So I did a little playing around yesterday and threw some things into a marinade for a big juicy beef tenderloin that I picked up on the weekend. I'm gonna go home soon and cook it and then take off my pants and eat as much of it as I possibly can.

Does anyone have a good recommendations for an all purpose marinade?

I haven't really been the marinading type in the past, but I eat a lot of meats and would like to mix things up a little. I'm thinking mostly for beef...would you ever marinade pork or poultry, or just throw a rub on them before cooking?

 

salt, pepper, rosemary, garlic, ginger, mustard seeds.

my work here is done.

 

How do I marinade them in that? No liquid of any sort?
Sounds like more of a rub...and should it sit in that over night?

I'll give it a shot on Friday with a couple steaks.

 

BBQ sauce and beer learned that one from my daddy.

 

I'll give that a shot when I'm just cookin for me and not lookin to impress

Time to go throw that loin in the oven!

 

he is talking about a rub, but it works. always remember a little rosemary goes along way. be careful with that stuff.

rub some olive oil on the beef and then throw on the rub, let it sit overnight in a sealed container.

i like some worchestershire sauce, dale's sauce and some of the other salt heavy liquids for a merinade.

cooking over charcoal always adds another level of flavor to any meat.

slow cooking is your friend. ie: 200-250 F. another rule of thumb for slow cooking is 1hour per pound. but this means the meat starts at room temp, not some super cooled, straight from the fridge meat.

 

oh boy way too time-consuming

 

I use a large zip lock bag with about half a beer (preferably dark but anything will work) a good bit of worcestershire sauce, a little liquid smoke (hickory or mesquite) and some chipotle tabasco sauce (not too hot). I soak it in that mix for about an hour to 2 hours before throwing it on the grill.

Now, I use gas for control. I through it on at max heat to sear the outside and keep the meat juicy. Once the outside is pretty dark I turn it down for a little while and add salt and pepper (maybe garlic salt) to taste at this point. Leave it on low just long enough to get to temp.

I know these are not really measurements but I kind of know how potent each ingredient is so I use them based on serving, and all my friends LOVE my steaks.

 

gingerbread (you can substitute graham crackers), marshmallow creme, chocolate sauce, hard candy, tin foil, and astro glide. . .


. . . wait, wrong thread.

 

The yeast in the beer helps eat away at the gristle in the meat which helps make it really tender.
Leave it soaking overnight to really get it nice and soft.
Will cut like butter afterwards.

I tend to like a light teriyaki flavor.

Soysauce, a bit of sugar to sweeten it, some various spices and some teriyaki sauce/marinade from the store to make it a touch thicker to stick to the outside of the meat.