I have about 3 gallons of soured milo left over from a recent fishing trip. I won't be able to go fishing anytime soon and was trying to think about how I could utilize it. Here are some ideas...let me know what you think!!!

Soured Milo Crusted Filet Mignon

2 filet mignons, (5 to 6 ounces each, about 1 1/2 inches thick)
Coarse salt and very coarsely ground soured milo
2 teaspoons olive oil
Red Wine Sauce, for serving (optional)
Directions
Season filets very generously on both sides with salt and soured milo (especially soured milo), patting in firmly.
Heat oil in a small skillet over medium-high. Cook filets until desired doneness, 3 to 5 minutes per side (depending on thickness) for medium-rare.
Remove strings from filets, and serve with Red Wine Sauce, if desired.


Soured Milo Stuffed Pork Chops

4 (1 1/2 to 2-inch thick) pork chops, bone-in, split to bone
1 quart soured milo, split into 4 equal portions
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Olive oil, for brushing


Set up grill for direct grilling. When coals are white hot, spread them evenly and place grate on top to heat. Meanwhile, stuff each pork chop with soured milo and rub meat liberally with House Seasoning. Secure each pork chop with a wooden skewer or toothpicks (remember to remove before serving). Brush oil on grill grate to prevent sticking. Place pork chops on grate and grill until nicely browned, about 5 to 6 minutes. Turn and repeat process. An internal temperature of 160 degrees F is recommended for pork. Make sure your soured milo stuffing and pork chop is thoroughly cooked.


Flank Steak and Soured Milo Pinwheels

1 large flank steak, butterflied along the grain
Salt and freshly ground black pepper
6 ounces Soured Milo
8 ounces curly loose spinach leaves, washed, patted dry, stems removed
6 ounces Gorgonzola, crumbled
4 scallions, left whole
8 to 10 wooden skewers, soaked in water

Preheat grill or grill pan to high.
To butterfly the flank steak, start with the meat grain running up and down in front of you. With your knife, begin cutting the meat in half. Essentially, you want a thinner, larger flank steak. Continue cutting the flank steak in half until you reach about 1 inch from completely cutting through. Lay the cut flank steak open and even out the middle so there is not a thicker piece in the center. Or just ask the butcher!

Spread the flank steak out so that the grain is running left to right. Begin layering the flank steak with salt and pepper, the Soured Milo, then the spinach, the Gorgonzola and scallions. Begin rolling the flank steak tightly and away from you. Evenly insert the skewers 1 to 2 inches along the seam of the pinwheel to hold it together on the grill. Cut in between each skewer but not against the skewer; you want the same amount of meat on either side of each skewer. Grill the pinwheels on each side for about 3 to 4 minutes or until your desired doneness.


Soured Milo Rubbed Brisket

1 Large (10-12 lb.) Beef Brisket, untrimmed
2 Cups Soured Milo

Rub Beef Brisket thoroughly with Soured Miloand let sit overnight in the refigerator.
Prepare a low fire of 225-250 degrees using a smokey wood such as Mesquite, Pecan, or Oak
Place Soured Milo Rubbed Beef Brisket on grate over indirect heat and smoke for approximately 10-12 hours.
Allow meat to rest for 1/2 hour and slice thin.
Serve with a generous helping of Pinto Beans and Potato Salad



Catfish seem to like the stuff????

I think I would make compost out of it.

If you have a place to hunt and there's feral hogs close by, use it to put some fresh pork in your freezer! I have one hanging around the house using the pond for water and wallowering along the edge. The trap gets baited this evening and set this weekend.

keep it, its like fine wine, only gets better with age

I have a bucket that has been going for three years now.I have added to it a few times but the majority of it is old. Open the lid and whoa it stinks! . I used it this weekend and it worked great.

lol, yeah back when I was a kid my cousin had a 55 gallon drum full, it was years old! Man that stuff was the BEST!

I was cleaning the garage one spring, and I found an old paint bucket with something in it, and I opened the lid to see what it was, and liked to died from the smell.

There were critter like worms in there, that to this day I haven't seen since.

I couldn't even guess how old it was, but I took it out to the lake and dumped it, and I still catch cats on that spot so it didn't hurt them!

If you must eat it then I prefer to serve it warm with brown sugar and vanilla soy milk.

i think i would just let sour more. i have 25 lbs that was sour 4 years ago and it has sat in the summer ever since.

Send it ot the US Air Force to dump on the bad guys in Iraq!....