12-21-2007, 11:32 AM
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#4
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Plug Builder in Training
Join Date: Apr 2000
Location: wareham MA
Posts: 4,046
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[/RIGHT]
Quote:
Originally Posted by Goose
Imo,, Trim off any fat and tendin's. Cubing them the same size is important to asure the meat grills evenly and doesn't get over done. I use McCormicK's montreal steak seaoning packet, I also add a dash of miss Dash...imarinate it 12hr or more. Do NOT over grill.
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