Steak, there's nuthin' better

Griff · 04-23-2003, 01:23 PM

I'm gonna get in trouble with That Guy here. I just got done puncturing 3 sirloins with a fork. I have a legal excuse. I'm making Adobo Sirloin for the first time. I forked the steaks to allow the sauce in for a two hour marinade. The marinade is made with-

1 lime
1 tsp garlic minced
1 tsp dried oregano
1 tsp ground cumin
3 tbl chopped chipotle peppers and adobe sauce (from a can)
salt and pepper

This will make up for the vegetarian I made last night..... hmmm another food thread? That might be a tough sell at the Cellar.

perth · 04-23-2003, 01:30 PM

uh. whats adobe sauce? the rest of the marinade sounds great.

~james

Griff · 04-23-2003, 01:52 PM

side of the Goya can- chipotle peppers, water, tomato paste. jalepeno peppers, vinegar, spices, salt, sugar, safflower oil onions, and garlic oil.

A guess at the unnamed spices based on Goya Adobo seasoning powder- garlic, salt, oregano, black pepper, and tumeric

Cam · 04-23-2003, 02:44 PM

It takes a lot to ruin a decent steak, pretty much have to throw it in a tub of gasoline to make it inedible.

That Guy · 04-23-2003, 03:00 PM

You don't need to puncture steak to let it marinade. Lime juuice is very acidic and will start the protein-breaking process right away, thus getting the delicious falvors into the meat.

Pick up a copy of Kitchen Essentials (I think that's the name, but I'll check again). He explains many of these concepts in depth.

hot_pastrami · 04-23-2003, 03:25 PM

Mmmmmm... carmelized beef. God must want us to eat cows... otherwise, why the hell would He have made them out of steak?

wolf · 04-23-2003, 10:45 PM

I have SOOO got to go buy some charcoal and scrape the worst of the rust off the grill. The George Forman just does not compare. There's something about seeing the flames spurt up and apply the carcinogens directly to the meat ...

Jakeline · 04-23-2003, 10:54 PM

Mmmm.. beefy carcinogens....

On a side note, I went to a farmer's market tonight. There was a vendor grilling and selling tri-tip sandwiches. I noticed that he had some small pieces of meat set aside. I asked him if they were samples, and he replied, "Samples? No, they're bait."

I'll be damned if he wasn't right. The meat was *wonderful* and I had an excellent sandwich.

Griff · 04-24-2003, 06:10 AM

Perforated or not that was great steak done over charcoal. The leftovers (trying to show restraint) will become some yummy fajitas.

That Guy · 04-24-2003, 07:26 AM

Glad to hear your stuff turned out (even though you tried to ruin it

). I'll mark the recipe.

I talked the butcher into cutting some t-bones for me the other day, as the ones pre-cut in the case looked a bit thin to my liking. He cut these from a little further up, and I'll be damned if they aren't edging on Porterhouses, and at 1-1/4" thick, they should be quite yummy for Friday steak-night.

The marinade:
pound in some garlic powder, pepper, and meat tenderizer
pour on some Lea & Perrins
refrigerate at least over night, preferably two nights
pull out of fridge at least 1 hour prior to cooking
add 1T beerverege of your choice per steak

04-24-2003, 08:13 AM

That Guy needs to cook me some steak next time I'm in Texas. Jesus that sounds good.

That Guy · 04-24-2003, 08:55 AM

Quote:

Originally posted by dave
That Guy needs to cook me some steak next time I'm in Texas. Jesus that sounds good.

Bring it on! But I also make a point to bring newbies to The Salt Lick.

04-24-2003, 09:05 AM

(Problem being, I'm never in Texas. But I just might have to take a road trip with some friends next time I'm in Mississippi. Salivating just thinking about it. Good lord. And Salt Lick sounds good too.)

04-24-2003, 09:28 AM

Our eating tradition is generally something like this in Jackson:

Friday morning/afternoon - I arrive, Scott picks me up at the airport and we go to this great family-owned barbeque place called The Hickory Pit. They have some great steak fries and their pulled pork sandwiches are superb. And their sweet tea... just the right sweetness. Plus they have that whole "southern hospitality" thing down. The first time I was there, I asked the girl if I could get an extra cup of ice to munch on. She said "sure" and gave me one. I said "what do I owe you?" and she says "a smile." Jesus, how could you not smile at that?

Friday night - Outback. Lots of bloomin' onion, lots of cheese fries, lots of steak. All seven of us go and it's a hell of a time. We probably waste two and a half hours just eating and shootin' the shit. I forget the name of the steak, but I usually go for the one that has the horseradish-type sauce with it. Good lord it's tasty.

