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Post by netmaster on Jul 6, 2011 19:23:33 GMT -6
hey dirty and vettes vittles did you ever hear of this???
it was time for some wine-infused rib eyes (a special technique of using Mer lot to tenderize and flavor the meat) I myself usually use beer and special ingredients to marinate and tenderize...
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DirtyDon
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Post by DirtyDon on Jul 7, 2011 5:46:40 GMT -6
Yep, I used to occasionally use Burgandy to marinate steak, but I over did it once, on some very expensive Rib Eyes,.. I marinated too long and the wine cooked the meat to pieces before I got it to the Hibatchi.. so I quit using it.. just remember, don't do it too long. I like Beef Ribs marinated in Wishbone Italian Dressing (no more than 4 hrs) before putting on the grill.
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Post by netmaster on Jul 7, 2011 6:09:08 GMT -6
Yep, I used to occasionally use Burgandy to marinate steak, but I over did it once, on some very expensive Rib Eyes,.. I marinated too long and the wine cooked the meat to pieces before I got it to the Hibatchi.. so I quit using it.. just remember, don't do it too long. I like Beef Ribs marinated in Wishbone Italian Dressing (no more than 4 hrs) before putting on the grill. my dad usd to make his BBQ sop (to sponge on the meat while cooking) with wishbone italian dressing. I do not remember all what he put in besides wishbone, a little onion, butter salt and pepper and something else.
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DirtyDon
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Post by DirtyDon on Jul 7, 2011 8:09:08 GMT -6
if you cook them marinated with the Wishbone and use it as a baste, you have to be careful it doesn't ignite and flame up. Always had a water pistol handy to put out the fires.. if it does catch fire, just pull off the charred, it's delicious under there. All I ever added was a little more ground pepper, I'm betting ground red pepper or hot paprika would some good flavor in it.. Was going to try it with some pork chops or pork roast, but never did. I need to test same on some tilapia filetes and a charcoal fire
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itchy
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Post by itchy on Jul 7, 2011 14:44:42 GMT -6
Zesty Italian is way better on my steaks, i have 2 spice ingredients i put on my steak and i'm not sayin lol and lemon was the other ingredient for the marinaide
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Post by netmaster on Jul 7, 2011 15:11:40 GMT -6
Zesty Italian is way better on my steaks, i have 2 spice ingredients i put on my steak and i'm not sayin lol and lemon was the other ingredient so when is steak nite??? j/k, I can have steak for breakfast...
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itchy
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Post by itchy on Jul 7, 2011 15:14:41 GMT -6
when i get a proper place to be able to COOK one
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itchy
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Post by itchy on Jul 7, 2011 15:19:17 GMT -6
and i need to add, i love steak an eggs, CFS or T-bone or Rib-eye yummm )) with some hashbrowns on the side ;D
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Post by netmaster on Jul 7, 2011 15:57:06 GMT -6
when i get a proper place to be able to COOK one I'll be waiting for the day!
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DirtyDon
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Post by DirtyDon on Jul 7, 2011 16:01:09 GMT -6
A friend who managed and cooked at a now defunct seafood and steak chain taught me to use Worchestershire Sauce on tough or cheap steaks.. and to not hesitate to use Lea Perrins or A-1 Steak Sauce. Again, do not over marinate.
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DirtyDon
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In Cerevisia Veritas! Cogito sumere potum alterum.
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Post by DirtyDon on Jul 7, 2011 16:08:17 GMT -6
back to the Italian Dressing... guy at Rawlings once told me to cover coat my fish fillets with Wishbone Italian Dressing and cover it in a pie plate with Saran Wrap, and zap it in the Microwave till done. (forgot the formula) I quit doing that and instead like to Oven "Fry" my fish.. Using Egg or Egg Substitute dip fillets, then roll in crumbled Cereal Flakes, or Crushed Ritz Crackers, or, best yet, French's French Onion Rings, lay on foil, spray non stick, then spray non stick spray over battered fish, bake at 400-425 till done... forgot the ratio of width to cooking time.
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Post by ~WineMe~DineMe~69 on Jul 21, 2011 18:56:59 GMT -6
Mmmmm~
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