Venison Cube Steaks

[Pigs On The Wing BBQ]

About a hour on each side with a little salt, pepper and Wooster sauce on the ECB, Mighty good midnight snack.



Did the larger one in a pan, cuz I was hungry!

Fresh onion and zucchini did the trick. =P~

 

[Griff]

OK, I gotta' learn more about this. You said an hour on each side. What was your temp? I think I know what an ECB is, but am not sure. It's pretty much like my WSM, right? No marinade, or anything, to keep the game meat moist?

Griff

 

[Pigs On The Wing BBQ]

OK, I gotta' learn more about this. You said an hour on each side. What was your temp? I think I know what an ECB is, but am not sure. It's pretty much like my WSM, right? No marinade, or anything, to keep the game meat moist?

Griff

ECB: Elcheapo Brinkman, Temp? Who knows, smoked them by the seat of my pants,( 225? or less? ) no water pan. Just a shot of Wooster every now and then, I did them with pecan shells and half a chimney of lump.
When they felt done to the finger Polk test I took them off and let rest for about a half hour on a heated plate covered in plastic, about the time it took to get the onion and zucchini done.

 

[Finney]

I would have done them all in the frying pan.... but you go boy.

 

[LarryWolfe]

I would have done them all in the frying pan.... but you go boy.

Me too, but floured, pan fried, and then made gravy from the drippngs (Country Fried Steak)!! They look good though Chris.

 

[Finney]

I would have done them all in the frying pan.... but you go boy.

Me too, but floured, pan fried, and then made gravy from the drippngs (Country Fried Steak)!! They look good though Chris.

That's what I'm talk'n about.