Saturday morning - Eggs, bacon, sausage and biscuits. Scott and Jarod fry up a ton of 'em and the three of us eat like kings, watching TV and playing some Quake (yeah, these are my Quake buddies).

Saturday lunch - typically just some sandwiches with the three of us. Sometimes one of the others will drop by. BLT, that sort of thing. Lots of Doritos. This is our one slacker meal.

Saturday dinner - porkchops. Jarod makes a mean porkchop. These have been marinating a full 24 hours in whatever the hell he marinates them in. I think italian dressing (the oily clear type) is involved. I have eaten a LOT of porkchops, and these are the best I've ever had. I'd go so far as to say that they were perfect. Grilled just right. Man... this is when the Country Pleasin' Sausage comes in too. They have this place down there called Country Pleasin' Sausage and man... despite the name, it is quite tasty.

Sunday breakfast - same as Saturday. If it ain't broke, don't fix it.

Sunday lunch - okay, two slacker meals. More sandwiches.

Sunday dinner - something like Chili's. Chicken fingers rule.

Monday breakfast - rise early and at least five of us meet up at Chick-Fil-A for chicken sandwiches. Then they break for work, but Scott and I hit

Monday lunch - my last meal in Mississippi. We complete the circle and head back to the Hickory Pit. It's a great way to end a long weekend.

I tell you what, I don't care for many places, but I really like Jackson. I think it's 'cause I've got such great friends there, but also because the people are so much more friendly. If Jenni and I ever split, I'm packin' up and movin'.

That Guy · 04-24-2003, 09:28 AM

I must admit that I have an affinity for Rudy's as well. But that's another thread at another time.

04-23-2003, 01:23 PM	#1
Griff still says videotape Join Date: Feb 2001 Posts: 26,813	Steak, there's nuthin' better I'm gonna get in trouble with That Guy here. I just got done puncturing 3 sirloins with a fork. I have a legal excuse. I'm making Adobo Sirloin for the first time. I forked the steaks to allow the sauce in for a two hour marinade. The marinade is made with- 1 lime 1 tsp garlic minced 1 tsp dried oregano 1 tsp ground cumin 3 tbl chopped chipotle peppers and adobe sauce (from a can) salt and pepper This will make up for the vegetarian I made last night..... hmmm another food thread? That might be a tough sell at the Cellar. __________________ If you would only recognize that life is hard, things would be so much easier for you. - Louis D. Brandeis

04-23-2003, 01:52 PM	#3
Griff still says videotape Join Date: Feb 2001 Posts: 26,813	side of the Goya can- chipotle peppers, water, tomato paste. jalepeno peppers, vinegar, spices, salt, sugar, safflower oil onions, and garlic oil. A guess at the unnamed spices based on Goya Adobo seasoning powder- garlic, salt, oregano, black pepper, and tumeric __________________ If you would only recognize that life is hard, things would be so much easier for you. - Louis D. Brandeis

04-23-2003, 02:44 PM	#4
Cam dripping with ignorance Join Date: Oct 2002 Location: Grand Forks ND Posts: 642	It takes a lot to ruin a decent steak, pretty much have to throw it in a tub of gasoline to make it inedible. __________________ After the seventh beer I generally try and stay away from the keyboard, I apologize for what happens when I fail.

04-23-2003, 03:25 PM	#6
hot_pastrami I am meaty Join Date: Dec 2001 Location: Salt Lake City, UT Posts: 1,119	Mmmmmm... carmelized beef. God must want us to eat cows... otherwise, why the hell would He have made them out of steak? __________________ Hot Pastrami!

04-23-2003, 10:45 PM	#7
wolf lobber of scimitars Join Date: Jul 2001 Location: Phila Burbs Posts: 20,774	I have SOOO got to go buy some charcoal and scrape the worst of the rust off the grill. The George Forman just does not compare. There's something about seeing the flames spurt up and apply the carcinogens directly to the meat ... __________________ wolf eht htiw og "Conspiracies are the norm, not the exception." --G. Edward Griffin The Creature from Jekyll Island High Priestess of the Church of the Whale Penis

04-23-2003, 01:30 PM	#2
perth Strong Silent Type Join Date: Mar 2002 Location: Fort Collins, CO Posts: 1,949	uh. whats adobe sauce? the rest of the marinade sounds great. ~james

04-23-2003, 03:00 PM	#5
That Guy He who reads, sometimes writes. Join Date: Sep 2001 Location: at the keyboard Posts: 791	You don't need to puncture steak to let it marinade. Lime juuice is very acidic and will start the protein-breaking process right away, thus getting the delicious falvors into the meat. Pick up a copy of Kitchen Essentials (I think that's the name, but I'll check again). He explains many of these concepts in depth.

