Aces High Bulletin Board
General Forums => The O' Club => Topic started by: Sixpence on April 12, 2003, 06:32:14 PM
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It's getting warm and it's almost time to break out the grill. I have this marinade from a local place that i'm going to try.
http://members.tripod.com/~Knox/so.html (floramo's)
A friend mentioned soy sauce and maple syrup. Anyone have some good marinades they would like to post?
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Beer works great
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Actually, I've heard alot of beer based marinades. Is there a specific beer you use? I'll do a google search.
http://www.bbq-porch.org/recipes/html/R228.htm
http://www.hgtv.com/hgtv/ah_recipes_marinades_rubs/article/0,1801,HGTV_3185_1380702,00.html
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I found this one with classic coke http://www.hungrymonster.com/recipe/recipe-search.cfm?Course_vch=Sauces&ttl=1&Recipe_id_int=17586
Can someone tell me what liquid smoke is? Sorry, this is a glaze, not a marinade.
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Found these marinade tips also http://www.cookshack.com/bbq_fun/bbq_tips_marinades.htm
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If your looking for a good steak marinade, try this one.
The cut is essential to a tender piece of meat. The Bourbon Street
Steak is a 10 ounce New York Strip, an
equivalent cut would be fine. The wonderful flavor comes from the
marinade and the timing. You must marinate for a minimum of four
hours for the best results. You can marinate the meat for up to eight
hours.
The flavor is slightly sweet with a good bourbon kick. This recipe is
for four steaks, each needing 3 ounces of marinade, but the recipe
can easily be halved or doubled.
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2 tablespoons yellow onion, diced
1/2 cup bourbon
1/2 cup soy sauce
1/2 cup brown sugar
1/2 cup lemon juice
1 1/2 teaspoons chopped garlic (about 2 cloves)
4 (10 ounce) New York strip steaks
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Mix onion, bourbon, soy sauce, brown sugar, lemon juice and
garlic in a small bowl. Stir until sugar is dissolved.
Place steaks in a shallow dish large enough for them to be in a
single layer. Pour marinade over steaks. Cover and refrigerate
for 4 to 8 hours. You may turn steaks occasionally.
Remove steaks and discard marinade. Grill to desired doneness.
Makes 4 steaks.
----------------------------------------------------------------------------------
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Thnx, sounds good.
Been doing some searches on google also, the internet is awesome.
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A nice chicken/beef marinade I have done in the past. But you gotta do this early afternoon or night before cooking.
1 Bottle KC Masterpiece BBQ sauce (original flavor)
4 double shots of Jack Daniels
3 good sized pinches of cayenne pepper (ground up)
1 dried garlic clove (crushed)
several Healthy dashes of Tobassco sauce
12 beers any flavor you desire
Mix together in a sauce pan and heat to just before boiling. Put in the refrigerator for about 3 hours before you put on your food. Put on food for about 2 hours before grillling and leave enough to baste on while on the grill.
10 Beers are for pre/during/post grilling with buddies/family around. :D
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Excellent,ty.
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I use Italian Dressing,worchester sauce, some A-1 and Mrs. Dash.
The Italian Dressing makes a great base for any marinade.
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Ty sir. Is there a specific italian dressing you use? I use the stuff you make from a package to control the amount of oil/water/vinegar. Also, I hear that oil tenderizes the meat, is this true? And if it is, would it be wise to use more oil than vinegar in my italian dressing mix for a marinade, or just more oil?
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it's the vinigar that tenderizes the meat. use incredients that are acidic for marinades, and just add what ever flavor you want to that.
lemon juice, vinigar, etc...
the recipy I gave above is a good example, it will even make a cheap cut of steak (french cut, blade, etc) tendre.
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Kewl deal,ty
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Marinades 101:
Basically, when you deal with marinades, you're looking to employ a direct fire solution on your meat. (I know, I know: I just came back from slow-cooking a leg of lamb with a simple garlic-rosemary rub and some red wine in a "marinade" approach).
It comes down: you've got to choose a munition suited to the meat.
It's about two factors: protein and fat.
When you grill, the protein firms up and the fat liquefies. If you've got a lean cut (like a sirloin steak, for example), the protein in itself can end up pretty tough, and it requires some working over. If you've got a nice cut ("New York" strip, T-bone, Ribeye), with some good marbling (here's where select, choice and prime matter -- it's all about how well the fat has penetrated the meat. You want thin bits of fat in there. Sure it'll go to your gut, and your heart, but that's what makes it good), you don't need as much time.
What a marinade does is use its acidity to break down the proteins (making them more tender) and its flavorings to deposit flavor in the fat.
So, the fattier the cut, the less time you need to do marinade it.
Also, be very careful what you buy. "industrial" cuts, like say hormel pork, are injected with phosphoric acid to make it artificially tender. You can recognize these guys, because they've been overmarinated with a flavorless acid. They're "tender", if by "tender" you mean "spongy".
So, rule of thumb: for direct fire (indirect fire applications is grilling 201) some pieces need 12-24 hours of marinade, others (the better cuts), shouldn't be subjected to more than a couple hours. Even so, a sirloin steak marinaded for 18 hours can make you the king of the tailgate, where a raw T-bone won't raise an eyebrow.
Now for the marinade:
Remember: acid and flavor are primary concerns. A secondary concern is something syrupy -- sweet, but not overpowering -- that will caramelize under direct fire and give you a nice charred flavoring.
So here's a simple one for you: lemon, lemon peel, red wine and honey. That's your acidity and acid flavors. Throw in a single spice (rosemary's good), and garlic (nothing's good without garlic).
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.
Direct-Fire Grilling tips:
Get the grill HOT
sear the meat: slap it on the grill on one side for about 30 seconds to seal off the pores on the meat. Turn the meat over and let it go. The "rule of thumb" for getting a steak rare is that it should be the same tenderness/firmness as the meat between your thumb and forefingerwhen you close a fist. In practice, you grill a whole mess of meat, and you know when it's ready.
and sheesh -- stay away from that Floramo's marinade -- Ketchup is tomato sauce and sugar; Coke will just give a sugar flavor to things, ITalian dressing is crappy oil, crappy vinegar and sugar. Processed foods are to be dodged. If you want to do the same thing, use ketchup (as much as I loathe it, ketchup is tomato acid, vinegar and sugar, so in moderation, it can be applied), avoid the coke, and apply olive oil. I said a little bit of sugar -- which caramelizes on the outside. Honey is good for this. A lot of sugar kills the flavor of the food. Everybody, from church-group potluck fiends to pretentious chefs, uses sugar, and it's inevitably to hide the flavor of an inferior cut of meat. If you're grilling, bring your A-game, and bring your A meat. There's not sense going to battle with a dismal cut.
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Great info,ty. I recently learned how to zest a lemon, I made a home made lemon meringue pie for xmas. I used the fine part of a cheese grater, it worked real well.
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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
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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.
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Don't ever change that avatar rpm371. That one is a classic.:D
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.":D
Les
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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!!"
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I prefer to marinate myself in rye vodka and then any old thing tastes good.
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Thnx again.
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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?
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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 ;)
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Ginger root, got it,thnx