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Categories:
beef soy sauce olive oil Worcestershire sauce orange juice red wine vinegar water fresh coarse ground black pepper California garlic onion powder ground mustard oregano sweet basil paprika brown sugar white pepper aluminum foil hickory chips
Viewed: 11 - Published at: 2 years agoIngredients
- 4 large beef t-bone steaks
- 23 cup soy sauce
- 23 cup olive oil
- 13 cup Worcestershire sauce
- 4 -6 tablespoons orange juice
- 13 cup red wine vinegar
- 13 cup water
- 1 tablespoon fresh coarse ground black pepper
- 1 tablespoon california garlic powder
- 12 tablespoon onion powder
- 12-1 tablespoon ground mustard
- 1 teaspoon Greek oregano
- 1 teaspoon sweet basil
- 1 tablespoon smoked paprika
- 2 -6 tablespoons brown sugar
- 1 teaspoon fine white pepper
- aluminum foil, pouch (1 thick pouch)
- hickory chips
Method
- Combine all liquid ingredients, except water, in shallow, sealable container.
- Add Brown Sugar and whisk heavily until mostly dissolved.
- Lightly whisk in remaining dry ingredients.
- Lay steaks in marinade, if large steaks wont be covered now is the time to add NO MORE than 1/3 cup water to increase volume of marinade and dont forget to whisk, all liquids tend to seperate.
- Seal up your container and Vigorously Shake!
- Place in Refrigerator and let marinade do the work for as long as you like.
- To shorten the marinade time if you are out of time add a bit more acidic liquid ingredients such as lemon, lime, more Orange Juice or any other you like.
- 99% of the juices actual flavor is lost while in the refrigerator.
- I prefer gas for grilling, so preheat to about 450-500 degrees and toss the foil pack of hickory on the grill first.
- Poke a few holes in it and wait until it starts to smoke fairly thick before opening your grill to add steaks.
- Cook to your liking and enjoy!
- I prefer Med-Well with a thick blackiness all over the outside so I dont scrape any of the marinade off before grilling.
