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What's your BBQ Marinade recipe?
jaydub
Gold Coast, Queensland
75 posts
I'm sure alot of people are going to fire up the ol'BBQ this weekend and instead of buying pre-marinaded meat I thought I'd share my own and see if anyone has a yummy recipe they'd like to share!!

So the one I'll be using tomorrow is a Spicy marinade;

1/2 cup soy sauce
1/4 cup rice wine vinegar
1 tablespoon peanut oil
1 tablespoon honey
1 teaspoon crushed red chilli
2 large garlic cloves

fairly basic but it works and tastes delis**
I use wine vinegar instead of normal white vinegar because its less acidic!

02:55pm 05/04/12 Permalink
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02:55pm 05/04/12 Permalink
HurricaneJim
Brisbane, Queensland
1104 posts
1/4" steel plate.
Dry gum tree wood.
1 box of matches.

Get plate very hot, apply steak to plate and turn every 20-25 seconds. Rare=45C, Well done=65C and let it stand for 5 minutes.

The rest is dressing.....
05:34pm 05/04/12 Permalink
eski
Perth, Western Australia
826 posts
only turn steak once!
05:42pm 05/04/12 Permalink
hardware
Brisbane, Queensland
10168 posts
1 set of lpg falcon keys
2 legs
1 local butchers
1 eftpos card

result = best marinade
05:50pm 05/04/12 Permalink
Jim
UK
12771 posts
The rest is dressing.....
which is kind of what the thread subject is about, nice job


as for me, no actual marinade usually
just rub in some salt, pepper and oil and cook it quick. maybe a bit of worcestershire
06:12pm 05/04/12 Permalink
Infidel
Netherlands
3883 posts
no marinade as well, spoils good meat
06:20pm 05/04/12 Permalink
fpot
Gold Coast, Queensland
20451 posts
apply steak to plate and turn every 20-25 seconds
lol
06:22pm 05/04/12 Permalink
copuis
Brisbane, Queensland
2544 posts
only turn steak once!



er didn't heston blum(long name that sound like blue menthol) kinda say turning it lots was best

he may or may not know a little bit more than you
06:40pm 05/04/12 Permalink
greazy
Brisbane, Queensland
5313 posts
er didn't heston blum(long name that sound like blue menthol) kinda say turning it lots was best

he may or may not know a little bit more than you

Yes, yes he did:
By flipping the meat every 15–20 seconds, the steak will develop a crisp flavoursome exterior without being overcooked in the centre.
http://www.channel4.com/4food/recipes/chefs/heston-blumenthal/hestons-perfect-steak
lol
lol.
07:17pm 05/04/12 Permalink
HurricaneJim
Brisbane, Queensland
1105 posts
yes he did:
By flipping the meat every 15–20 seconds, the steak will develop a crisp flavoursome exterior without being overcooked in the centre.
http://www.channel4.com/4food/recipes/chefs/heston-blumenthal/hestons-perfect-steak

lol.


Yes he told my secret that I've been doing for 30+ years.

You're lolling at fpots lol which actually, as he reads it, means turn both which would be bloody hard at best.

only turn steak once!


epic failure at best, juices are meant to stay in the meat not all over the plate.
07:59pm 05/04/12 Permalink
mental
Brisbane, Queensland
2907 posts
4 ounces Guinness Stout Beer at room temperature
2 garlic cloves
1 ounce soy sauce
1 tablespoon minced vidalia onion
1 teaspoon shallots
1 teaspoon Worcestershire sauce
08:01pm 05/04/12 Permalink
eski
Perth, Western Australia
827 posts
epic failure at best, juices are meant to stay in the meat not all over the plate.


keeping the juices in is exactly why you only flip it once! Its also much easier to tell when its cooked (the blood appears on the surface) but hey, I know better than to come between a man and his 'Q. Flip on Brothers!
08:22pm 05/04/12 Permalink
Woblzz
Queensland
19 posts
you are not the only one eski! iv always been taught to only flip the steak once to yield best results. but to each his own : )
08:44pm 05/04/12 Permalink
Jim
UK
12773 posts
06:19am 06/04/12 Permalink
Herron
Brisbane, Queensland
120 posts
Meat won't lose its juices unless you overcook it or a bloody rough with it.

This is the marinade I use for lamb cooking on a rotisserie. I think I got it from a Jamie Oliver recipe.

1tsp Cumin Seed
2tbs Fennel Seeds
1 bulb of garlic peeled and chopped
A bunch of fresh thyme leaves and rosemary
1 orange juiced.
4tsp smoked paprika
6tbs balsamic
150ml of tomato sauce
8tbs olive oil
10 bay leaves.
Salt + pepper.

Crush herbs and pretty much just combine the rest.

Goes will with slow roasted (on bbq) cherry tomatoes, rosemary sprigs, thyme, oregano, bay leaves, garlic; drizzled with olive oil and balsamic. (Cook in a alfoil baking tray off the coals with lid on bbq). Add in some italian sausages if you want more flavour. ;)

Steaks I prefer to just salt and dress up with a sauce.

Roll some sweet potato in some cumin, chili, salt - cook in alfoil on the BBQ (if you have a lid, otherwise between but no touching coals) and serve with lime. :p Go with fennel or coriander seed, with cinnamon, chili and s&p for some awesome bbq pumpkin too. ;)

last edited by Herron at 08:16:11 06/Apr/12
08:15am 06/04/12 Permalink
crazymorton
Brisbane, Queensland
2940 posts
soy sauce
crushed garlic
bbq sauce
worecester sauce

no real measurement do it by feel. mix it all together then slap the bbq steaks in and rub that s*** on.

I'm using the thin bbq 1 minute steaks here. i don't really bother marinating a big fat juicy one. if you get a good cut nature has it covered.
10:40am 06/04/12 Permalink
mental
Brisbane, Queensland
2910 posts
soy sauce (I use reduced salt) and worecester sauce is a winning combination
11:14am 06/04/12 Permalink
casa
Brisbane, Queensland
4579 posts

Jim that was a rubbish link, he didn't swear once.
12:04pm 06/04/12 Permalink
typo
Other International
6489 posts
A bit of port.
Some garlic.
Some coriander.
a bit of soy.
pepper and salt.


12:37pm 06/04/12 Permalink
Jim
UK
12774 posts
http://www.ausforums.com/images/icon11.gifJim that was a rubbish link, he didn't swear once.



08:48pm 06/04/12 Permalink
thermite
Brisbane, Queensland
9369 posts
I use different marinade depending on the meat and my intentions, like how I want the final thing to taste, the style of dish, etc..

Usually a s*** load of oil; a significant portion of the marinade is an oil suitable to the final product
Some kind of chemical or acid to tenderise the meat, the other portion basically. Can be meat tenderizer, vinegar, citrus juice, or alcohol
a little something sweet to take the edge off, usually raw sugar does the trick
and flavours: sauces, juices, spices, or what have you..
08:59pm 06/04/12 Permalink
do0b
Brisbane, Queensland
4249 posts
i usually marinate myself in several beers and a nice scotch
08:59pm 06/04/12 Permalink
Ivonin
Brisbane, Queensland
1039 posts
i usually marinate myself in several beers and a nice scotch


Agreed
12:29pm 07/04/12 Permalink
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12:29pm 07/04/12 Permalink
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