I like removing them whole. Cut each one in half (across them, not lengthwise). When prepping them to cook I put them in a gallon zip lock bag, poor in a good olive oil and your favorite seasoning (try to use something that does not have much if any salt). Zip the bag closed, work everything around the meat. Put it in the fridge over night, or for about 8 hours. Take them out and let them warm to room temp before cooking. Get your grill VERY hot. If using gas put it on high, charcoal make sure there is enough that the temp is up around the 400+ range. Put the straps on and close the lid for 6 minutes, turn them over and repeat. after the twelve minutes remove them, wrap in foil and let stand for about 5 minutes. Open slice and enjoy. should be medium on the inside and a slight char on the outside.
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Today, Matt McPherson is the founder and CEO of Mathews. Did you know, Matt’s love for bowhunting started with one of his mother’s rules? “Mom didn’t like guns so if we wanted to hunt, it had to be with a bow,” McPherson said. Learn More »
When it comes to building the ultimate bow, without a doubt it’s got to have speed, a smooth draw-cycle, tack-driving accuracy, and a dead-silent shot….all wrapped up in a light-weight package. Learn More »
Mathews is proud to be the founding sponsor of the National Archery in the Schools Program (NASP®), providing over two million dollars in support over the past nine years. Learn More »