Conference turris::cooks

    A quick, easy marinade that tastes great on steak cooked on the
    grill is Good Seasons Italian/Zesty Italian/Cheese Italian (take
    your pick) salad dressing. When making the dressing, it comes out
    best to use olive oil and wine vinegar. I always get rave reviews
    when marinating steak this way. I usually marinate it the better
    part of a day or overnight in the fridge.
    
    Debbie
    

    Patty,
    
    No real suggestions on steak except we use "LOTS" of garlic!!  But,
    another suggestion for when you're tired of the hamburger and hotdog
    routine is to throw a polish sausage or smoked sausage on the grill
    and baste them with BBQ sauce and serve on a french bread roll with
    onions.  They cook about as fast as hot dogs do and they're "umm,
    umm good!!"

    
    Gee-- this is not as tough as it might seem, since it is awfully
    difficult to ruin a decent cut of heavy beef due to marinade-- I
    have used the "salad dressing" marinade many times, and I think
    it works great.  As someone who uses his gas grill all 12 months
    of the year (it's located under the back porch, where I can hide
    from the snow & wind on crummy days), I have tried some really
    wild marinades on beef & pork. Experiment a little.  You mentioned
    L & P in your note--I assume you have used this as a marinade, not
    just "after it's cooked"?? If not, try it! (I think it's great,
    and I never used flavoring on meat after it's cooked on the grill).
    
    Try mixing your own, using this simple formulae: 2 cups red wine
    (the cheap stuff--I never, never use expensive wine for cooking,
    unless it is a fortified wine like brandy to make a sauce), 1/8
    to 1/4 cup vinegar (or wine vinegar), tsp of granulated sugar, and
    any heavy spice/herbs you favor--like, dried mustard, star anise,
    etc. Use a whip to get things like mustard well into the emulsion.
    This type of marinade can be whipped up in about 2 minutes, then
    dumped into large flat container over meat.  Stab the meat a few
    times, then shove the covered dish into the fridge for 4+ hours
    (NOTE: Obviously, the longer it marinates, the more it penetrates).
    A hint about using marinades in general--it helps if your meat is
    set out a little while to remove the chill before you add marinade.
    If you are in "emergency" situation, don't remove the meat early
    from fridge, and don't let it marinate in fridge--just be sure you
    cook it off before things start growing on the meat (meaning, don't
    let it stay out on counter in marinade at room temperature longer
    than 30 minutes). Remember, a marinade with this wine/vinegar mix
    essentially is  effectively changing the characteristic of the meat,
    and you must balance the extent to which you wish the marinade to
    change the taste against the tastes of your family. I also suggest
    your use white wine for pork.  I never "baste" the cooking meat
    with the marinade, since by the time I am cooking on the grill,
    the marinade has already done its job and doesn't add much afterwards.
    (also, I always save the marinade when it has been used in the fridge
    to marinate heavy beef, since I cook out so often.  You cannot/
    should not do so when you marinate at room temperature, for the
    obvious reasons.
    
    The bottom line is-- experiment! (and try to avoid cooking the meat
    until it's tough enough for floor covering--if you cook meat "well,
    well,well done, why bother with a marinade??)  Good luck!
    

    
    Reading over my rambling reply at 1337.3, I noticed I forget an
    ingredient for the wine/vinegar marinade base--I usually (always)
    add 1-2 TBL of good olive oil when I make the marinade base. Besides
    adding a nice flavor, it adds a very thin coating of oil to the
    meat, and that's all the oil I ever use when laying the meat on
    the grill for cook-off.  (I noticed the omission when I read about
    "whipping the emulsion" and I said "What emulsion--oh, forgot the
    oil needs to be added!)  Sorry 'bout that!

    This recipe from Bon Appetit's Barbecue Sp
    ecial Edition (July 1992) is
    outstanding.  Prepare the steak on the grill and then top with
    flavorful sauce - my friends request I make this frequently.  The sauce
    is so good we usually double the recipe so that a simple pasta tossed
    with garlic, butter and parsley can be dipped into it as well!
    
        Seared Beef Tenderloin with Peppercorn-Rosemary Sauce
    
    4 6-oz (1 1/2-inch thick) beef tenderloin steaks
    2 Tblsp. plus 1/4 tsp pink or black peppercorns, crushed
    4 tsp olive oil
    
    1 Tblsp. butter
    2 Tblsp. minced shallot
    1 tsp. tomato paste
    3/4 c. unsalted beef stock
    3 Tblsp. brandy
    1 tsp. minced fresh rosemary (I've used dried; fresh gives better
    flavor)
    1/2 c. whipping cream (I substitute half-&-half)
    
    Prepare BBQ (medium-high heat). Place steaks on baking sheet.  Sprinkle
    all sides with 2 tablespoons peppercorns, pressing gently to adhere. 
    Drizzle oil over.  Set aside.
    
