Where is everyone #5

2 years ago was the first time I've heard of it Lol. The place downtown is pretty mild

 

Been trying to get this little guy to trust me for the last week. Slowly getting there. Gonna break out the carrots

 

I swear the jokes are writing themselves in this court case.

 

Amber Turd.

 

Oh holy lord almighty look who's showing up now!

 

I eat it straight out of the jar. We make it in WV every year.

 

This is on the same level as LGB. Just a gift that keeps on giving

 

Hope the eggs have hatched and fledglings have moved on.

 

Northbound on 95 between Vegas and Reno, headed for a North Plains, OR golf course.

 

@Gatordude

Sorry about the delay, been a busy day.

Here is the marinade recipe. It’s pretty easy to make. Most grocery stores should have all the ingredients. Even wally-world. This is good for about 3 to 4 lbs of meat. Adjust up proportionally for larger pieces.

Dry ingredients

1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon ground celery seed powder
1 teaspoon ground cumin
1 teaspoon cayenne powder
1 teaspoon mustard powder
1 teaspoon ground black pepper

Wet ingredients

1/4 cup Worcester sauce
1/4 cup soy sauce
1 cup rice vinegar
1 cup mirin

In a large glass measuring cup put all these ingredients together and stir. Let stand for about 30 minutes. This will hydrate the seasoning and allow it to meld. This mix will stain plastics. It will also turn the outside of you meat black.

I like to trim the fat cap on most meats to about 1/4 inch, then cross hatch, but not cut into the muscle.

In a suitable dish, pour a small amount in and place meat, fat side down. Pour the rest over the meat. Cover and refrigerate, after a few hours, flip meat. Best if you can go overnight.

If you want to add a “rub crust” make only the dry mix above. When your a few hours from putting it on the grill, take out of fridge, remove from marinade and set on a plate/dish. Let the excess drain off. Take that and the marinade and boil for a minute or two. This is your mop. Because the meat is wet, put your rub on about 15 minutes before going to the grill.

You can add a small amount of water to the marinade if needed to cover meat. Also you can use apple cider vinegar instead of rice vinegar, if you do that, reduce the amount of the apple cider vinegar by a 1/4 cup, add water to make a full cup and add 1 teaspoon sugar. You want the lower acidity.

Yes, these are used in Asian cooking, it will not taste like teriyaki. Really.
This is the rice vinegar
Robot or human?

This is the Mirin
Robot or human?

Finally, this is a finished flank steak that used this marinade.