Once again.... WHATS COOKING?!

  • Thread starter Thread starter Mailman1971
  • Start date Start date
Hard to find but this is my absolute favorite steak marinade. Sometimes overnight in a ziplock. Sometimes I'll sear each side on the weber and then spoon some of this on:

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I’ve switched from marinade.
Into SEARING THE STEAK on super hot grill skillet.
Just salt pepper. 3 minutes each side.
Take off. Let rest. The bomb!! :rock:
 
One of the local Asian stores sells it.
Can’t find it in Walmart. ;)

I use it sparingly.
 
I prefer to sear the steak on the weber maybe with some apple chips and glaze that Andrea's Steak Sauce on with a spoon - as mentioned.

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Daughter just left go back to South Carolina. She’s in the Air Force. Quick 4 day visit.
We ordered out a lot. But she made some air fried bacon. Onions. Potatoes and mushrooms.
It was goooooood :D
 
We just went in with some friends on 1/2 cow from local farmer cut up by local butcher.

I'll let you know...
 
Dammit always wanted to go half half on on a cow.
Lot folks don’t want that much meat. :lol: :LOL:
 
We literally bought the last deep freezer at Home Depot about a month ago. Now you can't find them.
 
agree on salt and pepper on a good cut a meat..but a steak marinade i came up with a few years ago that will turn heads...it's subtle
-Orange juice
-soy sauce
-fresh ginger
-fresh cracked black pepper...dump in a gallon bag, pull the air out of it and marinate it for a couple/few hours... pretty good stuff.
 
MrDowntown":3fp62wfe said:
agree on salt and pepper on a good cut a meat..but a steak marinade i came up with a few years ago that will turn heads...it's subtle
-Orange juice
-soy sauce
-fresh ginger
-fresh cracked black pepper...dump in a gallon bag, pull the air out of it and marinate it for a couple/few hours... pretty good stuff.
Click to expand...
Sounds good - similar to something I use on Flank Steak Rolls... :thumbsup:
 
On a closely related note...

It's a long story, but I have lived with my girlfriend for the past 10 years, even though I still have my house (a fully-functioning man-house with a pool and all of my guitar gear...). I have a Weber Genesis II at my house and a generic Broil King at hers. After nearly 6 years, more than 4,000 chicken wings and north of two full cows on each grill, the Weber is still kicking ass while the Broil King is all but dead. My house will be the long term abode, but we have to work through some details first. So, we still need grill-ability at her house. To that end, we will move the Weber to her house and I ordered a Napoleon PRO500RSIBPSS-3 Prestige PRO grill for poolside today. 4-burners, 48,000 BTU, rear infrared burner, rotisserie, infrared side sear station, Built-in cutting board and drink cooler, etc.

Suck it, bitches :lol: :LOL:

Now accepting donations of Tomahawk Steaks...
 
Don't know much about those but it sounds ballin'

I am a 100% straight up charcoal Weber dude.
 
I love (and have) a charcoal grill, but I need the quickness and convenience of a gas grill for everyday stuff. I grill way too often to have a charcoal grill be primary. It's not unusual to go through 10 tanks of propane a year...
 
MrDowntown":ewkuleco said:
agree on salt and pepper on a good cut a meat..but a steak marinade i came up with a few years ago that will turn heads...it's subtle
-Orange juice
-soy sauce
-fresh ginger
-fresh cracked black pepper...dump in a gallon bag, pull the air out of it and marinate it for a couple/few hours... pretty good stuff.
Click to expand...
I used to work for a seafood restaurant that had similar marinade for Salmon that was really good.

That grill sounds awesome. I have gas already piped underneath the back porch...and I still haven't bought a grill. :doh:
 
Am I right in thinking that the citrus component (in this case, orange, but in others, lemon) is critical 'cause it starts to break down the meat, SW?
 
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