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Originally Posted by mickb72
Hello, Yea 6" backstrap,garlic pepper all around and burn both sides, about 10 minutes each. Let set a few minutes and cut in half. Like 2 pieces of filet minyon with a little pink juices running. UMMM good. I like them yearling renewable resorces. Also slice 1/8" thick round steaks for hot buttered steak sandwitchs,mushrooms,onions,baby swiss etc. UMMMM. Mike
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Mickb72, the sandwitch sounds good! I'll have to try it.
Something else we like around here is the roast out of the hind quarters. Now I'm not a big roast fan till I tried this. Take one roast and rub it with salt and pepper and put it in the slow cooker with some beef stock, (I like Emeril Lagasse's beef stock) and a table spoon of barbecue sauce, fire it up in the morning on high, then later in the afternoon drop it down to low. Take the meat out and shred it and add some flour to the juices and make it into a gravey, add the meat back in and re-heat. Butter some buns and put in the oven, to warm them, put your meat on, good eats