That Food Guy
Wednesday, November 04, 2015
Jim Beam Applewood Smoked Bacon Wrapped Filets
It is an old truism that you should never go grocery shopping when you are hungry. Perhaps I was a little off my feed that day we went shopping at the local Costco. The Jim Beam Applewood Smoked Bacon Wrapped Filets caught my eye. The box offered eight 5-ounce steaks and four pouches of peppercorn bourbon sauce. The wife and I are not big beef eaters but we like a streak now and then. That is usually a way-to-big chunk of meat and expensive to boot. At a couple of dollars apiece for a small steak once in a while sounded like a pretty good deal. It didn’t seem logical that a big name company like Jim Beam would lend themselves, at least knowingly, to a bad product so we decided to try a box and see what was inside.
The bacon wrapped steaks are individually wrapped so it is
easy to take out what you need for the meal while the rest remain frozen. It seems one pouch of sauce is intended for
two steaks. I thawed the steaks overnight in the refrigerator. An hour or so
before cooking I opened the package to set them out to come to room temperature
before cooking. I thought I could smell the aroma and feel the texture of papain
and/or bromelain, meat tenderizers, in the marinade sauce although I could not
find them listed on the packaging label. I warmed the sauce pouch in a bowl of
hot water.
It is a thick piece of meat so a hot grill will burn the
outside before the middle heats to the desired temperature. I preheated the
grill so the grill would leave the marks but I tuned the gas down to between
medium and low before grilling the steaks. There is apparently some sugar or
other sweetener in the marinade because the grill marks were dark and
distinctive. About four minutes per side gave an inside temperature of 145
degrees (and we all know the mantra, “Cooking times will vary depending on your
grill!”) The result was a nicely browned steak with distinctive grill marks and
a warm pink interior.
The sauce: I am not usually a sauce fan. After all, all a good
steak needs is some smoke from the grill and a sprinkle of salt. It has always seemed
to me that if it needs a lot of sauce it wasn’t a good steak to start with.
Since this is where the Jim Beam gets into the act, I was eager to at least
sample the sauce. I tasted some on my finger and some on a part of the steak. Although
it has been many, many years since I have tasted it, the Jim Bean Peppercorn
Sauce evoked strong memories of A-1 Steak Sauce. I’m not sure I could tell the difference
between the two in a blind taste test at this moment. I did, however, set some
aside for the next time I grill hamburgers. I am anxious to see how it will be
as a seasoning condiment for burger patties. I have a hunch it might be pretty
good.
To sum up, a fairly tasty piece of meat, adequate for a
meal, albeit it is a bit on the tough side. Perhaps all it really needs is a
pinch of salt rather than the steak sauce (unless you are into the steak sauces
which then brings it into the realm of personal preference). The bacon adds a bit of glamor in the name but
does little to really enhance the steak. The real strength of this product is
the convenience. It is an “okay” steak,
frozen, waiting in your freezer. In
short order you can grill on the gas or charcoal grill or one of the electric
parallel plate grills and have a nice looking, tasty meal on short order. Pair
it, as we do, with a baked potato, some shrimp for a surf and turf and you have
an easy to prepare, full satisfying meal to satisfy your carnivore instincts all in the comfort of your home.
It is an old truism that you should never go grocery shopping when you are hungry. Perhaps I was a little off my feed that day we went shopping at the local Costco. The Jim Beam Applewood Smoked Bacon Wrapped Filets caught my eye. The box offered eight 5-ounce steaks and four pouches of peppercorn bourbon sauce. The wife and I are not big beef eaters but we like a streak now and then. That is usually a way-to-big chunk of meat and expensive to boot. At a couple of dollars apiece for a small steak once in a while sounded like a pretty good deal. It didn’t seem logical that a big name company like Jim Beam would lend themselves, at least knowingly, to a bad product so we decided to try a box and see what was inside.
The bacon wrapped steaks are individually wrapped so it is
easy to take out what you need for the meal while the rest remain frozen. It seems one pouch of sauce is intended for
two steaks. I thawed the steaks overnight in the refrigerator. An hour or so
before cooking I opened the package to set them out to come to room temperature
before cooking. I thought I could smell the aroma and feel the texture of papain
and/or bromelain, meat tenderizers, in the marinade sauce although I could not
find them listed on the packaging label. I warmed the sauce pouch in a bowl of
hot water.
