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-   -   what steaks do not need marinting (http://www.bbq-brethren.com/forum/showthread.php?t=150849)

LT72884 01-04-2013 08:10 PM

what steaks do not need marinting
 
Ello all, i know this is an odd question but sometimes when i grab a steak at the store that is not a NY steak or ribeye, im not sure if i should marinate or not. haha

So i am curious to what cuts of steaks should be marinated

atcNick 01-04-2013 08:14 PM

The really cheap ones


-Nick

Boshizzle 01-04-2013 08:16 PM

Your post title asks a negative and your poll asks a positive. I answered in the negative because I was too lazy to read the positive question in the poll since I thought the thread title was the actual question.

So, I don't think any of the steaks you listed need to be marinated.

BobBrisket 01-04-2013 08:19 PM

Quote:

Originally Posted by Boshizzle (Post 2317176)
Your post title asks a negative and your poll asks a positive. I answered in the negative because I was too lazy to read the positive question in the poll since I thought the thread title was the actual question.

So, I don't think any of the steaks you listed need to be marinated.

Dang, that's right. I voted wrong then!:twitch:

Lake Dogs 01-04-2013 08:21 PM

you two guys have always been bass-ackwards

thirdeye 01-04-2013 09:01 PM

http://img.photobucket.com/albums/v3.../DSC04555a.jpg

Hmmmm. On a 'regular basis' threw me off.... I will say I usually do marinate flank or skirt steaks. And sometimes marinate sirloin, chuck or tri-tip steaks.

Getting off of beef, I generally marinate lamb racks which would actually be teeny rib steaks..... and sometimes marinate pork steaks, or chops.

Lake Dogs 01-04-2013 09:08 PM

I need more scotch.

BobBrisket 01-04-2013 09:16 PM

Quote:

Originally Posted by Lake Dogs (Post 2317241)
I need more scotch.

I like to marinade myself with a good Scotch. Does that count?:-D

On topic......the tougher, cheaper cuts I would marinade. Ribeyes, NY Strips, T Bones, I wouldn't. Sometimes I might hit em with a few dashes of wooster if that counts as a fast marinade.

JMSetzler 01-04-2013 09:39 PM

You can marinate whatever kind of steak you want. There is nothing wrong with marinating a new york strip or a ribeye, or even a filet mignon for that matter. If you want a certain flavor profile, then go for it. In fact, I'd rather marinate a good cut of meat than a cheap one.

BobBrisket 01-04-2013 09:52 PM

Quote:

Originally Posted by JMSetzler (Post 2317273)
You can marinate whatever kind of steak you want. There is nothing wrong with marinating a new york strip or a ribeye, or even a filet mignon for that matter. If you want a certain flavor profile, then go for it. In fact, I'd rather marinate a good cut of meat than a cheap one.

True. On a good cut, the flavor profile I'm looking for is...............BEEF!:biggrin1: And some beef fat flavor too. A light dusting of some salt, pepper or even a good rub is perfect.

caseydog 01-04-2013 09:59 PM

I will NOT marinade a ribeye, unless at gunpoint, and even then, I'd have to think about it.

The only steaks I would marinade would be cheap cuts, that need some acid to tenderize them, or cuts with little flavor.

CD

caseydog 01-04-2013 10:00 PM

Quote:

Originally Posted by JMSetzler (Post 2317273)
You can marinate whatever kind of steak you want. There is nothing wrong with marinating a new york strip or a ribeye, or even a filet mignon for that matter. If you want a certain flavor profile, then go for it. In fact, I'd rather marinate a good cut of meat than a cheap one.

I used to like you.

CD :becky:

caseydog 01-04-2013 10:01 PM

Quote:

Originally Posted by BobBrisket (Post 2317180)
Dang, that's right. I voted wrong then!:twitch:

Fark! Me too. :doh:

I voted based on the farking thread title, not the poll question. Trick question.


CD

stephan 01-04-2013 10:40 PM

I dont really marinate any steak. I do season them but thats about it but if you like the taste of marinated steaks then go for it, vive la difference

nucornhusker 01-04-2013 11:05 PM

Salt and pepper 10 minutes before they go on the grill.


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