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TheGoodTexan cooks meat

Discussion in 'Bad Dog Cafe' started by TheGoodTexan, Jan 21, 2019.

  1. TheGoodTexan

    TheGoodTexan Doctor of Teleocity Ad Free Member

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    I marinated a few pounds of chicken, and a nice skirt steak last night. Firing the grill up later in the afternoon today.

    I've shared my SouthWest marinade many times here, but here it is again. I have perfected this over several years now, and it I can't think of anything else that could make it better. If you use it and modify it, please share.

    - 1 tablespoon coarse ground sea salt
    - 1 tablespoon fresh ground black pepper
    - 1 tablespoon ground cumin
    - 2 or 3 bulbs of fresh pressed garlic
    - 1 finely diced/chopped serrano pepper, including seeds
    - 1 whole fresh squeezed lime
    - 1 bottle Shiner Bock beer

    I keep the chicken and the beef separate, so as not to get the flavors mixed up. Also very important - this marinate needs about 24 hours to do its thing. It won't do much of anything if only used for an hour or two. But also, you don't want to go much over 24 hours, especially on the beef. I find that acids in the marinade seem to begin a "chemical cook" if you allow meat to marinate for, say, two days. The beef will begin to grey out, and it won't taste as good after you cook it. So 20 to 24 hours or so, covered and refrigerated of course.

    If you can't get Shiner Bock, try another amber beer and report back. I've never used anything other than Shiner for this marinade. I just like what it does. Maybe even something like Corona would be ok too. Not sure. If you try something different, let me know what you think.

    Check out the pics - I actually used two beers for the chicken, but I didn't double up the other ingredients. And this skirt steak is really nice. I've got a video of me rubbing the steak, I'll see if I can upload it. I'll think that I'll be firing up the grill around 3pm today (CST) and serving some family around 4pm.

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  2. TheGoodTexan

    TheGoodTexan Doctor of Teleocity Ad Free Member

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    Here's me soaking the steak. My wife filmed it. The dog offers his approval too.

     
  3. ftbtx

    ftbtx Tele-Afflicted Silver Supporter

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    Cooking meat like any good Texan should! Now I'm hungry....
     
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  4. drf64

    drf64 Poster Extraordinaire

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    I see a new TLC series in your future.
     
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  5. ce24

    ce24 Poster Extraordinaire

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    Nice... The other ingredient to my cooking is a digital meat thermometer. 175 for birds 195 for ribs. Perfect Everytime.....smoker or traeger grill....my preference is my smoker thoill give that marinade a try next time!
     
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  6. Junkyard Dog

    Junkyard Dog Friend of Leo's

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    Thanks for the recipe! I'm always up for trying a new marinade and have a lot of deer steaks in the freezer.
     
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  7. jhundt

    jhundt Doctor of Teleocity

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    do you mean 2 or 3 segments of a garlic bulb? Because 2 or three whole bulbs of garlic might be too much even for a garlic lover like me!
     
  8. dkmw

    dkmw Poster Extraordinaire

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    We did a very similar marinade on a big chunk of flank steak last week.

    Do you ever reduce the marinade and serve it back onto the meat?

    We did - we also had a few more serranos in there - result was fiery but good.
     
  9. TheGoodTexan

    TheGoodTexan Doctor of Teleocity Ad Free Member

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    Yep - that’s what I mean. I thought the whole big thing was the clove, and the smaller segments were bulbs. Maybe I got that backwards. :)
     
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  10. TheGoodTexan

    TheGoodTexan Doctor of Teleocity Ad Free Member

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    I don’t ever serve the marinade, but I do take the meat off the grill about 1/2 through the cooking process and soak it in the marinade one more time before the crust/bark begins to form on the skin of the meat.
     
  11. TELE_BLUES

    TELE_BLUES Tele-Afflicted

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    yum IMG_4036.JPG
     
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  12. teletimetx

    teletimetx Doctor of Teleocity

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    you have our complete and undivided attention.
    gibson and fiona watching.jpg

    plus, extra props for the patient, sideways sloshing for dunking the meat into the marinade...and Shiner will always have a special place in my fridge.

    Thanks for the receta!
     
  13. SolidSteak

    SolidSteak Friend of Leo's

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    You, sir, know how to title a thread. I am definitely trying your marinade next time I get a skirt or a flank steak, or even chicken. Thanks!
     
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  14. WireLine

    WireLine Tele-Afflicted

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    Niiiiice...thanks for the recipe (lord I can’t believe I said that)
     
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  15. dented

    dented Doctor of Teleocity

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    Yeah well, after seeing 7 new threads this is the first one I headed for. I know better! Looks great. I will try that soon.
     
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  16. Ricky D.

    Ricky D. Doctor of Teleocity

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    TGT, that sounds delicious.

    Here's something that works well for me. Strain the used marinade into a sauce pot. Add some sliced onions. Stick it on the grill to reduce the marinade and cook down the onions. Makes a nice table sauce. Make sure the marinade boils for a few minutes.
     
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  17. TheGoodTexan

    TheGoodTexan Doctor of Teleocity Ad Free Member

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    But wait! There's more!

     
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  18. TheGoodTexan

    TheGoodTexan Doctor of Teleocity Ad Free Member

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    I'm glad that Shiner is available across the entire US now, but I remember quite distinctly a time when it was unheard-of to find it any where outside of Texas. I have actually, personally, drank Shiner beer direct from the vat (never bottled) at the Spoetzl Brewery in Shiner, TX. Like I said in a thread last week about getting a free beer at the barber shop - I rarely drink beer any more at all... maybe 3 or 4 year. But Shiner is just an institution unto itself in my opinion. I'm glad my fellow Tennesseans get to enjoy it... but it will always remind me of home.
     
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  19. teletimetx

    teletimetx Doctor of Teleocity

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    ...yeah, I've been to the mother lode for Shiner and it's kind of amazing. They've got 37 flavors now, but Shiner Bock is my favorite. I can understand your thinking about Shiner.

    History of Shiner - the Spoetzel Family.jpg
     
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  20. jhundt

    jhundt Doctor of Teleocity

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    or maybe I did. Here in Holland (where I have lived for 18 years now) we call each segment a "teentje"- a little toe. The whole thing is a "bol", which is like a bulb. But I've been away so long, I am forgetting the USA names for common things.

    anyway, I thought I better check before I try you recipe, because it's a pretty measurable difference!
     
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