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Need recepie for elk
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<blockquote data-quote="royinidaho" data-source="post: 489961" data-attributes="member: 2011"><p>The very very best elk T-bones I've had were done Chef Paul Prudehome's blackening method.</p><p> </p><p>Cooked a ton of them for a bunch of people that day. Looked like my face and arms were sunburned. Then cast iron skilled is maintained @ just before turning red......</p><p> </p><p>Use some Chef Paul's Cajun Meat Magic and unsalted butter.</p><p> </p><p>Heat the skillet until the "cast iron seasoning - oil" turns to a grey ash. Your then ready to cook. Uses lots of propane.<img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big Grin :D" loading="lazy" data-shortname=":D" /></p><p> </p><p>Rub the stake with the seasoning. Don't be hesitant about getting enough on. (I don' think you could over do it.<img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" />)</p><p> </p><p>Dip in melted butter.</p><p> </p><p>Sling onto the skillet. It will immediately flash to flame. It'll smoke like a signal fire. The steak floats on the flaming butter. Cook about as along as you can mentally take the stress of thinking you're ruining a great stake. (never happen!)</p><p> </p><p>Pour butter over the top and flip it over. More flames. Cook till you get anxious again. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /></p><p> </p><p>It will be BLACK, but thats just the butter crust. Nice and spicie. Not hot. Trans forms a piece of elk/salmon/beef/pork into something out of this world.</p><p> </p><p>Be careful with the cast iron skillet. If you drop it it will break.......really.</p></blockquote><p></p>
[QUOTE="royinidaho, post: 489961, member: 2011"] The very very best elk T-bones I've had were done Chef Paul Prudehome's blackening method. Cooked a ton of them for a bunch of people that day. Looked like my face and arms were sunburned. Then cast iron skilled is maintained @ just before turning red...... Use some Chef Paul's Cajun Meat Magic and unsalted butter. Heat the skillet until the "cast iron seasoning - oil" turns to a grey ash. Your then ready to cook. Uses lots of propane.:D Rub the stake with the seasoning. Don't be hesitant about getting enough on. (I don' think you could over do it.:)) Dip in melted butter. Sling onto the skillet. It will immediately flash to flame. It'll smoke like a signal fire. The steak floats on the flaming butter. Cook about as along as you can mentally take the stress of thinking you're ruining a great stake. (never happen!) Pour butter over the top and flip it over. More flames. Cook till you get anxious again. :) It will be BLACK, but thats just the butter crust. Nice and spicie. Not hot. Trans forms a piece of elk/salmon/beef/pork into something out of this world. Be careful with the cast iron skillet. If you drop it it will break.......really. [/QUOTE]
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