So I'm finding myself becoming more and more interested in cooking and grilling. I've never used marinade or rub before. What are some suggestions for marinade and rub? If possible, please suggest brands that are common on the market (as opposed to local/specialty brands that may be hard to acquire) that I can pick at the local supermarket. Also, any suggestions regarding preparation? Thanks!
-
BOTL UPCOMING MAINTENANCE
Hi Everyone, as mentioned in my introduction post, BOTL needs quite a bit of updating, patching and whatever else I might come across. Over the next few weekends BOTL may be unreachable on occasion as I do migrations or updates, etc. Just be patient - we'll be back! I'll generally try to keep these maintenances until later in the evenings.
marinade & rub?
- Thread starter stroke
- Start date
Greg
BoM October 2006
Make your own.
Seriously, you need to make your own, it's so much better than the store-bought crap and it's very easy to make. Most likely, you already have the ingredients in your fridge and pantry.
To start, let us know exactly what type of meat you are cooking.
Seriously, you need to make your own, it's so much better than the store-bought crap and it's very easy to make. Most likely, you already have the ingredients in your fridge and pantry.
To start, let us know exactly what type of meat you are cooking.
Best book ever for rubs and marinades
[ame="http://www.amazon.com/Barbecue-Bible-Sauces-Marinades-Butters/dp/0761119795"]Amazon.com: Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes (9780761119791): Steven Raichlen: Books@@AMEPARAM@@http://ecx.images-amazon.com/images/I/51B2F%2B%2BtiIL.@@AMEPARAM@@51B2F%2B%2BtiIL[/ame]
[ame="http://www.amazon.com/Barbecue-Bible-Sauces-Marinades-Butters/dp/0761119795"]Amazon.com: Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes (9780761119791): Steven Raichlen: Books@@AMEPARAM@@http://ecx.images-amazon.com/images/I/51B2F%2B%2BtiIL.@@AMEPARAM@@51B2F%2B%2BtiIL[/ame]
Make your own, for sure...
salt, pepper, brown sugar, mustard powder, garlic powder, onion powder, and some cumin is a good start. Mix it up as you see fit....
salt, pepper, brown sugar, mustard powder, garlic powder, onion powder, and some cumin is a good start. Mix it up as you see fit....
Brian when I create food I visualize(sp) flavors. I add some stuff and taste. Then I imagine what it would taste like if I start adding certain ingredients. If you all ready know what they taste like alone then imagine them adding that flavor to whatever your cooking. Remember that kosher and sea salts are your friend and that when grilling sugar will give you the nice bark you want.
Okay, dude. This here is the best flank steak recipe on the planet:
2 LBS FLANK STEAK
1/2 CUP SOY SAUCE
1/4 CUP EXTRA VIRGIN OLIVE OIL
1/4 CUP PACKED BROWN SUGAR
1 1/2 TBSP SESAME OIL (MORE OR LESS TO TASTE)
2-4 CLOVES MINCED GARLIC (TO TASTE)
1/2 TSP CRACKED PEPPER
1/2 TBSP FRESH GRATED GINGER (MORE OR LESS TO TASTE)
1/4 CUP MINCED GREEN ONION
WASH AND CUT EXCESS FAT FROM FLANK STEAK
SCORE MEAT DIAGONALLY AGAINST GRAIN, BOTH DIRECTIONS, EVERY TWO INCHES
PLACE MEAT IN GALLON ZIPLOC BAG AND MARINATE IN FRIDGE MINIMUM 6 HOURS
BRING MEAT TO ROOM TEMPERATURE ABOUT AN HOUR BEFORE COOKING
COOK MEAT ON HIGH HEAT 8-10 MINUTES PER SIDE FOR MEDIUM RARE
GRUB!
2 LBS FLANK STEAK
1/2 CUP SOY SAUCE
1/4 CUP EXTRA VIRGIN OLIVE OIL
1/4 CUP PACKED BROWN SUGAR
1 1/2 TBSP SESAME OIL (MORE OR LESS TO TASTE)
2-4 CLOVES MINCED GARLIC (TO TASTE)
1/2 TSP CRACKED PEPPER
1/2 TBSP FRESH GRATED GINGER (MORE OR LESS TO TASTE)
1/4 CUP MINCED GREEN ONION
WASH AND CUT EXCESS FAT FROM FLANK STEAK
SCORE MEAT DIAGONALLY AGAINST GRAIN, BOTH DIRECTIONS, EVERY TWO INCHES
PLACE MEAT IN GALLON ZIPLOC BAG AND MARINATE IN FRIDGE MINIMUM 6 HOURS
BRING MEAT TO ROOM TEMPERATURE ABOUT AN HOUR BEFORE COOKING
COOK MEAT ON HIGH HEAT 8-10 MINUTES PER SIDE FOR MEDIUM RARE
GRUB!
