empire Posted October 5, 2004 Share Posted October 5, 2004 I want to do a steak in bourbon and I want to know if I should put the steak in a dish and let it soak it up all night, or should I coat it as a glaze as I go along (bearing in mind I will be cooking it on a griddle so I will have access to constantly coat it) Also which bourbon would you gentleman recomend is the best one to use out of my current selection: BT, ORVW 10yo and WT 8yo? Many thanks. Link to comment Share on other sites More sharing options...
jbutler Posted October 5, 2004 Share Posted October 5, 2004 I usually marinate the steak in bourbon for a few hours. The length of time you marinate is of course subjective, so expirement. As far as which bottling to use, which do you most like to drink? Use that one.Be very careful using bourbon as a glaze, particularly when grilling. You might not be able to see an alcohol flame burning. Link to comment Share on other sites More sharing options...
empire Posted October 5, 2004 Author Share Posted October 5, 2004 Many thanks, and I shall let you know the results. Link to comment Share on other sites More sharing options...
gr8erdane Posted October 6, 2004 Share Posted October 6, 2004 You could use an old smalltown Missouri recipe which I would only recommend using with a frozen steak: Take steak from freezer, unwrap from freezer paper and hold over bowl. Pour bourbon over steak catching the drippings in bowl. Put steak back in freezer paper and put back in freezer. Drink drippings. Repeat as often as needed. Come to Missouri, where the cooking is awful, but the cooks are very happy. Link to comment Share on other sites More sharing options...
dgonano Posted October 6, 2004 Share Posted October 6, 2004 I beginning to wonder about the Dr. Bourbon-stein. Link to comment Share on other sites More sharing options...
gr8erdane Posted October 6, 2004 Share Posted October 6, 2004 Hey, I resent that! Doctor Bourbonstein's Monster was a completely vegetarian amalgamation with hints of garlic and oregano derived from the used pasta sauce jar, not beef. Link to comment Share on other sites More sharing options...
BrbnBorderline Posted October 6, 2004 Share Posted October 6, 2004 I just recently bbq'd a steak I had marinated for about 4 hrs in WT 101 - It was very good. Next time I am going to marinate it for at lest 48 hrs, then burn it. BTW, watch out for the nice blue flame when you plop that baby on the grill Link to comment Share on other sites More sharing options...
jeff Posted October 11, 2004 Share Posted October 11, 2004 It smelled of decomposing flesh, but went down pretty smooth Link to comment Share on other sites More sharing options...
cowdery Posted October 12, 2004 Share Posted October 12, 2004 It smelled of decomposing flesh, but went down pretty smooth. Wow, what a coincidence. That's the first sentence of my new novel. Link to comment Share on other sites More sharing options...
LeNell Posted October 12, 2004 Share Posted October 12, 2004 We recently had a restaurant friend cook us up some elk tenderloin in various dishes. (We hate being the test kitchen, ya know. ) To return the favor, I brought out my open Pappy 23. Of course, no marinadin' was happenin' but some seranadin' maybe occurred. The 23 was so good with elk carpaccio, tenderloin with raspberry sauce, and on and on. I'm gonna have to now try my hand at marinating some elk (with something not so esoteric as Pappy 23). Can't be any better than just drinkin' the booze while eating the beast, though. Link to comment Share on other sites More sharing options...
cowdery Posted October 12, 2004 Share Posted October 12, 2004 I'm gonna have to now try my hand at marinating some elk. Damn, that was going to be the second line of my new novel. Link to comment Share on other sites More sharing options...
gr8erdane Posted October 12, 2004 Share Posted October 12, 2004 Chuck, if you keep this up your bibliography will be longer than your book. Link to comment Share on other sites More sharing options...
gr8erdane Posted October 12, 2004 Share Posted October 12, 2004 I know I know, that was your third line..... Link to comment Share on other sites More sharing options...
camduncan Posted November 10, 2004 Share Posted November 10, 2004 I was contemplating marinating some steak in the Jim Beam Small Batch Bourbon & Port....I'll leave it for an hour or two and see what it tastes like.Stupid question - how much bourbon should I use? Link to comment Share on other sites More sharing options...
bobbyc Posted November 11, 2004 Share Posted November 11, 2004 I used to mix a few things and Bourbon together and put 4 ribeyes and the marinade together in a zip lock . I had to turn it a few times. I never " Float" mine that's for sure. Link to comment Share on other sites More sharing options...
Barrel_Proof Posted November 12, 2004 Share Posted November 12, 2004 I'm gonna have to now try my hand at marinating some elk. Old Grand Dad is my dry meat ("moose jerky" to non-Alaskans) flavoring of choice. A quick dip through the "sauce" before hanging the meat to dry does the trick! Nothing like bourbon with your chewy moose meat! Link to comment Share on other sites More sharing options...
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