another way i like is...


cut steak inot cubes. add a dash of A-1, cut some portabella mushrooms, (1) pepper green, (1) red pepper, dash of red marlsala red wine, then put in tin foil and wrap up tightly with acouple of ffork holes in the fiol.
give it about 3-5 mins on the grile and you got yourself some nice dinner.


soarkrebel..

what does the milk do to the steak? tenderize it?

NO problem..........send tehm to me & your problem is solved!!!!!!!! Brampton Mike [8D]

Go to the " deer hunting" forum or better yet the cooking forum. This is a " gun" forum for questions about guns.

Thanks everyone!!!

1. Turn on BBQ.
2. Cover steaks with Montreal Steak Seasoning.
3. Cook them medium-rare.
4. Enjoy with Lea & Peroms Steak sauce.
5. Dream about next year' s buck.

Cast iron skillet, butter , onions and a shot of beer. cover with lid cook to desired doneness

I usually use the top of a beer bottle to " ring" them. Basically you use the ring of the bottle to temderize the meat, then I put fresh or granulated garlic, some Lawrys season salt, some Tony Chachere' s Cajun Seasoning, then a lot of Cavenders Greek Seasoning. If you have some Canadian or Montreal Steak Seasoning, it is good to add in there as well, then worchestershire sauce. Marinate for at least 30 mins or longer, cook Med Rare........mmm good! All of these recipes sound good! Ill have to try some of that fancy wine and mushroom stuff sometime Quilly. I think the milk is just the way we fry floured stuff in Arkensaw, makes the flour stick real good.

Slice it into strips about 1/4" thick, then marinate for an hour in a mixture of soy sauce, sesame oil, powdered ginger, and powdered garlic. Barbeque over a hot charcoal fire until almost well-done. Serve with rice and lots of beer.....[&o]