Supper, anyone?
11-13-2007, 07:28 PM
#12
Giant Nontypical
Join Date: Dec 2003
Location: Indiana (southern)
Posts: 6,146
RE: Supper, anyone?
i use that one also sometimes, i like to add a touch of white vinegar also. it is good
ORIGINAL: MOmightymite
I havent eaten yet can I get some leftovers? Seriosly tho, that sounds really good. I have a really good recipe that you need to try. Go to walmart and get you some McCormicks mesquite marinade...It's the powder in one of those little packages. Put your meat in a zip lock and pour the powder in there as well as 1/4 cup of vegetable oil and 1/4 cup water. Let it marinade for as long as you want. I usually do 1/2 a day. Then grill like normal steaks. This is by far the best i have ever had. Give it a try you wont be dissappointed. When i have my mom and sister eating it I know it is good. My sister said it tasted better than filet mignon.
I havent eaten yet can I get some leftovers? Seriosly tho, that sounds really good. I have a really good recipe that you need to try. Go to walmart and get you some McCormicks mesquite marinade...It's the powder in one of those little packages. Put your meat in a zip lock and pour the powder in there as well as 1/4 cup of vegetable oil and 1/4 cup water. Let it marinade for as long as you want. I usually do 1/2 a day. Then grill like normal steaks. This is by far the best i have ever had. Give it a try you wont be dissappointed. When i have my mom and sister eating it I know it is good. My sister said it tasted better than filet mignon.
11-13-2007, 07:31 PM
#13
Thread Starter
Join Date: Mar 2004
Location:
Posts: 13,082
RE: Supper, anyone?
MightyMo, that sounds pretty darned good actually......Seeins how I find myself fresh out, guess I'll just have to go shoot another one....
Thanks Greg, I really appreciate that! That was an incredible day, and being able to share it with my friends here was an absolute blast! Not bad for my first, eh?
Thanks Greg, I really appreciate that! That was an incredible day, and being able to share it with my friends here was an absolute blast! Not bad for my first, eh?
11-13-2007, 07:41 PM
#15
Nontypical Buck
Join Date: Jul 2006
Location: St. Louis, MO
Posts: 4,487
RE: Supper, anyone?
ORIGINAL: mobow
Yeah, that's right.....I fried up some deer tenderloin with some bacon and onions tonight, havin a little sammich and mac and cheese...
Shot a little doe Friday evening, and voila! Dinner, she is served....
Whatcha'll havin?
Yeah, that's right.....I fried up some deer tenderloin with some bacon and onions tonight, havin a little sammich and mac and cheese...
Shot a little doe Friday evening, and voila! Dinner, she is served....
Whatcha'll havin?
11-13-2007, 07:44 PM
#18
Boone & Crockett
Join Date: Oct 1998
Location: Hughesville, PA USA
Posts: 18,322
RE: Supper, anyone?
mobow, tenderloin or backstrap?
I had some backstrap, seasoned just right and grilled...MMmm MMmm I had them cut in about 3" medallions...Grilled just right and you could cut them with a fork.
I had some backstrap, seasoned just right and grilled...MMmm MMmm I had them cut in about 3" medallions...Grilled just right and you could cut them with a fork.
11-13-2007, 07:49 PM
#19
Thread Starter
Join Date: Mar 2004
Location:
Posts: 13,082
RE: Supper, anyone?
ORIGINAL: Rob/PA Bowyer
mobow, tenderloin or backstrap?
I had some backstrap, seasoned just right and grilled...MMmm MMmm I had them cut in about 3" medallions...Grilled just right and you could cut them with a fork.
mobow, tenderloin or backstrap?
I had some backstrap, seasoned just right and grilled...MMmm MMmm I had them cut in about 3" medallions...Grilled just right and you could cut them with a fork.
John, if I would have posted it up much sooner, there wouldn't have been any for me.....[&o] I worked hard to shoot that little gal.......
[&:](in between naps, that is...)
11-13-2007, 07:52 PM
#20
Boone & Crockett
Join Date: Oct 1998
Location: Hughesville, PA USA
Posts: 18,322
RE: Supper, anyone?
They are called different everywhere. The inner tenderloin and the backstrap tenderloin...the inner is the Filet Mignon and the backstrap is the Tbone, of course you get both in a Porterhouse Tbone...lol
The inner is much more tender and tasty, thus the Filet Mignon and price...lol
Your dish sounded mMmmm MMmmm minus the onions..lol
The inner is much more tender and tasty, thus the Filet Mignon and price...lol
Your dish sounded mMmmm MMmmm minus the onions..lol