Wednesday, November 5, 2008

The Scorecard so far:

Note all scores here are using garlic salt (Lawry's brand), black pepper, and cooked on a gas grill. Our standard cut of meat are boneless ribeyes bought from the Kroger butcher shop here in Winchester, specifically the Laura's lean meat variety. All marinades are given a 24 hour period in which to soak.

A1 Marinade: Texas Mesquite
This is our fallback thus far. A 24 hour marinade in this is incredibly delicious for the absolute minimum amount of work that goes into the preparation. Spending 11 hours at work each day doesn't allow for the greatest preparation time, so simplicity is a key factor in our travels into steakocity. From a perspective of relativity, I give 10/10.


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