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Posts: 642
Reply with quote  #16 
Current Favorite Skirt or Flank Steak Marniade

This is a quick easy marninade for a lst minute steak. I like it on skirt of flank
1.5 - 2 lb steak

Clove of fresh garlic minced
Equal amount to the garlic of fresh ginger minced of grated
1/4 Cup Soy or Tamari (tamari is better and doesn't break down in high heat)
1Tbs Molasses or honey (molasses really is good here)
1tsp gound corriander
1/2 tsp grund cumin
1/2 tsp of black pepper of red chile flakes
Juice from 1 lime

Mix ingredients coat steak for 30 -60  minutes before grilling.

T.O.T.P. Meat Eaters!


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Posts: 5,670
Reply with quote  #17 
Nana Jeanne’s Flank Steak

1.5 – 2 pounds lean flank steak

        ¼ Cup canola or vegetable Oil
        2 Table spoons lemon Juice
        3 Table spoons soy sauce
        2 Table spoons chopped green onions
        1 -2 cloves Garlic
        1 Table spoon coarse ground black pepper
        1 t. spoon celery salt

Marinade at least 2 hours
Keep turning in marinade.
It is better to marinade overnight.
Double the marinade up for more meat.
Cook on grill to medium rare

............................EVERY MAN FOR HIMSELF
GOD AGAINST ALL....................................

Posts: 642
Reply with quote  #18 
Here is a recipe for homemade Chorizo that I then use to make Chorizo Burgers...Ole'



2 Lbs bonless pork, beef,(grind your own) or ground beef, pork, or turkey (if turkey make sure to use 50% dark meat)


4 cloves of garlic, minced

1 tsp freshly gournd black pepper

2 tsp cumin seed, crushed fine.

1 T sea salt

4 to 6 Tablespoons chile powder: New Miexico, Californian your favorite mix….also sub a teaspoon of chile in adobo sauce

1 to 2 teaspoons chile seeds (saved from whole chiles) – optional makes it HOT

¼ cup paprika. (mix up a few different ones if you have them)

½ cup red wine vinegar or cider vinegar.(I use rwv)

2 Tablespoons port wine (optional)


If grinding your own, cube then pulse in small batches in food processor. I use ground beef usually and skip the grinding.


In a large bowl combine all the other ingredients and stir. Add meat combine ingredients well with your hands. Your hands should be red

Use as you would any sausage or ground meat. I like to blend with 50/50 chorizo and ground beef for burgers. mmmmmmm.


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Posts: 4,087
Reply with quote  #19 
Grilled Halibut

The key to this one is low even heat with the lid on and getting a very large cube shaped piece - 8" x 10" x 6" would be Ideal but a little smaller would work.

The Sauce:

2 cups *Japanese Mayo * key
3/4 cup plain Yogurt - no non or low fat -
1 table spoon unfiltered olive oil
Meyer lemon juice - 1 small sweet one will work
1/2 cup fresh chopped Dill - no stems
Tablespoon or so of Agave Nectar -sweeten to taste

Mix and let sit in the fridge covered for a few hours

Grill Time:

Use a Weber - Coals off to the sides- vents set for low heat
Coat the Halibut cube in the sauce and toss on the grill.
Grill all 6 sides 5-10 min. each basting as you flip.
Keep the lid on.
After you flip, sprinkle some Sake on the piece and any hot spots right before you close the lid.

You want to pull it off right before the piece begins to flake and the translucency is all but gone on the flesh.

Slather one some sauce and serve.

If you think you don't like fish you might want to try this before you give up on it...
I'll get some piks next time I do it

The Edge... there is no honest way to explain it because the only people who really know where it is are the ones who have gone over. - Hunter S. Thompson

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Posts: 1,724
Reply with quote  #20 
Nice form everyone!

