Marinade - God's Gift to Meat

[smokeh]

So, my roomate and I have, naturally, been grilling a lot due to the summer season. Unlike last year, we have a larger food budget, therefore a lot more steaks and a lot less chicken breasts etc. As well, we have started branching out, planning ahead, and marinading the SHIT out of steaks/phatty pork chops.

Basically, it turns mid-ranged meat into a tastalicious delicacy, infused with fl@v@, flavor, and FLAVA-FLAV.

However, we have been rocking pretty much basic store bought marinades. There is a Jim Beam bag marinade that I grabbed for the Fourth that was literally just open up the bag and insert meat, and we have used some small packets where we have to combine ingredients, mostly a 'Mesquite' or 'Hickory' styled marinade.

Anyone have any pimping marinade recipes, have any marinading tips, or want to school me in advanced-soaking-meat-in-flavoralicious-liquids-for-multiple-hours?

[Kamie]

DVP's famous BBQ Chicken

2 eggs (I use 3 though)
1 tbsp (heaping) black pepper
1 tbsp (heaping) poultry seasoning
1/4 to 1/3 cup salt (depending on your taste)
1 tsp sage
1 1/3 cups vegetable oil
2 2/3 cups white vinegar (cider vinegar's ok too)

- Using an electric mixer if possible, beat eggs and mix in spices. Mix into a paste.
- Add oil and again mix until well blended with eggs and spices (should be no oil floating).
- Finally add vinegar and again mix thoroughly until a good 'head' is generated on surface.

*A mixer is best as this sauce will (by its very nature) separate easily. Mixing this way will keep everything suspended much longer.*

- You may marinade chicken in sauce if you wish or simple baste while cooking. Keep fire very hot and also have a water source handy as this will have a tendance to flare up. Charcoal is best, but gas can be used if monitored closely. Cook breasts and thighs boned side DOWN first to crisp. The trick is in the basting. Always soak them well BEFORE flipping and again immediately AFTER flipping. Then at least once more in between flips. If you get them a little black, no worries. Just brush on some more sauce and the carbon will come of pretty easily. Besides, it's all good in the end.

Enjoy! And tell your friends!

[smokeh]

mmm, that does look tastalicious

[Kamie]

it is

[NewBreed]

just made that last weekend...its ****ing amazing. i have a great teryaki marinade which basically pineapple juice, oil, soy sauce and some spices. great with chicken, steak, pork, and fish. i will get the exact recipe when i get home and pm it to you

[smokeh]

yes.

yes you will.

MORE MARINADE

[Kamie]

just made that last weekend...its ****ing amazing. i have a great teryaki marinade which basically pineapple juice, oil, soy sauce and some spices. great with chicken, steak, pork, and fish. i will get the exact recipe when i get home and pm it to you


no pm. you shall post or i shall go roar :naka:

[saitn]

I am disappointed in most store bought marinades (most contain High Fructose Corn Syrup) and don't add the flavor I would hope.

I prefer to season my meat with peppers/salts/misc spices, if at all.

Dale's Seasoning is pretty amazing, though.

[Long Black Veil]

Are you charcoal grilling smokeh? If so get some mesquite chips, soak them in water for half an hour and then put them on the coals right before you cook teh meatz. It adds a nice flavor. I don't have any marinades that I make, but I should try!

[smokeh]

naw, propane.

easier and quicker.

i'm inherently lazy.

[NewBreed]

you can smoke with propane too...just need a hot box/grill box. i do it all the time.

[Axis]

Go get a bottle of Ken's Steak House Italian Dressing.
Soak meat in that for an hour.
BAM!

The key to a good marinade if you make it...are fresh spices/veggies.

[smokeh]

i like to soak for at least 3 hours personally.

[Long Black Veil]

mmmm hot box..

