03-06-2007, 12:23 PM
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#2
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Franchise Player
Join Date: Feb 2004
Location: North Vancouver, BC
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I go to the keg.....don't trust my cooking.
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03-06-2007, 12:36 PM
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#4
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Franchise Player
Join Date: Apr 2003
Location: Not sure
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Nothing wrong with good ol terryiaki (sp?) sauce. Lance the stake multiple times with a fork, cover with sauce of choice and put it in the fridge for at least 8 hours. Yum.
Any opinions on BBQ sauce? Have to say my current choice is Cattle Boyz. Man, that stuff is amazing.
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03-06-2007, 12:37 PM
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#5
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Appealing my suspension
Join Date: Sep 2002
Location: Just outside Enemy Lines
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Somewhere back in history the Japanese Village Sesame sauce recipe was exposed in this forum.
__________________
"Some guys like old balls"
Patriots QB Tom Brady
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03-06-2007, 12:39 PM
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#6
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Powerplay Quarterback
Join Date: Mar 2007
Location: Calgary
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I like to marinate steaks in soy sauce, worcestershire sauce and some garlic. Usually leave them about an hour and they're quite yummy.
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03-06-2007, 12:40 PM
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#7
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Scoring Winger
Join Date: Dec 2005
Location: Cowtown
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I throw together a mixture of Italian salad dressing,BBq sauce,steak spice and a beer.Stick the steaks lots of times with a fork.Do this in the morning,then go golfing(summertime)come home, bbq your steak and finish off the other 23 beer.Now that is a good Saturday.
__________________
"I know I was a great player, probably one of the top-10 guys that ever played the game."
Theo 2006
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03-06-2007, 12:43 PM
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#8
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Playboy Mansion Poolboy
Join Date: Apr 2004
Location: Close enough to make a beer run during a TV timeout
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My presonal favourite is to sprinkle Club House Montreal steak spice on both sides, then marinate in beer. The lighter the beer the better- I try and use Coors Light that people leave behind in my fridge.
Then when grilling pour the remaining beer/spice mixture onto the steaks.
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03-06-2007, 12:55 PM
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#9
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First Line Centre
Join Date: Mar 2004
Location: Calgary
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Here's a simple Southwestern Marinade that can also be used as the base for a really good bbq sauce. I'm sorry I don't have measurements but I always forget to standardize my recipes.
brown sugar
garlic
oil (olive oil preferably but you can also use canola)
sambal oleek (very spicy stuff so use to taste)
salt & pepper
lime juice
water
*you can also add fresh parsley & chili flakes when finished
to make this into a bbq sauce just add tomato paste until you have the desired texture. you can substitute chili sauce to have a bit of a sweeter taste.
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03-06-2007, 01:09 PM
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#10
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First Line Centre
Join Date: Mar 2004
Location: Calgary
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here's another one if you're into really spicy stuff.
caribean jerk sauce
diced red & green peppers
diced tomatoes
diced jalapeño peppers (you can also add serrano peppers if you can find them)
diced yellow onions
salt
garlic
olive oil
crushed chilies
thyme
ground ginger
all spice
cinnmon
cloves
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03-06-2007, 01:12 PM
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#11
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Lifetime Suspension
Join Date: Sep 2006
Location: Calgary
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Quote:
Originally Posted by Sylvanfan
Somewhere back in history the Japanese Village Sesame sauce recipe was exposed in this forum.
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That's not a marinade though... I dunno, maybe you can make it as one but I haven't.
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03-06-2007, 01:16 PM
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#12
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Unfrozen Caveman Lawyer
Join Date: Oct 2002
Location: Winebar Kensington
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brush steaks (beef or game) with garlic, olive oil and steak salt - refrigerate over night if possible
cook rare, and serve with red wine/green peppercorn sauce
http://www.recipezaar.com/3267
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03-06-2007, 02:29 PM
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#13
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Powerplay Quarterback
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a bottle of Molson Canadian
a shot of Glenfiddich
cayanne pepper
ground black pepper
tabasco
salt
1 diced jalipino
lemon juice
Leave overnight
I dont measure, I just do squeezes and pinches and dashes.
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03-06-2007, 02:35 PM
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#14
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3 Wolves Short of 2 Millionth Post
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I don't really like to marinate my steaks it kinda takes away from the flavor of the meat. The trick is buy the best steak you can buy sprinkle some Montreal steak spice and then grill 4 minutes on each side. Or just go to 529 Wellington and order the porterhouse. The meal will set you back a bit but it's well worth it.
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03-06-2007, 02:38 PM
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#15
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Lifetime Suspension
Join Date: Sep 2006
Location: Calgary
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Quote:
Originally Posted by fotze
It would probably burn
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It'll burn... the next day on the can!
I still every now and then just make that and eat it with rice. Hits the spot every time.
Gives you onion/garlic breath though for like two days..
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03-06-2007, 02:41 PM
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#16
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Lifetime Suspension
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Don't forget Coke. It tenderizes beef.
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03-06-2007, 02:46 PM
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#17
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3 Wolves Short of 2 Millionth Post
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Quote:
Originally Posted by Red
Don't forget Coke. It tenderizes beef.
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What kind of Steaks do you buy if you need to tenderize them?
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03-06-2007, 02:55 PM
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#18
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Playboy Mansion Poolboy
Join Date: Apr 2004
Location: Close enough to make a beer run during a TV timeout
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Quote:
Originally Posted by wpgflamesfan
then grill 4 minutes on each side. Or just go to 529 Wellington and order the porterhouse.
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How rare is that steak?
And is that Debrovnick's? (sp)
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03-06-2007, 02:59 PM
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#19
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3 Wolves Short of 2 Millionth Post
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Quote:
Originally Posted by ken0042
How rare is that steak?
And is that Debrovnick's? (sp)
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The steak is probably close to medium rare. I got some top of the line weber bbq that cooks amazingly fast. I find that most people don't know the proper way to cook steaks (flip only once) and usually they end up just drying the heck outta em
And 529 Wellington is in Winnipeg. So far their porterhouse is the best steak i've ever had.
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03-06-2007, 03:02 PM
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#20
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First Line Centre
Join Date: Oct 2002
Location: Yokohama
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Tenderize (or poke holes in steak with fork) and throw it in a ziploc bag with McNally's extra ale and garlic (to your taste), salt and pepper. Let sit overnight.
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