- Joined
- Jan 5, 2011
- Messages
- 167
He has some nice rubs and marinades... Good call.:roundtheh
Pick up one of Raichlen's books, for sure. I don't have the one above, but I have one about grilling in general and it's great. Good recipes overall and includes rubs and marinades and such. I also tend to search the web for ideas and pull some info from here, some info from there to see how it goes. One of the best marinades I used for flank steak was, I think, Greg's and is on this site (pretty sure). It involves lime juice and tequila. Good stuff.
You say "steaks". I'm gonna go ahead and hope you are just talking about flank or skirt steak or the like. Regular steak (NY Strip, T-Bone, etc.) don't need no damn MARINADE or RUB! :stretchgr Seriously, for regular steaks salt (course if you have it) and fresh cracked pepper are all you really need. If you like it and are feeling frisky then mince up some garlic and smash it and put that on as well. Steak is all about the high heat sear. It has all the natural taste it needs. :razz: Beyond that and you move into the realm of people who ask for a nice steak well done and with ketchup.:crytears:
If you are truly getting into the whole BBQ scene, you need to try smoking some ribs or a brisket. You need to set a big chunk of time aside, but the results are awesome and it gives you a good reason to hang out with a beer, cigar and good book outside. :thumbsup:
A cautionary tale: I did this over the weekend. Unfortunately, I had lost my thermometer (I swear the wife lost it while "picking up") so all I had to go by for temp was the thermometer that is integrated in the grill. Those things are notoriously inaccurate so I should have known better, but it looked like the temps were right where I wanted it (around 250) so I let it go. Turns out the temp over on the side of the grill where I was keeping the wood chips may have been around 200-250, but obviously the other side of the grill was much colder. I pulled the brisket out after 6 hours only to discover (after borrowing a neighbor's instand read thermometer) that the internal temp was only 120*. I just picked up a good dual probe remote thermometer on Amazon for under $40. A good investment if you plan on doing this kind of stuff.
I don't have the recipe in front of me, but I really like Raichlen's "Java rub". Same general ingredients as most rubs, but this one uses a base of coffee grounds. May sound weird, but really, it comes out great.
You say "steaks". I'm gonna go ahead and hope you are just talking about flank or skirt steak or the like. Regular steak (NY Strip, T-Bone, etc.) don't need no damn MARINADE or RUB! :stretchgr Seriously, for regular steaks salt (course if you have it) and fresh cracked pepper are all you really need. If you like it and are feeling frisky then mince up some garlic and smash it and put that on as well. Steak is all about the high heat sear. It has all the natural taste it needs. :razz: Beyond that and you move into the realm of people who ask for a nice steak well done and with ketchup.:crytears:
If you are truly getting into the whole BBQ scene, you need to try smoking some ribs or a brisket. You need to set a big chunk of time aside, but the results are awesome and it gives you a good reason to hang out with a beer, cigar and good book outside. :thumbsup:
A cautionary tale: I did this over the weekend. Unfortunately, I had lost my thermometer (I swear the wife lost it while "picking up") so all I had to go by for temp was the thermometer that is integrated in the grill. Those things are notoriously inaccurate so I should have known better, but it looked like the temps were right where I wanted it (around 250) so I let it go. Turns out the temp over on the side of the grill where I was keeping the wood chips may have been around 200-250, but obviously the other side of the grill was much colder. I pulled the brisket out after 6 hours only to discover (after borrowing a neighbor's instand read thermometer) that the internal temp was only 120*. I just picked up a good dual probe remote thermometer on Amazon for under $40. A good investment if you plan on doing this kind of stuff.
I don't have the recipe in front of me, but I really like Raichlen's "Java rub". Same general ingredients as most rubs, but this one uses a base of coffee grounds. May sound weird, but really, it comes out great.
SuperKrishna
Guyanese Member
We use Smoking Guns Hot when we compete in BBQ Competitions. Works well on pork and beef.
We enhance the ribs with some Slabs as well.
We use some Stubbs to marinate the chicken and use Cimmaron Doc's rub when finish the chicken.
If you want one rub to try, I'd get the Smoking Guns for a good all around rub.
We enhance the ribs with some Slabs as well.
We use some Stubbs to marinate the chicken and use Cimmaron Doc's rub when finish the chicken.
If you want one rub to try, I'd get the Smoking Guns for a good all around rub.
theribdoctor
Certifiable.
I make my own dry rub, using very simple ingredients. As far as marinating, someone said they use a simple vinaigrette for a week on their ribs..sounds like something for me to test out.