Hey now, I will figure it out... but the thought of ruining perfectly good steaks... along with perfectly good Guinness... is just too much for me... and that's all I really wanted to know, are we talking 50/50ish.. or a bunch of one and a splash of the other... I don't need measurements down to the tsp.
There's the original A-1 and then I know of at least one other that is a spicer/hotter version of A-1. It's really a nice addition when you are in a hurry and don't feel like seasoning the steak before you cook it.
I would pour about 2 oz Guinness and about 1/4 cup pineapple juice(I think you get that)....maybe more juice for my taste....as was stated...any citrus is a wonderful tenderizer...it actually starts to break down the muscle like cooking...........me...I would add some garlic, splash or two of soy, and some pepper to that mixture....
Anyway...the point is a recipe can be played with...the proportions aren't that important unless you plan on selling the stuff and want a consistent product....
I have made hundreds of pots of Gumbo, and none of them have been the same ...all good(well....most of em)...and most close...but not the same.
Cooking is art. Baking is science.
If everybody had like minds, we would never learn.
Something no one has mentioned yet... No matter what you marinade them in, when you cook them on the grill, baste them with melted butter right before you take them off.
It's heavenly.
------------------------------ *In Baker we trust* -------------------------------
Quote: Ok, I have a question for all the A-1 lovers out there. Which A-1 is your favorite?
I've had the A-1 w/tobassco. It's not that good,,just alright. I prefer original with my burgers. I never use it on steak. If I use anything I use worchester(sp?) sauce but thats only if Mandy cooks it b/c it is very well done The woman burned soup once,,and I am pretty sure if it was possible to burn ice cream she can manage to do that as well
Our honor defend, we will fight to the end, for OHIO! GO BUCKS!
Butter is a great touch... I don't baste... I apply after they come off the grill when the steaks are resting... I don't melt it either I just place a liberal slice or pad on top of each steak and let the resting tempature melt the butter into the steak...
I sear my steaks very hot on both sides then turn down the grill and cook slow and low to doneness. I use the old fist test for doneness. I'm a dry rub or dry seasoning guy. Apply your favorite seasonings up to 4 hours before or as little as 30 minutes before you cook... Wood smoke is always best for any grilling. Cook over the wood if you can. What ever your favorite wood/smoke flavor is get yourself a good quality wood smokebox and use it on whatever grill you have... Any fruit tree limb woood is great, I like oak...
I couldn't use a grill a while back so I used an old fashoned cast iron skillet, indoors, used the same principles above and the steaks turned out great!
Keep in mind, you are a lawyer and a judge.. your whole life was spent taking bits of information and twisting them and interpreting them and trying to get them to fit different situations. I'm an engineer and a construction manager, my whole life has been spent taking what's on the paper and building it just like it's shown... Is it any wonder we cook the way we do?
Typically, when I'm given a "recipe" I tend to try to follow it to the letter the first time, then if it's good I'll start to tweak it to my own taste.. I understand that it's an art and I'm fully prepared to play with the recipe once I have a general understanding of the basics...
We've talked cooking before and while I think I'm pretty good, I realized a while back that you are just one step above me in understanding foods and spices... SO EXCUSE ME FOR TRYING TO LEARN!!!!!
Quote: Medium rare is as high as I go. For filet, that may be too well done. If you're going to shell out the coin to buy really good cuts of beef, there's no sense in cremating it! If you like your steaks well done, save yourself the money and get cheaper cuts because, once you go past medium, a skirt steak and a filet don't taste that much different.
When you ask my dad how he wants his steak, he says:
"Cut off his horns and wipe his ass!".
And into the forest I go, to lose my mind and find my soul. - John Muir
Quote: I like my steak medium rare- grilled on a charcoal-weber grill.
no gas grill for me
Okay, say we're grilling. Which is better for the environment -- gas or charcoal?
Though barbecue purists would probably fight to the death to keep their charcoal grills sizzling, the truth is that natural gas and propane are hands-down the most eco-friendly. Both charcoal and wood burn dirty, producing tiny soot particles that pollute the air and can worsen chronic heart and lung problems. In fact, a 2003 study found that Texans, who like to say that they "live and breathe barbecue," may be doing exactly that. In Houston -- with some of the worst air quality in the country -- meat smoke wafting up from restaurants and grills makes up a somewhat significant part of the pollution mix.
I like a nice thick, medium rare steak w/ a cracked pepper crust.
CRACK the pepper, don't grind it... (put it in a ziplock bag or something similar and whack it w/ a tenderizer or bottom of a heavy pan)
Coat the steak very lightly with olive oil, and press both sides into the cracked pepper. Add some sea salt to both sides, and set it on a hot grill for a few minutes per side. Juuust enough to barely get it to medium rare. (If you let it get too close to medium, the residual heat left inside will keep cooking it past the point you want it. Especially if it's a thicker steak)
The hardest part is letting it sit for a minute or two when you take it off the grill , but that does help it retain the juices. If you cut into it right away, they all pour out over the plate. Honestly though, this isn't that big of a deal to me, because the meat soaks up the juices just fine like a sponge on my fork before I take each bite.
