The marinade I do on choice meat only. If I'm doing prime, I add nothing, as it needs nothing. Just cook her till she ain't ice cold and sent it out mooing.
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The marinade I do on choice meat only. If I'm doing prime, I add nothing, as it needs nothing. Just cook her till she ain't ice cold and sent it out mooing.
I am with you on that one Mani! I do have a spice mix I sprinkle (not rub) on better
meats. But -- I will try that one on the "London Broil" that we buy because it's
cheap, but can be a little tough.
I love the tiger stuff (used like A-1 sauce)
Added the Tiger and Soy sauces to the shopping list....
I usually have to burn my wife's steak, is it worth sticking hers in the marinade?
Reading back through the thread to find a new beer experience for the weekend :)
Scott, soy sauce acts as a tenderizer, so I'd imagine it won't harm anything.
Another weird tenderizer I found is figs. Figs have a chemical called Ficin in them that is a strong tenderizer. We use a quarter of a fig (cant taste it at all) in 3 to four pounds of hamburger meat and it turns chuck into filet. Do not let it sit for more than an hour or two or the enzymes will over-tenderize the meat into mush.
As for the beer, KG's talk of wheat beer has me thinking about that line of brew, now. Thanks for the suggestion.
Are there any other beer or meat suggestions out there? I'm always up for trying something new.
Thanks for bringing it back up Mani .. I think I'll be stopping by the store on my way home from work now. I'll likely pick up a case of Sunshine or the Sam Adams Summer ale if i can find it. Sunshine is one of the new belguim beers. You real dark beer likers prob know them best for Fat Tire.
Speaking of the spirits, is AR the only state with dry counties? A dry county, for those of your who are fortunate enough to be clueless, is a county that doesnt sell alchohol. If anyone sells alchohol in a dry county, it will only be a restuarant and has to have a permit. Its pretty annoying!
New Belgium brewery is in the town I work in ... :)
The county where Jack Daniels is made is or at least was dry - I think that is in Kentucky
Just picked up 6 summer ales. Also noticed a cherry wheat but I didn't have enough hands after grabbing the wifes wine. Maybe next time.
It's Lynchburg, Tennessee. You are right. It is dry county. Kinda ridiculous when you put in perspective.
We have "dry" counties out here in Texas, but usually that just means no liquor. There are a few spots around the DFW area that sell no alcohol at all. I hear Kansas is pretty rampant with dry counties as well.
KG, Fat tire was the beer that got me to stop drinking Keystone light. What can I say. I was fresh out of high school, and keystone was 50 cents a beer in a 30 pack.
Boy, I sure wish some of you guys lived closer. I still do not trust any of my friends to be an all time driver, especially when it comes to loading and unloading, so I never get to drink out on the lake as I am always the DD.
There's a house for sale down the street.....:)
I stopped for some beer on the way home
http://i115.photobucket.com/albums/n...photo-46-8.jpg
Picked up some;
Samuel Adams Summer Ale
"Wheat Ale brewed with lemon zest and grains of Paradise"
Leinenkugel's Summer Shandy
"Beer with natural lemonade flavor"
http://i115.photobucket.com/albums/n...photo-47-2.jpg
Starting with the Leinenkugel's
http://i115.photobucket.com/albums/n...photo-48-1.jpg
I've done the JD tour twice now and I'm amazed at the vast amounts of liquor in that little dry town. You can buy special commemorative bottles after the tour and they are the same price you can buy it anywhere else. My favorite part of the tour is where they have everyone gather around the filtration (charcoal filtration where they take pure alcohol and filter it) system and lift the lid and fan it several times...its the free way of taking a shot of JD and you can even taste it.