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Cooking Outdoors

soy/whiskey marinade

21 years ago

This one goes back 55 years in our family. Great on a large sirloin, tri-tip, pork chops, too.

1/3 cup sugar

2 T smashed garlic

piece of ginger, chopped

4 T whiskey (we're from Tennessee, so Jim Beam was prefered)

6 oz soy sauce

Marinate meat at least 4 hours, overnight if possible.

We like it with a tri-tip roast, then slice it thin.

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Comments (13)

lakeguy35
21 years ago
This sounds good, I'll be trying it for sure. Thanks!

David
woodie
21 years ago
Thanks, this looks good! I don't know what tri-tip roast is, but we like flank steak for a london broil, so this sounds perfect.
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Any way is fine with me: MARINATED SALMON SEARED IN PEPPER (serves 4) 1/4 cup soy sauce 2 clobes garlic, minced 3 TBL lemon juice 1 tsp grated lemon zest 1 tsp sugar Two 12 oz center-cut salmon fillets, skinned & halved 3 TBL coarsely cracked black pepper 1/4 cup olive oil Combine the soy sauce, garlic, lemon juice, lemon zest & sugar in a ziplock bag. Add the salmon; seal & refrigerate 1 hour, turning occasionally. Remove the salmon & pat dry; discard the marinade. Press pepper into each piece of salmon, coating thoroughly. Heat the oil in a skillet until hot but not smoking. saute the salmon 2-3 minutes per side until it flakes easily. Transfer salmon to paper towels; drain for 30 seconds & serve immediately.~~Seasational Seasons SALMON WITH GINGER BUTTER (serves 4) 3 TBL dry sherry 2 TBL soy sauce 1 TBL dark Asian sesame oil 1 TBL minced fresh gingerroot 2 TBL minced parsley 2 lbs salmon fillets 2 TBL butter, cut into small pieces 1/8 tsp each salt & pepper 1 lemon, cut into wedges Combine the sherry, soy sauce, sesame oil & ginger. Brush the fillets w/the sherry mixture & sprinkle w/parsley. Dot butter evenly across the surface. Season w/salt & pepper. This may be prepared to this point several hours ahead & refrigerated. Broil or grill the salmon without turning until the fish turns pink & fles, approximately 10-15 minutes. Serve w/lemon wedges.~~Gold'n Delicious
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Both Nancy's Backwood Flank Steak and Bubbe's Marinated Flank Steak (both ladies are regular posters on the Cooking Forum) are great recipes, really great recipes! Backwoods Flank Steak- Nancy (aka Wizrdnm) 3/4 C soy sauce 1/3 C Pickapeppa Sauce (a mild hot sauce) 1/3 C worcestershire sauce 1/4 C red wine 1/4 C red wine vinegar 1 1/2 Tbsp sesame oil 2 cloves of garlic, crushed 2 flank steaks (about 2 1/2 lbs total) Combine the marinade ingredients in a container large enough to hold the steaks. Add the steakes and refrigerate 6 to 24 hrs... Nancy Marinated Flank Steak (Renee aka Bubbe) Source: My own recipe since the late 1970Âs. Ingredients: 2 Â3 Lb. Flank steak For Marinade: 1/3 cup vegetable oil 1/2 cup tomato juice 1/2 cup light soy sauce 1/4 cup brown sugar 3 cloves garlic minced 1/2 tsp. freshly ground black pepper 2 scallions, sliced (optional) Preparation: Â In a large bowl, whisk first 4 ingredients together. Â Add remaining ingredients and stir. Â Have butcher trim flank steak of all excess fat and silverskin. Â Pound steak slightly on both sides, and with a sharp knife score surface shallowly on the diagonal in one direction and then in the opposite direction, creating a diamond pattern on both side. Â Place in marinade and turn every so often to marinate evenly. Â Refrigerate overnight if possible. Alternatively, marinate at room temperature for two hours and cook or refrigerate until ready to cook. To cook: Â Remove from refrigerator one hour before cooking, drain and blot off excess marinade Â Drain and discard marinade Â Grill on barbecue or cook under broiler about 4 1/2 to 6 minutes on each side (depending on thickness) for medium rare. Do not overcook. Â Let stand 2-3 minutes before slicing across the grain at a slanted angle. Be sure to slice all before cold, even if expecting leftovers, because it will not slice as well when cold.
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I know it's too late now but thought I'd toss in my 2Â¢ worth. I don't like sweet meats either. Can't stand seeing people ruin a great smoky ham by covering with sugar! Eat breakfast cereal if that's what you want AFAIC. For marinades I usually wing it but usually use beer, Teriyaki, Worcestershire sauce, Louisiana Hot Sauce, a touch of vinegar, a touch of oil (sometimes sub a little Italian dressing) and some seasonings that go with it or season it after. Possibly some BBQ sauce on occasion for a change. I also know people who just use Italian Dressing as the marinade.
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fairegold
Original Author
21 years ago
I'm not sure exactly what tri-tip is, either, but I think it's the bottom part of the sirloin It is common in central/coastal California, and is perfect for slicing thin. You can get tri-tip sandwiches at every fair or event... this weekend's big garage sale has the 4-H kids selling tri-tip sandwiches!

