Hey all. I fully understand that marinades do not penetrate. However, I want to do some beef kebobs and am looking to do something different than just a rub. I appreciate any suggestions be it homemade or store bought.
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Beef marinade is pretty simple - Soy (minimal if you dry-brined), plenty of black pepper, lime juice, Worcestershire and a bit of sugar. That alone will get you there. From there, the sky is the limit. Small quantities of: Garlic powder (or 2 cloves of minced), onion powder (or mince the white part of a scallion), cumin powder, anchovy paste (I'm not joking), hot sauce/red pepper flakes/cayenne. -
Bbq sauce and italian dressing. I put that on some cubed up hind quarter from a wild pig, amazzizin!
Also works on beef, sheep and deer and chicken. Not sure about woolly mammoth.Comment
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I don't marinade quite as often as I used to, but it's more of a trend in what cuts I'm cookin, vs a change in process, or procedure...
My basic, ol standby beef marinade consists of equal parts:
Strong black coffee
Guinness Extra Stout
Worcestershire sauce
Soy sauce
Zesty Italian dressing
From there, I'll add such seasonins as might suit th character/desired flavour profile of th dish I'm preppin th protein fer...
At a minimum/most often, I'll grind in some Montreal...
Sometimes, cayenne, or other peppers are sprinkled in, as well...
I'll put it in a casserole dish*, or summat, fer a few days, flip when I git up, when I git home, when I go to bed, at a minimum.
I often also poke th meat some with a fork, to allow some ingress, however minimal.
*Covered in cling wrap, th whole time. (Th casserole dish, not me.
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As always, thanks fellas! Going with a combo of BBQ sauce, Italian dressing, worchester and rosemary.Comment
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If marinades are a waste of time, does basting the cooking meat with the marinade achieve the same results?Comment
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Depends on the marinade and how much basting you're doing.
A ten minute marinade will be sufficient for a lot of things, but basting might hurt crust due to added moisture. Might not, if you only baste once.
Adam Perry Lang's Charred and Scruffed has a discussion on basting while live fire cooking to build flavor that's worth checking out if the book is ever on sale (I think I got it for $1.99 on my Kindle).
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#1: teriyaki/ per 2 lbs of beef
1/4 c soy sauce
1/4 c veggie oil
2 Tb molasses
2 tsp dry ginger
2 tsp mustard powder
6 cloves minced garlicComment
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I love this marinade for beef (I usually will marinade a London Broil with it)
1 can frozen concentrated Limeade
1 can Teriyaki sauce (Just fill the Limeade can when you empty it out)
A bunch minced of garlic
A bunch of freshly ground Black Pepper
So simple, so deliciousComment
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https://amazingribs.com/tested-recip...-better-kebabs
The spiedie marinade is absolutely lit, and I just made it with some off the shelf Italian dressing.
For a slightly different direction, there's this type of thing... red wine, garlic, strong herbs.
https://www.piedmontese.com/RecipeDe...ubs+%26+Sauces
For a third direction, something like this:
https://williamsonwines.com/recipe/g...ey-umami-sauce
You pump umami with umami rich stuff. I throw together some olive oil, with any combination of:
balsamic
soy/tamari
fish sauce
concentrated tomato paste
porcini powder
sherry vinegar
worchester sauce
garlic
onion
rosemary, oregano, thyme, lemongrass, ginger, pepper flakes, hot sauce,
And take that anywhere from Spain to Italy to Thailand to Macau to Casa PKB. The underlined stuff is the umami boosters. You could throw some pureed anchovies in there, or some vegemite (I won't yuck your yum, but it's not for me), and then add things to build out other dimensions of flavor.
If I'm completely honest, I find marinade recipes to be a bit more like concepts rather than complete processes. Think of it as a template and think where you want to go. So, Thailand would be Tamari, Fish sauce, Sherry Vinegar, garlic, onion, ginger, lemongrass, sugar, hot sauce, hot pepper flakes, with a lot of flakes. Macau would dump the hot sauce and the lemongrass, add the tomato paste, increase ginger, and maybe add a curry spice, like corriander or maybe nutmeg. And so on.
The idea is that you take things you like and figure how to make it work. You want a fat, an acid, some herbs and spices, and maybe something to pump umami. And figure on the salt, whether you a dry brining or want the salt in the marinade.Comment
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This is originally my god parent's tri tip marinade - based on the tri tip at Sattui Winery
Tri-Tip Marinade (Original)
1/2 Cup Cabernet
1/3 Cup Sugar
1/4 Cup Soy Sauce
2 Cloves Ginger (or 1/4 Teaspoon ground ginger)
2 Cloves Garlic (or 1 Teaspoon minced)
Mix all. Marinate steak. Grill Steak. Put remaining marinade into a small
saucepan and reduce. Serve over steak.
I also really like it on venison roasts in the slow cooker.Comment
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