A marinade I made for pork with whiskey was such a hit I'm trying it
with beef. I'm using Crown. If I do this more often I should probably
keep some cheaper stuff around. I'll marinade it until tomorrow then
grill it. I can't remember the cut of beef because it was in the
freezer and I forgot to mark it.

1/2 cup whiskey (any brand)
1/2 cup brown sugar, packed
1/4 cup olive oil
1/2 tablespoon garlic powder
1/4 cup soy sauce
1 tablespoon salt
1 tablespoon pepper


Read mo
http://www.food.com/recipe/whiskey-m...#ixzz1XbMiabau

On 9/10/2011 9:08 PM, Cheryl wrote:
> A marinade I made for pork with whiskey was such a hit I'm trying it
> with beef. I'm using Crown. If I do this more often I should probably
> keep some cheaper stuff around. I'll marinade it until tomorrow then
> grill it. I can't remember the cut of beef because it was in the freezer
> and I forgot to mark it.
>
> 1/2 cup whiskey (any brand)
> 1/2 cup brown sugar, packed
> 1/4 cup olive oil
> 1/2 tablespoon garlic powder
> 1/4 cup soy sauce
> 1 tablespoon salt
> 1 tablespoon pepper
>
>
> Read mo
> http://www.food.com/recipe/whiskey-m...#ixzz1XbMiabau
>
I just realized that I meant to write that I left out the extra salt,
and didn't put in enough pepper. I will go add more fresh ground
pepper. Love the flavor with the rest of this.

On 9/10/2011 8:08 PM, Cheryl wrote:
> A marinade I made for pork with whiskey was such a hit I'm trying it
> with beef. I'm using Crown. If I do this more often I should probably
> keep some cheaper stuff around. I'll marinade it until tomorrow then
> grill it. I can't remember the cut of beef because it was in the freezer
> and I forgot to mark it.
>
> 1/2 cup whiskey (any brand)
> 1/2 cup brown sugar, packed
> 1/4 cup olive oil
> 1/2 tablespoon garlic powder
> 1/4 cup soy sauce
> 1 tablespoon salt
> 1 tablespoon pepper
>
>
> Read mo
> http://www.food.com/recipe/whiskey-m...#ixzz1XbMiabau
>

Would it work on a flank steak?

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 9/10/2011 9:57 PM, Janet Wilder wrote:
> On 9/10/2011 8:08 PM, Cheryl wrote:
>> A marinade I made for pork with whiskey was such a hit I'm trying it
>> with beef. I'm using Crown. If I do this more often I should probably
>> keep some cheaper stuff around. I'll marinade it until tomorrow then
>> grill it. I can't remember the cut of beef because it was in the freezer
>> and I forgot to mark it.
>>
>> 1/2 cup whiskey (any brand)
>> 1/2 cup brown sugar, packed
>> 1/4 cup olive oil
>> 1/2 tablespoon garlic powder
>> 1/4 cup soy sauce
>> 1 tablespoon salt
>> 1 tablespoon pepper
>>
>>
>> Read mo
>> http://www.food.com/recipe/whiskey-m...#ixzz1XbMiabau
>>
>>
>
> Would it work on a flank steak?
>

I would think so! That's a flavorful steak as it is. But I think that
cut would do well with a marinade, but I'm no marinade expert. I just
like to experiment. Watch the sugar content, though, with the diabetes.

