marinade thread!!!

good deer meat marinade that i created the other day and marinated some deer chops in(good for any kinda of meat really).............good stuff!!! 1.5 cups of extra virgin olive oil(reg. olive oil is fine too), 3 tablespoons of cavender's greek seasoning, teaspoon of black pepper, 1/4 cup of bragg's liquid aminos(you can get this at a health food store....basically a sodium/salt substitute....good stuff), 2 tablespoons of mrs. dash's steak grilling blends, i tablespoon of cayenne pepper, and 3 tablespoons of hot sauce......i use frank's red hot. mix all ingredients into a large gallon size freezer bag, then put whatever meat you want to marinate in and cover all the meat and put in fridge for about 3 or 4 hours.......i let it sit for 6, and it was fine. you'll love the "sort of spicy" flavor.........really brought out the flavor in the meat. enjoy!!!

 

Hey, anything with Frank's Red hot sause get's my vote! Love that stuff on deep fried chicken wings!!

 

man......i drink frank's red hot from the bottle sometimes!!

 

I've been using Frank's even back when it was a different name
a.k.a. Durkee's hot sauce

 

Newman's own Lime dressing! I had it on shrimp a couple of times a few weeks ago, Damn Good! Marinate for at least a couple of hours in the frig. With shrimp I peel them first, put in container(zip lock bag works) with marinade. Put in frig preferably overnight. Cook on the grill.

http://www.newmansown.com/product_detail.cfm?cat_id=7&prod_id=75

 

Captain Morgan's Spiced Rum is an excellent marinade for steak. Add some hot sauce and some Monteal steak spice - or whatever you want. Its pretty damn tasty!

 

my friend....that does sound like an awesome combo marinade. definitely going to try that!!

 

I tried a dry rub I found online last week. My friends and I all thought it was awesome. Link: http://allrecipes.com/Recipe/Flat-Iron-Steak-with-Three-Pepper-Rub/Detail.aspx

 

im cooking me some butterflied deer tenderloin tonight on the grille...been marinating in some italian dressing for a few hours!!! mmmmmmmm!!!

 

Margarita Marinade

1 − 10 oz. can Rotel diced tomatoes and green chilies, drained
1/4 cup orange juice
1/4 cup Tequila
1/4 cup vegetable oil
2 tablespoons fresh lime juice
1 tablespoon honey
1 teaspoon fresh garlic, minced
1 teaspoon grated lime peel

Use With Two Pounds:
Pork tenderloin, Chicken breasts, Beef tenderloin, or Flank steak

In large recloseable plastic food bag, combine all ingredients exceptmeat. Mix well.

Add meat, seal the bag and turn over several times to coat meat thoroughly. Place bag in refrigerator, turning bag occasionally 8 hours or overnight.

Preheat broiler.

Remove meat from marinade; reserve marinade. Place meat on broiler pan. Broil 7 to 8 inches from heat source until desired doneness. In a small saucepan, bring marinade to a boil, boil one minute. Serve marinade with the meat.​

 

when all else fails, put beer on it! 100% of the time, it works everytime.

 

Chicken breasts marinated in nothing but Frank's then grilled is f 'in spectacular.

 

hell yeah man!!!! what else do you add to your wing sauce, if ya dont mind me asking!!! those look pretty damn good there!!

 

I like to go half and half, Frank's and Sweet Baby Rays on wings sometimes. A little sweet, a little spicy.

 

cool deal man....gonna try that very soon!!!

when i make my sauce.......some of the people that like wings dont like very hot, so i use(and same as you......do it by taste).................i use franks red hot, ketchup, butter, cayenne pepper and a little steak sauce sometimes. this recipe usually works out really well.......and its not hot per say, warm and tangy rather, and i usually make it pretty thick, so after i deep fry my wings, i put them ina big bowl and pour the sauce over them and works out pretty good.

 

I came when I ate them

they were a huge hit, everyone was sucking them down, the meat fell right off the bone
they were excellent
I highly suggest everyone try the recipe



edit: i just looked at the pic from tacoberfest and you can see my hand at the right of the pic, just after I took a pic of you cooking the wings

 

I love that stuff. Gonna have to try this one, thanks!

 

Another way to do it is to put a little bit of butter on the wings with a brush, & then add your Franks Red Hot to 'em..... I do this after they come out of the deep fryer, YUMMY!

 

I was surprised to not see a beef steak recipie so hear goes. Try it out and let me know if you change something with delicious results! I like to BBQ year round and even though it gets down to -30 in the winter here, Grade A Alberta Beef is always available.

This is a great way to "strech" cheap steaks or really bring out the flavor in good cuts

Prepping the steaks:

Rub each steak with the following:

Coarsely ground sea salt FIRST (this is very important)
Ground pepper
Montreal Steak Spice
Garlic Powder

Marinade (Sorry i don't generally measure things when i cook, but use discretion, a bit at a time, and season to taste, the point is to make everything taste good together, not overpower any one ingredient with another)

Worchestershire sauce (a few dashes)
Juice of 1 or more lemons (General rule 1/2 lemon per 6 oz of meat)
Olive Oil (a few tbsp's)
Montreal Steak
Parsley (Preferably fresh)
Beer. I like to use a few ounces of something dark for a really flavorful cut, a few ounces of a lighter lager for ny strips and cider for cheap-o cuts.
Pepper
Fresh Garlic
BBQ Sauce or HP (lots, this will 'bond' most of the ingredients)
Pinch of Cayenne
Oregano
Pinches of Thyme & Cardamom (key word is PINCHES. These two can easily overpower foods)

Wisk it all together

Get a glass baking dish, wet the bottom with the marinade. Drop the steaks onto it, pour the rest overtop. Turn every 1/2 hour or so if possible.

I like to marinade steaks for 12-24 hours if possible. This basic outline for marinade i've done for a 20 min span and up to 48 hours. I generally use the fridge for the first 2/3 of the marination time, and then pull them out, cover and leave to bring them to room temperature for the final 1/3. I've even been known to chop a little corner of the raw steak off and chew it it's so good!

I like to prep my BBQ with one side at hot and one at medium heat. When the steaks are ready to be put on, i shut the heat off on the side that was hot. I then sear the steaks on one side to get nice grill markings and transfer to the medium side to cook. Using the marinade left in the dish, i baste the steaks as i cook. Using the side that's shut off but still hot, i cook the potatoes, veggies, corn, etc, whatever else is being served.

When there's a couple minutes left in cooking, i transfer the steaks back to the now cooler side of the grill. I started doing this about 2 years ago and i found the steaks are much more moist and "fork tender" this way.


Enjoy.