[smokeh]

mmmm hot box..

god damn I want some weed. :(

i tried to buy my first eigth in 3+ years through my ex girlfriend. one of those friend of a friend of a friend type of deals. It's been 2 months, and I still haven't seen the slightest hint of green. :(

****ing lazy stoners.

also, which do you guys prefer:

marinaDe
or
marinaTe

i've seen it both ways on the intertron, and i'm not sure if one is correct over the other.

[Scurvey Dog]

one is a noun, one is a verb...im pretty sure. i have seen T used as a noun...i think is one of those things thats not gramaticlly correct but is widely used.

kinda like which came first the dictionary or vernacular. i often ponder this...what is language? what dictates it...the dictionary? but if everyone in the world uses the word zafalodianamakles to describe something doesnt that make it a word? even though it doesnt mention it in the dictionary? hmmm.

[NewBreed]

marinade is the sauce...marinate is the action of putting the meat in the marinade

[Long Black Veil]

I meant it sexually smokeh.

But I do like those types of hotboxes too!

[smokeh]

I meant it sexually smokeh.

But I do like those types of hotboxes too!

man, **** that kind of hotbox.

1 car, 0 rolled down windows, multiple joints = happy

[Long Black Veil]

Check your PM's for a secret grilling tip smokeh.

[smokeh]

that's my favorite way to grill actually.

[SkUNk]

I like to get big steaks from costco and put a dry rub (salt, pepper, and variety of spices) on it and let it sit for 30 minutes before I put them on the grill. Seven minutes on each side with my grill makes it nice and pink and a little bloody for me. mmmmm I want steak now..

[Balefire]

marinade is the sauce...marinate is the action of putting the meat in the marinade

Actually, "marinate" is the act of putting the meat in the marinade and LEAVING it for hours (usually at least 24) for the acidity in the marinade to tenderize the meat. The tenderization is the point, and it doesn't happen fast. You guys are talking about glazing.

[Uthor]

I don't really like marinade on my steaks. If I have good stuff (weekend dinner), I use spices and, sometimes, some beer to soak them in. If I buy the cheap stuff (quick lunch during the week), I use spices and cheap wine for the same purpose (the wine kills the flavor of the cheap meat).

I do use marinade on chicken, though. I like the Lawry's stuff. I really like the Hawaiian. It's a little sweet with fruit flavoring, but, strangely, is really good. I try some of the others from time-to-time. I also like the Caribbean Jerk and the Red Pepper & Lemon (which I think is discontinued as I can't find it anymore). I picked up a couple new flavors with lime juice that I'm apprehensive to try, but they were $1, so I'll give 'em a shot.

My mom has some marinade that she throws together for chicken, but I have no idea what's in it. It's a little weird because the chicken comes out white when she bakes it (looks good if I grill), but it tastes amazing.

EDIT:
How could I forget (probably because I haven't made it in a while). My favorite quick meal is to grill a thinly sliced steak using a spicy stir-fry sauce as a glaze and eating it over white rice. Quick, spicy, tasty.

[J.A.C]

jim beam marinade ftw

[Smeg]

jim beam marinade ftw

[smokeh]

jim beam marinade ftw

[Arthus-IA]

if you guys are interested I will post the recipe for my dads chimichurri which is a south american marinade that can be put on any meat (not that meat LBV) including hamburgers. This marinade is the sole reason my dad has been forced to grill at every single get together for the last 10 years his reign spans several states.

[smokeh]

more marinade recipes!

[Kamie]

if you guys are interested I will post the recipe for my dads chimichurri which is a south american marinade that can be put on any meat (not that meat LBV) including hamburgers. This marinade is the sole reason my dad has been forced to grill at every single get together for the last 10 years his reign spans several states.


yes please

[Arthus-IA]

Well I just wrote down the recipe so I hope you guys like it :D

3 heads of garlic
1 bunch parsley (Italian or curly)
1 haevy handful of oregano
2-3 tablespoons of olive oil
Juice from 2 fresh lemons
1 pinch of salt and pepper
1 teaspoon crushed dried red chilis
1 pinch of thyme
1 pinch rosemary
1 pinch marjoram
1 teaspoon sweet paprika
2 bay leaves
1 teaspoon of white vinegar

anything that says 1 pinch of is both optional and you can add as much or as little as you want depending on taste and availability.