It is a thick piece of meat so a hot grill will burn the
outside before the middle heats to the desired temperature. I preheated the
grill so the grill would leave the marks but I tuned the gas down to between
medium and low before grilling the steaks. There is apparently some sugar or
other sweetener in the marinade because the grill marks were dark and
distinctive. About four minutes per side gave an inside temperature of 145
degrees (and we all know the mantra, “Cooking times will vary depending on your
grill!”) The result was a nicely browned steak with distinctive grill marks and
a warm pink interior.
The bacon: That is the only part I had a problem with. I did
not have good results with the bacon. It always ended up cooked but it was soft
and sort of rubbery. I like bacon a lot
but I prefer my bacon crispy. As a result, I am ambivalent about the bacon
wrapping the steaks. It didn’t really add to the flavor of the steak though it
may have helped keep it moist. It was not particularly appetizing to me at least
when it was done and on the plate. Not to worry though, Chena, our dog, took
care of that problem for us.
The sauce: I am not usually a sauce fan. After all, all a good
steak needs is some smoke from the grill and a sprinkle of salt. It has always seemed
to me that if it needs a lot of sauce it wasn’t a good steak to start with.
Since this is where the Jim Beam gets into the act, I was eager to at least
sample the sauce. I tasted some on my finger and some on a part of the steak. Although
it has been many, many years since I have tasted it, the Jim Bean Peppercorn
Sauce evoked strong memories of A-1 Steak Sauce. I’m not sure I could tell the difference
between the two in a blind taste test at this moment. I did, however, set some
aside for the next time I grill hamburgers. I am anxious to see how it will be
as a seasoning condiment for burger patties. I have a hunch it might be pretty
good.
The steak: It is not the best steak in the world nor is it
the worst. A filet: a piece of meat without any bone. So, here we have a
5-ounce piece of cow but where did it come from. It certainly isn’t Kobe beef,
Angus or a filet mignon. It is solid piece of meat without any marbling; a
working muscle. Perhaps it is sirloin or similar cut of meat. It does have good
flavor but it tends to be a bit on the tough side and a bit chewy. If you had been served this steak at an
upscale steak house you would have been disappointed and maybe even sent it
back to the kitchen. And yet it was much better than the steak you would have
been served at a chain bargain steak house of some years back that was often the
butt of comedian’s jokes.
To sum up, a fairly tasty piece of meat, adequate for a
meal, albeit it is a bit on the tough side. Perhaps all it really needs is a
pinch of salt rather than the steak sauce (unless you are into the steak sauces
which then brings it into the realm of personal preference). The bacon adds a bit of glamor in the name but
does little to really enhance the steak. The real strength of this product is
the convenience. It is an “okay” steak,
frozen, waiting in your freezer. In
short order you can grill on the gas or charcoal grill or one of the electric
parallel plate grills and have a nice looking, tasty meal on short order. Pair
it, as we do, with a baked potato, some shrimp for a surf and turf and you have
an easy to prepare, full satisfying meal to satisfy your carnivore instincts all in the comfort of your home.Labels: filet, grill, Jim Beam, peppercorn, sauce, steak, Steakhouse
¶ 4:41 PM 3 Comments
Friday, May 18, 2012
Longhorn Steakhouse - Ellijay, GA
Longhorn Steakhouse
30 Highland Xing South East Ellijay, GA 30540
(706) 515-0050
It was a weeklong trip to Georgia. We went to get a little “away time” and to help Cousin Bill finish some chore at his mountain cabin. It is located in rural and mountainous north-west Georgia near some historic Civil War battlefields. There was a sink to install and a pesky problem with the wiring in a three-way stairway light circuit. After the bugs had been ironed out there was some time to walk the dogs along Shakerag Creek and enjoy the night sky; brilliant when not overwhelmed by the lights of the city. A full moon crossed the late evening sky and the telescope was able to depict the rough, irregular outline of lunar mountains on the curved edge of the moon. Deer and black bear were seen in the area. It was all very awe-inspiring, relaxing and an enjoyable break from routine.
