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Old 07-26-2011, 02:47 AM   #31
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Quote:
Originally Posted by purple.alien.giraffe View Post
I've done lots of different marinades for beef in general. Here are three of my favorites and my husband's favorite. The proportions are for one or two small steaks.

1tblsp orange juice concentrate
1 tblsp worcestershire sauce
1/2 tsp ground ginger OR 1 tsp minced fresh ginger
Black pepper to taste

1/4 cup pineapple juice
1 tsp soy sauce
1 tsp ground ginger
1/2 tsp honey
1/2 clove minced garlic

1/4 cup water
1 tblsp worcestershire sauce
1 tsp oregano
1 tsp basil
1 clove minced garlic
Black pepper to taste

The hubby's fav

1 tblsp worcestershire sauce
1 tblsp A1 sauce
1 tblsp Tabasco or Frank's Red Hot sauce
1 tblsp chili powder
1 clove minced garlic
Black pepper

A lot of times we'll buy family packs because they are cheaper and as we separate and repackage the meat for freazing I'll add the marinade. It seems to work well. Otherwise, I'll just marinade the meat for a half hour to an hour before cooking.
Sounds almost exactly like the marinades I mentioned :) Great minds think alike or is it fools never differ
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Old 07-26-2011, 07:39 AM   #32
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expat's recipe from Joy is more or less what I do. I have never put vegetable oil in mine. This sort of marinade is very forgiving (I got my original recipe from a Korean recipe for bulgogi or kal-bi, didn't even know it was in Joy). If I put oil in it at all it is a drizzle of sesame for flavor. The sugar ... I use just about anything. One year my sister made orange marmalade and it didn't set, and I used that. If I'm marinading for a long period of time, i don't bother to mince the ginger, just put in slices. I agree that wine works as well as sherry, and even a mild, sweet-ish vinegar will do (rice, malt, wine, even cidar vinegars). This is my "go to" basic recipe. I use it for any dark meat (beef, pork). If you buy a rack of beef ribs, separate them, then marinade in this, then cook on the coals, you have a feast for kings. I use slightly less sugar for beef, more for pork or game that is strong.
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Old 07-26-2011, 08:45 AM   #33
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Quote:
Originally Posted by purple.alien.giraffe View Post
A lot of times we'll buy family packs because they are cheaper and as we separate and repackage the meat for freazing I'll add the marinade. It seems to work well. Otherwise, I'll just marinade the meat for a half hour to an hour before cooking.
Same thing here. When the cuts that we like go on sale we buy about 5 - 7 lbs and properly freeze it. Steak is a nice weekly dinner.
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Old 07-26-2011, 10:12 AM   #34
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Originally Posted by Snip 13 View Post
Sounds almost exactly like the marinades I mentioned :) Great minds think alike or is it fools never differ
I'd gather it's at least a little of both.
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Old 07-26-2011, 10:14 AM   #35
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Quote:
Originally Posted by purple.alien.giraffe View Post
I'd gather it's at least a little of both.
As long as we think it's great, who cares!
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Old 07-26-2011, 07:59 PM   #36
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Here is a recipe that was given to me by a dear friend.

2 Tablespoons oil
1/4 cup soy sauce
1/4 cup honey
2 Tablespoons vinegar
1 1/2 Tablespoons powdered ginger
Garlic powder to taste

Marinate over night. Pat dry, broil, fry or grill.
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Old 07-26-2011, 08:49 PM   #37
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Quote:
Originally Posted by PattY1 View Post
Here is a recipe that was given to me by a dear friend.

2 Tablespoons oil
1/4 cup soy sauce
1/4 cup honey
2 Tablespoons vinegar
1 1/2 Tablespoons powdered ginger
Garlic powder to taste

Marinate over night. Pat dry, broil, fry or grill.
Sounds like one I make but I've never used the ginger, will add it to mine it sounds perfect thanks for sharing Patty
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Old 07-26-2011, 09:38 PM   #38
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I like a good southwestern marinade if I'm going to grill my steak. Basically eyeball all of the following, depending on your tastes: veg. oil, ancho chili powder, cumin, pepper, fresh garlic cloves smashed, sliced red onion, and if you have it, a bit of adobo sauce from canned chipotle peppers. Also, remember that marinades only penetrate 1/16th of an inch per 24 hours, or so I've heard, so try and do it 2-3 days before you actually grill them.
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