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Lou, I don't know much about Thai cooking but I use to frequent a restaurant called Pimon Thai (I believe that's right) and enjoyed the food greatly. But in all honesty, being a red blooded boy, I really went there for the waitresses. All (I believe they were Thai) were very attractive, feminine, smart and made you feel special. If this is a common trait among Thai women than I'm sure you are a lucky man and I will try the marinade when I get a chance. thanks,
Justin
Quote:
Originally Posted by jaegerhund
It is, and I am....
-whatever
-Lou
Better late than never. We Aussies, as you all no doubt know, marinate our steak with beer and shrimp...:D
Seriously, all I ever do is keep a bottle of Masterfoods red wine and garlic marinade in the pantry.
James.
Thanks James I was waiting for an Aussie to pipe in.
Justin
No worries mate. I have turned my hand to homemade marinade before, but with little success. I'm just not culinary.Quote:
Originally Posted by jaegerhund
James.
I've always kept ribeyes pretty simple. I buy the whole roasts when they're on sale and usually do two or three at a time. The night before: remove from wrap and wipe the roasts dry; apply an even coat of your favorite oil, then coat with a mixture of equal parts kosher salt, coarse pepper, turbinado sugar; wrap them in plastic and refrigerate overnight. The next day get your pit's fire goin' low with good smoke (kinda light blue). Throw the unwrapped roasts right from the fridge and in for no longer than an hour. Pull 'em out and chill 'em down to firm them up a bit. Cut them into steaks and vacuum seal them before tossing them into the deep freeze. I do about six month supply of steaks at a time this way. The vac seal bags make it easy to thaw one out whenever you want one. These taste absolutely great when grilled. The smoke flavor really comes out.
Kyle: did you ever spend time on the bbq list? That coked up brisket made an appearance there a few years back. (Don't remember who posted it when, though)
Wayne
I wish I knew about a BBQ list years ago. My friends wouldn't have suffered as much ;)
Kyle:
You can find most of the recipes posted to that list (as well as the list itself) via bbq-porch.org. I left the list when the signal/noise ratio got too small for me to take. Mainly an ex-cop and his followers were what did it for me. What kind of pit do you have, bro? My beauty is a Klose that I insulated and put an aluminum shell over, in order to 'Q when it's cold in Iowa.
Wayne
Pit? I ain't got no stinkin' pit (although I wish I did!). I use one of the red, round, vertical smokers with ttwo racks, a water pan & an ash pan. I think it's a brinkman, but there's so much smoke you can't tell.