By: Martin Kimeldorf
Today Martin Kimeldorf covers injecting meat. I’ve been doing this with turkeys, chickens and game hens, but not steaks. He says: Go for it! I was recently at a party where a prime rib had been injected and roasted whole on the grill. It was wonderful, so why not steaks.
Then we get a marinade for the big party menu coming tomorrow. You need to make this a day ahead so you can get your ribs marinating. We’ve got a bunch of family coming in this weekend for our daughter’s baby shower. She’s expecting around June 22 nd. Maybe I’ll use this recipe to feed the masses. Enjoy.
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Injected Steak Marinade plus Simple Appetizer
It’s the end of the week and we need something quick and tasty. Swing by your favorite store on the way home and pick up some stand out steaks.
We’re going to inject the steak rub into the meat using one of those syringes you buy at most barbecue places, or see Iron Works listed in the resource section.
While you’re at the store. grab an olive tapenade along with a crusty French or Italian loaf of bread which will be used as an appetizer.
If you don’t have olive oil and apple cider vinegar or orange juice at home, you’ll need these too. I also like to purchase a spinach salad to save time.
Wash and pat dry the steaks. In a jar add 1/4 cup of oil, 1/4 cup of an acid (either apple cider vinegar or orange juice) and 2 to 3 tablespoons of the Steak Rub. Shake this up and pour through a fine wire mesh strainer.
Then put on an apron and make like a doctor by sucking up the liquid into the hypodermic. Inject the meat every 2 to 3 inches. I poke from the top, bottom and side. It will occasionally squirt out through a hole—hence the apron.
Let the meat sit while you fire up the grill and grab a favorite beverage. (I enjoy scotch and soda with this meal).
For an appetizer, cut your loaf into inch-thick slices and lightly oil the bread on both sides. Place the bread on a hot part of the grill for about 2 to 3 minutes (or until you smell toast).
Turn it over, spread with tapenade and grill about 2 to 3 minutes more.
When happy and fat, begin grilling your steaks. I like to finish off with a bit of cognac and cigar or ice cream.
Before turning in, make the following brine for ribs and let them soak overnight so they’ll be ready for Saturday’s killer meal. I prefer baby-back or spare ribs, brined over night.
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Savory Beer Brine For Beef and Pork
This brine goes well with heavier meats which can take on intense flavors such as brisket, pork, and perhaps this could be used with lamb as well (though I’d substitute red wine for beer)
Dissolve the following ingredients in 2 cups of warm water:
2 cups warm water
1/4 cup rock or kosher salt
1/3 cup brown sugar
1 onion, diced
2 Tbs. rosemary, ground
1 Tsp. bay leaves, ground
1-2 Tbs. of your favorite exotic herb or flavoring (e.g. I use cardamom and powdered chocolate. Others have tried coriander, powdered lemonade, coffee, chipotle, etc)
Add the following to the brine:
3 cans of beer
3/4 cup vinegar
1/4 cup Worcestershire sauce
Place ribs in the brine and let sit overnight in the refrigerator.
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My books
Grill Play, The Art Of Leisurely BBQ. ISBN 0-9740655-2-8.
Smoky Pleasures, The Joy Of Smoke Cooked Barbecue. ISBN 0-9740655-3-6
I am not for sale, but you can reach me, Martin Kimeldorf online at kimeldorf@comcast.net or kimeldorf@attbi.com If you come to visit in Tumwater, Washington bring some scotch and I’ll furnish the cigars or candy.
