did you skewer them?

On Wed, 13 Jul 2005 01:11:40 GMT, "D. Winsor"
> wrote:

>I cut really thin slices of sirloin, 1/4 to 1/8 inch thick, sprinkled some
>coarse salt and Montreal Steak Spice on the pieces and then spread bacon
>flat on them before I rolled up. Most of the rolls were two or two and a
>half inches long. I grilled the sirloin wrapped bacon fast and furious on a
>high heat. It didn't flare a whole lot and was absolutely delicious. This
>is apparently a French Canadian thing a friend told me about. The beef
>should be thinner if possible.
>
>*Note to self*
>Find more friends like that.
>