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Wynnebaer / All my dishes 9 months, 2 weeks ago
I am so ready for grilling season.
Prep:5m Cook:12m Servings:4
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 Wynnebaer |
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bobbyc0117 9 months, 2 weeks ago said:
LORD HAVE MERCY!!!!! Bourbon and Ribeye got married and the honeymoon is in my mouth.A high 5 and my Thanks for this meat eaters dream
pleclare 9 months, 2 weeks ago said:
These look yummy! I want one now.
juels 9 months, 2 weeks ago said:
Love the recipe name and the recipe sounds so good, it's making my mouth water! On the menu very soon!
sparow64 9 months, 2 weeks ago said:
WELL...YEAH! mmmmm...I'm there, baby...I'm there...
gagagrits 9 months, 2 weeks ago said:
Sounds like tomorrow night dinner....:)
sharyl4 9 months, 2 weeks ago said:
YUMMERS!!! Definite keeper! Thanks Wynne!!! :)
justjakesmom 9 months, 2 weeks ago said:
AMEN! to grilling season! I'm all over this! Thanks, Wynne! ;')
chefmeow 9 months, 2 weeks ago said:
You and me both, let's get our grills cranked. Great recipe. Yummers, 5 times over. You have my 5.
foodie4eva 9 months, 2 weeks ago said:
Yummy, yummy, yummy! high 5 for the marinade, and ribeye---well, just my favorite cut of beef! I
will also try on my venison steaks!!
pat2me 9 months, 2 weeks ago said:
OM Goodness, Wynne!!! Yummmmmmmm!
I am way past ready for grillin' season. This recipe sounds awesome!
I don't remember our cows chit chattin' at the fence like that...think I would have noticed.
foodie4eva 9 months, 2 weeks ago said:
Hey, Wynne....I tried it on the venison steaks last night, and let's see....nope there are no more forks than 5!! Bummer--it is worth 6 or 7 forks, at least. I cut a nice, lean 3lb. sirloin roast of venison into steaks (and a few big tips), and marinated it for four hours (six woud have been even better, as the steaks held up very well texturally), and then grilled them (remember I live in FL--grilling all year long! LOL--sorry guys) and prepared a light bourbon gravy and served with rice and steamed broccoli---YUMMMMMYYY! Thanks for posting the recipe!
foodie4eva 9 months, 2 weeks ago said:
Oh, BTW, if anyone tries this recipe with venison...please don't overcook the venison...rare to medium rare is the most perfect way to cook venison! Sorry for borrowing your comment board for that, Wynne...again, super marinade!
pleclare 9 months, 1 week ago said:
Had this for dinner last night but with a porterhouse. It was wonderful. The flavors were fantasti and I don't usually marinate my steaks!
By the way,love the avatar!
otterpond 9 months, 1 week ago said:
OH this is going on the to do list!
juels 9 months ago said:
Had this last night for dinner and it was sooo goood! Love the taste the marinade gave to the steak! I lined my grill with foil and poured some marinade over the steak when it was cooking. I drizzled the cooked juices from that over the steak when I served it. I used the NY strip steaks, not ribeyes (that's what I had in the fridge). I also cut the marinade in half, and it was still plenty for the steaks. Served with green beans and french fries. Definitely a keeper!
jimrug1 9 months ago said:
I like Foodies idea of using venison steaks. The brown sugar and bourbon would be a perfect compliment... Great recipe... Jim
capedread 7 months, 3 weeks ago said:
Woha Juels, can I come over to your house to eat?
gonna have to try this recipe today, no steaks but I do have chicken
brianna 7 months ago said:
Hi Wynne, This is an incredible recipe that I can't wait to try out. Even though I haven't yet, I see lots of others have & found it to be great, so I had to add it to the 'I made it' group on everybodies behalf. 5 forks +++++