Salmonsmoker
11-23-2001, 10:13 AM
Yesterday, while my Wife and her family were going out to do some more deer hunting, I was preparing our Thanksgiving dinner. Since we had a large Tom breast in the freezer, I used that....cut it into 6 steaks (3 on each side) and started to prepare a honey/mustard glaze - only I was up at deer camp - no honey. I dug through the cupboards and found a jar of grape jelly. After experimenting a bit, I found that a mixture of 2 parts jelly and 1 part dijon mustard made an excellent maranade/glaze. Put the Turkey steaks to soak then went out to hunt.
At noon, I got the Turkey meat out of the cooler, and built up the campfire.....got a cast iron griddle out, and, after getting it hot and coated with olive oil, put the steaks on to cook over a low fire.
By the time the meat was just done, the jelly/mustard mix had blackened. The flavor was excellent.....had a couple responses "this is the best Turkey I've ever had." Just goes to show that improvising in a time of need can produce some excellent results.
It did take most of the next hour to clean up the griddle. The glaze had baked on and required some major work to get off.
Salmonsmoker
At noon, I got the Turkey meat out of the cooler, and built up the campfire.....got a cast iron griddle out, and, after getting it hot and coated with olive oil, put the steaks on to cook over a low fire.
By the time the meat was just done, the jelly/mustard mix had blackened. The flavor was excellent.....had a couple responses "this is the best Turkey I've ever had." Just goes to show that improvising in a time of need can produce some excellent results.
It did take most of the next hour to clean up the griddle. The glaze had baked on and required some major work to get off.
Salmonsmoker