Recipes in Outside Louisiana
Grilled Vension Patty Melts
Man, who can honestly say they haven't been to Waffle House at midnight and had a Grilled Patty Melt and a plate of hashbrowns? Well, if you haven't, you need to expand your horizons! Here is a little version that you can do at home with some venison that is just as good if not better.
What you'll need:
Venison cube steak, 1 large steak will make two sandwiches (can substitute beef)
1 medium sweet
Texas Toast style bread
1 Tbs butter or margarine
Wood chunks for flavoring (optional)
Start out by cutting the cube steaks into sandwich size pieces, if they are not already. Brush them lightly with olive oil and sprinkle with BBQ seasoning. Slice up about half of an onion into long slivers and place in a grill safe pan, along with the butter and sprinkle BBQ seasoning all over the onions.
Get the grill going to medium heat, say around 350 degrees. I cooked these on a Weber Kettle using one chimney full of lump charcoal, banked off to one side and with a piece of mesquite thrown on for a little flavor. Go ahead and put the onions on the grill just a couple of minutes before the steaks. Once the butter melts and the onions start to soften up, lightly coat the cooking grate with olive oil and put the steaks on, directly over the coals. Let them sear cook for 2 minutes, then flip and cook for 2 more minutes.
As your steaks are finishing up, brush a light coat of olive oil on one side of your Texas toast pieces and toss them on the cooking grate, flipping them after about 30 seconds to avoid burning. It is best to use tongs for this, and keep a close watch on them so as not to get them too dark or black.
Once the bread toasts, remove it from the grill and take the steaks, onions and cheese and assemble the sandwiches, then put them back on the grill with the lid closed for about 30 seconds to melt the cheese and get all the insides blended and toasted together.
And that's it, you're ready for a meal fit for a Waffle House connoisseur! Garnish with a pickle slice and serve with a plate of fried hasbrowns to top it off (scattered, smothered and covered is optional).