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Your best marinated barbecue tips
It is now grilling season and who do not like a good tender and marinated steak. I usually buy the finished steak, that's already marinated. The next time we are planning to use the grill, I will make my own marinated steak.
Then I came to think of the Americans who are a bit of an expert in that field The rest of you are also welcome to contribute with good grilling tips too Markus |
There was a thread on this not so long ago.
One important things - always let your steak rest after cooking! As for marinating - I do that with about half my steaks. I have just started using crushed garlic with worchestershire sauce. It is phenomenal! If you have a vacuum marinater - use that. If not - mix your marinade and put your steak and sauce in a bag and let it sit for 24 hours - flip it once if the marinade doesn't cover the whole steak. Then grill to your preferred consistency. As an aside - italian salad dressing makes a great chicken marinade! |
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That's true, it was Skybird, who started a thread about steak and how to prepere them. From what I remember it was only discussed how to use a frying pan not grill thank you for your grilling tips, I'm gonna try it next time we use the barbeque. Markus |
Try some Worcester sauce, some lemon juice and some crushed garlic with a bit of salt and paprika. Give it at least 3 hours to marinate before cooking.
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Never have a BBQ when its pissing down, here in the UK there is about a 75% chance of that :yep:
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The best grilling tip I can offer is...
...let my brother-in-law do it. :O: |
Mix equal parts oil and lemon juice, then add in half as much white wine and yellow mustard. Marinate chicken pieces in it overnight and then baste it on when you grill.
You can add stuff like garlic or onion powder to it, but it's a great basic marinade. |
I'm going to add In my knowledge about steak choices:
Use good steak, It's one of the largest components of making a tender cut. I can't tel you how many Times I've heard people complain about how "their steak was chewy" and then say it was some cheap cut, or they think it a cheap cut will be super tender. As far as im concerned, If you want a fine tender steak I would Use any of the following: -Top Loin, aka Strip Steak or "New York Strip Steak" -Ribeye, Aka Delmonico -T-bone or porter house (since it's the same cut, but Porter does have more tenderloin) -Tenderloin aka Fillet Minion, Really pricey but the best. |
We need to get Neal's Dad to post here.:salute:
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I always start with a bottle of good scotch. (A marinated cook is the best cook in the whole world) :D
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My tip is for anyone near me trying it on with the whiff of burnt meat I swear I will throw a bucket of water over you.
Burt on the outside raw/frozen in the middle means only one thing, you are a total @;£ hole who can not cook! :hulk: |
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For me a proper steak is not burned to a crisp but pretty well done on the outside, and not raw but pink on the inside. I had a raw steak back when I was in the navy, and while I wouldn't do it again it wasn't awful. |
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Throwing a piece of meat on a grill is not BBQ. Growing up in the Appalachian Mountains, I've learned a lot from pitmasters and smokers. So when you asked for best marinade tips, it's like me asking what kind of car should I get?
Disclaimer: I'm not meaning to be rude or harsh. If it sounds that way I offer my apologies. Here is a couple of questions: Do you want a wet rub or marinade or a dry rub, think Carolina style and Memphis style. Do you want a long cure or a I want to eat it for dinner tonight. Do you like tangy/spicy or sweet/savory Do you want a smoke flavor or grilled. (you can turn a grill into a smoker, well kinda) I just smoked 4 whole chicken fryers, 5 pounds of beef jerky, 8 turkey legs and a rack of pork ribs day before yesterday. and I have a half chewed chicken and maybe 4 rib bones left. ( I didn't realize I had that many friends ) If I may offer one of the websites I use frequently to smoke, they have some valuable insight into smoking and grilling. http://www.smokingmeatforums.com/ I hope that helps. My wife bought me my smoker for my birthday and she says that was the best thing she could have ever got me. Since then eating at BBQ joints is like eating a store bought pecan pie, yea it looks and smells like Mom's, but it isn't. |
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One of my relatives makes a steak that has been marinated overnight in a Guinness reduction and some other ingredients. He serves it atop spinach greens, with a healthy application of the beer sauce dribbled over top like A1 sauce. Holy cats! That's good stuff! :DL
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I like a good steak that's between medium raw and well done. I Like spicy food and I have been thinking of using Hickory woodchips to smoke my marinated steak*, next time we are barbecuing (In our store you can buy bags with 1 kg with Hickory woodchips or cherries woodchips. *Offcourse I will even try to smoke a steak who isn't marinated But is Hickory the best woodchips to use if I want it to taste spicy or keep it spicy in it's flavor(If I have marinated it to have a spicy flavor) Markus |
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I learned through trial and error and a lot of tips from the men and women on that smoke forum, think of them as the Subsim of smoking meat. to put my smoker on 225 F and stick the digital thermometer into the thigh, breast up and pulling the chicken at 170 F, wrapping it in aluminum foil and placing it into a cooler wrapped in a towel for 20-30 min. It will gain another 8-12 degrees resting. One thing I would invest in is a digital thermometer or three with probes. I have 4. one for each group of meat and one for the ambient temp inside the smoker. |
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http://www.deejayssmokepit.net/Spice...piceBlends.pdf As for what wood will make it spicy, wood doesn't make food spicy (I may be wrong. If there is a wood out there that does, I would like to know so I can be a better cook) it just enhances the food. If I may add another link this is a good place to build your knowledge on woods to smoke by. http://www.smokingmeatforums.com/a/g...-to-smoke-food As for my personal preference, and my better half's. I do a dry rub and let it rest in the fridge for a minimum of 12 hours, as my 13 year old son would say "They (spices and meat) are talking and getting to know one another". For my wood when I'm cooking beef I use a 70-30 mix of hickory and mesquite OR a 70-30 of Jack Daniels (http://www.amazon.com/Daniels-Tennes.../dp/B000QI9VM4) wood chips and mesquite. I didn't put a rub down because as ya'll well know wives don't want the same flavor on everything and she challenges me to surprising her with flavors, she will say sweet/savory or hot/spicy and I do my Iron Chef impression. If you have anymore questions, let me know. Edit: typos and clarifying wood choice for cooking beef. |
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