On 9/10/2011 9:04 PM, Cheryl wrote:
> On 9/10/2011 9:57 PM, Janet Wilder wrote:
>> On 9/10/2011 8:08 PM, Cheryl wrote:
>>> A marinade I made for pork with whiskey was such a hit I'm trying it
>>> with beef. I'm using Crown. If I do this more often I should probably
>>> keep some cheaper stuff around. I'll marinade it until tomorrow then
>>> grill it. I can't remember the cut of beef because it was in the freezer
>>> and I forgot to mark it.
>>>
>>> 1/2 cup whiskey (any brand)
>>> 1/2 cup brown sugar, packed
>>> 1/4 cup olive oil
>>> 1/2 tablespoon garlic powder
>>> 1/4 cup soy sauce
>>> 1 tablespoon salt
>>> 1 tablespoon pepper
>>>
>>>
>>> Read mo
>>> http://www.food.com/recipe/whiskey-m...#ixzz1XbMiabau
>>>
>>>
>>>
>>
>> Would it work on a flank steak?
>>
>
> I would think so! That's a flavorful steak as it is. But I think that
> cut would do well with a marinade, but I'm no marinade expert. I just
> like to experiment. Watch the sugar content, though, with the diabetes.

I would have to.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 9/10/2011 10:26 PM, Janet Wilder wrote:
> On 9/10/2011 9:04 PM, Cheryl wrote:
>> On 9/10/2011 9:57 PM, Janet Wilder wrote:
>>> On 9/10/2011 8:08 PM, Cheryl wrote:
>>>> A marinade I made for pork with whiskey was such a hit I'm trying it
>>>> with beef. I'm using Crown. If I do this more often I should probably
>>>> keep some cheaper stuff around. I'll marinade it until tomorrow then
>>>> grill it. I can't remember the cut of beef because it was in the
>>>> freezer
>>>> and I forgot to mark it.
>>>>
>>>> 1/2 cup whiskey (any brand)
>>>> 1/2 cup brown sugar, packed
>>>> 1/4 cup olive oil
>>>> 1/2 tablespoon garlic powder
>>>> 1/4 cup soy sauce
>>>> 1 tablespoon salt
>>>> 1 tablespoon pepper
>>>>
>>>>
>>>> Read mo
>>>> http://www.food.com/recipe/whiskey-m...#ixzz1XbMiabau
>>>>
>>>>
>>>>
>>>>
>>>
>>> Would it work on a flank steak?
>>>
>>
>> I would think so! That's a flavorful steak as it is. But I think that
>> cut would do well with a marinade, but I'm no marinade expert. I just
>> like to experiment. Watch the sugar content, though, with the diabetes.
>
> I would have to.
>
I do appreciate you replying to my post. It seems most don't get
replies and I know I'm an asshole sometimes or maybe just boring. But I
do appreciate the reply.

On Sat, 10 Sep 2011 23:00:30 -0400, Cheryl >
wrote:

> I do appreciate you replying to my post. It seems most don't get
> replies and I know I'm an asshole sometimes or maybe just boring. But I
> do appreciate the reply.

Cheryl, I started to reply with a variation to your recipe... then I
realized it was a completely different with a couple of things in
common - so I deleted the post. There were no measurements
anyway, so no loss.

--
I love cooking with wine.
Sometimes I even put it in the food.

you aren't at all boring, but honestly when you post you are conplete enough
i never hardly have questions, and i generally save your recipes, knw that
even if i don't reply i always read your stuff and like most of it... and
being here having a bit of assholemness isn't a bad thing, lol, Lee
"Cheryl" > wrote in message
.com...
> On 9/10/2011 10:26 PM, Janet Wilder wrote:
>> On 9/10/2011 9:04 PM, Cheryl wrote:
>>> On 9/10/2011 9:57 PM, Janet Wilder wrote:
>>>> On 9/10/2011 8:08 PM, Cheryl wrote:
>>>>> A marinade I made for pork with whiskey was such a hit I'm trying it
>>>>> with beef. I'm using Crown. If I do this more often I should probably
>>>>> keep some cheaper stuff around. I'll marinade it until tomorrow then
>>>>> grill it. I can't remember the cut of beef because it was in the
>>>>> freezer
>>>>> and I forgot to mark it.
>>>>>
>>>>> 1/2 cup whiskey (any brand)
>>>>> 1/2 cup brown sugar, packed
>>>>> 1/4 cup olive oil
>>>>> 1/2 tablespoon garlic powder
>>>>> 1/4 cup soy sauce
>>>>> 1 tablespoon salt
>>>>> 1 tablespoon pepper
>>>>>
>>>>>
>>>>> Read mo
>>>>> http://www.food.com/recipe/whiskey-m...#ixzz1XbMiabau
>>>>>
>>>>>
>>>>>
>>>>>
>>>>
>>>> Would it work on a flank steak?
>>>>
>>>
>>> I would think so! That's a flavorful steak as it is. But I think that
>>> cut would do well with a marinade, but I'm no marinade expert. I just
>>> like to experiment. Watch the sugar content, though, with the diabetes.
>>
>> I would have to.
>>
> I do appreciate you replying to my post. It seems most don't get replies
> and I know I'm an asshole sometimes or maybe just boring. But I do
> appreciate the reply.
>