    Melt butter in heavy medium skillet over medium-high heat.  Add shallot
    and saute 2 minutes.  Add tomato paste and cook 1 minute.  Add stock
    and boil until reduced to 1/3 cup, about 7 minutes.  Add brandy and 1
    tsp. rosemary and boil 1 minute.  Add cream and remaining 1/4 tsp.
    peppercorns and simmer until reduced to sauce consistency, about 12
    minutes.  Season sauce to taste with salt.
    
    Meanwhile, season steaks with salt.  Grill to desired doneness, about 6
    minutes per side for medium-rare.  Transfer steaks to plates.  Spoon
    sauce over and garnish with a sprig of rosemary.
    
    Really wonderful accompanied by an old, full-bodied cabernet - the
    combination compliments wine beautifully!!

    
    Without a doubt, the best B-B-Q steak recipe I've EVER
    had can be found in the BEER conference under note 27.0
    
    Go there and check it out.  I've got a slewwwwwww of 
    folks who loved it.
    
    My vote for a perfect beer to use in the marinade/sauce:
    
                       Sam Adams Double Bock
    
    
    Try it, enjoy it,
    Kev --
    

    Actually, I've had great success with a very simple marinade.  Use
    equal parts of red or blush wine (the cheaper the wine, the better the
    marinade), and Zesty Italian dressing.  Add BBQ sauce to taste.  Let is
    marinade for at least a few hours, and barbeque the steak!  
    
    Holly
    

    re:  .6  Kev
    
    Where's the BEER conference?
    
    
    Steve

EICMFG::BEER

Art

    
         I tried that recipe I pulled from the BEER conference
    a couple weeks ago at a cookout at my home.  It came out
    extremely well.  I was a bit suprised at the actual amount
    of overnight marinade this one calls for.  The steaks were
    submerged to say the least.  However, I didn't despair:  I
    took a chance with some good steaks (a la rib-eyes) and
    made the basting sauce.  It kicked!!!
    
    
    Kev (who noticed some of my buddies dipping their hamburgers
         into the sauce after the steaks were all gone!!!)
    
    

    re:  .9
    
    Thanks Art!
    
    
    Steve

    .6>     My vote for a perfect beer to use in the marinade/sauce:
    .6>
    .6>                   Sam Adams Double Bock
    .6>

    The Double Bock is one of Sam Adams' seasonal beers and it's only
    brewed during the winter months.  Many (most?) stores don't have it in
    stock any longer and won't be able to get more until next winter, so if
    you go looking, it might be difficult if not impossible to find.

    I haven't tried the recipe, so I won't suggest a substitute now (I'll 
    wait until I've tried one myself - perhaps Kev can suggest one (?)),
    but I just thought I'd point out potential unavailability of the beer
    recommended.

    \steve

re: .12

>    I haven't tried the recipe, so I won't suggest a substitute now (I'll 
>    wait until I've tried one myself - perhaps Kev can suggest one (?)),
>    but I just thought I'd point out potential unavailability of the beer
>    recommended.

Try a stout.  They're great for marinading beef.

-Hal

    
         I was VERY lucky to pick up a six of the SA Double
    Bock at a new packy out in Worcester, MA about a month
    ago.  At the time they had three or four left.  Sorry
    I can't remember the name of the store, but I'm positive
    it's right on Rt. 70 going into Worcester on the right,
    a bit after Grapebrook Valley.  
         As a substitute, yes a stout would certainly kick
    in the right places!!  I'd also opt for a Beck's Dark or
    if you can find it, the new Sam Adams Honey Porter.  I
    entered a note regarding the latter in the BEER conference
    under the "Sam Adams" topic if anyone's concerned...
    
    Go nuts!
    Kev --
    

    So to use the stout for a marinade I should just dump the beer and beef
    in a zip lock and let it sit for the day? Anything else to add?
    
    Also, could you recommend a "stout"? (Call me a wimp if you must, but I
    drink Bud Lite 8-)
    
    ~beth

    I'm told Guiness' is a good stout.  I make my own.
    
    ed, breumeister

    Beamish is an excellent stout, my favourite of the three.
    
    Murphey's is about the same as Guiness.
    
    Try and avoid getting the stuff in cans. Tricky, I know, but worth the
    effort.
    
