Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Bourbon and beer marinated ribeye - need advice

OK, so I found a couple recipes online and ended up with this.  1 1/2 pound ribeye, which has now been marinating for 48 hours (plan was to cook it today, but ran long at the Centre County Grange Fair and did not have time).  Marinated in a can of beer, 1/2 cup Jim Beam, 1 cup olive oil, a couple tablespoons Horseradish, 1/4 cup teriyaki, 1/4 cup molasses, some ginger and some pepper.  As you can see from the pic, the fat (either from the olive oil or the steak itself) seems to be congealing.  Looks kind of disgusting, but still smells fantastic.  Planning to cook it up on Sunday, but thought I'd get some opinion.  Never had a marinaded piece of meat do this with the oil and look like this.  Still ok to cook?
__________________________________________
It's not a science, it's an art. And it's flawed.
- Camp Hill, PA
·

Comments

Sign In or Register to comment.