Steak Marinades

[caudio51]

3/4 cup of a lager
1 tbs red wine vinegar
1 tsp horseradish mustard
1/4 tsp thyme
1 tsp worcesershire sauce
1 tsp teriyaki sauce
1 tsp honey
dash of hot sauce
1 garlic clove minced
salt & pepper

[Wasch_24]

Man, I bet that is GOOOODA!

I usually just let it soak up some worcestershire sauce for 24 hours.

[caudio51]

I'll let ya know tonight, never tried it before

[Electric Sheep]

Cripes, I don't marinade steak at all...I just sprinkle a tiny bit of salt, pepper, and garlic powerdr on it before I wave it near the grill for a few seconds.

Mmm....cow!

[caudio51]

That's what I usually do but I wanted to try something different

[Greg]

I will never marinate a fine rib eye, sirloin, porterhouse or tendeloin steaks. Just salt and pepper and finish with butter.

However, I have found that flank steaks are best suited for marinades, especially teriyaki-style.

Also, I like to use a carne asada marinade (lime, salt, pepper, fresh garlic, white wine) for skirt steaks.

[caudio51]

funny you mention that, it's a flank steak

[Greg]

funny you mention that, it's a flank steak

Bingo!

[Electric Sheep]

Hmm...good point. I never buy those other cuts of meat, but if I were, I'd probably marinate them. I certainly wouldn't "cook" (and I use that term loosely) those cuts the same as I do my typical tendeloins and ribeyes.

[DocLogic77]

I use a championship rub from Obiecue.com. But, I never marinade steak. I do however like sauces like bernaise, basalmic reductions, and bourban cream sauces.

[Electric Sheep]

I don't use any sause at all.

Well, discounting BBQ, but that's completely different.

[caudio51]

Speaking of BBQ, I think I am getting a smoker this spring

[Electric Sheep]

Smokers kick ass!

Oh shoot, y'all should see the smoker that FrankN is building; it's gonna be a trailer!

[Séamas]

Smokers kick ass!

Oh shoot, y'all should see the smoker that FrankN is building; it's gonna be a trailer!

That's what a real BBQ smoker is.

Like this one:

http://www.bbqpits.com/

[CWS]

Speaking of BBQ, I think I am getting a smoker this spring

I have an old one that you put the pan under and it heats on a coil. I have put 100's of pounds of meat and fish throught that baby. Even did a couple of turkeys.

The new ones at Cabelas have a separate smoking unit that pumps smoke into the chamber. Much better concept. I think the wind is going to blow the old one down the street today. :stretchgr

[Terrasco]

I usually marinade a sirloin.

I use a bit of olive oil, red wine or vinegar and some Canadian steak seasoning.

[caudio51]

Well it came out damn good. Def one to keep in the archive.

[Electric Sheep]

How long did you marinade it?

[Wasch_24]

Cool.

[caudio51]

How long did you marinade it?

About 6 hours

[Electric Sheep]

Cool...I might see if I can try it this weekend. I've got a less-than-spectacular cut of beef in my fridge that this might be perfect for.

[tobby4]

That does look good...

[caudio51]

Cool...I might see if I can try it this weekend. I've got a less-than-spectacular cut of beef in my fridge that this might be perfect for.

Did you end up making this?

[Electric Sheep]

Actually, no.

My wife questioned the 'age' of the beef, suggesting that it might have been sitting too long to be safe for human consumption.

LOL

[Frank N]

That's what a real BBQ smoker is.

Like this one:

http://www.bbqpits.com/


That one pictured is pretty much what I'm going to build. 24" pipe for the main body, about 4' long. Fire box will be same 24" pipe about 2' long, and the cold box will be 24"x24" square and 36" tall. I got the pipe and all the plate necessary from work for scrap prices. I have about $50 in steel so far. Not bad for about 1100# hahah.

[caudio51]

Actually, no.

My wife questioned the 'age' of the beef, suggesting that it might have been sitting too long to be safe for human consumption.

LOL
Better to be safe than on the toilet all night!

That one pictured is pretty much what I'm going to build. 24" pipe for the main body, about 4' long. Fire box will be same 24" pipe about 2' long, and the cold box will be 24"x24" square and 36" tall. I got the pipe and all the plate necessary from work for scrap prices. I have about $50 in steel so far. Not bad for about 1100# hahah.

Damn, that is one big smoker!