    Angus

    Three times now I've had to go bac to the beer conference to refer to
    this recipe, so I'm just gonna cross post it here ... 
    
    This is the recipe that Kev referenced in reply .6 ...
    
                         <<< EICMFG::BEER.NOTE;1 >>>
                             -< Hic! the Sequel. >-
================================================================================
Note 27.0                       cooking with BEER                      9 replies
GUCCI::HERB                                          42 lines  24-AUG-1987 00:28
--------------------------------------------------------------------------------
    type bbw q.dat
    
    This is the BEST BBQ/Marinate recipe I've tried!
    
    
    4-5 pound of beef (brisket or better cut if you like).
    1 cup soy sauce
    1 cup lemon juice (reconstituted is what I use)
    1 stick margarine
    1/2 cup worcestershire sauce
    2 finely chopped garlic cloves (or equivalent powder)
    1 can of beer
    1 can tomato soup (or sauce)
    1 LG white onion finely chopped (actually, I use any kind)
    1 jalapeno pepper (seeds in for mild/seeds out for hot)
    
    Marinate beef overnight in 1/2 can of beer (Here's your excuse to
    drink
    a 1/2 can of beer), soy sauce, and lemon juice.
    
    On next day, add tomator soup, worcestershire sauce, margarine,
    
    onion, garlic, another 1/2 can of beer (here's you second excuse),
    and jalapeno pepper.
    
    Bring sauce to boil, simmer for 3 hours. (Actually, a food
    processor will squish up  everything so you won't have to 
    simmer as long).
    
    I use a Weber hooded grill to do the cooking.  Bank the charcoal
    on
    one side of grill and place the beef on the other (so it won't burn.
    Baste every 15 minutes adding a 1/2 can of beer to the cook. Cook
    to
    desired doneness (or till you don't care how well the beef is!)
    .
    
    Enjoy!  AL 
    
    
   
    
    

    .15> So to use the stout for a marinade I should just dump the beer and beef
    .15> in a zip lock and let it sit for the day? Anything else to add?

    The recipe (now posted in .18) sez to mix the beer, soy sauce and lemon
    juice and let the meat marinate in it overnight.  Combine this with
    with the other ingredients the next day and simmer before BBQing.

    >> Also, could you recommend a "stout"? (Call me a wimp if you must, but I
    >> drink Bud Lite 8-)

    If you don't drink stout and you aren't going to follow the recipe when
    it sez to add 1/2 can and drink 1/2 can ;-), then almost any stout will
    do. Besides the others mentioned in previous replies, Sam Adams,
    Harpoon, Middlesex Brewing Co. and (yeee-gads, yes, even) Miller are a
    few more (common in MA) that all produce stouts (and there are others). 
    Most of the smaller package stores I go into these days now carry
    _some_ variety besides BudMilCoors, so you shouldn't have too much
    problem finding something to use.

    re: the recipe

    I tried this recipe earlier this week and we found it too salty for our
    tastes (the proportion of soy sauce - liquid salt - is quite high). 
    If/when I make this again I'll probably cut back quite a bit on the
    soy and maybe balance it out with something else.

    I only used about 1/2 of the 1/2 batch that I made for the steak on
    Monday. With 1/2 of what I made left over, and chicken on the menu for
    Wednesday, I added about 1 pound of canned tomatoes (chopped) and a few
    chipotle peppers (is that redundant?) to the left overs, simmered it,
    and basted my chicken with it (didn't marinade it beforehand). The
    additional tomatoes balanced out (covered over?) the saltiness of the
    soy. We enjoyed it.  

    \steve

    I used this recipe a weekend ago for a two-inch thick sirloin steak
    using Miller ale and a lite soy sauce, so it wasn't very salty.  I also
    used some chile peppers from the garden in the thickened sauce.  This
    is a MOST EXCELLENT way to fix/tenderize a meat!!  It came our very
    tender and juicy, as I cooked it over a slow fire, as recommended,
    until it was medium-rare.  Had fresh corn on the cob, garden salad and
    BEER!!  
    
    Basting it every time you turn it over (about every 4-5 minutes for 20
    mins) really makes it nice.  It seems to absorb the basting.
    
    	-VT

    
    I guess we'll have to thank Al...
    
    

    
    RE: .5
    
         Over the weekend I gave the recipe found in 
    .5 a try.  For those of you who like the taste of
    pepper, I say go for it!  This steak dish came out
    quite well.  The sauce is the ticket here.  It's fun
    to make, and well-rewarding when you're finished.
    
    Happy cooking,
    Kev --