<img src="/forums/images/graemlins/coolg.gif" alt="" /> [color:"öblue"]An Official Uwharrie æIron ChefÆ Recipe:[/color]


>>> NAFTA Steaks <<<


The only way I can describe these things is to tell you that 13 out of 30 people came up to me afterward and told me that it was the best steak theyÆd ever had in their life. û The rest had comments that ranged from æWow, that was great!Æ to æJesus, I didnÆt know anyone could cook like that on a camping trip!Æ


The Marinade:

1 bottle of McCormickÆs æGrill MatesÆ MontrÚal Steak Grilling Sauce
1 bottle of K.C. Masterpiece Jamaican Jerk Marinade
1 bottle of LawryÆs Jamaican Jerk 30-Minute Marinade
1 packet of McCormickÆs æGrill matesÆ MontrÚal Steak Seasoning
2 Tbs of McCormickÆs Hot Mexican Chili Powder
1 Tbs of McCormickÆs Caribbean Jerk Seasoning
¢ cup of water

* Optional:
¢ stick of Salted Butter
1 large pinch of dried Rosemary Needles (crushed)
1 or 2 pieces of dried Sassafras Root
(^ can substitute with 1 tsp of Gumbo FilÚ Powder, i.e. powdered Sassafras Leaves)


Combine and mix the above ingredients into an adequately large sauce pan and slowly simmer over low heat. û DO NOT bring to a boil! û Just warm everything long enough that the flavors have a chance to mingle (20 or 30-minutes?). --- Remove from heat and let cool. - (If used, remove and discard the Sassafras Root.)

NOTE:
This recipe makes enough NAFTA Marinade to season about 30 or more dinner-plate-sized steaks.
(Also try it on Lamb, Venison, Pork, Veal, Chicken, etc. û It ROCKS![/i])


Marination:

Pour a ladle-full (about ? cup or so) of NAFTA Marinade into a heavy-duty Ziploc freezer bag, and then place an appropriate number of steaks in on top of it. --- Drizzle more of the Marinade into the bag, being careful to work it in-between the steaks and thoroughly coat all surfaces. --- Squeeze out as much of the air as possible and seal the bag.

(Depending on the number of steaks, repeat as necessary)


Place the bag(s) into your cooler, and go 4-wheeling! --- For optimal results, the bag(s) should be shaken and then turned-over at least a few times during the next several hours. --- Basically, the longer, the better. <img src="/forums/images/graemlins/kewl.gif" alt="" />


Grilling:

IÆm not EVEN going to presume to tell anyone how to use a grillà but for æcut-with-your-forkÆ tenderness, keep the steaks as far up off of the heat as possible - and slow-cook them over medium-low heat. (about 5-seconds or more, using the old hand thermometer trick)


HereÆs a shot of the ones that I did in Uwharrie, about 2-minutes after they hit the grill:



^^^ Nothing beats a couple of huge rib eye roasts cut into One-Inch-Thick Steaks!
Pre-cooked, each one of those Bubbas was about 10 to 12-inches long! <img src="/forums/images/graemlins/drunk.gif" alt="" />

And yes, that's a very big grill!


Bon Apatite!


Cheers! <img src="/forums/images/graemlins/cheers.gif" alt="" />
Smiley