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dependent on where the cubes are from.
if they are about 1", i sometimes make "kabobs"..more japanese style. so call it yakitori.
i put them on stainless skewers, the over a hot, very hot coal fire..sear them..rare in the middle. when done; brush with a teriyaki type sauce thinned with Mirin..and sprinkle with sesame seeds.
at deer camp, it is amazing. with whiskey.
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poof! gone
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