Jack Daniels EZ Marinader

[MrPhotographer06]

Has anyone tried this EZ Marinader? I'm doing a little thing tomorrow with my galbaby and cookin up 2 ribeyes. I've been eyeballing the EZ Marinader since i started working at the Piggly Wiggly last summer. Well I got the Mesquite flavored bag. Now, i'm trying to determine how long to marinade em. I was thinking overnight, along with my mom, but its got vinegar in it, and i wouldnt want to over-marinade it, to the point of it being mush.

She eats her just when the blood stops running anyway, so i wouldnt want it too soft. Were gonna eat them about 8 tomorrow night, so give me some idears on when to toss them in the bag, and also what else to put on them.

Doing baked potatoes too so, if you got any ideas on what to do with them too, lemme know
thanks,
-Scott

[MrPhotographer06]

nobody doin no cookin?

dang. guess ima marinade overnight!

[BigBassin144]

I'd marinate them overnight. Get them out of the fridge about 30-45 minutes before you cook them to let them warm up a bit.

BB

[bamabassman]

overnight AFTER you stab em to death, makes the stuff soak in better. just take a knife and go at it pal. MEDIUM WELL? man ya'll know how to cook ALL THE flavor outta some meat. RARE is what the best chefs in the world say is the way to eat a steak. sop up the juice with the garlic bread.

[MrPhotographer06]

crap, i forgot to stab it to death...

Its in the bag now, so i'll go take it out in a bit and let it drip back into the bag, and then stab it. haha then back in the bag.

I de-fatted mine first.

[MrPhotographer06]

wellp, i took em out and beat the crap out of them with a fork. hers looks good, mines getting streched and "hangs like sleeve of wizard" hahaha

but anywho, the marinade smells good. Next time ima make my own...

[Justin2729]

i dont like to overnight em i think an hour or so is plenty to me but to each his own steak talk is about like football or fishing everyone has a different opinion.

[BigBassin144]

Personally, I wouldn't have marinated ribeye, since ribeye has a great flavor on its own with just some salt and pepper... And you took the fat off yours? That's what gives it such good flavor. I guess it doesn't matter much since it's marinated.

And Bama's right about cooking steaks. Since the steaks most of us cook with aren't the same quality as the world's greatest chefs, I cook em all to medium rare.

BB

[MrPhotographer06]

thats why i did it. I dont like the fat on it, and it was already hanging off. but if its marinated it wont need the fat flavor. Bri eats the fat off it, so i left it on hers. if its bad, its only my steak

[MrPhotographer06]

well they were GREAT! I over cooked em a little bit, my little temp fork was a little generous evidently, But, they were great, i used the extra marinade for dipping and it was great! She love em, and the flowers. woot woot,

[bamabassman]

well,well,well..looks like SOMEONE got some sugar after the meal. ROFLMAO!!! glad it turned out great for oyu guys.
lie bb144, if i am cooking ribeyes i jsut salt and pepper em or maybe jsut some MRS. dash original. if it is "marbled" real good it is gonna be tender, add some meat tenderizer after stabbing and it is ON! lol. love ribeyes i think more than any other steak. and i go to my little store that speializes in meat, not wally world for steaks.

[MrPhotographer06]

shhhh bama, dont tell nobody haha

[Ground Pounder]

I don't usually marinade steaks, but I have to say one of the best steaks I ever had was an oak-plank smoked ribeye. The gentleman who served 'em up said he marinated them overnight, plank-smoked them for 30 minutes, seasoned, let them cool, and then hot seared a grill mark.

SOOOON, lemme tell you - I don't know if these were just prime cuts of meat, but it was some of the best stuff I've ever had - tender, but firm, full of flavor, and just enough of a hint of smoke and charcoal flavor to suit me.

I tried to replicate it twice, but I could never get it quite right. I think the secret was the marinade + smoke mixture, but I never did run into that fella' again to get the recipe(and ribeye's ain't cheap enough to experiment on all-too-often.)

[MrPhotographer06]

how much are ribeyes in your neck of the woods?

[bamabassman]

if oyu're asking me photog.i oculdn't tell ya pal. see i don't get to do the food shopping anymore. lisa says i spend WAY too much on "junk" food. hahahahahaha.

[MississippiBoy]

Originally Posted by bamabassman

if oyu're asking me photog.i oculdn't tell ya pal. see i don't get to do the food shopping anymore. lisa says i spend WAY too much on "junk" food. hahahahahaha.

You tell her that Reese's cups aren't junk food...

[bamabassman]

you're right ssippiboy, it has GOOD high protein in it. eggs, milk, and peanuts. truly is good stuff. hahahahaha!!!!

[Ground Pounder]

Depending on the cut, quality, and trim, they can be anywhere from $5 to $10 and even higher. I don't mind taking a lesser quality cut and working it a little to save some cash most times, especially if I can use the scraps for stock and what not, but I try not to skimp on the quality of the meat, so mine are typically in the 7-8 dollar/lb range.

[MrPhotographer06]

i paid 10.99 lb for these, but it was only like 1.05 lbs for the two of them.

They were nice little steaks. My grocery store didnt have anything out, and i slacked around anddidnt get up there before the meat department closed, so i went to our rival grocery store down the road

[66KingFisher]

I like to marinate my steaks in a little red wine for an hour or so, then I normally follow that with a dash of cajun spices before hittin the grill.....Gettin hungry just thinkin bout it...lol

[keithdog]

I usually sprinkle some tenderizer and a meat seasoning, like Montreal seasoning or something similar several hours before cooking. I'd like to give ya a tip though on choice of meat. Since you defatted yours, check into buying the "select" cut of fillet mignon. Not sure thats spelled right. Anyways, the select cut of the fillet is very tender and has great flavor, and it has very little fat. The select cut has a little more fat than the choice fillet, but still less than the ribeye. At the store I buy it usually from it sells for less than the coice ribeye. Not bashing ribeyes, they are a GREAT steak, but if your concerned about the fat, check out the select cut of fillet.

[Bassboss]

IMO the only thing a good steak need is SALT! I was using some home-made steak sauce for a while, but I feel the salt bring NATURAL STEAK flavor out better.

Marinade belongs to the big hunks of meat and chiggin rather then with steaks. And Med. Well?! When the juice starts forming on the tops of them suckers, bring 'em off, let 'em site for a minute or two before diggin in.

Also let 'em sit open in the fridge at least a day or two before ya cook 'em.

Also NEVER, EVER puncture steak when you're cooking it, it lets valuable juices escape. Heat the grill up to HOT, for 10 minutes before putting them on. You want them grates HOT.

[bamabassman]

boss, you are right about a GOOD cut of meat, but instead of regular salt, try SEA SALT. add a little pepper too. or use MRS. DASH original. as for letting it sit OPEN in da fridge.............................

[BigBassin144]

I thought we already discussed eating rancid meat in another thread...??

BB