NIIIIICE

Good tips in here, I'm saving these suckers and trying em out. I'm gonna have to buy a few more sauces first but I feel like trying some new stuff.

 

I'm thinkin the tenderizing ones will work really well with some tougher cuts. I find the tough cuts to usually be the most flavorful, so the key is just tuning the texture and consistency of em.

In the roast I had tonight i put olive oil, soy sauce, salt, peppercorn bbq sauce, and dry chili peppers for a little spice. It turned out REALLY good.

 

that sounds really good. If you don't mind me asking, did you use the ziplock bag method? How long did you marinate for?I'm really want to try this recipe but I'm not sure how much of each to put in...would you mind giving away your method? Sorry for such a n00b question.

 

Beef tenderloin need just rosemary, salt, and an internal temp of about 150 degrees. (with a pan searing in olive oil to start)

I don't really like too many marinades, I am a sauce guy. If you do a pork tenderloin I had a sauce in New Orleans and an ootsie place that was the ultimate. Roasted pork loin in a sauce made of Southern COmfort and Honey. I don't know the exact mix, you have to do it by constant tasting. Start the SOC on a slow boil but do not burn off all the alcohol, that is key. Start stirring in honey until it gets really sweet and you say "DAMN! That is good!" and you are there. Its unbelievable if done right.

 

My fajita marinade is equal parts soy and worcestershire.

My tenderloin marinade is just olive oil, salt, peper and candied ginger. The key to most beef is high temp searing.

 

the mustard seeds are actually mustard with the seeds....so it's liquidy and holds everything together.

but it is more a rub than marinate.

i don't use olive oil as someone suggested....enough fat escapes from the meat already.

 

I use the secret sauce made of various sauces and forbidden ginseng that was passed on from my ancestor from about 2000 years ago.

 

 

Since I was able to do it, I have to think it's pretty hard to mess up. It really was simple to prepare

I'm going to estimate here because I did it by eye. In a bowl I mixed:

2-3 chopped cloves of garlic (I used 4 and it was kind of strong for general public but I love garlic)

1.5 cups of peppercorn BBQ sauce (pick your favorite brand, I used Diana Sauce)

4 tbsp of soy sauce

Couple pinches of salt (but not pepper since it was already in the BBQ sauce)

Crushed chili peppers to taste


I mixed up the whole thing, threw the meat in a big Hefty Easy-Zip freezer bag and poured the sauce in. Every 6 hours or so I squished the bag around and rotated the meat to make sure it got complete coverage. To cook, removed meat from bag and placed in a fairly shallow pan and poured the rest of the marinade from the bag over the hunk of meat. Most of the sauce came off during cooking and just stuck to the bottom of the pan, but by then the flavors were already nicely seared into the meat. The pieces of garlic did remain all over the thing so every now and then you get a nice garlicy bite.

I sliced the thing up then end to end. Probably would've fed 4 or so really hungry people. Nice thing about having a big thick piece of sliced meat is that even if it's a strong flavorful marinade or sauce on the outside edge, you can control how much of it is in each bite so it's not overpowering in any way.

Wasn't that easy? Was for me.

I am SO trying Magician's recipe. Sounds like some good spice in it with great accent flavors. I think I'm going to take several small steaks and try some different things and grill em all up. Have a couple friends over tomorrow night and slice all the meat up and we can try multiple different things along with some vegetables and stuff.

 

Marinated a steak in Guinness for ~ 2 hrs. one time and did the following:

Apply grey salt and cracked pepper to both sides
Grilled 5 min. on each side
Into the oven for 20 min. at 400 degrees

A damn good outcome too with perfect color (medium/medium rare) and tenderness throughout. The salt/pepper "rub" provided a nice sort of crisp on the outside.