04-23-2003, 10:54 PM	#8
Jakeline Disorderly Orderly Join Date: Feb 2003 Location: Southern California Posts: 54	Mmmm.. beefy carcinogens.... On a side note, I went to a farmer's market tonight. There was a vendor grilling and selling tri-tip sandwiches. I noticed that he had some small pieces of meat set aside. I asked him if they were samples, and he replied, "Samples? No, they're bait." I'll be damned if he wasn't right. The meat was wonderful and I had an excellent sandwich.

04-24-2003, 06:10 AM	#9
Griff still says videotape Join Date: Feb 2001 Posts: 26,813	Perforated or not that was great steak done over charcoal. The leftovers (trying to show restraint) will become some yummy fajitas. __________________ If you would only recognize that life is hard, things would be so much easier for you. - Louis D. Brandeis

04-24-2003, 07:26 AM	#10
That Guy He who reads, sometimes writes. Join Date: Sep 2001 Location: at the keyboard Posts: 791	Glad to hear your stuff turned out (even though you tried to ruin it ). I'll mark the recipe. I talked the butcher into cutting some t-bones for me the other day, as the ones pre-cut in the case looked a bit thin to my liking. He cut these from a little further up, and I'll be damned if they aren't edging on Porterhouses, and at 1-1/4" thick, they should be quite yummy for Friday steak-night. The marinade: pound in some garlic powder, pepper, and meat tenderizer pour on some Lea & Perrins refrigerate at least over night, preferably two nights pull out of fridge at least 1 hour prior to cooking add 1T beerverege of your choice per steak Last edited by That Guy; 04-24-2003 at 07:29 AM.

04-24-2003, 08:13 AM	#11
dave Guest Posts: n/a	That Guy needs to cook me some steak next time I'm in Texas. Jesus that sounds good.

04-24-2003, 09:05 AM	#13
dave Guest Posts: n/a	(Problem being, I'm never in Texas. But I just might have to take a road trip with some friends next time I'm in Mississippi. Salivating just thinking about it. Good lord. And Salt Lick sounds good too.)

04-24-2003, 09:28 AM	#14
dave Guest Posts: n/a	Our eating tradition is generally something like this in Jackson: Friday morning/afternoon - I arrive, Scott picks me up at the airport and we go to this great family-owned barbeque place called The Hickory Pit. They have some great steak fries and their pulled pork sandwiches are superb. And their sweet tea... just the right sweetness. Plus they have that whole "southern hospitality" thing down. The first time I was there, I asked the girl if I could get an extra cup of ice to munch on. She said "sure" and gave me one. I said "what do I owe you?" and she says "a smile." Jesus, how could you not smile at that? Friday night - Outback. Lots of bloomin' onion, lots of cheese fries, lots of steak. All seven of us go and it's a hell of a time. We probably waste two and a half hours just eating and shootin' the shit. I forget the name of the steak, but I usually go for the one that has the horseradish-type sauce with it. Good lord it's tasty. Saturday morning - Eggs, bacon, sausage and biscuits. Scott and Jarod fry up a ton of 'em and the three of us eat like kings, watching TV and playing some Quake (yeah, these are my Quake buddies). Saturday lunch - typically just some sandwiches with the three of us. Sometimes one of the others will drop by. BLT, that sort of thing. Lots of Doritos. This is our one slacker meal. Saturday dinner - porkchops. Jarod makes a mean porkchop. These have been marinating a full 24 hours in whatever the hell he marinates them in. I think italian dressing (the oily clear type) is involved. I have eaten a LOT of porkchops, and these are the best I've ever had. I'd go so far as to say that they were perfect. Grilled just right. Man... this is when the Country Pleasin' Sausage comes in too. They have this place down there called Country Pleasin' Sausage and man... despite the name, it is quite tasty. Sunday breakfast - same as Saturday. If it ain't broke, don't fix it. Sunday lunch - okay, two slacker meals. More sandwiches. Sunday dinner - something like Chili's. Chicken fingers rule. Monday breakfast - rise early and at least five of us meet up at Chick-Fil-A for chicken sandwiches. Then they break for work, but Scott and I hit Monday lunch - my last meal in Mississippi. We complete the circle and head back to the Hickory Pit. It's a great way to end a long weekend. I tell you what, I don't care for many places, but I really like Jackson. I think it's 'cause I've got such great friends there, but also because the people are so much more friendly. If Jenni and I ever split, I'm packin' up and movin'.

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