Someone told me about a way he makes steaks. He uses those pineapple rings and
sets it on top of the meat, as it goes on the grill. It actually sounded kind
of interesting, but I think I'd rather try that with whole chicken breasts or
something like that. Maybe even a hamsteak.
I do know that you have to keep the acid/oil ratio in a marinade balanced. Too
much of one or the other makes for a disappointing result. I'm not up to date
on the various kinds of acids (for example, orange/lime/lemon juice versus
vinegar) and whether or not they make a difference, chemically speaking. I have
always gone by taste rather than worrying about chemistry/science in the
kitcehn.
----- Original Message -----
From: "Jonathan Rawlings" <twosocks76@xxxxxxxxxxxxxxx>
To: <blindcooks@xxxxxxxxxxxxx>
Date: Thu, 5 May 2016 13:43:56 -0700
Subject: [blindcooks] Re: Grilled Sirloin Tips
I don't think you have anything to worry about, so long as you don't
marinate much more than 4 to 6 hours prior to grilling. The combo of orange
juice and chipotle is a good one for grilled meats. Beware, though, of
using fresh pineapple or papaya in marinades as these contain an enzyme that
will break down the meat. A friend of ours actually did marinate some
chicken in fresh pineapple juice before trying to grill it. Somehow, the
meat didn't fall through the grates, but the meat was scarcely palatable.
Jon
----- Original Message -----
From: "Rob" <captinlogic@xxxxxxxxx>
To: <blindcooks@xxxxxxxxxxxxx>
Sent: Thursday, May 05, 2016 1:06 PM
Subject: [blindcooks] Grilled Sirloin Tips
last night I bought a sirloin tip roast (it was actually cheaper than
buying steaks) and today I half froze it and cut it into steak shapes.
I was contemplating making a marinade out of orange juice, oil, garlic,
chipotles in adobo sauce and a little brown sugar.
My worry is that a marinade like that will make the steak tips a little
mushy. Any thoughts?