Dinner: T-Bones

Michael Odom said:

It was, but the quality of the beef was much more
important to the finished meal than any marinade.

When I get really good beef, I don't bother with a marinade.
Will be doing some rib-in ribeyes (delmonicos) tonight at my
mom's and it will be salt and pepper only. Some sides to
complete the meal. Really good beef does not need anything
else. I use marinades to help cover a lesser piece of meat.

jim

On Sun, 23 May 2004 13:41:49 -0500, zxcvbob <[email hidden]>

Quoted message said:

Why do people marinade a T-bone? I just sprinkle with salt
and fresh-ground pepper right before grilling,

Bob, remember never ever put salt on the meat before
grilling! The salt actually draws the moisture out of the
meat which will make your meat dry tasting. You need to put
it on the grill and sear it on both sides good to seal in
the juices of the meat before you put the salt on it...

Happy grilling!

Bill

or sometimes just celery salt

Quoted message said:

and then add the pepper when they are done. Grill until I
think they should be hot all the way through and just
starting to turn from pink to gray. I don't cut them to
test, just poke them with the tongs and take them off when
they feel right. Sometimes they are a little redder than I
intended, and sometimes a little grayer, but they are good
either way.

They are plenty juicy and flavorful without a marinade.

If you were grilling something tough like a flank steak or
chuck or eye-of-round, a marinade would make sense.

Best regards,

Michael Odom said:

BOB said:

Michael Odom wrote: << Snipped a great food story

Quoted message said:

Nobody in Cow Hill ate better.

modom

Nobody here at *my* house ate better...and I smoked some
ribs. I'd probably put my ribs up against your steaks,
but the rest of your meal

has

Quoted message said:

Quoted message said:

me beat, hands down. '-)

BOB

Well smoked ribs are truly great food, for sure. But, man,
those steaks were amazing.

modom

I didn't really mean to discredit you or your steak (but re-
reading my post, I can see how it might have sounded like
it) especially since you had locally raised and grass fed,
and I used "market" bought ribs. I was mostly commenting on
the fact that your side dishes were just about a gourmet
meal with or without *any* meat. '-)

BOB

Bill said:

zxcvbob said:

Why do people marinade a T-bone? I just sprinkle with
salt and fresh-ground pepper right before grilling,

Bob, remember never ever put salt on the meat before
grilling! The salt actually draws the moisture out of the
meat which will make your meat dry tasting. You need to
put it on the grill and sear it on both sides good to seal
in the juices of the meat before you put the salt on it...

Happy grilling!

Bill

This is a myth. Salting before grilling does *NOT* dry out
the meat. Even salt crusting doesn't dry out the meat.

BOB

Bill said:

Bob, remember never ever put salt on the meat before
grilling! The salt actually draws the moisture out of the
meat which will make your meat dry tasting. You need to
put it on the grill and sear it on both sides good to seal
in the juices of the meat before you put the salt on it...

Someone here claimed that was a fallacy, but I have heard
enough professionals say it to convince me not to salt until
after. Pork is another matter. I find that pork needs a lot
of salt, and I get better results when salting before
cooking. Even better, I rub with salt and let it sit for a
while before cooking.

One of my best pork recipes calls for rubbing thin pork
shoulder shops with salt, pepper, garlic powder, oregano and
chopped mint and let it sit for an hour, then grill quickly
on high heat. They come out tender and tasty every time.

"JimLane" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Michael Odom said:

It was, but the quality of the beef was much more
important to the finished meal than any marinade.

When I get really good beef, I don't bother with a
marinade. Will be doing some rib-in ribeyes (delmonicos)
tonight at my mom's and it will be salt and pepper only.
Some sides to complete the meal. Really good beef does not
need anything else. I use marinades to help cover a lesser
piece of meat.

jim

Exactly! I mght put some lemon juice or balsamic vinegor on
at the table, but nothing more. THose "steak sauces" are a
real horror.

--
Peter Aitken

Remove the [censored] from my email address before using.

Quoted message said:

I threw a frozen pizza in the oven and made a quick salad🙁

Michael

That sounds like a magic trick.

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move
UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without
tribulation." Sheldon ````````````

[email hidden] (PENMART01) news:20040523092313.07231.00002044@mb-
m02.aol.com:

Quoted message said:

Quoted message said:

I threw a frozen pizza in the oven and made a quick
salad🙁

Michael

That sounds like a magic trick.

LOL <<<[censored]>>> You should see what I can do with
frozen pot pies.

Michael

--
Deathbed statement...

