Tuesday, July 6, 2010

Marinades and mess ups

So I've got this schwack of ribs (beef) that I want to make right?
So I head out... buy a ton of veggies to marinate and put on skewers..
(zucchini, cherry tomatoes, onion, mushrooms, red and yellow peppers)
I also bought some fresh red chilis.

I slice up some red chilis, some garlic, put some lemon in the pan... then put paprika, garlic powder, pepper, salt, onion or garlic salt, tumeric... and mustard powder.
I have discovered I hate mustard.
I mean I like mustard on hot dogs... but nothing else much.

So I definitely nearly ruined a meal that way... almost certain death. Yep.

Then I decided to marinate the ribs in something else. Sleeman's Cream Ale, Brown Sugar, garlic, lemon juice, pepper and sea salt and seasoning salt, sliced red chilis. Hmmm... sort of has some mustard smell, wtf did the damn Dawn not get it out?! AAAAAAAAH.

Oh well. I put some ribs in. Marinading overnight. I hope I don't die.

I then went out and got some Tiger Shrimp from Superstore. Olive oil, garlic, lemon juice, lemon-pepper, salt. Marinated the veggies above and the shrimps and stuck em on skewers 30mins later and grilled em on the BBQ.

Now THAT is a delicious marinade.
Hopefully the beer chili one will be ok... eep.

Friday, March 19, 2010

Honey lime Sleeman ribs

Pork back or beef ribs
1 bottle of beer (I used Sleeman's Original Draft)
1/4 cup Brown Sugar
1 Tbsp Soya sauce
1/2 Tbsp Worchestershire Sauce
1/2 lime squeezed
1/4-1/2 cup of Honey
Pinch of pepper
3 cloves Crushed garlic

Marinate 24hrs.

Friday, March 5, 2010

ANOTHER Roast experiment!!

I don't know what I'm doing... I just garlic pressed a whole lotta garlic, chopped a bit of onion up, and put holes in my Blade roast and put that in with pepper and rosemary. THEN I sprinkled with onion salt, garlic powder, pepper and a spice mix and then poured beer over top (Sleeman's Original Draught to be precise!)

Of course I had already added chopped onions, celery and carrots to the roasting pan and heated them up, and poured Beef Broth in there too with the booze.

THEN... get this.... I poured honey all over that damn roast.

It cooked at 300F for 30mins with the thermometre in (THIS IS VERY IMPORTANT FOR ROASTS!) then turned down to 250F. This is to ensure even cooking, and the slower it is, the longer it takes for juices to run out thus making the roast a lot less dry. AND WAYYYY more succulent.

NOW let's see if honey beer roast is good! :D I wonder what the gravy will taste like being half beer....
Oh man I'm gonna get drunk off my dinner!!