to our U.S. neighbors. You have a "Great Country".

hi ya 1895ss, may you have a cool day too! we're gonna bbq an' get down with the vittles. Might even do some loading of 243s' for a schutzenfest coming up next month. happy 4th to all my usa folks. Dave

Happy Independence Day
Joe

You all have a fun and safe day, and be enjoying your Freedoms. tr

Last time I checked. Other then their gun laws, Canada is a great country and ally of the other great country...

Excuse me...I have to tend to my T-bone steaks that are marinating in "Selby's Special Beer, Seasoning and Herb Marinate".

Happy FOURTH to all...

Bushmaster wrote:

Last time I checked. Other then their gun laws, Canada is a great country and ally of the other great country... Excuse me...I have to tend to my T-bone steaks that are marinating in "Selby's Special Beer, Seasoning and Herb Marinate". Happy FOURTH to all...

Uhhhhh, there's a few other Canadian laws that I could debate with you partner, but this isn't the forum for that Tell me more about that special tbone marinade, that seems like a much more pleasant conversation

It's a secret.......... Don't tell anyone if I tell ya...Need a big enough pan or bowl to submurge the steaks in however many warm beers it takes to cover them. Salt, pepper, garic powder and All Spice each piece of meat and rub it in. Drop into the beer and shake, stir or nead every so often. Best to start in the mid morning. Especially if the steaks are frozen. Just drop them in frozen and let thaw all day or marinate all day long on the counter. Forget the BBQ sause. Not needed. If you have cats in the house make sure you cover the pan or bowl. BBQ, pan fry or however you like your steak. Make sure the cook has a full glass of wine in his/her hands at all times. A happy cook is a good cook... I'll be BBQin' mine and the grand daughters around 6:00 or 6: 30 PM because as soon as it starts to get dark my fireworks show starts...

Bushmaster wrote:

It's a secret.......... Don't tell anyone if I tell ya...Need a big enough pan or bowl to submurge the steaks in however many warm beers it takes to cover them. Salt, pepper, garic powder and All Spice each piece of meat and rub it in. Drop into the beer and shake, stir or nead every so often. Best to start in the mid morning. Especially if the steaks are frozen. Just drop them in frozen and let thaw all day or marinate all day long on the counter. Forget the BBQ sause. Not needed. If you have cats in the house make sure you cover the pan or bowl. BBQ, pan fry or however you like your steak. Make sure the cook has a full glass of wine in his/her hands at all times. A happy cook is a good cook... I'll be BBQin' mine and the grand daughters around 6:00 or 6: 30 PM because as soon as it starts to get dark my fireworks show starts...

BEER gets warm?!?!?

Bushmaster wrote:

It's a secret.......... Don't tell anyone if I tell ya...Need a big enough pan or bowl to submurge the steaks in however many warm beers it takes to cover them. Salt, pepper, garic powder and All Spice each piece of meat and rub it in. Drop into the beer and shake, stir or nead every so often. Best to start in the mid morning. Especially if the steaks are frozen. Just drop them in frozen and let thaw all day or marinate all day long on the counter. Forget the BBQ sause. Not needed. If you have cats in the house make sure you cover the pan or bowl. BBQ, pan fry or however you like your steak. Make sure the cook has a full glass of wine in his/her hands at all times. A happy cook is a good cook... I'll be BBQin' mine and the grand daughters around 6:00 or 6: 30 PM because as soon as it starts to get dark my fireworks show starts...

It sounds to me like them steaks are going to be real tasty and the fireworks later sounds darn good too. We had the in-laws over for steak bbq on July 1st. I don't marinate steak but I use a selection of spices. The in-laws couldn't seem to get enough. I guess it was good.

Forgot one important item...My steaks are done over Washington State indoor cured alder embers....Definately makes a difference.

Bushmaster wrote:

It's a secret.......... Don't tell anyone if I tell ya...Need a big enough pan or bowl to submurge the steaks in however many warm beers it takes to cover them. Salt, pepper, garic powder and All Spice each piece of meat and rub it in. Drop into the beer and shake, stir or nead every so often. Best to start in the mid morning. Especially if the steaks are frozen. Just drop them in frozen and let thaw all day or marinate all day long on the counter. Forget the BBQ sause. Not needed. If you have cats in the house make sure you cover the pan or bowl. BBQ, pan fry or however you like your steak. Make sure the cook has a full glass of wine in his/her hands at all times. A happy cook is a good cook... I'll be BBQin' mine and the grand daughters around 6:00 or 6: 30 PM because as soon as it starts to get dark my fireworks show starts...

For once Mr Bush you have made my head knod up and down with agreement. A happy cook is a good cook.

steaks over mesquite or apple wood makes a nice steak as well

I'm on a diet, and what did I eat yesterday???
Cheese Curds, lots and lots of CHEESE CURDS!!!
Don't ask me how I feel today.

Eric

cheese curds? hmmmm....well back to the steaks then...the best steak is the one on the plate in front of me.

Cree/halfbreed/Inuit (not sure who to give the credit to, lol) BBQ recipe: Caribou steaks
OK, now this is what I talked about in that other post ..there's this kind of black moss, it's really thin and dries up easily but there's two kinds like thatand you have to get the right one... the other one is more medicinal, you grind it up into powder and sprinkle lightly it on the meat with a little bit of wild mint.

birch fire, burned down to hot embers and throw some pine cones on just before you put the meat on

squash up a bunch of raspberries and a few cranberries for tanginess and spread it on the steaks

it's good if you add a bit of bacon fat, just a bit though, and if you don't have any, don't cook it quite as long

commence to grilling, medium rare is best.

While one person is doing that, another should be able to dig up some wild onions and wild carrots and brew some Indian tea with wild mint also.

Dont forget the bannock and your campfire coffee.
You're cooking next time babe over the fire.
sounds a whole lot better than those butterflied antelope steaks I made for you.

any good bush recipes for your pickerrel or other fish?