peel garlic, mince finely in food processor
throw in parsley
mince parsley (only leaves)
remove from processor
add in the rest of the ingredients (except bay leaves)
mix with a spoon
then throw in bay leaves

The idea is to get the marinade to be not too dry not too wet. Wet enough that the meat sinks in it, but dry enough that you can take a spoon and ladle it onto the meat and spread it around. If it is too dry add a little water. You are looking for a nice green marinade. Its also advised to make each batch fresh and to use it immediately.

leave the meat marinating overnight its also recommended that you heavily salt your meat (rub) before marinating. I think that it is best used with pork, chicken, and hamburgers. Steaks are hit and miss mostly depending on the meat itself. After marinating overnight just throw the meat on the grill. Do a little experimenting to figure out what tastes and combinations you like.

[Kamie]

what do you mean by heads of garlic? do you mean cloves by any chance?

[Arthus-IA]

http://www.global-b2b-network.com/direct/dbimage/50003396/Garlic.jpg
thats 4 heads

http://cache.viewimages.com/xc/56049705.jpg?v=1&c=ViewImages&k=2&d=17A4AD9FDB9CF193CC300C081D9F47005EBCD4F50249A9DE 0D4569F81671DC28A55A1E4F32AD3138
thats a tooth or clove


bear in mind these are spanish translations altho I swear ive heard ppl refer to whole garlic as heads in english. My dad was telling his recipe in spanish so I was kinda translating on the fly very quickly.

[Talon Karrde]

A head of garlic is a full one like pic 1, it also called a bulb

The individual piece is a clove.

[Arthus-IA]

see the canuck knows what im talkin about. I mean abooot

[Smeg]

That's alot of garlic.

[Arthus-IA]

yeah the oregano and the parsley make up the bulk of the marinade.

[Talon Karrde]

but again are u sure it's 3 bulbs like smeg said that's ALOT of garlic anywho. (I love garlic anyways plus it's good for you)


Easy chicken marinade. Kraft italian Dressing. that's it. tastes good on a grilled chicken breast. (no seriously)

[[NAKED]Loki]

Italian Dressing + Chicken Breast = Delicious

[Talon Karrde]

Loki;368591']Italian Dressing + Chicken Breast = Delicious

I know what you're saying!

[Scurvey Dog]

I know what you're saying!

i like to go half and half italian and ceaser...NOT a creamy ceaser, definately a more vinegary one, some aren't exactly see through because its become an emulsion but its still vinagery.

i find the briny flavor from the anchovies a nice kick.

[Smeg]

All the Ken's Steakhouse vinegar based dressings are pretty good marinates.

[smokeh]

i went on a Grillstravaganza shopping spree yesterday. I bought numerous rubs and sauces, and picked up some super phatty porkchops, and 2 $10 a piece steaks. mmmmm..... steak.

need to pick up some sweet corn (as an Iowan, it's my duty to eat as much corn on the cob in the summer as possible) and rock up some grilling this weekend.

[Smeg]

Yeah I agree as I come from a long line of northern Il farmers. Eat corn and hunt for morels to eat with my steaks. Can't believe those things are so expensive in a restaurant.

[Talon Karrde]

Yeah I agree as I come from a long line of northern Il farmers. Eat corn and hunt for morels to eat with my steaks. Can't believe those things are so expensive in a restaurant.

You have no idea what the mushroom market is like ( or naybe u do but from what Ive seen in restaraunts) . its fierce and they gouge you at every corner. I hate supply and demand. Also screw the bourgois and the rich inflating　prices of food that should be available to evreyone!!

[Long Black Veil]

I like mushrooms that make me see smurfs.

[Smeg]

I like mushrooms that make me see smurfs.
No not the happy kind silly.