Quote:
Originally Posted by mikeschneider
I’m in my prairie camp now, took 5 birds this am and breasted them…used fork to tenderize them, stabbing 10-15 times per piece of breast meat. I put them in a bowl and covered with zesty Italian dressing, tonite I’ll grill them with Montreal steak seasoning over hot coals, til rare or medium rare, tent under foil 10-12 minutes…slice against the grain and dip in your favorite dipping sauce…I like creamy horseradish mixed with sweet/sour. We make poppers out of sharpy meat too…pepperoni and red pepper then bacon wrapped and grilled!
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I prepare them much like Mike. Using a meat hammer works better for me than fork holes. Marinating a night or 2, then cooking on a cast iron plate on the grill. Take them off medium rare and they are the best version of steak bites. I use a garlic/salt based seasoning after coming out of the marinade. Very tasty when cooked fresh without marinade as well.