I usually mix Zesty Italian Dressing and Dale's sauce and a little black pepper. Let them marinate over night turning them over occasionally when I go by the fridge.
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I usually mix Zesty Italian Dressing and Dale's sauce and a little black pepper. Let them marinate over night turning them over occasionally when I go by the fridge.
By their looks, I'd age them a bit. But I'm not a chef, just a shadetree griller.
Cover them in yellow mustard and throw them on to cook in a cast iron skillet to your liking. The mustard creates a crust barrier to hold in the juices. And it doesn't taste like mustard when you are done.
I use the Zesty Italian for baking fish also, great stuff!I usually mix Zesty Italian Dressing and Dale's sauce and a little black pepper. Let them marinate over night turning them over occasionally when I go by the fridge.
Lmao I was just posting at the same time. We think alike! I usually use a cast steel skillet but these are too big to fit...
I used to use cast iron but I've found that if I need to get the heat down, the iron is slow to come down if I've got it too high.