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| Latest developments: |
| Notices |
Please read my Slinger How to if you have ANY questions about the Slingers or what to buy, or what works before you post a question on the forums. Please click this pretty Slinger Avatar below to go over and read the How To. I promise it will answer most if not all of your questions and you wont have to wait for an answer either. mili |
| Script Swapping (COOKING) Post your recepies here. MAN ONLY :-) |
| View Poll Results: If you tried it please vote | |||
| Excellent |
   
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7 | 87.50% |
| Bad |
  
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0 | 0% |
| Nothing extraordinary |
  
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1 | 12.50% |
| Voters: 8. You may not vote on this poll | |||
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| Thread Tools |  |
08-07-2003
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#1 |
Status: Madministrator
Join Date: Feb 2003
Location: Aboveground
Posts: 4,721
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Mili's Steak with feedback
Ok. Here is the way I make steaks. roast them ONLY on charcoal, no gas BBQ people need to apply.
Get 1 1/2" thick cut of Delmonico (Ribeye) steaks. Montreal Steak Spice Soy Sauce Worchestershire Sauce Put a liberal amount of the MSS on every slice evn on the sides of them being so thick. Dose them with the WS and the SS and roll them around in that juice. Put in the fridge for 4 days, turning them every day. On the day of the feast take them out and let them warm up to room temperature. Make a nice big charcoal fire let it burn down then put steaks on the grill and CLOSE THE LID. 6 minutes later turn the steaks CLOSE LID for another 6 minutes. After that open lid and turn them and leave it open for 3 then turn and 3. It is medium done. DO NOT CHEAT ON THE THICKNESS or you will dry them out. mili |
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08-07-2003
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#2 |
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Status: Guest
Posts: n/a
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I understand that anybody that votes "Bad" will get their service disconected ...
Best damn Ribeye I ever ate !  |
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08-07-2003
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#3 |
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Status: Madministrator
Join Date: Feb 2003
Location: Aboveground
Posts: 4,721
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If I knew it I would have posted a sauteed dogshit recepie.
mili |
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08-07-2003
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#4 |
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Status: Guest
Posts: n/a
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Sunday's are steak night at the firehall and I am going to try this one out on the boyz .. We can't use charcoal though , it has to be gas .. ( can't leave a fire burning ) in case we get a call ..
I'll post back to you with an honest answer !! These are guy's that know there steaks and are used to eating it with Montreal steak spice , even though it is really a European spice ..  |
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08-12-2003
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#5 |
Status: Registered User
Join Date: Mar 2003
Location: Next Door
Posts: 46
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Hey Mili,it was very good. But I honestly had to kick it up a little so I added a little "Fear Itself".
Was very good indeed OHM |
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09-01-2003
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#6 |
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Status: Guest
Posts: n/a
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| Currently Active Users Viewing This Thread: 1 (0 members and 1 guests) | |
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