Redneck
Ultimate Member
another simple good one is:
cooking steaks in a can of cream of mushroom soup.
Just had it the same way friday
another simple good one is:
cooking steaks in a can of cream of mushroom soup.
Best kabob marinade:
4 parts kikoman teriyaki (not the thick stuff)
1 part kikoman soy sauce
2 parts red wine
1 part state fair spaetzle marinade or good italian dressing.
Adjust proportions to your taste. Add Franks Red hot if you like a little spice. Let it sit overnight.
Grill on skewers with quartered onions and green peppers.
You can also marinade the peppers in the same mix and they are awesome!
i've used this on the toughest rump steak and it's come out like butter.
Ok, so I have six backstraps, and four hind quarters. Deer jerky is a done deal with some of the hinds. Looking for suggestions for preparing and cooking meat to minimize gamey flavor and maximize tenderness. I've heard a million suggestions, from soaking in milk to marinating in vinegar to getting hunter's gravy packets to cooking in bacon grease. How bout posting your best recipes and preparations?
This marinade is great for pretty much any cut. It's fantastic with the backstraps.
-1/4 C olive oil
-2 Tbsp soy sauce
-2 Tsp Montreal Steak seasoning
HOLY SMOKES BATMAN... Backstraps are the best thing in the world! cooking for 40 minutes? a little salt, pepper, throw on the grill for maybe 4-5 minutes on each side depending on how thick you cut them. Serve rare-medium rare!!!! Perfection! My family doesn't care much for the steaks and roasts so now I get the backstraps and tenderloin and have the rest ground into burger. My butcher adds 10 percent beef fat to the burger so they can barely tell the difference now.
Grill it on the lowest heat for about 50 minutes and serve it up sliced thin.
Way to resurrect and 8 year old thread. ....
HOLY SMOKES BATMAN... Backstraps are the best thing in the world! cooking for 40 minutes? a little salt, pepper, throw on the grill for maybe 4-5 minutes on each side depending on how thick you cut them. Serve rare-medium rare!!!! Perfection! My family doesn't care much for the steaks and roasts so now I get the backstraps and tenderloin and have the rest ground into burger. My butcher adds 10 percent beef fat to the burger so they can barely tell the difference now.
50 Minutes on what kind of grill??? How low is the temp? Is it indirect heat?