Marinating
- Thread starter Hoosier
- Start date
I'm a believer in that method being totally over rated, unless you are some kind of bad cook. Personally i don't think anything chicken size or larger should need that kind of treatment because the size and fat content of the bird is enough to keep it tender with an attentive skilled cook working things.
If trying to cook a smaller bird, like a cornish hen and you are desperate to cook it on your grill that method works good. Use one of those small cans of natural fruit juice instead of beer or soda. Pineapple, orange, etc are good choices. But i'd recomend cooking a bird like that in a smoker or an oven stuffed with italian sausage and wrapped in baccon or even prosciutto or any other high fat, thin sliced, high flavor pork product.
what i usually do is grab a freezer lock (zip lock) bag, put the steak or chicken in add beer, seasoning (its usuallt montreal spicy/ chicken or steak spice) u can get that damn near anywhere. add bbq sauce black pepper and i let it sit either for the night before or for at least 4-5 hours before cooking.
i use more spices but its usually at my boys house, so i dont know the name of all the spices, always turns out bomb tho
one more thing, this isnt for cooking a whole chick, this is for like drum sticks, wings, or a var pack of chick.... as for the steak u can usually put 2 in each bag
i use more spices but its usually at my boys house, so i dont know the name of all the spices, always turns out bomb tho
one more thing, this isnt for cooking a whole chick, this is for like drum sticks, wings, or a var pack of chick.... as for the steak u can usually put 2 in each bag
most people dont know but the beer methond is kinda garbage...and the right way to do it is in an oven.....rub all your seasoning in that thing...then put the chicken standing straight up on top of the beer THEN heres the main thing THEN you cover the chicken in ROCK salt.... it should be like a crust at the end you chip off/ break off the rocksalt and the chicken is super extra tender
thats oven chicken though....
if you want some FAAAAT ass grubbin ass TRI TIP steak
you should marinate that mother fucker in hella fuckin mustard and ROCKsalt and montreal steak seasoning is the shizzzznit as someone already said....
and let that bitch sit at least 4 hours.... make sure you use ROXK Salt and not just ordinary salt or else it will be tooo salty....tender ass meat hella grubbin
thats oven chicken though....
if you want some FAAAAT ass grubbin ass TRI TIP steak
you should marinate that mother fucker in hella fuckin mustard and ROCKsalt and montreal steak seasoning is the shizzzznit as someone already said....
and let that bitch sit at least 4 hours.... make sure you use ROXK Salt and not just ordinary salt or else it will be tooo salty....tender ass meat hella grubbin
You use beer because it has alcohol in it which penitrates the fibers of the meat and in doing so brings whatever flavors that are in your marinade along with it. Beer also has it's own flavor that it brings to the table as well.
But you don't always need alcohol that's where acids like in orange/lime/lemon/pineapple juice or in vinegar (don't sleep on using a simple store purchased italian dressing for a marinade) are used instead of an alcohol based marinade.
It alcohol & acid also do some tenderizing to the meat. But if you're using a strong acid or high alcohol content product you shouldn't keep your meat in the marinade too long because it can actually break down the tissue too much and in some cases actually "cook" it.
But you don't always need alcohol that's where acids like in orange/lime/lemon/pineapple juice or in vinegar (don't sleep on using a simple store purchased italian dressing for a marinade) are used instead of an alcohol based marinade.
It alcohol & acid also do some tenderizing to the meat. But if you're using a strong acid or high alcohol content product you shouldn't keep your meat in the marinade too long because it can actually break down the tissue too much and in some cases actually "cook" it.