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05-30-2006, 12:26 PM
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Orchid Board
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Join Date: May 2005
Zone: 6b
Location: Ontario, Canada
Posts: 2,517
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Steaks & BBQ
Any pointers on aging steaks? Had one few days ago at a steakhouse and it was excellent ! Any favourite BBQ recipes ?
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05-30-2006, 11:29 PM
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Senior Member
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Join Date: Jun 2005
Location: rochester ny
Age: 42
Posts: 200
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chevettas marinade is the bomb!!!!!!!!!!!!!
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05-31-2006, 12:37 AM
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OB Admin
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Join Date: Jun 2005
Zone: 3a
Location: Edmonton, Alberta. Canada
Posts: 2,895
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Do you know what is in Chiavetta's?
Beef is all about the aging - it is done for tenderness. MOst common is 7, 14 or 21 days. In industry we spec. our beef to have a minimum of 14 days age. Then we would hold it in our coolers to a maximum of 7 days. After 21 days there is little benefit to aging. This is not a home DIY process.
Marinate for short periods of time with tender cuts - they only need flavor enhancement. Marinate for longer time and with a marinade which contains acidic ingredients for tougher cuts.
There are 3 main components to marinades:
Oil (canola, olive)
Acidic ingredients (tomato, lemon juice, wine)
Flavorings (herbs, spices, garlic, etc)
Avoid marinades with salt (draws out moisture), enzymes, like Papain (papaya origin) and Bromelain (pineapple origin), as it causes the tissue to turn mushy/pasty as it acts on (dissolves) connective tissue/meat.
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05-31-2006, 12:04 PM
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Orchid Board
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Join Date: May 2005
Zone: 6b
Location: Ontario, Canada
Posts: 2,517
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Made some steaks last night... black angus strip loins, very good...well marbled..it was good... I get the grilling down to perfection, but I only make them with a type of montreal steak seasoning from the butcher. Steaks are great and tasty, but I wouldn't mind trying somthing else.... One guy told me to do it with just balsamic vinegar, but it wasn't that good...
No clue, fill me in on Chiavetta's
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06-05-2006, 08:54 PM
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Jr. Member
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Join Date: May 2006
Location: Statesboro, Ga.
Age: 45
Posts: 26
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I work for Braswell foods and we have some really good steak sauces and bbq sauces.
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06-05-2006, 09:01 PM
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Senior Member
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Join Date: Mar 2006
Age: 53
Posts: 212
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This is so plebian -
I use it mostly for ribeye steaks on the grill.
Dump a bunch of chipotle chile powder on one side, dump a bunch of garlic salt on top, flip over, repeat. Let sit for a few minutes, then dump a bunch of fresh lime juice on top. Flip steak a few times so you have kind of a wet rub. Let sit 1/2 hour to an hour. Grill.
Yum.
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06-06-2006, 11:57 AM
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OB Admin
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Join Date: Jun 2005
Zone: 3a
Location: Edmonton, Alberta. Canada
Posts: 2,895
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Without a doubt, unquestionably, don't even think about anything else.....Ribeye is THE best steak for the barbie.
It has the right combo of fat vs. meat. Can you say flavor, juiciness and tenderness!
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06-07-2006, 07:27 PM
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Jr. Member
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Join Date: May 2006
Location: Statesboro, Ga.
Age: 45
Posts: 26
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Dave, I agree. However, my favorite steak is a fillet so rare it almost still moooos.
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06-07-2006, 07:52 PM
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Orchid Board
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Join Date: May 2005
Zone: 6b
Location: Ontario, Canada
Posts: 2,517
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you're a savage !!! I like it  Grill fired up, ribeyes in a few |
06-10-2006, 01:37 AM
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OB Admin
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Join Date: Jun 2005
Zone: 3a
Location: Edmonton, Alberta. Canada
Posts: 2,895
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Tenderloin, why cook it! Steak Tartar anyone?
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