Allegro Marinade - Spicy Cajun
That is the name, as best as we can recall, of this week's contender. As a note, I need to point out that I've been sick over the weekend, and am still dealing with a lot of sinus issues, so my sense of taste for this week's test was very dulled.
Taste: To me, this marinade made the steak taste a great deal like beef jerky. It had that same smoky/salty taste. The pepper flakes added a very pleasant zing to the meal, but that was really the high point. I found myself using much more liberal sprinklings of A1 than I have been as of late, and using the other sides as a moderating influence on the strong nature of this marinade's results. Other than the spiciness (which is something future experimentation might allow us to graft into a far-superior marinade...) I was not impressed. At least it seemed to have good flavor penetration factor.
Texture: This marinade left the steak with a nice firm natural texture. No steak-mush! Yay! Then again, it'd have the same texture unmarinaded.
Summary: The overall taste really downs this marinade. I can only imagine how it would have been if I had my full senses at my disposal. The spiciness was good though, saving this expedition into the beefy wilds from COMPLETE failure.
Rochter Scale Rating: 3.8
Final thoughts:
Clowns cry on the inside for a reason. We found it.
Thursday, December 4, 2008
Wednesday, December 3, 2008
Spooky Scary
Ok, this week we're trying some marinade product with a name that I can't really remember. All I know is that it has red pepper flakes suspended in the mix, and it has a clown on the bottle.
Pray that we don't die.
Pray that we don't die.
Friday, November 28, 2008
The Results Are In: KC Masterpiece Edition
Before anything, I would like to give a shout-out to Turkey Day, a holiday wisely devoted to food and in particular, the near mythic beast called the Turkey, which is one of the 2 greatest proofs that murder is indeed delicious. However, that's not why we're here is it? No, we're here for the other of those 2 proofs.
I enjoyed the flavor the KC Masterpiece marinade, I don't know if it was quite a barbecue taste or a mesquite, somewhere in the middle I think, blurring the lines of flavor definition. However, I must concur with Perry here. The taste didn't feel thorough, or consistent all the way through. Many of the previous marinades have done a better job of making the steak itself very tender, almost falling apart at times, but dense with flavor in every bite. Here the steak felt like its normal consistency (wonderful mind you) but the amount of flavor varied with every bite. So yes I liked the taste, but maybe not a great marinade choice. I would have expected more from a 24 hour soak. Maybe as more of a brush taste.
Above average though, straddling that line between a 6 and 7. I'll say 7 for effort, 5 for execution, so that averages to 6/10.
Before anything, I would like to give a shout-out to Turkey Day, a holiday wisely devoted to food and in particular, the near mythic beast called the Turkey, which is one of the 2 greatest proofs that murder is indeed delicious. However, that's not why we're here is it? No, we're here for the other of those 2 proofs.
I enjoyed the flavor the KC Masterpiece marinade, I don't know if it was quite a barbecue taste or a mesquite, somewhere in the middle I think, blurring the lines of flavor definition. However, I must concur with Perry here. The taste didn't feel thorough, or consistent all the way through. Many of the previous marinades have done a better job of making the steak itself very tender, almost falling apart at times, but dense with flavor in every bite. Here the steak felt like its normal consistency (wonderful mind you) but the amount of flavor varied with every bite. So yes I liked the taste, but maybe not a great marinade choice. I would have expected more from a 24 hour soak. Maybe as more of a brush taste.
Above average though, straddling that line between a 6 and 7. I'll say 7 for effort, 5 for execution, so that averages to 6/10.
The Review
First of all, my apologies. Turkey day got in the way of the update to the Steak Blog for this week. It did not alter the actual consumption of steak, I'd like to be quick to point out, so never fear.
This week we had the KC Masterpiece Steakhouse marinade, with our accustomed boneless ribeye cuts.
In general, I think we may have spoiled ourselves by going for the A1 Marinades from the first. In our (limited) experience, we've noticed that the A1 marinades tend to really insinuate themselves into the steak. We've taken that property for granted, as it seems so far only select marinades from the Paul Newman collection have been able to do the same. The KC Masterpiece marinade did have a nice, smoky flavor to it... but it didn't seem to be a very "deep" flavor. I definitely got the impression I could have had the same taste payoff by brushing the marinade onto the steak before eating instead of letting it soak for 24 hours. I do not intend this to be a major point of criticism, the steak DID taste good, after all. Just a shortcoming in what could otherwise be a star player in our lineup.
Rochter Scale Rating: 6.3
Additional Note:
I'd also like to point out that I sampled a different variety of A1 this week with the steak... A1 Supreme Garlic. It is definitely a thicker steak sauce, and perhaps a little strong. It really gives an impression of A1 mixed with Italian dressing, with a heavy touch of garlic.
This week we had the KC Masterpiece Steakhouse marinade, with our accustomed boneless ribeye cuts.
