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Old 08-29-2007, 09:30 PM   #11
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Well again, it depends on what you are making with it. Do you have a particular use in mind?
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Old 08-29-2007, 09:33 PM   #12
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I eat it straight up, nothing on it
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Old 08-29-2007, 09:41 PM   #13
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Then yes you want to break it up as much as possible as it cooks. Have you ever had a sloppy joe or similar sandwich? The meat should be broken up like that as it cooks.
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Old 08-29-2007, 09:50 PM   #14
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thx man, i had no idea
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Old 08-29-2007, 09:51 PM   #15
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Stick around. You will learn a lot here!
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Old 08-30-2007, 12:37 AM   #16
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holdthescroll, do a search for a sandwich call "maidrites", or "loose meat", or steamed meat sandwiches.

if you're just cooking some broken up bits of meat in a pan, add a little seasoning like salt and pepper, and a little water to help the meat stay moist.
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Old 08-31-2007, 05:29 PM   #17
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Quote:
Originally Posted by buckytom View Post
holdthescroll, do a search for a sandwich call "maidrites", or "loose meat", or steamed meat sandwiches.

if you're just cooking some broken up bits of meat in a pan, add a little seasoning like salt and pepper, and a little water to help the meat stay moist.
I was also thinking of a maidrite!
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Old 09-01-2007, 09:13 AM   #18
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holdenmcscroll,
for some maidrite info: http://www.maidrite.com/maid-rite_history.html

yummm, a bison madrite. the best "real" madrite i've ever had was in the tiny town of aledo, illinois. not far from muscatine, or davenport.

ya gotta go to the source if you want the real stuff.

i've heard a lot of crazy stories from people about the secret recipe for maidrites: everythng from using bull meat, to coca cola, to corn or soy "milk", to chicken stock.

i'd try steaming it with a salty stock like beef or chicken, or even try it with a beer. but ya gotta add salt. try to get a really flavorful cut of tough meat and grind it or get it ground ground for you.

hope this helps.
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Old 09-01-2007, 09:19 AM   #19
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Yes salt is a must! You do not want too much salt, of course, but salt is (IMO) the most important ingredient in cooking.
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Old 09-08-2013, 08:50 AM   #20
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I have some 1/2" thick frozen bison patties. What is the best approach if I want to grill them on a natural gas grill? Frozen or not? Seasoning?
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