Binghamton Spiedies Made With Elk Sirloin
by Dave, ElkHuntingTips.Net
Binghamton Spiedies Made with Elk Sirloin
Well, "spiedies" are served on French bread, but we weren't interested in the bread. Cut meat into 1 1/2 to 2 inch pieces (larger than bite size). Marinade them 24 hours in Italian dressing.
Cook them on an open grill over high flame. Turn them when you get grill marks and that nice brown color. By the time you get the chunks brown on the outside, the inside should still be tender and juicy; medium rare.
We made our own Italian dressing, but your favorite brand will do well. We smoked them briefly on the smoker before moving them to the grill.
In the end, hot off the grill we rolled them in a board sauce containing olive oil, chopped fresh basil, oregano, and smoked paprika (literally oil poured on a cutting board and mixed with fresh cut herbs and spices).
We served them with grilled peppers and baked cubed potatoes marinated in olive oil with fresh chopped Rosemary and smoked paprika. The taters got attacked before I could get a picture.
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