Da Chief wrote:
Most often times I do not know that I'm grilling steaks until she produces
the fridge bag with both steaks soaking inside it. She has agreed to try
other marinades and I'm still looking. She has dictated that it cannot have
liquid smoke (agreed) and it cannot be high in salt (agreed). She further
recommended that I get the chef at a local restaurant, that serves a steak
to her liking, to clue me in on his technnique (not likely to be
successful). So until I find it I am doomed to pleading that she leave mine
alone in exchange for not disparaging her choice. I'm still open to any
marinade recipes or suggested techniques for using the smoker- which I love
to use. Thanks.

You might be surprised. Most chefs and bakers realize that it isn't
lack of recipes that keeps people from cooking and baking, it's lack of
desire to do so. When asked, the smart chefs and bakers are happy to
share recipes. It makes them good guys. If they don't share, there is
a real chance they may lose a customer. So, be brave, be polite and ask.

Most restaurants use grills that will get to temperatures you'll have
trouble matching at home. We're talking in excess of 1000F. I think
Nonny uses an infrared grill to get there, which is a good approach.

Also, there is a mid-ground between marinades and naked steak. Rubs. I
have used Tex-Joy seasoning for some time and the family enjoys the
steaks cooked with it a lot. I don't know if Tex-Joy is available where
you are, but I am sure there are other rubs or dry seasonings you could use.

I just looked at Epicurean.com and wasn't thrilled by any of the
marinade recipes. I'd rather not leave my steaks soaking overnight in
vinegar or beer based sauces. And I think marinading with steak sauce
and bourbon is a waste of bourbon...... and would mean I'd have to buy a
steak sauce.

Mike

--
Mike Avery mavery at mail dot otherwhen dot com
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