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Bourbon and beer marinated ribeye - need advice
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Tjcoley
Posts: 3,551
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
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It's the olive oil. No worries.
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Leave it on the counter for 45min and you'll be good to go...
And add more bourbon to the cookMSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
hapster said:Leave it on the counter for 45min and you'll be good to go... And add more bourbon to the cook
Thanks, I'll let itwarm up. Will be adding more bourbon to the chef when I start cooking.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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