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Welcome to the GoFuckYourself.com - Adult Webmaster Forum forums. You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact us. |
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| Discuss what's fucking going on, and which programs are best and worst. One-time "program" announcements from "established" webmasters are allowed. |
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12-23-2003, 08:03 PM
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#1 |
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In Tushy Land
Join Date: Oct 2002
Location: Nebraska
Posts: 40,149
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Need a good Filet Mignon recipe
Well I came home today too find a nice Omaha Steak package from James over at Nebraskacoeds.com . I have no idea how to cook these filet mignon's up as I've never had em before.
Any of you master cooks have any good ideas or anything? I plan on cooking some of them up this weekend. Thanks again James, love the program and hope sales continue to rock! |
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12-23-2003, 08:06 PM
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#2 |
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I need a beer
 
Industry Role:
Join Date: Jun 2002
Location: ♠ Toiletville ♠
Posts: 133,949
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Charbroiled for about 5 minutes per side.. Sorry I don't cook much
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12-23-2003, 08:07 PM
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#3 |
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wtf
Industry Role:
Join Date: Sep 2001
Location: Bikini State, FL USA
Posts: 10,914
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fresh ground pepper and some hot coals
ps. never salt your beef before cooking  |
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12-23-2003, 09:37 PM
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#4 |
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In Tushy Land
Join Date: Oct 2002
Location: Nebraska
Posts: 40,149
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Where's all the GFY chefs at tonight?
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12-23-2003, 09:40 PM
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#5 |
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Registered User
Join Date: Nov 2003
Posts: 96
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I just bought 4 of them tonight!
Use *a little* lemon pepper and bbq for about 3-4 minutes on each side, more or less for rare to well-done. |
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12-23-2003, 09:45 PM
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#6 |
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So Fucking Banned
Join Date: Nov 2003
Location: MidWest
Posts: 3,471
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I maranate those Filets till they get warm-room temp.
use the following below: 1/4 cup Lee Perkins sauce 1/4 cup dry red wine / cab-zin-mer fresh ground pepper dash of salt/garlic salt and sprinkle evenly brown suger on top i made these every friday in the summer on the gas grill. TO DIE FOR! |
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12-23-2003, 09:50 PM
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#7 |
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Wall Street Pimp
Industry Role:
Join Date: Jun 2003
Location: Phoenix, AZ
Posts: 14,345
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I barbecue filets with bacon wrapped around the steak, held on with toothpicks. Eat with a decent Merlot to top off the meal
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Tradeking - my online broker | 4.95 a trade | make real $$ |
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12-23-2003, 10:04 PM
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#8 | |
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♥♥♥ Likes Hugs ♥♥♥
Industry Role:
Join Date: Nov 2001
Location: /home
Posts: 15,841
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Quote:
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I like pie. |
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12-23-2003, 10:05 PM
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#9 |
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There can be only one
Industry Role:
Join Date: Aug 2001
Location: Somewhere else
Posts: 39,075
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FIRE UP DA GRILL BABY!!!
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SIG TOO BIG |
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12-23-2003, 10:05 PM
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#10 |
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Confirmed User
Join Date: Jan 2003
Posts: 2,384
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flip with tongs instead of fork to keep jucies in
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Ever notice that pretty much everything added to the Constitution after the original was a mistake. |
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12-23-2003, 10:12 PM
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#11 |
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Die With Your Boots On
Join Date: Oct 2003
Location: Hawaii
Posts: 22,872
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Ruth's Chris.
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