Here's my Flank Steak construction. Cooked it @ Skaterat's birthday bash. (or so I'm told!)
Big ole hunk of Flank Steak
Small can Chipotle peppers [use about half the can plus juice or more if you want hotter]
1 cup orange juice
1/3 cup brown sugar
1 bunch Cilanro
1 bunch green onions cut coarsely
1/4 cup lemon juice
4 to 6 garlic cloves

Add all ingredients to blender [except meat!]. Blend well.
Place Flank steak in large enough Zip-Lock bag. Pour all the marinate over meat and work around to cover. Marinate at least 24 hours or more for best taste.

Grill slowly until just rare, basting with sauce from the bag as you cook. Slice @ an angle across the grain, and enjoy in your favorite tortiila w/ your favorite toppings. Makes a killer Cheese Steak sandwich too.

Posts: 1,498
Reply with quote  #21 
My dad keeps the flank steak real simple.
Marinate in lemon juice, garlic, olive oil, some fresh parsley or basil.
He crushes some pepper corns with a hammer and adds those too.
And yep, just like the sushi chefs, cutting at an angle to the grain really makes a difference.

Posts: 4,771
Reply with quote  #22 
Early Memorial Day BBQ...
BBQ Pork Ribs, BBQ Corn on the Cob, Side of Potato Salad and a side of
Vintage Gullwings. That was good eat-tins!! Gullwings brown up nice and gold!
All the best to you and yours and our Memorial Day heroes of Past, Present,
and Future...   Dave.


Posts: 3,197
Reply with quote  #23 

Shit thats reminds me I bought fresh corn the other day and need to grill it up.

It's Better to ask for Forgiveness than to beg for Permission

Posts: 642
Reply with quote  #24 
Improvised on the fly and smoked my first brisket yesterday. It was yummy.

Memorial Day Brisket

2-3 lb Brisket

2 TB Freshly groung Black Pepper
2 TB Brown sugar
2 TB Kosher or Sea Salt
1 TB Paprika
1/4 - 1 tsp Red Pepper (optional)

Thoughrly mix all the above ingredients. Rub it in a nice slab of brisket covering all sides. Marinade for overnight.

Prep your grill for low temperature indirect heat sutbtle smoke. Maintain 200 degrees 5+ hours.

I grilled up some fennel, zucchini and asparagus to go with it. The fennel was delicious.


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Posts: 1,660
Reply with quote  #25 
smoked brisket...yummy.
The bigger the government, the smaller the citizen.

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Posts: 1,724
Reply with quote  #26 
What'd you say Chris? I couldn't get my eyes off your avatar!!!!
Oh, good job Otter. I thought you only ate crustaceans?

Posts: 642
Reply with quote  #27 
Originally Posted by Plumber
What'd you say Chris? I couldn't get my eyes off your avatar!!!!
Oh, good job Otter. I thought you only ate crustaceans?

Thanks. and haha....the spice rub caramelized and created a nice crusty shell on the brisket.


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Posts: 1,837
Reply with quote  #28 

Otter, try smoking a corned beef brisket. It is insane. Co, love the avatar.

Pissing people off since 1964.

Posts: 2,491
Reply with quote  #29 
Originally Posted by otter
Originally Posted by Plumber
What'd you say Chris? I couldn't get my eyes off your avatar!!!!
Oh, good job Otter. I thought you only ate crustaceans?

Thanks. and haha....the spice rub caramelized and created a nice crusty shell on the brisket.

You up doing another one thursday night? BUDDY!

SUPPORT "Grind For Life" they support people "skaters" with cancer!
Mike Rogers, Him self is a Cancer survivor

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Posts: 1,297
Reply with quote  #30 
Not red meat but damn good:

Prawns (Shrimps) on the BBQ!

Ikg Green King prawns
1 tablespoon olive oil
3 large crushed Garlic Cloves
I can of good beer (as yeasty as possible)

Don't peel the prawns.

Oil on hotplate, heat up
Throw crushed Garlic in the oil.
Throw in the Prawns and mix until the prawns are red on both sides (about 3 mins max)
Pour half a can of beer on the prawn mix
Throw a casserole lid or whatever metal over the beer/prawn mix to totally cover so the prawns steam for 3-4mins.
Take out and peel and eat!

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