Alton Brown Marinade For Beef Recipes

ALTON BROWN MARINADE FOR BEEF

Steps:

• Whisk all ingredients together.
• Use as a marinade for almost all cuts of beef. The longer the meat sits in the marinade (in the frig, of course) the better. I try to let it marinate a minimum of 24 hours. For large tri-tip roasts I try for 72 hours.
• Cook as desired -- the grill is best, though.

BEEF JERKY

Steps:

• Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.
• Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.
• Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours.
• Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions.
• Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.

SKIRT STEAK

Steps:

• Heat charcoal, preferably natural chunk, until grey ash appears. In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.
• Remove steak from bag and pat dry with paper towels. Using a blow dryer, blow charcoal clean of ash. Once clean of ash lay steaks directly onto hot coals for 1 minute per side. When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.
• Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Return to foil pouch and toss with juice. Serve with grilled peppers and onions, if desired.

ALTON BROWN'S RIBS ARE NOW MY RIBS

Steps:

• Take all the dry rub ingredients for a spin in the food processor to get them all evenly mixed.
• I like to let my ribs sit with the rub on overnight, So start this the day before you plan to go all caveman.
• Lay out 4 big pieces of HEAVY DUTY aluminum foil on the counter. Need to be longer than the rack of ribs and it MUST be heavy duty. If not and you'll get holes in the foil and a big mess in your fridge, or worse yet in your oven.
• Place one rack on the foil and scoop on a big pile of the rub. Then proceed to rub the seasoning into every nook and cranny you can find on the ribs. Don't forget the other side. This is going to help build up some epic levels of flavor.
• When the rub is evenly applied, leave the ribs on the foil meaty side down. Then bring the two long sides of the foil together above the ribs and seal with a crimp and fold technique. Then give one of the open ends a good tight seal, and the other end just kind of fold over.
• Repeat this with all the ribs. Store all the ribs in a roasting pan or something similar to contain any potential mess and keep it chilled overnight. If you're like me and don't have the space in your fridge for a roasting pan holding 4 racks of ribs, here is a tip. For this occasion, I have taken the two bottom drawers out and placed the ribs in the bottom of the fridge. Fits perfectly in my fridge. If you have any dry rub left over, store it in a glass jar because it will stain plastic.
• Fast Forward to the next day.
• Mix all the braising liquid ingredients together in a microwave safe container and heat microwave for about a minute or so. this just melts the honey enough to mix easier. I like to give it a quick vroom with the stick blender to get the roasted garlic thoroughly mixed into the liquid.
• Heat you oven to 250°F.
• Open the loosely sealed end of each of the foil pouches and pour an even amount of the liquid into each pouch.
• Seal the end of each pouch and place on a sheet pan or in a shallow roasting pan and place in the oven. Cook for 3 hours.
• When the 3 hours are up, pull the ribs from the oven. Open one end of the foil pouch and pour the liquid through a strainer into a sauce pan. Reseal the foil and but the ribs back in the off WITH THE HEAT TURNED OFF.
• Reduce this liquid by half over a med-low heat, or until it reaches a think syrupy consistency. This can take awhile because if you try to reduce it over too high of a heat, the sugar will scorch and the glaze will be ruined.
• When you have a nice sticky syrup, pull the ribs from the foil and place on a sheet pan. Turn the oven to Broil. Brush the syrup glaze over the top of the ribs to make a nice even coating.
• Place the ribs under the broiler for about 1 minute. You will want to watch them the whole time That much sugar in the glaze will burn like napalm if you don't pay attention.Pull the ribs when the glazed starts to get all bubbly.
• From here, serving options are up to you. I like to cut the ribs into single rib pieces, throw them in a big bowl with the remaining glaze and give them a good toss. I normally serve this in a post-modern caveman style. A big bowl of ribs, a roll of paper towels and the readiness to club someone over head if they get too close to your pile of meaty goodness. Regardless of how you do your ribs, I'm sure you'll enjoy this recipe.