Decided to marinate some cubes of steak tonight in some stout that I am going to toss on some kabobs for lunch tomorrow. In addition to the beer, I cooked down some onions and added garlic, worcestershire, brown sugar and some squirts of lemon for acidity.

What could/should have been done different from an expert side of things?

brt

Seems fine, what seems wrong with it that you'd need to ask?

It was a spur of the moment thing. I opened up the beer and thought I should use this to marinate that steak in. One thing led to another and I felt like I was starting to make a stew more than a marinade. It got me thinking that I dont really understand the basics of what it takes to have an effective marinade.

The last time I had a conversation like this was proelbay 2 years ago. A chef tasted one of my barrel aged stouts and said that he would pay me for a gallon of it to use as a marinade for his steaks because of the rich smoke/oak flavor it had would pair perfectly with the steaks.

You should mail me some bottles of your beer bro.

But that isn't really a stew, just obviously take the meat out of the marinade before you cook it.

I make these teriyaki chicken wings where I just heat up some minced garlic in a pan and add some soy sauce, balsamic vinegar, brown sugar, and worcestershire with some finely chopped scallions and cook them until the brown sugar melts, then cool it and pour it into a ziplock bag with the chicken wings, then bake them in the oven until the skin is nice and crispy.

what about this? i just made it.



close this toilet and i will let njaguar know you support pedophiles