Hungry for More: Making the most out of your filetOn this week’s “Hungry for More,” host Jim Manney takes us on a little road trip to Frazee, Minn.
By: Forum staff reports, INFORUM
On this week’s “Hungry for More,” host Jim Manney takes us on a little road trip to Frazee, Minn.
We’re stopping at Spanky’s Stone Hearth where chef and owner Josh Hanson shows us step by step how to break down a tenderloin.
Now before you get scared and think you can’t do it, we promise, it’s not as hard as it sounds.
Chef Hanson gives us tips on how to easily make this daunting task into a worthwhile endeavor.
Not only that, but you could save more money. With just one tenderloin you get get 8-9 tenderloins, a serving of kabobs, meat for a burger and enough for an appetizer of chislik (more on that tasty dish later).