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Message
Stubbs Texas Steakhouse Marinade
Posted on 3/21/14 at 11:47 pm
Posted on 3/21/14 at 11:47 pm
I typically salt, pepper, cumin and Worcestershire my steaks. Bought a bottle of Stubbs Texas Steakhouse Ancho Chile & Garlic today. If you've used it, how long did you marinade the steak and did it provide noticeable additional flavor to the steak.
5
Posted on 3/22/14 at 12:02 am to Geaux-2-L-O-Miss
This thread won't end well. I can imagine marinating a steak in Worcestershire and I imagine it's not good.
Posted on 3/22/14 at 12:19 am to crimsonsaint
I understand what you are saying. This board might be worse than the PT board when it comes to what offends people.
Dare I say, I don't particularly get the whole John Besh love. I've eaten at a couple of his establishments more than once and recently bought a Bssh Box. I've tried but I'm just not a fan of his food. Go ahead and string me up now and pull my fingernails out with pliers.
I know what I like to eat and he does not cook it. Flame away food board snobs.
Dare I say, I don't particularly get the whole John Besh love. I've eaten at a couple of his establishments more than once and recently bought a Bssh Box. I've tried but I'm just not a fan of his food. Go ahead and string me up now and pull my fingernails out with pliers.
I know what I like to eat and he does not cook it. Flame away food board snobs.
Posted on 3/22/14 at 12:26 am to Geaux-2-L-O-Miss
quote:
Dare I say, I don't particularly get the whole John Besh love
quote:
I know what I like to eat and he does not cook it. Flame away food board snobs.
How the F did Chef Besh make it so easily into a steak marinade thread? But yeah, I'd imagine a steak marinade guy probably doesn't get John Besh.
Posted on 3/22/14 at 12:33 am to Mike da Tigah
quote:
How the F did Chef Besh make it so easily into a steak marinade thread
Wait, I'm sure that pho will limp its ragged arse up in here soon as well. And if sucky Houston Crawfish doesn't make an appearance, then just color me shocked.
Posted on 3/22/14 at 12:39 am to Mike da Tigah
Well that didn't take long. The Besh reference was all about if you disagree with the collective of the food board expect to get hazed and Besh seems to be the current chef du jour on the board.
Obviously, a steak marinade is as taboo as questioning the cooking style of John Besh. It's comforting to see that you are as closed minded toward marinade as I am to John Besh.
Obviously, a steak marinade is as taboo as questioning the cooking style of John Besh. It's comforting to see that you are as closed minded toward marinade as I am to John Besh.
Posted on 3/22/14 at 12:40 am to Geaux-2-L-O-Miss
Posted on 3/22/14 at 12:46 am to Geaux-2-L-O-Miss
You could have just bashed Besh as is, and no one would have probably gave you shite. But since you put a marinade on your steaks, chances are you have horrible taste to begin with. Talk about a double whammy
Posted on 3/22/14 at 12:57 am to Lester Earl
Lester you are probably correct. My original post was not intended to bash Besh but my response was indicative of the responses I expected to get about a marinade, much like your response. I've done the salt and pepper route but I was looking for something a little different. After tomorrow night I might decide that the Stubbs Marinade is crap but I plan to try it just like I tried the cooking of the previously mentioned chef.
You say I have horrible tastes because I asked about a marinade. Have you ever marinaded a steak before cooking? If so I would like your feed back. If not, how can you bash without trying it one time. I've never used Stubbs, but I'm going to try it.
You say I have horrible tastes because I asked about a marinade. Have you ever marinaded a steak before cooking? If so I would like your feed back. If not, how can you bash without trying it one time. I've never used Stubbs, but I'm going to try it.
Posted on 3/22/14 at 1:15 am to Geaux-2-L-O-Miss
I've only used marinades, particularly prepackaged ones, a couple times.
They are a nice change of pace. It makes it easy and, if nothing else, it's different.
I find that most marinades have way too much salt in them. Not so much that you can't eat it after it's cooked but I notice the taste.
I prefer the salt and pepper method, like you said, but it is a nice change from time to time.
Try the garlic and herb marinade (from KC Masterpiece, I think). Pretty good and not very salty, at least in my few times that I've used it.
They are a nice change of pace. It makes it easy and, if nothing else, it's different.
I find that most marinades have way too much salt in them. Not so much that you can't eat it after it's cooked but I notice the taste.
I prefer the salt and pepper method, like you said, but it is a nice change from time to time.
Try the garlic and herb marinade (from KC Masterpiece, I think). Pretty good and not very salty, at least in my few times that I've used it.
Posted on 3/22/14 at 6:26 am to Geaux-2-L-O-Miss
Cumin on a steak?? Are you making tacos with it?
