To prepare the perfect moose steak for the grill, the key is the marinade, and the key to a good marinade is "layering". In a pan large enough to completely immerse your steak sprinkle some pepper, cayan, and Tony Chachere's creaole seasoning. Now lay the steak on this layer of dry spice and pour on your choice of cheap whiskey, wine, beer or all three to cover the steak. Now you'll need a timer and the best method I know of is to drink two beers, now go back to your steak and add another layer of spice, your choice this time (garlic, onion, etc.). Go drink a few more beers. Take the steak out of te liquid and put your hand to any spice you can find to make up a rub. Rub this into the steak all over and let it set. Drink at least four beers to let the rub set for a minute or two and start up the BBQ. Get the grill good and hot, so drink a few more beers while the thing heats up. Once you got enough heat going throw on the meat, take a sip of beer, flip the steak, take another sip and remove the steak from the heat. If a good vet can't bring it back to life, it's overcooked. Enjoy with a baked potato, and a beer.
Quaerite Prime Regnum Dei~ Official motto of Newfoundland
If guns are outlawed, only the government will have guns. Only the police, the secret police, the military, the hired servants of our rulers. Only the government --and a few outlaws. I intend to be among the outlaws. -- Edward Abbey in Abbey's Road, p.39 (Plume, 1979)