Cover meat, chill for 2 hours or overnight before grilling/frying whatever.
Tue Aug 01, 2006 6:00 am
Cavewoman
Joined: 06 Sep 2005
Posts: 2056
Location: nearby
Basic Rub.....
combine
garlic powder (fresh garlic smashed if possible)
a healthy splat of black pepper (fresh ground in possible)
lemon pepper
pick yer quantity based on preference
RUB it into meat/fish product
wrap meat/fish product in plastic snug... toss wrapped product into fridge for at least 5 hours... then use
easily mixed ahead, rubbed, and left overnight
Cook? presentation? well, whatever you prefer works best.... the seasoning is already in there,,, though deep fry tends to taste just like that = deep fry...
what do we do? broil.......grill.......lightly pan fry _________________ " The sorcerers in life are created within each of us" --- Lynn V. Andrews
I don't know any good rubs but I do have a nice Marinade. I normally use it for lamb chops but it works just as well with pork chops or steaks.
2 tablespoons butter
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
2 tablespoons gin
1 teaspoon seasoned salt
(you might need to make double or triple this amount, it is what I use for 6 lamb chops.)
Just pour it over the meat and leave in the fridge at least 3 hours, preferrably overnight, then grill the meat basting it with the surplus marinade as it's cooking.
YUM! _________________ ~ A woman should be an illusion. (Albert Einstein) ~
~ Don't part with your illusions. When they are gone you may still exist, but you have ceased to live. (Mark Twain) ~
Tue Aug 08, 2006 12:10 pm
Guest
A marinade that I like
Black pepper
Paprika
Oregano
Parsley
Ginger
Garlic finely cut
Onion finely cut
(garlic and onion powder can be used in place of the garlic and onion above that is up to you)
Thoroughly mix the above with lemon juice and olive oil
Thoroughly cover the meat with the marinade and poke with a fork and let marinate at least overnight preferably 24 hours
(DO NOT WRAP IN ALUMINUM FOIL) MARINATE IN A COVERED GLASS OR STAINLESS STEEL PAN
Another good way to marinate is using a vacuum pack plastic bag because it helps the meat soak up the marinade. Suck the air out and soak up the marinade.
All the ingredients are based on individual taste generally about one to two teaspoons of each per pound of meat is sufficient with two to three tablespoons lemon juice and 3/4 cup of olive oil.
I use
2 teaspoons black pepper
1 teaspoon paprika
2 teaspoons oregano
2 teaspoons parsley
1 teaspoon ginger
2 garlic cloves finely cut
1/2 green onion finely cut
I thoroughly mix the above then mix in 3 tablespoons lemon juice and 3/4 cup of olive oil. I thoroughly coat the meat and let it set in a covered GLASS bowl overnight in the refrigerator (or at least a few hours) then I place the meat into a vacuum pack bag with marinade and let be in the refrigerator for however long I want. When you cook it you can cook it however you want…pan fry…grill…bake…bbq.
An interesting fact...the ginger, lemon juice and olive oil (virgin) all help tenderize the meat.
Enjoy,
Eiregirl
Thu Aug 10, 2006 6:33 am
Guest
One thing I forgot to mention above...if you vacuum pack the meat with the marinade...do it with individual pieces of meat per bag for best results.
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