Honestly said, lazy sock that I am, I use a supermarket product which happens to have right the taste I want from a herbal butter, the brand is Meggle. It may not be special, but it is what I like. Different to you I am no kitchen hockey, and I notoriously shy away from any unnecessary additional workload. :D

I need an automatically self-cleaning kitchen, that would be ideal. Then I would cook away that it bring stears to your eyes. :03:

(I do not even have a dish-washer, kitchen's size and even more: the geometry recommends strongly to do without it. Windows, heating and sink are in the most unsuitable places, costing a lot of wall-space. Beyond that, it all works well).

The pan I'm currently using for my steaks

https://jean-patrique.co.uk/products/the-whatever-pan

Well, speaking of "simpler is better-er", I came up with a great glaze for cooked pork (chops, boneless chops, tenderloins, etc.).

Start out at the store and find the cheapest jar of Apple Jelly they have on the shelf. In the US, this stuff is translucent yellow in color and is thick enough that it won't pour (I'm adding the details because you European's have some funny ideas when it comes to Jams, Jellys and fruit butters). :yep:
Smash half the jar into a mixing bowl. Add one or two cloves of crushed garlic, fresh ground pepper, some chopped herbs, and a pinch of salt to taste. You can throw a splash of Soy, Teriyaki, or Wooster Shire at it if you're into living dangerously. Spoon over roasting pork for the last ten minutes of cooking time.

:yeah:

If you want something even simpler, find the cheapest bottle of Italian Salad Dressing at your store (in this case, the cheaper the better). Pour over pork as a 6 hour marinade or brush on while cooking or grilling. That's it, it just works. :O:
The trick is the really cheap salad dressing relies on cane sugar as a binder plus it already has all the good stuff in it you associate with cooked pork (garlic, bell pepper, onion, etc.). as well as something akin to Olive Oil :arrgh!: . The vinegar acts just like vinegar in a really good BBQ sauce, it helps the flavors penetrate into the meat. :yeah:
Seriously, try this out some night. If you have guest's over, tell them its complicated when they ask why the pork tastes so good. :D Its also funny if they're chomping on a salad when they ask.

Does the broken glass from the jar make it crunchy?

Good rubs or ingredients for marinades, is a mix of Tandoori (best by Sharwood) and sweet or hot Curry (again, Sharwood).



I am currently experimenting with mixing Tandoori with Magic Dust. Works good, too. Especially if adding something sweet, like honey or sugar. I use coconut oil as base. Not to be fried in the pan, than just blackens it all, but put it in the electro-grill (me) or onto the Weber grill (you, if you have something like that). Works best with chicken, but also beef. I assume also pork, but cnanto say, i dont eat pork except in form of Nürnberger Rostbratwürstchen - and rarely only. Sacrileg! I put curry and ketchup on these, too. :D


I would use it too rarely, and for that a coal grill is too much work afterwards. I would prefer a bread and pizza oven (fired with wood) to a grill anyway, but that too would cost a lot of time.

A good question marinade a Steak shall or shall not ?

Markus

To me its two different worlds. As I said earlier, when I say "steak", I mean just salt, pepper, herbal butter, and fried in a pan. But BBQing you can just any slice of meat, and then marinades or dry rubs are allowed, of course. I currently kill for grilled lamb with a dry rub of so-called Magic Dust. And the Americans, they seem to love sauces and mariandes to their barbecues.

Magic Rub is a dry rub, a mix of several spices and sugar. The meat gets coated thickly with it, and get hours of resting in it, like a marinade. Think of it like a breadcrump coating as you would use for Wiener Schnitzel. Dry Rubs best are not fried in the pan with oil, but get grilled. The coating then melts and forms a crust. That is wanted. Recipes for Magic Dust can vary slightly, but the basics are the same. Often the main difference seems to be the degree of sweetness. I have tried four German brands, only one I emptied into the bin, the other three all were different a bit, but all were delicious. I love it. Especially the mild sweetness in the good onces, and a mild hotness.

https://www.thespruceeats.com/magic-...ice-rub-335886

Key is to always use plenty and plenty of it, this is not to be used like any spice, but is used excessively. Cover the meat with some oil, just so to make it moist so that the powder sticks, and then turn it in a bowl with the powder, like if adding coating made of breadcrumps: first into the egg jolk, then into the bowl with the crumps. Then give it a rest, several hours is not wrong. Or put it over night in the refrigerator.


A tip: some so-.calle dliquod smoke mionto the oil you initially use. the essenc eneeds to be ahndled with utmost care, you only use one or tw drops per slce of meat, it is hilariously mintense and can ruin the whole meal with just one drop too much. Many even recommend to wear gloves. Have a bowl with little pil and add two or three dorps of the essenc,e stirr, then turn the meat in it so that it gets moiost with it and so that poweder can stick.



DO NOT ADD LIQUID SMOKE AT THE TABLE, OR ON THE READY MEAL!!! Really, utmost caution is the mother of the porcellaine chest. Best result is if you do not really taste the presence of liquid smoke, but would taste the absence if it would be absent. Then it is perfect! Thats what all smoked sauces in the supermarket always get terribly wrong: way too intense, very artifical in taste. Until today, whenever I tried any of them, I threw them away.

IMO, that's a tough call.

If you're talking a flank steak (wide and thin cross section), yeah-try it. The marinade can penetrate into the beef but you're getting most of the flavor baked into the surface.

Otherwise (and again, this is IMO), I find it better to use dry seasonings or maybe a rub.

:Kaleun_Cheers:

Glass?? :timeout:
No, no, no, we're talking cheap. Plastic bottles only. :yeah:

Marinades are good if you are making venison steaks and or roasts. The marinades minimize the " Gaminess " or the wild taste of the meat which is leaner than beef.



If you are making a steak, I prefer nothing on it except a little salt and pepper to not cover up the taste of the beef.

Taking about steaks and add Superbowl to it should I order following

2 x Spareribs 1800 g each
1 x Hot Wings 2000 g
2 x Mr Beef BBQ Sauce
Homemade 400 gr.
1 x Burger 6 of them.
Wagyu MBS 6-7
?

Found this on a homepage where you can order meat of different kind from Denmark, USA, Uruguay and so on. They also sell package such as Superbowl box medium.

Not going to order it-It's to much can't eat all that by myself and have to get up early the day after-so no Superbowl for me.

Markus

I never got it what people have with chicken wings. Only little meat, much air, skin, sinews - and for that even paying coins...? Ein fitzeliges Herumgefriemel (take this, Google... :D)

Wings HAVE to be eaten in the right atmosphere!
Buffalo Wild Wings, seated at the Bar, several big screen TV's with different Games on, a TALL ICY COLD DRAFT BEER, and friends to share the moments with!

Though I prefer Wings Etc to BWW's. Rooster's is my second choice.

I can't tell you how many Business meetings I've had at places like that.

You always save the celery stalk to throw at the wimps who have to leave at halftime.

:Kaleun_Cheers:

I tend to agree but in the end it;s each to their own I suppose.

Supper this evening will be a nice fillet steak cooked to medium/well done (no blood in the middle/centre) accompanied by a french mustard, mushrooms, onion rings and triple-cooked chips.