Adventures In Cooking Part II

[Meta4]

Mmm, that sweetcorn sounds mighty yummy. I'll have to try that.

I usually tenderize the meat and marinade it in a concoction of sauces and spices overnight, then cook it the next day.

Out of curiosity, how do you guys tenderize your steaks without making a huge mess?

-James

[tec]

Originally Posted by Meta4

Mmm, that sweetcorn sounds mighty yummy. I'll have to try that.

I usually tenderize the meat and marinade it in a concoction of sauces and spices overnight, then cook it the next day.

Out of curiosity, how do you guys tenderize your steaks without making a huge mess?

-James

I cut open the package along the edges, fold the plastic back, apply the seasonings, replace the plastic cover, then beat my meat :P Or I just cover it with a layer or two of saran wrap type product, then beat it. :P

[Gadget]

Originally Posted by JHA XD40

I forgot you were in the south. Your local grocery store have Dale's sauce? Can't beat soaking it in that for a while.

tec almost makes potatos sound good, but no thanks.

+1 on the corn. I usually just get a bucket of hot salt water and soak the corn in it for a couple hours before I grill it (leave the husk on the whole time).

jonas

+1 for the Dale's Seasoning. It is great stuff. We just add some to some steaks and put them in a zip lock bag and put them in the fridge. Several hours works best but even 30 minutes will do in a pinch.

For chicken and pork chops, we love a very simple marinade someone told us about. Just get some Italian dressing. The zesty kind works best IMO, put in a zip lock bag and back in the fridge. Gives chicken/pork a really good flavor.

I'm gonna have to try the corn thing on the grill. Never done that although I have thought about it. Thanks for the ideas.

[mullanman]

With steaks, Less is best....

buy a nice porterhouse, or t-bone. even a new york strip. 1 1/2" thick, with good marbelization. You'll have less fat with the NYS, but should have a good piece of fat along the edge.

dry rub with salt and pepper, marinate with worchestershire sauce for 2 hours. Avoid marinating steaks overnight with things like soy sauce, or acids like citrus, these tend to denature the proteins and pre-cook the meat.


Grill over charcoal on a hot fire. rare would be about 8 minutes per side. more if you like em more well done.

[03RangerXLT]

love teh dales sauce for some tailgating action. But it can be a bit stong for somehting like cube steak that will soak it up pretty good.

[Gadget]

Originally Posted by 03RangerXLT

love teh dales sauce for some tailgating action. But it can be a bit stong for somehting like cube steak that will soak it up pretty good.

Yeah, we use it on hamburgers and you definitely wouldn't want to soak them in it. However, we just drizzle some on the patties and put them in the fridge for a while.

[Iniquity]

I'm not very much of a cooker, But I offer this little treat as my ultimate chicken/steak/all around sauce to marinate in for 35 minutes prior to cooking on the grill. I don't have specific measurements so just toy with it until you find the right taste.

A lot of vinegar, crushed red peppers, some brown surgar, or molasses will do, a bit of ketchup, and butter.. Bring to a boil, then let simmer for a good 10 minutes. Whiff it every now and then, if it burns your nose and tears your eyes, its ready!.