BBQ help????

[OneLastCast]

As Richard Milhouse Nixon stated "I am not a COOK". That's me. My wife just reminded me that two months ago I promised to Bar Be Que. I have BBQ'd once in my life. I have deer steaks or elk steaks and twenty four hours. HEEEEEEEEELP. What do I do???


OneLastCast

[chuck 'n' duck]

Several solutions here. I'm sure you will get plenty of help. Here's my .02.

You can just pat the steaks with salt, pepper and some montreal seasoning, then throw them sunsobitches on the Q. Keep careful watch over them if you aren't familiar with how long it takes to cook meat on your BBQ. (many dynamics here such as gas or charcoal, temp setting, thickness of steak).

Another good method of preparation is to marinate the steaks overnight. There are some very good marinades available at the grocery. I have used A1 marinade and it was pretty tasty. Another one you can mix up is 1 part soy sauce, 1 part orange juice, and some minced garlic.

Good Luck.

CnD

[poshie]

images/icons/grin.gif images/icons/grin.gif
After you have learned how to BBQ, take that game meat and make the best pot of stew....
roll them in flour, brown them in the same pot, scrape those stickins in the pot..cook for a couple of hours and I use left over coffee for the broth....add your favorite vegetables.....Now if it doesn't taste good,
you didn't dress down the animal correctly..
uumm..uummm good

[Hookset]

Wild game is so lean that over cooking can be a real problem. Nothing like some BBQ jerky for steaks. images/icons/shocked.gif I like to marinade wild game. I use some soy sauce, brown sugar, red wine vinegar, garlic and pepper. other options are Italian salad dressing, meat marinades in a packet. There are some good ones at the store. Have a friend who uses nothing but these marinades because it's fool proof, even he looks like a chef. It's all in the vinegar which acts as a tenderizer.

good luck,

hook

[SureSet]

Hookset has got it. Don't overcook Deer or Elk! there's basicaly no fat in the meat so any juice is water in the meat. Over cook it and it's dry, dry, dry. Hot grill 3-5 minutes per side (depending on thinkness), served fairly rare. I too, like the marinade for game as it provides some tenderizing and covers any gamey taste that might be left. My favorite is hot cast iron skillet with 2-4TSP butter, fried 3 minutes on each side. Deglaze with butter, water and Lea & Perrians (sp?). Reduce and pour over steak (everything is better in butter!).

Other thoughts? Trim all fat off, only use good cuts, lot's 'o garlic, set expectations (deer is not beef!) and drink heavily prior to serving......

SureSet

images/icons/grin.gif

[jberry]

In my opinion, kabobs are a foolproof way to do venison. Cut meat into cubes about 1" square and marinade for a short time in either a store bought teriyaki or a homemade concoction. Build skewers with meat, onions, green peppers, mushrooms, and pineapple. Use the mushrooms as a guide, about the time they wilt and start to slightly blacken, the meat should be done to medium rare which is as done as you want it to be. Little more prep time, but very simple. Remember to soak the skewers in water before assembling.

[Capin' Dan]

Lea and Perrians, Lea and Perrians, Lea and Perrians. Do not use and salt it really drys out the meat. as you are cooking it after you marinade it keep dipping it or brushing it own. Lea and Perrins worchester sauce will make a pro out of you trust me. Those of you who know me knows a fat man knows how to cook and eat.

Dan! images/icons/shocked.gif