I tried Cajun Injector Garlic Creole in a prior post. With the garlic notes of that product, it was perfect for beef. Cajun Injector Creole Butter says it is good for chicken so let’s give it a go! Continue reading Cajun Injector Creole Butter
I do find that a marinade can take a piece of meat to the next level. I have never felt that a marinade delivers on tenderizing meat but I do find it can add a whole new layer of complexity. Continue reading Cajun Injector Creole Garlic
I had great success injecting marinade into pulled pork in a prior post. Why not do it with beef? You could get more flavour and that is usually a good thing.
There is a reason why not. If you inject beef in several places you run the risk of moving pathogens (germs for us uneducated) into the centre of the meat. Therefore, you have to cook it to an internal temperature of at least 155 F to be food safe. If you want it rare, you’re out of luck. Continue reading Marinade Injected Beef Roast
I like to have something that compliments meat and doesn’t overpower the great taste of the meat itself when I use a marinade. The marinades I’ve had a Korean barbecue restaurants fills the bill. This recipe isn’t authentic Korean but is my interpretation of the flavour profile.This marinade is good on chicken, pork, beef or firm fish. Continue reading Korean Marinade
My buddy, Bill, had tried this commercial marinade and liked it.
As he is a good buddy, he brought me a bottle of it, Clubhouse LaGrille Signature Steakhouse 30 minute Marinade. I had a couple of sirloin steaks and gave it a try.