I found this description of tri-tip on someone's nice web site. In fact, I think I'll go investigate this site a little more!

Here is a link that might be useful: tri-tip
woodie
21 years ago
Thanks Fairegold, that's a great website, it made my mouth water!
ann_t
20 years ago
I agree Woodie, nice website. Made me hungry for a nice ribeye roast done on the grill. I'm going to take one that I have out of the freezer for tomorrow nights dinner.

Thanks Fairegold.

Ann
woodie
20 years ago
Fairegold, I used your recipe today for Mother's Day. It was wonderful, we all loved it. Thank you! I shared it with the Cooking Forum hope you'll come visit:)

Here is a link that might be useful: Cooking Forum
fairegold
Original Author
20 years ago
Hi there, Woodie! Share the recipe with everyone. I've had it all my life, and I think it is great. We had it tonight with tri-tip that we started marinating on Saturday.

I have looked at the Cooking Forum just briefly, and I'll have to visit more. I am a real regular over in Appliances and Kitchens/Baths and Remodeling, because we are finishing up a major remodel and all the pain that goes with it. For 8 months we were living in the basement, and cooking with just the microwave and the electric frypan. Since we've moved back into the house and have the kitchen almost done, now I can pay attention to the other Forums, like cooking and some of the gardening ones. But it's been first things first, and I've learned quite a lot about kitchen appliances from these great forums.

I'm glad you enjoyed the marinade. I'll tell my 93 yr old Mother than her old recipe is still making the rounds!
RuddMD
20 years ago
Hi Fairegold! Fancy running into you here! It is funny how many Kitchen/Bath people I have found on the cooking forums!! Now that we all have new appliances we are ready to cook!!!

This recipe looks great!! We love to marinade and cook on the grill. I may try it this weekend.

Doris
LiveBlues
20 years ago
Fairegold,

Do this need to be heated to dissolve the sugar?
fairegold
Original Author
20 years ago
We never have heated it. Maybe it's the Jack Daniels or the Jim Beam? ;-)

Enjoy!
LiveBlues
20 years ago
Thanks. I am going to try it on a couple of ribeyes tomorrow night. I will let you know how it went.
Culley
20 years ago
This marinade will officially replace two others that I've used for years which are much more labor-intensive. This was wonderful. I used it on on a tri-tip which I grilled over charcoal. I'd like to do flank steak strips next time. Thanks for sharing a sure hit. Do you have any more great recipes?
lakeguy35
20 years ago
Fairegold, tried this on Memorial Day, very very good!! Its a keeper at my house. I also sent it home with several friends and family. Tell your Mom its making the rounds in Eastern South Dakota, Minneapolis/ST. Paul metro area, and Atlanta Georgia. Thanks again for sharing!

David

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