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#1 |
Bunion
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I have two that I use all the time. Mind you, when I BBQ, it is indirect, high-temp smoking because I have a Traeger grill.
#1: Lea and Perrins worstchester sauce, a little olive oil, garlic. Marinate over night. #2: French's yellow mustard scraped thin over the surface of the steak. Dose with Lawry's seasoned salt. Let sit for about 2 hours. It's technically a rub, but the flavor is on par with a marinade.
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I refuse to belong to any organization that would have me as a member. ~ Groucho Marx Last edited by markem; 11-28-2008 at 12:13 PM. |
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#2 |
Guest
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I make my own, they always include beer and Montreal seasonings. However it changes from time to time depending on what fresh or new stuff I have in the cabinets. Experiment, you would be surprised how tasty of a marinade you can mix up based off crap in the fridge/spice rack.
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