Tonight, I'm grilling some Johsonville Grillers, which are made from pork, instead of beef - the best tasting burgers that I've ever tasted in my entire life. I selected the bacon and cheddar flavor, but there are other flavors that are very, very good as well.
On Friday, I'll be cooking some Wagu Kobe Beef fillet mignon, but not on the grill. For this particular cut of beef, it is best done in an iron skillet. First, I'll render the fat from 3 strips of bacon, which will be later used on a baked potato along with butter, sour cream and chives. The steaks will then be seared on all sides over high heat, seasoned with salt, pepper and garlic powder, then the skilled will be placed in a 350-degree oven for about 12 minutes, until the internal temperature of the steaks reaches about 130-degrees. The pan is then removed from the oven, placed on top the stove and a lid is put in place while the stead rests for about 5 to 10 minutes, during which time the internal temperature will rise about 5 more degrees. The steaks will then be medium, pink in the middle, and the flavor is absolutely incredible.
Captain Russ got me addicted to Wagu Kobe beef, which I purchase once or twice a month from Snake River Farms in Idaho. It is shipped frozen, in an insulated bag and insulated box with dry ice. Though the price may seem a bit high, in reality, you would spend the same amount or more in most restaurants for fillet mignon, but the quality and flavor of Wagu Kobe beef is far superior to any steak I've ever had in the best restaurants.
Now you know how I pissed away my keyboard money!
Gary