Posted on 3/22/14 at 7:17 am to Trout Bandit
I don't like any of the stubbs products much. Their original bbq sauce is ok.
If we use one, it is usually the allegro brand.
I prefer one day in the marinade.
If we use one, it is usually the allegro brand.
I prefer one day in the marinade.
Posted on 3/22/14 at 7:56 am to Geaux-2-L-O-Miss
Ignore this guy. Look at his post history last night, he was just doing the not so obvious troll stuff.
Either that or he is really kind of slow
Either that or he is really kind of slow
This post was edited on 3/22/14 at 11:04 am
Posted on 3/22/14 at 9:48 am to Geaux-2-L-O-Miss
quote:
Obviously, a steak marinade is as taboo as questioning the cooking style of John Besh. It's comforting to see that you are as closed minded toward marinade as I am to John Besh.
Cooking style? Specifically, what are you referring to with Chef Besh's cooking style. You think he made his cooking up out of thin air?
We're not talking about Paula Deen, Raechel Ray, Sandra Lee, or Back Yard Billy's Country BBQ here. John Besh is a frickin CIA graduate, nominated multiple times, and recipient of the James Beard Award, widely considered as one of the best chefs in America, and certainly this region of the country, has trained and received highly principled cooking knowledge from some of the best chefs in America and Europe, cooked at Michelin Star and JB restaurants in Europe and America, owns multiple highly respected restaurants himself, including his own steak house. I suppose you'll have to excuse me if I respect him over the marinade guy on Tigerdroppings.com.
Additionally, forget Besh for a minute. You could ask pretty much any regional or national highly respected chef amongst their peers what they think of steak marinades and feel pretty confident that most would raise their brow, give a little smile, and change the subject when it came up. Spicer would look at you strangely, maybe with the compassion given a lost puppy dog, as would Link and Boswell. Thomas Keller would lock the door to the kitchen, you'd probably receive a berating from Gordon Ramsay, and Marco Pierre White would turn his hunting dogs on you or take after you with a 10 inch chefs knife.
But seriously, if you wouldn't have tied Besh into this as if to somehow draw an us versus them line in the sand on what's right and wrong, it wouldn't have been an issue. Do what you like, but you did draw a comparison by introducing him, and so now, it's there on the table.
Posted on 3/22/14 at 10:59 am to Geaux-2-L-O-Miss
quote:
I understand what you are saying. This board might be worse than the PT board when it comes to what offends people.
Dare I say, I don't particularly get the whole John Besh love. I've eaten at a couple of his establishments more than once and recently bought a Bssh Box. I've tried but I'm just not a fan of his food. Go ahead and string me up now and pull my fingernails out with pliers.
I know what I like to eat and he does not cook it. Flame away food board snobs.
I think meat soaked in a marinade imparts a good flavor. You will get a lot of people here saying ti use minimal seasonings, but that gets old.
I have marinated in Worscheter sauce before.
Everyone has different tastes. I wouldn't do it to a good cut of meat, but some cheap arse sirloin, marinade away.
(though John Besh restaurants are awesome, It's Link and Cochon that is overrated)
This post was edited on 3/22/14 at 11:02 am
Posted on 3/22/14 at 11:06 am to Mike da Tigah
quote:
Mike da Tigah
I see someone likes to get throat fricked by Besh.
Posted on 3/22/14 at 11:12 am to Geaux-2-L-O-Miss
What is the application for the steaks? Are you using it for fajitas?
Why do you prefer the taste of marinaded steaks to regular salt and pepper steaks?
Just curious.
Why do you prefer the taste of marinaded steaks to regular salt and pepper steaks?
Just curious.
Posted on 3/22/14 at 11:12 am to Sherman Klump
quote:
I see someone likes to get throat fricked by Besh.
Keep this kind of stupid shite on the O-T.
Posted on 3/22/14 at 11:13 am to notiger1997
Why don't we keep the entire Besh shite off of this thread? The guy was trying to make a valid point, and he had to carry on about Besh being an all star. Added no substance to this thread, similar to my post.
Posted on 3/22/14 at 11:14 am to Sherman Klump
quote:
I see someone likes to get throat fricked by Besh.
he's respected for damn good reason, and yeah, I put what he has to say on matters on a significantly higher level than I do Joe Schmo on td.com as I do most other highly respected professionals. Why wouldn't I? Are you telling me that Sherman Klump on Tigerdroppings.com has something more relevant food related to contribute than professional chefs do? When Sherman Klump talks, do they listen as if it were EF Hutton? you're ridiculous. Yeah, or course I respect the man's knowledge, as I do other of the like who didn't pull it out their arse, but were taught with sound cooking knowledge from others, who were also taught with sound foundations in cooking. 
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