I need a Marinade

[MongGrel]

Prepping for pulled pork surgery

And after steroid injections, "we're gone, *Clap*, pump you up"

J/K.

 

[angminas]

That Bailey's looks so out of place, like it's walking past a crime scene in a bad neighborhood as quickly as possible.

 

[MongGrel]

That Bailey's looks so out of place, like it's walking past a crime scene in a bad neighborhood as quickly as possible.

If I get you're point it is kinda funny, on reflection.

Baileys "Just heading to the pub, don't mind me hot sauces"

Enough of that, I'm way off topic as far as a steak, sorry.

Got on a marinade roll.

*tempted to bring Baileys back and make a story out of it*

Baileys re-enters the scene and says "What have you done"

Lawry's "I lost my temper and blew my top, and stabbed him, then threw him in the cooker"

Heh, must stop now.

 

[mrjminer]

Just dump a shitton of A1 into a pan, then throw meat in.

 

[shortylickens]

Just dump a shitton of A1 into a pan, then throw meat in.

I'd really like to smack you.


OP: Just use some herbs and spices directly on the meat. No need to marinade anything.

 

[DrPizza]

however, a-1 steak sauce as an example, humor me.

wwybywb?

 

[mrjminer]

I'd really like to smack you.


OP: Just use some herbs and spices directly on the meat. No need to marinade anything.

Yea, I never marinade steaks, either. However, I do dump a shitton of A1 on them after they are done. I love fuckin' A1!

 

[kage69]

With a fatty cut like that you already have marinade - it's called marbled fat!

If someone threw me that cut and said prepare this touts suite, but use a marinade, I'd probably either go Korean on it (sesame, chili, etc) or maybe opt for a salt, pepper rub then bathe it in olive oil with sliced garlic and onions.


This thread just reminded me to take some elk parts out of the freezer, kudos OP

 

[sandorski]

Hold on a second, are you a Cow?

 

[kage69]

Are there any here that consider a ribeye better than a porterhouse? Earlier claims of ribeye superiority have piqued my curiosity.

 

[Carson Dyle]

Are there any here that consider a ribeye better than a porterhouse? Earlier claims of ribeye superiority have piqued my curiosity.

Many ribeyes are too fatty for my taste. I prefer a t-bone/porterhouse or just a strip steak.

 

[Nograts]

With a fatty cut like that you already have marinade - it's called marbled fat!

If someone threw me that cut and said prepare this touts suite, but use a marinade, I'd probably either go Korean on it (sesame, chili, etc) or maybe opt for a salt, pepper rub then bathe it in olive oil with sliced garlic and onions.


This thread just reminded me to take some elk parts out of the freezer, kudos OP

You're welcome! Also for the record I was really drunk when I posted this, I ended up using garlic powder and soy sauce I think. I don't remember how it tasted.

Stay in school kids xD

 

[zinfamous]

just salt the ever-loving shit out of it and leave it in the fridge overnight.

 

[zinfamous]

Are there any here that consider a ribeye better than a porterhouse? Earlier claims of ribeye superiority have piqued my curiosity.

I used to love them, but not as much anymore. I think I became more comfortable cooking other cuts, so lost any ribeye skill that I may (never have) had.

For fatty cuts like that, though, I'm leaning more towards longer times, lower temps, to get that melted fatty goodness. Leaner cuts--like tenderloin or even Tri Tip (a lot of tri tip that you find are pretty lean), should be eaten as rare as possible, imo.