Your best marinated barbecue tips

mapuc · 06-10-12, 05:39 PM

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

CaptainHaplo · 06-10-12, 06:57 PM

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!

mapuc · 06-10-12, 07:32 PM

Quote:

Originally Posted by CaptainHaplo

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!

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

TarJak · 06-10-12, 07:43 PM

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.

BossMark · 06-11-12, 02:27 AM

Never have a BBQ when its pissing down, here in the UK there is about a 75% chance of that

frau kaleun · 06-11-12, 11:34 AM

The best grilling tip I can offer is...

...let my brother-in-law do it.

SilentOtto · 06-13-12, 12:27 PM

Quote:

Originally Posted by CaptainHaplo

If you have a vacuum marinater - use that.

A vacuum marinater? For cooking in outer space? (j/k!) Now seriously what is that?

McBeck · 06-11-12, 12:59 PM

Quote:

Originally Posted by nikimcbee

We need to get Neal's Dad to post here.

Uhmmmm... I'm sure Abe will make a mean steak!

krashkart · 06-11-12, 02:00 PM

I always start with a bottle of good scotch. (A marinated cook is the best cook in the whole world)

STEED · 06-11-12, 02:06 PM

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!

Sailor Steve · 06-11-12, 02:08 PM

Quote:

Originally Posted by STEED

Burt on the outside raw/frozen in the middle means only one thing, you are a total @;£ hole who can not cook!

What do you know? You're British!

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.

Betonov · 06-11-12, 02:22 PM

Quote:

Originally Posted by krashkart

(A marinated cook is the best cook in the whole world)

I need to get an apron that has that on it

Halgarre · 06-11-12, 07:07 PM

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.

CaptainHaplo · 06-11-12, 07:17 PM

Quote:

Originally Posted by Halgarre

I just smoked 4 whole chicken fryers, 5 pounds of beef jerky, 8 turkey legs and a rack of pork ribs day before yesterday.

Are you in Eastern Tennessee by any chance? I'm wondering if you might give a class - I have never been able to do whole fryers.

Halgarre · 06-11-12, 08:25 PM

Quote:

Originally Posted by CaptainHaplo

Are you in Eastern Tennessee by any chance? I'm wondering if you might give a class - I have never been able to do whole fryers.

I live just East of Cookville. I too had trouble with fryers and Cornish hens. It would either be cooked on the outside and raw at the bone or so dry when you lifted it it puffed into dust like a mummy undisturbed for 2,000 years.

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.

06-10-12, 05:39 PM	#1
mapuc CINC Pacific Fleet Join Date: Sep 2003 Location: Denmark Posts: 20,541 Downloads: 37 Uploads: 0	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 __________________ My little lovely female cat

06-10-12, 06:57 PM	#2
CaptainHaplo Silent Hunter Join Date: Apr 2007 Posts: 4,404 Downloads: 29 Uploads: 0	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! __________________ Good Hunting! Captain Haplo

06-11-12, 02:27 AM	#5
BossMark Fleet Admiral Join Date: May 2011 Location: Leeds, West Yorkshire Posts: 15,272 Downloads: 278 Uploads: 0	Never have a BBQ when its pissing down, here in the UK there is about a 75% chance of that __________________ Never trust the Tories look what Thatcher and Major did in the 80s and 90s and look what the wicked witch May is doing now doing now

06-11-12, 02:00 PM	#9
krashkart Navy Seal Join Date: Jan 2010 Posts: 5,292 Downloads: 100 Uploads: 0	I always start with a bottle of good scotch. (A marinated cook is the best cook in the whole world) __________________ sent from my fingertips using a cheap keyboard

06-11-12, 02:06 PM	#10
STEED Lucky Jack Join Date: Jan 2006 Location: Down Town UK Posts: 27,695 Downloads: 89 Uploads: 48	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! __________________ Dr Who rest in peace 1963-2017. To borrow Davros saying...I NAME YOU CHIBNALL THE DESTROYER OF DR WHO YOU KILLED IT!

06-10-12, 07:43 PM	#4
TarJak Fleet Admiral Join Date: Jul 2006 Location: Sydney, Australia Posts: 17,052 Downloads: 150 Uploads: 8	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.

06-11-12, 11:34 AM	#6
frau kaleun Rear Admiral Join Date: Nov 2009 Location: Skyri--oh who are we kidding, I'm probably at Lowe's. Again. Posts: 12,706 Downloads: 168 Uploads: 0	The best grilling tip I can offer is... ...let my brother-in-law do it.

06-11-12, 07:07 PM	#13
Halgarre Shore leave Join Date: Dec 2010 Location: Tennessee, below the thermocline Posts: 70 Downloads: 100 Uploads: 0	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. __________________ U-33, Missing, presumed lost. U-105, Starting 4th patrol.