During the week we ate simple fare. No need to stock the pantry with food items to lure critters big and small into the cabin when it is closed for the season. By the week’s end we were ready for something more suitable for ravenous carnivores. Known from previous visits, Bill led us to the Longhorn Steakhouse in Ellijay, the small town closest to his mountain cabin retreat. The Longhorn Steakhouse is part of a chain of 354 restaurants located across 33 states. The original Longhorn opened in 1981 in Atlanta, Georgia. Not doing well at first, a quirk of weather, a snowstorm that stranded hundreds of motorists, allowed the fledgling restaurant to garner customers with the offer of $1 drinks. More successes followed and the chain has grown considerably since. If you are interested in more history of the Longhorn Steakhouse, Wikipedia has an excellent article. Sporting a western theme, the steakhouse is decorated with paintings and western-cowboy memorabilia.
We were walk-in customers and we had a short wait in the adequate waiting area, about five minutes before a table was available. There is also a lounge if you desire. We were led to a booth that is roomy and comfortable. As I mentioned the ambiance is set by the western themed decorations but it is hampered by being woefully under lit. It is just plain dark. (I apologize ahead of time for the poor quality of the photos as I don’t use flash in the restaurants.) I had left my reading glasses back at the cabin. As a result I was unable to read the menu. It looked like a bunch of smudges on the paper under the pictures. I had to wait until my wife had made her selection and borrow her glasses to see what wonders the menu held in store.
Known for their steaks and fine meat cuts, their signature dish is Flo’s Filet. However, we chose other delectable’s from the menu. The wife chose a Prime Rib ((Slow-roasted USDA Choice prime rib served au jus and horseradish sauce. While available 12-oz $19.79 16-oz $22.49) I chose a new menu item, Fire-Grilled Flat Iron Steak (A marinated 8-oz Flat Iron steak with the hearty flavor of a sirloin. $12.99) The steaks and prime rib are served with a choice of side, salad and “unlimited freshly-baked Honey Wheat bread.” Additional sides are available at $2.69 to $3.99. Also offered are “Great Steak Additions” ranging from lobster tail ($9.29) to sautéed mushrooms ($3.49). I chose the sautéed mushrooms.
The wife’s prime rib was a large luscious center-cut that needed a platter. It was cooked as ordered to medium-rare. With the baked potato and the bread it was much more than she could finish and the left-over carried home in a doggie bag provided a tasty lunch the next day.
The meals were preceded by a salad; a nice bowl of mixed greens, shredded carrots and croutons. Adequate dressing was provided and with the hot buttered bread made a nice introduction to the meal. I ordered the “loaded” baked potato with butter, sour cream and chives. It had all that and they didn’t skimp. There was still a lot of butter and cream in the last bites of the potato. I also appreciated that the potato skins were oven baked and not steamed in a wrapping of aluminum foil. The slightly crispy skin is so good when cut up with the last bits of potato. The steak was a nice large piece of meat, nicely grilled and cooked to order, medium with a warm pink center. The meat was tender cutting easily with a knife, easy to chew and had a very good flavor. By the end of the meal, unfortunately, there was nothing left to take home for tomorrow’s lunch. The additional side order of sautéed mushrooms were served in a large ramekin. It was a nice large serving of button mushrooms, nicely butter fried. I ladled them on the potato and steak but they would have been just as good had I ate them as a vegetable side dish.
The ambient noise level was low and casual conversation across the table was easy and contributed greatly to the enjoyment of the evening. I noticed that they Longhorn does feature live entertainment. Considering the size of the dining room, entertainment sessions would make for a very loud environment. If you prefer casual conversation to raucous live music I suggest you check their entertainment schedule. We were fortunate to arrive in a quiet moment.
From our arrival to our departure, the staff were all amiable, courteous and very efficient. The initial greeting by the hostess, the server at our table, they all made us feel quite at home. It is a very well run organization. The food was good, had good presentation, the staff performed excellently. For our dinner, I have compliments and no complaints save one; turn up the lights a bit, please.
30 Highland Xing South East Ellijay, GA 30540
(706) 515-0050
It was a weeklong trip to Georgia. We went to get a little “away time” and to help Cousin Bill finish some chore at his mountain cabin. It is located in rural and mountainous north-west Georgia near some historic Civil War battlefields. There was a sink to install and a pesky problem with the wiring in a three-way stairway light circuit. After the bugs had been ironed out there was some time to walk the dogs along Shakerag Creek and enjoy the night sky; brilliant when not overwhelmed by the lights of the city. A full moon crossed the late evening sky and the telescope was able to depict the rough, irregular outline of lunar mountains on the curved edge of the moon. Deer and black bear were seen in the area. It was all very awe-inspiring, relaxing and an enjoyable break from routine.
