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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
View Poll Results: should i marinate this steak on a regular basis(multiple choice) | |||
Rib eye | 8 | 29.63% | |
NY strip | 8 | 29.63% | |
Chuck | 18 | 66.67% | |
Top sirloin | 9 | 33.33% | |
ranch cut | 9 | 33.33% | |
Sirloin petit steak | 10 | 37.04% | |
Multiple Choice Poll. Voters: 27. You may not vote on this poll |
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01-05-2013, 12:07 AM | #16 |
Take a breath!
Join Date: 06-12-12
Location: Los Angeles
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^^^This.
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01-05-2013, 12:27 AM | #17 |
Babbling Farker
Join Date: 04-25-11
Location: Valdese, NC
Name/Nickname : John
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I'm just saying that if I'm in the mood for a flavor profile that might be provided by a marinade, I'd rather have it on a good cut of beef. IMO, marinade is not something I'd use to make a bad cut of meat good. My "Drunken Ribeye" is a fantastic steak. It would be much less fantastic on a cruddy cut of meat.
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01-05-2013, 01:31 AM | #18 |
is One Chatty Farker
Join Date: 08-23-10
Location: Austin Texas
Name/Nickname : D
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Dirty D rub on a steak, twice baked spuds and bud hell some times I use A1 on my steak off to the side, I like to have options not cause my steak needs flavor but cause A1 sauce is the chit on steak every once in a while
Costco Top sirloin
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Pitmaker Magnum Snipper * UDS* Copper Kettle |
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01-05-2013, 01:56 AM | #19 |
Take a breath!
Join Date: 08-21-10
Location: Lake Worth, Florida
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I rarely marinate steaks. (except for skirt steak or flap meat) I have been served to many steaks ruined by marinade. (Italian dressing comes to mind) I had a friend over for dinner, she is an incredibly fussy eater. I served grilled top sirloin, rare for the family, medium rare for her. She said that the steak was amazing and asked what I seasoned it with. I loved the look on her face when I said "nothing, but the kiss of the fire".
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01-05-2013, 02:38 AM | #20 |
is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York
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I save the brine for me...(beer) beef is too dense for it to do anything..MAYBE a finishing sauce or a Merlot reduction for a tri tip / sirloin/strips...HOWEVER a properly cooked piece of beef is simple...salt...pepper..and maybe garlic / oinion / rosemary all beef should be kisd..(keep it simple dummy) as I am too lazy to get caried away with a great meat....
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01-05-2013, 08:35 AM | #21 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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YUP--Poll is Farked up!
I thought I was voting to NOT marinade on any, because I don't. OH WELL! TIM
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01-05-2013, 08:40 AM | #22 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Larry the Grail said I'm a ribeye murderer so what would I know?
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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01-05-2013, 08:45 AM | #23 |
Quintessential Chatty Farker
Join Date: 06-29-11
Location: Greeneville TN
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If your looking to tenderize use a Jacard.
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01-05-2013, 09:34 AM | #24 |
Babbling Farker
Join Date: 04-03-10
Location: Cypress TX
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There is no reason to marinate any of these choices
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J Crunch |
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01-05-2013, 09:40 AM | #25 |
Found some matches.
Join Date: 03-14-12
Location: Point Pleasant N.J.
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+ 1 on none in the poll
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01-05-2013, 10:01 AM | #26 |
is One Chatty Farker
Join Date: 07-01-12
Location: Fredericksburg, VA
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I don't marinate my steak. Sure, I could, but I don't think it's necessary. If I bought cheap steaks I might but I don't buy cheap steaks......ever. I do, however, plan on marinating some carne asada soon!
Sent from my Nexus using Tapatalk 2
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01-05-2013, 11:05 AM | #27 |
On the road to being a farker
Join Date: 06-30-10
Location: Olney, MD
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Sorry, but for this poll to make any sense, there needs to be a "none of the above" option. (which I would then select) :)
Although... I would like to experiment with marinating in soy sauce as I have recently read (not on this forum, although it could be out there) that it mimics the flavor profile of dry-aging.
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01-05-2013, 11:32 AM | #28 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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I really don't know whether the poll is positive or negative. Of the cuts that you list, the only one I do marinate is the sirloin. I certainly also eat it without marinade, but if I am making any type of kebabs, bulgogi, teriyaki, what have you, I will take top sirloin as my first choice as it has a beefy flavor that can survive a marinade, tastes great under different cooking conditions (like well done for bulgogi) and it is a good cut.
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01-05-2013, 11:59 AM | #29 |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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it aint no trick question. haha. sorry guys. so cheap cuts and chucks for sure. NY and rib eyes no unless at gun point. haha. top sirloin can swing both ways? ranch cut and sirloin petit should i?
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01-05-2013, 12:02 PM | #30 |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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ill fix the poll because i guess people dont like reading the poll question either. hahaha. just tryin to keep you on your toes is all.
EDIT WELL CHIT SON.. looks like i will not be able to fix the poll question.. so i guess i could start over.. delete this thread and start a new one with NO poll question. just the thread title..
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