On Sep 10, 9:57*pm, Janet Wilder > wrote:
> On 9/10/2011 8:08 PM, Cheryl wrote:
>
>
>
>
>
> > A marinade I made for pork with whiskey was such a hit I'm trying it
> > with beef. I'm using Crown. If I do this more often I should probably
> > keep some cheaper stuff around. I'll marinade it until tomorrow then
> > grill it. I can't remember the cut of beef because it was in the freezer
> > and I forgot to mark it.
>
> > 1/2 cup whiskey (any brand)
> > 1/2 cup brown sugar, packed
> > 1/4 cup olive oil
> > 1/2 tablespoon garlic powder
> > 1/4 cup soy sauce
> > 1 tablespoon salt
> > 1 tablespoon pepper
>
> > Read mo
> >http://www.food.com/recipe/whiskey-m...-pork-or-steak...
>
> Would it work on a flank steak?
>
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. *Cooking does.- Hide quoted text -
>
> - Show quoted text -

Flank steak brought to mind that I use to make stuff flank steak.
I would buy a big steak and tenderize it a bit. Then make the
stuffing.
I don't remember what kind I made. Spread the stuffing over half the
steak.
Then I used those pins that you would use to close a stuff turkey.
I used them to tie the edges together. Then bake it in the oven
and serve with gravy.
I once saw on a cooking channel to butterfly a flank steak and open it
flat.
Then spread the stuffing over most of the steak. Then roll it up like
a jelly roll.
Then bake it. That is so good.

Lucille

both my mother and the DH's mother did this with a very thin roundsteak,
slow cooked then gravy from the bit of dripings over the slices, wonderful
memory, thanks, Lee
"Lucille" > wrote in message
...
On Sep 10, 9:57 pm, Janet Wilder > wrote:
> On 9/10/2011 8:08 PM, Cheryl wrote:
>
>
>
>
>
> > A marinade I made for pork with whiskey was such a hit I'm trying it
> > with beef. I'm using Crown. If I do this more often I should probably
> > keep some cheaper stuff around. I'll marinade it until tomorrow then
> > grill it. I can't remember the cut of beef because it was in the freezer
> > and I forgot to mark it.
>
> > 1/2 cup whiskey (any brand)
> > 1/2 cup brown sugar, packed
> > 1/4 cup olive oil
> > 1/2 tablespoon garlic powder
> > 1/4 cup soy sauce
> > 1 tablespoon salt
> > 1 tablespoon pepper
>
> > Read mo
> >http://www.food.com/recipe/whiskey-m...-pork-or-steak...
>
> Would it work on a flank steak?
>
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. Cooking does.- Hide quoted text -
>
> - Show quoted text -

Flank steak brought to mind that I use to make stuff flank steak.
I would buy a big steak and tenderize it a bit. Then make the
stuffing.
I don't remember what kind I made. Spread the stuffing over half the
steak.
Then I used those pins that you would use to close a stuff turkey.
I used them to tie the edges together. Then bake it in the oven
and serve with gravy.
I once saw on a cooking channel to butterfly a flank steak and open it
flat.
Then spread the stuffing over most of the steak. Then roll it up like
a jelly roll.
Then bake it. That is so good.

Lucille