The taste and texture are amazing! Little explosions of heat from the black pepper.. it tastes just barely like thick, hot, juicy bacon... and melts in your mouth like cotton candy.
Where's the :drool: smiley?
If I have to have a thinner steak with a sauce... then I prefer a nice creamy peppercorn sauce to steak sauce any day. I don't mind steak sauce on my steak fries..
People cant understand my inability to bake while being an incredible cook. If you take away my ability to experiment you take away the whole reason i enjoy it. That statement about sums it up.
"I don't remember any of my catches. I remember the drops." - Kellen Winslow II
You can experiment in baking, it's just a much finer art. You can't just keep adding stuff to cover up something else... you can substitute and you can play around, just have to be more careful.
Quote: If you take away my ability to experiment you take away the whole reason i enjoy it.
That's what she said?
As for the thread, I enjoy my steaks medium will with a nice herb honey butter with some montreal steak seasoning..on a charcoal grill of course. *mouth waters*
You and Punch should try putting garlic and or any fresh or dry spices on your steak and let them stand @ room temp for awhile, then grill to your liking and add butter... See what you think... I’m a rare to medium rare man myself…
Charcoal, Gas, a smoker or a grill pan indoors it’s all good if you know what you’re doing...
If you are trying to duplicate something, you need to follow exact proportions.
Even a little off can go from great to a flat-out POS.
There is a fine line between rising and staying flat as a pancake.
Seriously.....baking is science...you have to follow the formula, and the temp, and the time...that is no BS or you end up with something pretty bad or very different..
Cooking on the other hand allows variation and chef's creativity..
A recipe is simply a starting point.
A formula has to be followed.
It is like Coca-Cola.
That is a formula....if you don't have it, you end up with Pepsi or RC Cola. Tastes pretty good, but it's not the same.
If everybody had like minds, we would never learn.
Quote: You and Punch should try putting garlic and or any fresh or dry spices on your steak and let them stand @ room temp for awhile, then grill to your liking and add butter... See what you think... I’m a rare to medium rare man myself…
Charcoal, Gas, a smoker or a grill pan indoors it’s all good if you know what you’re doing...
I pulled some steaks out for tomorrow.....working dayturn (should be in bed, but here I am!) I'll have to try that.
Quote: If you take away my ability to experiment you take away the whole reason i enjoy it.
That's what she said?
I like my meat with whip cream slathered on it...oh wait not that kind.
As far as steaks...if its a good cut (ribeye is my personal favorite) i just grill it till both sides are brown and the fat is a touch crunchy. If it doesnt bleed onto the plate I've overcooked it.
If it isn't a good cut I marinate in italian dressing for 2-3 hours beforehand. I'm gonna have to try that with the pineapple juice and such peen, sounds kinda good.
p.s. If anyone wants a good cut cheap, look for chuck eye steaks. They're essentially the tip of the ribeye cut that extends up into the shoulder. Same taste, just a touch smaller. You can typically find em for 3.99/lb vs 8 dollars or higher for ribeye.
"I don't remember any of my catches. I remember the drops." - Kellen Winslow II
Quote: You and Punch should try putting garlic and or any fresh or dry spices on your steak and let them stand @ room temp for awhile, then grill to your liking and add butter... See what you think... I’m a rare to medium rare man myself…
Charcoal, Gas, a smoker or a grill pan indoors it’s all good if you know what you’re doing...
I've not been a garlic fan but I'm coming around slowly. When I marinade my skirt steak, I use brown sugar, soy sauce, parsley and tons of pepper (and sometimes cumin). I should try using a few more herbs.
Did any of you watch the video from above....where Alton Brown actually puts the steak on the coals in the grill. It's kind of brilliant in a way. I want to try it (I think I need to get the natural whole chunk charcoal - not the bricketts).
“...Iguodala to Curry, back to Iguodala, up for the layup! Oh! Blocked by James! LeBron James with the rejection!”
Yes I saw that Alton show... NICE!!!... I'm a Bobby Flay grill guy... I like his creativeness and flavoring sytles... Just cause they are very similar to mine...
As I mentioned above, if you can actually cook over the wood of your choice that is amazing too. Definatly get the whole chunk charcoal, cleaner, better heat consistantcy and flavor, IMO. If you can't find the wood of your choice by chunks of it or wood chips at a BBQ grill store. soak the chips or chunks for 30 mins, in water, don't waste the beer, and sprinkle them on the coals a couple of minutes before grilling. Don't over due the first time, too much is not a good thing... Add after that as needed... Enjoy!
Remember, there no such thing as a chicken knife...
Nice pull on the chuck eyes!!! My brother turned me on to them. One of his buddies is a butcher in Nor-Cal. You can ask your meat grinder at any major G-store or your local butcher will cut them for you... Very nice...
Do you guys grill Tri-Tip back there? It a great grilling cut too, less expensive, great flavor you can cook them as small roasts or cross cut them into steaks... Much better than flank steak, IMO.
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The woman burned soup once,,and I am pretty sure if it was possible to burn ice cream she can manage to do that as well 
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