Garbo

I got home this afternoon,Tonya is working late,and my two boys had some friends at home and they were all planning there "Friday Night Gigs" and I walked in the house and all of them wanted something to eat.

I had a couple of backstraps in the fridge from a kill I made last weekend and I got one of them out. I peeled it and sliced it into small 3" pieces, then took each pice and sliced it long way to make each small piece 1 1/2" to 2" thick. Then I took each piece and sliced it into bacon like slices and put them all in a bowl of cold water. After I got the whole loin slice into small bacon like strips I rinsed it all and drained all the water possible. Seasoned the meat with a package of Frenches AuJus seasoning package, Fresh Ground Pepper, Salt and Cavenders Greek Seasoning and put it aside to get adjusted to the seasoning.

Then I diced one large sweet onion and put it into a bowl.I cuttwo loaves of fresh french bread into 5" portions andsliced itfor sandwiches. Turned the Griddle surface on to medium heat...

I got the griddle top hot and put a pat of real butter on the surface and then put a generous amount of diced onion on the butter and topped it with a helping of the marinated backstrap. I then put another pat of Real Butter on the front of the griddle surface and put a sliced open 5" portion of fresh french bread face down on the melted butter. I then placed a slice of provalone cheese on top of the onion and stips of backstrap and let it all do it's thing.........about 2.5 to 3 minutes. I then took the two sides of toasted french bread, one in each hand,and scooped up the meat, onions and cheese into what was then a sandwich.......

Clay ate 4. Clay's buddy ate 4. Connor ate 4 and a half. Connor's buddy ate 3 (little guy). I ate two and am going to wait til Tonya get home for my other two..

When Tonya and I got married she couldn't even talk about eating deer meat and now she likes it as much if not better than beef, but I can't wait til she get home tonight, this was unreal good.

Dang Yall.....

jjam

"I cuttwo loaves of fresh french bread"

Ok, where did you find fresh french bread or is it that cuban bread they make in grocery stores such as Winn Dixie...Cuban bread is a close second to the N.O. French (Gambino's) bread but nothing reallycompares.

Thanks for the French Bread connection! :letsdrink

Jimmy

Garbo

Epi Bread -Atanta. We keep a case in the freezer all the time and replace it when it gets low.We finish a loaf or two in the oven every other day or so. It is so much better than any other bread that we rarely ever buy bread at the grocery store.

Gambino's isvery good,but I like Epi better. Beach Bakers in Destin has a very good French Bread too.

Splittine

Prove it. Bring me one.

Kingfish53

Man does that sound good. Looking forward to trying this one out!:hungry

jjam

How do I get Epi bread...Doyou have shipped by the case?

Wanna try me some Epi Bread..

Jimmy

Garbo

I don't think Epi sells direct to the public.

My father has a buddy that owns a resturant that gets it for my father and I.

Tonya got home and love it...

One Backstrap Down......

7mmbrowningman

YUMMMMM - Gambino's...love that place! I need to get back over to Metairie and stop in at the shop off Veterans...man, you and Garbo are killing me!!!! LOL

fisheye48

no good without :takephoto we need to see pics of this creation

7mmbrowningman

Come on FISHEYE...I am dying already!!! lmao But I have to admit, would love to see some pics too! Then I am gonna need an address so I can try one of those suckers! :letsdrink