Elephant
The Commissioner
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The venison comes from my freezer. The 2 deer I got last hunting season will usually last me until this coming season.
Wasn't too impressed with the Tony Chachere Cajun marinade last night. But I'll give it another chance before the final verdict. It wasn't "bad", it just wasn't that impressive.
I seem to remember trying a McCormick Grill Mates 'Montreal Steak' dry seasoning some years ago. Will have to look for the marinade and give it a try.
And I have never had grouper. Sounds like I'm missing out on something good. I'll have to give it a shot.
Don't do it unless you're by the ocean, it doesn't travel well...like most fish. OBX, Florida...I would never get it at a restaurant inland. Not even DC or Baltimore where they are relatively close to the shore.
And I used the montreal steak seasoning on my filet last night...I put a little too much on it, it was a little too salty to begin with.