During the week we ate simple fare. No need to stock the pantry with food items to lure critters big and small into the cabin when it is closed for the season. By the week’s end we were ready for something more suitable for ravenous carnivores. Known from previous visits, Bill led us to the Longhorn Steakhouse in Ellijay, the small town closest to his mountain cabin retreat. The Longhorn Steakhouse is part of a chain of 354 restaurants located across 33 states. The original Longhorn opened in 1981 in Atlanta, Georgia. Not doing well at first, a quirk of weather, a snowstorm that stranded hundreds of motorists, allowed the fledgling restaurant to garner customers with the offer of $1 drinks. More successes followed and the chain has grown considerably since. If you are interested in more history of the Longhorn Steakhouse, Wikipedia has an excellent article. Sporting a western theme, the steakhouse is decorated with paintings and western-cowboy memorabilia.
We were walk-in customers and we had a short wait in the adequate waiting area, about five minutes before a table was available. There is also a lounge if you desire. We were led to a booth that is roomy and comfortable. As I mentioned the ambiance is set by the western themed decorations but it is hampered by being woefully under lit. It is just plain dark. (I apologize ahead of time for the poor quality of the photos as I don’t use flash in the restaurants.) I had left my reading glasses back at the cabin. As a result I was unable to read the menu. It looked like a bunch of smudges on the paper under the pictures. I had to wait until my wife had made her selection and borrow her glasses to see what wonders the menu held in store.
Known for their steaks and fine meat cuts, their signature dish is Flo’s Filet. However, we chose other delectable’s from the menu. The wife chose a Prime Rib ((Slow-roasted USDA Choice prime rib served au jus and horseradish sauce. While available 12-oz $19.79 16-oz $22.49) I chose a new menu item, Fire-Grilled Flat Iron Steak (A marinated 8-oz Flat Iron steak with the hearty flavor of a sirloin. $12.99) The steaks and prime rib are served with a choice of side, salad and “unlimited freshly-baked Honey Wheat bread.” Additional sides are available at $2.69 to $3.99. Also offered are “Great Steak Additions” ranging from lobster tail ($9.29) to sautéed mushrooms ($3.49). I chose the sautéed mushrooms.
The wife’s prime rib was a large luscious center-cut that needed a platter. It was cooked as ordered to medium-rare. With the baked potato and the bread it was much more than she could finish and the left-over carried home in a doggie bag provided a tasty lunch the next day.
The meals were preceded by a salad; a nice bowl of mixed greens, shredded carrots and croutons. Adequate dressing was provided and with the hot buttered bread made a nice introduction to the meal. I ordered the “loaded” baked potato with butter, sour cream and chives. It had all that and they didn’t skimp. There was still a lot of butter and cream in the last bites of the potato. I also appreciated that the potato skins were oven baked and not steamed in a wrapping of aluminum foil. The slightly crispy skin is so good when cut up with the last bits of potato. The steak was a nice large piece of meat, nicely grilled and cooked to order, medium with a warm pink center. The meat was tender cutting easily with a knife, easy to chew and had a very good flavor. By the end of the meal, unfortunately, there was nothing left to take home for tomorrow’s lunch. The additional side order of sautéed mushrooms were served in a large ramekin. It was a nice large serving of button mushrooms, nicely butter fried. I ladled them on the potato and steak but they would have been just as good had I ate them as a vegetable side dish.
The ambient noise level was low and casual conversation across the table was easy and contributed greatly to the enjoyment of the evening. I noticed that they Longhorn does feature live entertainment. Considering the size of the dining room, entertainment sessions would make for a very loud environment. If you prefer casual conversation to raucous live music I suggest you check their entertainment schedule. We were fortunate to arrive in a quiet moment.
From our arrival to our departure, the staff were all amiable, courteous and very efficient. The initial greeting by the hostess, the server at our table, they all made us feel quite at home. It is a very well run organization. The food was good, had good presentation, the staff performed excellently. For our dinner, I have compliments and no complaints save one; turn up the lights a bit, please.
Labels: Ellijay, flat iron, Geerogia, loaded baked potato, Longhorn, mushrooms, prime rib, steak, Steakhouse
¶ 12:00 PM 0 Comments
