Foodies BS Thread.

Venison in the crock pot as a roast/braise works well too, you can manage the moisture a bit easier than when grilling that way

 

If you do the steaks on the grill, melt some butter (real butter, not margarine or other spread) and baste them while you grill them, otherwise they might be too dry.
(I don't like dry food)

 

Hey does anyone know if you can marinade meat for to long? For example I marinated some thin steaks a few weeks ago for like 3 days and after I cooked them to about medium on a frying pan and they were a bit tough. It was a soy sauce based marinade if that has anything to do with it.

 

I may do the crockpot with maybe some brown gravy and veg in it...

Also i need to go pick up the meat grinder attachment for my kitchen aid so i can start grinding my own meats for burgers and stuff... heard it makes all the diff!

 

Yeah salt will suck the moisture out if you let it sit too long.

 

Yeah thats what I figured but I thought maybe with a wet marinade it wouldnt be as bad but I guess I was wrong. Dennis do you know like the threshold on whats the longest you should marinade meat?.....like just overnight or like 2 nights?

 

Depends on the meat and how thick it is. For fish just an hour or so. Chicken won't take long either. Thin steaks a couple hours. Thick steaks can go over night.

 

Oh okay so just common sense I guess haha. I had like carna asada type meat so pretty thin stuff so I'm sure thats why it was so tough cause it dried out from marinading to much.

 

I just found this....

http://www.steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.html

Explains it pretty well.

 

Cool thanks for the link I'll read it when I get some time.

 

This is what i have done before... but with the salt i was told to cover it all over until you can not see the steak anymore... let it sit in the fridge for 30-60 min depending on thickness and then rinse off the salt, let come to room temp and grill! It works great!!!

 

I'll have to try this too. So your just pretty much marinating the meat with a bunch of salt?

 

Yep pretty much... and dont forget to rinse... the steaks r not salty so season with salt and pepper or what ever you want before you cook it.

 

Okay sounds good. I wonder how this is cause you would think that coating it with salt would make it taste salty?

 

well if im not mistaken... the main ingredeant in the store meat tenderizers are salt... and idn about how it dosent make it salty... i just know it makes them tender and moist

 

Oh okay makes sense. Thanks.

 

Congrats! Whole muscle deer makes great jerky if you're so inclined. Also, I'm planning on using some of my roasts up by slicing thin then marinating in lime & cilantro for a while and making fajitas out of them. I don't usually prefer roasts whole, so others can chime in there.

 

Thanks! That dosent sound bad... deer fajitas...

 

Looks good! ^^^