August 10th, 2015

How to Celebrate National Filet Mignon Day

Filet Mignon

It’s coming up, friends. That holiday we all wait for.

No, it’s not a day off work. The post office is still open. And all government offices will be functioning.

But it’s special to me. And I think it’s special to you, too.

It’s National Filet Mignon Day!

So, how does one celebrate National Filet Mignon Day, you ask?

Well, I’m glad you asked?

Here is a list of ways I’ve compiled for your reading pleasure. Feel free to add your own.

  1. Place a filet-themed wreath on your door, then grill up some filet mignons in the backyard.
  2. Send an Evite to all your friends and family and ask them to join you to . . . grill up some filet mignons in the backyard.
  3. Decorate your home with little pictures of steak (you can use all types of steak if you want) but then . . . grill up some filet mignons in the backyard.
  4. Gather the children for a moment of silence to reflect upon the beauty of a filet, then . . . grill up some filet mignons in the backyard.

Do you see a theme here? It always ends up the same – with you grilling up some filets!

Everybody wins!

How will YOU celebrate National Filet Mignon Day?

 


August 7th, 2015

Grilling vs. Barbecuing

Are you grilling or barbecuing?

Who can tell the difference?

It is subtle, but there is a difference.

A slight difference.

Grilling Steak

When you’re grilling steak, that’s simply grilling.

Steaks require direct heat cooking. That’s grilling.

You may use indirect heat AFTER the direct heat, but you need the direct heat first.

Barbecue Ribs

Barbecuing often refers to using indirect heat to slowly cook, leaving the meat juicy and tender.

See? I told you it was subtle.

Often, just using a barbecue sauce will turn a meal into a barbecue. Barbecue beef results from adding the BBQ sauce.

Ever heard of grilling sauce?

Didn’t think so.

That alone can turn it into “barbecuing.”

Whichever you choose to do, I support you 100%.

Just please invite me the next time you grill OR barbecue!


August 3rd, 2015

Filet Mignon Month

filetprime2014lrg

Over at the Kansas City Steak Company, August is Filet Mignon Month.

The filet is their most popular of all the steaks they offer.

And you can imagine why.

Filet Mignon is delicate and tender and buttery smooth. So smooth you can cut it with a fork.

That notion is wildly popular with both men and women alike.

Who can resist that tender taste?

I can easily get on board with celebrating this beautiful cut of steak all August long. Can you?


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About Me

Hi! My name is Dena P., and I love steak. In fact, I’ve been on a quest for the perfect steak for a few years now.

I love experimenting with food and I like to get my family, friends and neighbors involved. They add a lot to my cooking experience by helping me perfect techniques and sharing recipes.

Read More About Me »

Steak Widget



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