(September 29, 2017 at 11:37 pm)Fireball Wrote:(September 29, 2017 at 10:14 pm)Thumpalumpacus Wrote: Even in recovery, I can and do use beer as a marinade for beef, and a little wine on occasion.
Never cared for cakes, or sweets of any sort, once past adolescence, so I've got no sway on that topic. But a nice ribeye roast marinaded in a cab, or a tritip marinaded in a decent pale ale -- marvelous.
I've ruined enough beef over a grill that I might qualify for a career in Dante's version of the inferno, but I think I'll try these marinades. I generally simply use garlic, salt and pepper. I'm not a cook. You need something mechanical designed and built, or a vehicle fixed, I'm your guy. My wife's father was a grillmeister, and she expects me to have the same tendencies. I'm not that guy. Shit, I burn fish sticks on the grill.
With either of these marinades I'll add a splash or two of Worcerstershire sauce. I pierce the meat beforehand, and give it a rub of fresh-ground pepper, seasoned salt, and garlic powder before immersion. A roast will marinade two or three hours, a steak an hour or so.
