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Top Poster: PigCicles (10,055)
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  1. #1
    Join Date
    Feb 2008
    Location
    w.KS
    Posts
    3,158

    Default Anyone play w/marinades?

    No, not mermaids, Pigtesticle. I bought a select rib roast from local feedlot and part of it(~1/4) is gonna be steaks tonight. Made a marinade a week or two ago that wasn't too bad.....a bit over power'n though. Try'n this tonight, started at ~3 and will come off after check'n irrigation wells, I hope at 7 if all goes well. Plan on up'n the temp on the Lou to about 350 use'n hickory/cherry turds. Anyway, here is about what I did. I'm open to suggestions(on marinades). Thanks guys and gals!

    All done by "eyeball'n"
    1/3C soy sauce
    1/3C evoo
    1/3C worchest
    2T D.mustard
    3T A1 sauce
    1T garlic pwdr and onion pwdr
    2T dried italian seasoning
    1T blk pepper
    1/2T red pepper flks(1/2 a Pizza Hut pkg)
    Natty light to fill bag enough to cover steaks, ~1/2 can

    We've gotten tired of the same ol thing so I thought I'd try new stuff.

    Thanks for the help.

    Mistakes - It could be that the purpose of your life is only to serve as a warning to others.

  2. #2
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    I can't believe you'd say that about me Jason

    Sounds intersting. Be sure to let us know how it turns out and if it needs some more tweaking.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  3. #3
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    4 hours @ 350? I have a suggestion....QUIT INCINERATING YOUR MEAT!!!!

    As to the marinade, did you just add a little of everything you could find in your pantry? Where's the oatmeal and baking powder???


















  4. #4
    Join Date
    Sep 2008
    Location
    Central MN
    Posts
    1,603

    Default

    Natty lite. That says it all right there.
    22 inch weber
    20 cubic foot homebuilt smoker
    turkey fryer
    coleman stove
    If it burns, I can cook with it.

  5. #5
    Join Date
    Feb 2008
    Location
    w.KS
    Posts
    3,158

    Default

    Of course, you 3. Wait'n for Mike and Jim.

    4 hrs @ 350? No, I actually use this POS therm I bought from an Okie and I pull them at 145-150. BTW, I love that therm. Just don't tell pecker hole. ie, Tim.

    Chef, I know. Can't be right w/out a bit of the light, eh? Shouldn't you be cook'n or try'n to get llllllllaaaaaaaaiiiiiiiiiiiiiddddddddd.

    I you guys!

    Mistakes - It could be that the purpose of your life is only to serve as a warning to others.

  6. #6
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

  7. #7
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Welllllllllllllllllllllllllllllllll, I'm thinkin', wine would be a better choice than beer.

    But then plain water would be better than Natty lite.

    If they're steaks, why aren't you grilling them ?
    Jim

  8. #8
    Join Date
    Sep 2008
    Location
    Central MN
    Posts
    1,603

    Default

    Quote Originally Posted by BYBBQ View Post
    Welllllllllllllllllllllllllllllllll, I'm thinkin', wine would be a better choice than beer.

    But then plain water would be better than Natty lite.

    If they're steaks, why aren't you grilling them ?
    22 inch weber
    20 cubic foot homebuilt smoker
    turkey fryer
    coleman stove
    If it burns, I can cook with it.

  9. #9
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by chef schwantz View Post
    Cuz he doesn't have a grill.

  10. #10
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,356

    Default

    Quote Originally Posted by SmokyOkie View Post
    Cuz he doesn't have a grill.

    I thought he bought a weber?
    Paul

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

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