"Codeine . . . bourbon." ~~Tallulah Bankhead, actress, d.
December 12, 1968

In article <[email hidden]>, Michael Odom

Quoted message said:

Melba's Jammin said:

In article <[email hidden]>,
Michael Odom <[email hidden]> wrote:

Quoted message said:

We got 1/4 steer for about $480. It came out to about $2.50-
2.75 a pound, counting the processing fee. (I didn't write
the check, and don't remember precisely) That's counting
ground beef (46 pounds of
it), roasts, steaks, ribs, and a brisket.

Seems like a real buy to me! A coupla years ago I bought
some ground beef made from grass-fed critters and my
recollection is that it was a heckuva lot more than $2.75
per pound. :-) Never mind the cost of the various cuts.
Sounds like you got a good deal.

Quoted message said:

Quoted message said:

Quoted message said:

I ground four cloves of garlic, half a lime, nuoc mam,
black pepper, olive oil, and some green onions. This
was my marinade for the steaks.

Quoted message said:

Quoted message said:

OK, Michael, I gotta ask: What's the point of all that
strong stuff in the marinade? Why marinate it in the
first place? Doesn't all that flavor enhancement detract
from good ol' grass fed beefsteak taste?

Point is well taken, and has been made by others here
as well.

Yeah, I posted my question before I read the rest of the
thread. :-)

Quoted message said:

The strong stuff mostly burned to a salty, sharp crust on
the grill. I'm of the opinion that the taste complemented
the beef, but I can see how others would disagree.

I'll bet I would have liked it, too. It sounds like a
swell meal!

Quoted message said:

modom

--
-Barb, <www.jamlady.eboard.com> Sam I Am updated 5/16/04.

In article <[email hidden]>,

Melba's Jammin said:

In article <micheinnz-
[email hidden]>, Miche

Quoted message said:

In article <[email hidden]>,
Michael Odom <[email hidden]> wrote:

Quoted message said:

Quoted message said:

Nobody in Cow Hill ate better.

I'm sure. Except for the asparagus that sounds like
heaven (I'm not big on asparagus).

Just slide it over to my plate when his back is
turned, ok?

You got a deal. 🙂

Miche

--
If you want to end war and stuff you got to sing loud. --
Arlo Guthrie, "Alice's Restaurant"

"zxcvbob" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Why do people marinade a T-bone?

<snip>

I like it.

Charlie

its a book and i cant go to school by bus

"Bill" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

zxcvbob said:

Why do people marinade a T-bone? I just sprinkle with
salt and fresh-ground pepper right before grilling,

Bob, remember never ever put salt on the meat before
grilling! The salt actually draws the moisture out of the
meat which will make your meat dry tasting. You need to
put it on the grill and sear it on both sides good to seal
in the juices of the meat before you put the salt on it...

Happy grilling!

Bill

This is a common misconception. In theory salt will draw
water out of food but in practice it does not affect meat.
See pgacon.comKitchenMyths.htmOpen ↗. Now this does
not mean you should salt the steak 4 hours ahead of time -
but doing so just before cooking gives the salt some time to
penetrate. If you prefer to leave the salt off until after
cooking there's no harm - but there's also no harm in
salting before.

Peter Aitken

Dave Smith said:

Bill said:

Bob, remember never ever put salt on the meat before
grilling! The salt actually draws the moisture out of the
meat which will make your meat dry tasting. You need to
put it on the grill and sear it on both sides good to seal
in the juices of the meat before you put the salt on it...

Someone here claimed that was a fallacy, but I have heard
enough professionals say it to convince me not to salt
until after. Pork is another matter. I find that pork
needs a lot of salt, and I get better results when salting
before cooking. Even better, I rub with salt and let it
sit for a while before cooking.

One of my best pork recipes calls for rubbing thin pork
shoulder shops with salt, pepper, garlic powder, oregano
and chopped mint and let it sit for an hour, then grill
quickly on high heat. They come out tender and tasty
every time.

Hmmm, I would be less likely to salt pork than steak.
Today's pork moisture content, unless water injected, is far
less than years ago. Most pork ends up dry even without the
salt. They have leaned it out to an extreme.

jim

"JimLane" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Hmmm, I would be less likely to salt pork than steak.
Today's pork moisture content, unless water injected, is
far less than years ago. Most pork ends up dry even
without the salt. They have leaned it out to an extreme.

My brother- who is a salesman for a foodservice distributor-
says now that the Atkins craze has made fat okay again,
there is a company that has started breeding pigs that are
more like they used to be. Sorry I can't remember the name
of it, but I can ask him if you really want to know.
Hopefully this is the start of a trend. :o))