850 Dothan/Hartford,Al
87dixieboy
10 point
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10 point
Joined: Feb 2014
Posts: 3,850
Dothan/Hartford,Al
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Holy cow that is a ton of salt. You use a whole tub lol. Surprised you can even eat the sucker. The finished product does look tasty. Will have to try this.
Only accurate rifles are interesting.
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Re: Those “mock” fillets
[Re: 87dixieboy]
#2602904
10/09/18 08:20 AM
10/09/18 08:20 AM
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Joined: Aug 2014
Posts: 13,839 Mobile, AL
SouthBamaSlayer
Gary's Fluffer
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Gary's Fluffer
Joined: Aug 2014
Posts: 13,839
Mobile, AL
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Holy cow that is a ton of salt. You use a whole tub lol. Surprised you can even eat the sucker. The finished product does look tasty. Will have to try this. You wash it off before you cook it. It tenderizes the meat.
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Re: Those “mock” fillets
[Re: Wiley Coyote]
#2602920
10/09/18 08:37 AM
10/09/18 08:37 AM
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Joined: Oct 2008
Posts: 6,717 Selma
odocoileus
14 point
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14 point
Joined: Oct 2008
Posts: 6,717
Selma
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I've noticed that the price of these has been steadily going up lately. First ones were around $4, then $6 and the ones that I saw Saturday were $7. The meat market is playing the game of pricing according to demand. I remember being able to get flank steaks for like 7 bucks. Then it became a pretty popular cut of meat and went to $18.
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Re: Those “mock” fillets
[Re: 3toe]
#2608579
10/15/18 05:38 AM
10/15/18 05:38 AM
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Joined: Sep 2003
Posts: 11,246 Walker county
Driveby
Doing the best I can.
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Doing the best I can.
Joined: Sep 2003
Posts: 11,246
Walker county
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I bought a pack of 3 and cooked them like a normal steak. Seared over 600 deg grill to med rare. They weren't fit to eat. Maybe I just got a bad cut. Same here.
The true mark of a man is not how he conducts himself during times of prosperity, but how he conducts himself during times of adversity.
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Re: Those “mock” fillets
[Re: Darrylcom]
#2609291
10/15/18 06:50 PM
10/15/18 06:50 PM
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Joined: Jul 2015
Posts: 1,826 Alabaster, AL
Darrylcom
OP
8 point
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OP
8 point
Joined: Jul 2015
Posts: 1,826
Alabaster, AL
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I put mine in heavy salt for an hour and 20 minutes to tenderize, then washed the salt away. Sprinkle lightly with pepper. Put on a roasting rack above a cookie sheet and bake in a preheated oven at 250 degrees for 21-22 minutes. Take immediately to a medium hot cast iron skillet with a pat of butter or my favorite, ghee butter. Sear 1.5 minutes, rotate 90 degrees on same side continue searing for 1.5 minutes (3 mins total). Then repeat the sear on the other side (3 minutes total). Pull out of cast iron. Let rest for 5 minutes. If not good this way, something is wrong with the meat. I’ve cooked 3 times this way with the same results. It tastes similar to fillet, although not as good. It can’t at a quarter of the price, but it can fool people who don’t eat fillet all the time. Like I said before I would pay 3 times what it costs, but who ever is telling Publix that, please quit.
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Re: Those “mock” fillets
[Re: BrentM]
#2609830
10/16/18 10:01 AM
10/16/18 10:01 AM
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Joined: Dec 2012
Posts: 15,952 Brierfield
Beadlescomb
Old Mossy Horns
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Old Mossy Horns
Joined: Dec 2012
Posts: 15,952
Brierfield
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I bought some the other night for $4.49/lb and seared em just like a filet. I was pleasantly surprised They've got a little connective tissue in them sometime but I can deal with that for what they cost
We will burn that bridge when we get there
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