Author Topic: Marinades (Read 789 times)

Leslie · « **Reply #15 on:** April 13, 2003, 02:23:02 AM »

Shish-ka-bobs made with 1" to 1 1/2" cubes of London Broil (Top Sirloin), and marinated on the skewers overnight in Worchester Sauce is pretty darn good.

Grill 'em on an Ol Smokey grill for about 10 minutes each side and eat 'em while they're hot. Watch out for when you go to turn the steel skewers.

For a dipping sauce, (LOL..yes I know that's cheating!!!) I mix A1 mesquite flavor with Salsa Brava (Mexican hot taco sauce.) Sometimes I add a sprinkle of powdered Habanero to this sauce. Not bad if you like hot peppers.

~~Les~~

rpm · « **Reply #16 on:** April 13, 2003, 02:26:23 AM »

I just get whatever Italian Dressing is on sale, cheaper the better. Like an earlier post said, the Vinegar in the dressing tenderizes and the oil carrys the flavor of the spices. Using higher priced dressing really doesn't improve your marinade by a great margin.

Leslie · « **Reply #17 on:** April 13, 2003, 02:39:32 AM »

Don't ever change that avatar rpm371. That one is a classic.

For future reference, I'm refering to the one with Slim Pickens in Dr. Strangelove. *

Man, that was a great movie. "Do you realize what you've just done? You're going to have to answer to the Coca-Cola company for that."

Les

rpm · « **Reply #18 on:** April 13, 2003, 02:44:50 AM »

LOL thanks Leslie, I thought about making one with the whole movie, but didn't want to push it

"Gentlemen, you can't fight in here, this is the War Room!!"

funkedup · « **Reply #19 on:** April 13, 2003, 03:27:05 AM »

I prefer to marinate myself in rye vodka and then any old thing tastes good.

Sixpence · « **Reply #20 on:** April 13, 2003, 09:12:58 AM »

Thnx again.

Sixpence · « **Reply #21 on:** April 14, 2003, 03:20:14 PM »

Here's one I use for steak (marinated for hours before hand) and mushrooms (bamboo skewer them and marinate for 30 minutes tops):

soy superior sauce --- get this in your asian food store, it's the 80 weight of the soy sauce world; sort of a combination of soy sauce and molasses.
Sriracha pepper sauce. Hot pepper sauce preserved with a flavorless vinegar. Again, asian food store. The best stuff is made in Rosemead California. If you haven't encountered this, you should get to know it. This stuff is the best hot sauce I've seen. Pure pepper punch, no vinegary or chemical flavors.
Lemon Juice
Lemon Zest (juice the lemons, then scrape the edge of the lemon peel off)
Ginger
Garlic
Peanut Oil
Onion

Puree that stuff, let the steaks sit in it, and damn if it ain't good.

How much ginger? pinch? And how many lemons?

Dinger · « **Reply #22 on:** April 14, 2003, 03:33:35 PM »

usually I take about half a fistful of ginger root, peel it, and throw it in the food processor. Lemons are 2-3. This is a marinade, so it's an area effect kind of thing. No need to be superprecise

Sixpence · « **Reply #23 on:** April 14, 2003, 03:36:41 PM »

Ginger root, got it,thnx