In general, I think we may have spoiled ourselves by going for the A1 Marinades from the first. In our (limited) experience, we've noticed that the A1 marinades tend to really insinuate themselves into the steak. We've taken that property for granted, as it seems so far only select marinades from the Paul Newman collection have been able to do the same. The KC Masterpiece marinade did have a nice, smoky flavor to it... but it didn't seem to be a very "deep" flavor. I definitely got the impression I could have had the same taste payoff by brushing the marinade onto the steak before eating instead of letting it soak for 24 hours. I do not intend this to be a major point of criticism, the steak DID taste good, after all. Just a shortcoming in what could otherwise be a star player in our lineup.
Rochter Scale Rating: 6.3
Additional Note:
I'd also like to point out that I sampled a different variety of A1 this week with the steak... A1 Supreme Garlic. It is definitely a thicker steak sauce, and perhaps a little strong. It really gives an impression of A1 mixed with Italian dressing, with a heavy touch of garlic.
Wednesday, November 26, 2008
This week on Mutual of Omaha's Wild Steakdom...
Well, as the Cannibal said, we're giving the KC Masterpiece marinade a whirl. It did have a definite "BBQ" tinge to it, which I'm a little apprehensive about. My only foray into BBQ steak was the Stubbs incident, which the ardent reader will remember did not go over so well.
I guess I'm just worried that I'm going to get my hopes up, then end up with a bad taste in my mouth.
Sorta like what you'd expect when taking candy from a stranger in a van with taped-over windows.
I guess I'm just worried that I'm going to get my hopes up, then end up with a bad taste in my mouth.
Sorta like what you'd expect when taking candy from a stranger in a van with taped-over windows.
Marinade of the Week: KC Masterpiece Steakhouse
Not sure how this one is gonna work out, but the marinade smelled kinda wonderful. Also side note, we are back to ribeyes this week, so the cut shouldn't be a problem. I think pretty soon, we're going to take the knowledge gained here and start trying to make custom marinades. I can't wait. Results tomorrow. Steak ahoy!
Not sure how this one is gonna work out, but the marinade smelled kinda wonderful. Also side note, we are back to ribeyes this week, so the cut shouldn't be a problem. I think pretty soon, we're going to take the knowledge gained here and start trying to make custom marinades. I can't wait. Results tomorrow. Steak ahoy!
Thursday, November 20, 2008
Contact Report
****
Priority Traffic; Eyes Only
Estimated date of contact: 11-19-08, approximately 20:50 Lima
First contact with the target revealed that it survived grilling in very good condition. Uniform application of heat throughout the cut left the target completely cooked with practically no external searing damage. Target did not take advantage of available culinary cover, and thus relied almost entirely upon it's own taste. The target was also in very good shape initially, very lean and battle-ready. Intel overestimated this target's prowess, however; if it had not called upon reinforcements from several food groups sympathetic to it's cause, it would have been quickly overwhelmed and forgotten next to the juggernauts of taste.
All in all... we have met the enemy, and it was delicious.
****
I cannot disagree with the statements of the Cannibal. The sirloin, while certainly a good steak in and of itself, does not appear to lend itself to our rapid-grill style of steak prep. I really feel that this kind of cut has a lot of potential if lovingly attended to, but not as a gas-grill after work dinner.
The steak was on the drier side of things, which I actually do not hold against it. Like I mentioned in a previous post, I don't like mushy steak. A consequence, however, is that the cut's capacitance for marinade flavor was insufficient. It just didn't feel like it soaked up enough flavor.
I highly anticipate future steak experiments with this cut; it has a great deal of potential, just maybe not on our current grill.
Rochter Scale Rating: 5.5
This was better than you can get at most sit-down places, in my opinion, but probably not up to "Steak Night" standards.
Bonus Review: Applebee's Steak
Like the Cannibal mentioned, over the weekend we had a chance at some Applebee's steak. Despite the fact that he posted his review far in advance of mine, I placed my order first... which is important, because he had the audacity to order the same steak as I did.
Over all, I find myself sharing C-Dawg's thoughts on this steak. The steak itself was about what you'd expect, but the true gem was the parmesan and garlic shrimp. This particular addition to the steak must be reverse engineered and assimilated.
Rochter Scale: 5.0
Priority Traffic; Eyes Only
Estimated date of contact: 11-19-08, approximately 20:50 Lima
First contact with the target revealed that it survived grilling in very good condition. Uniform application of heat throughout the cut left the target completely cooked with practically no external searing damage. Target did not take advantage of available culinary cover, and thus relied almost entirely upon it's own taste. The target was also in very good shape initially, very lean and battle-ready. Intel overestimated this target's prowess, however; if it had not called upon reinforcements from several food groups sympathetic to it's cause, it would have been quickly overwhelmed and forgotten next to the juggernauts of taste.
All in all... we have met the enemy, and it was delicious.
****
I cannot disagree with the statements of the Cannibal. The sirloin, while certainly a good steak in and of itself, does not appear to lend itself to our rapid-grill style of steak prep. I really feel that this kind of cut has a lot of potential if lovingly attended to, but not as a gas-grill after work dinner.
The steak was on the drier side of things, which I actually do not hold against it. Like I mentioned in a previous post, I don't like mushy steak. A consequence, however, is that the cut's capacitance for marinade flavor was insufficient. It just didn't feel like it soaked up enough flavor.
I highly anticipate future steak experiments with this cut; it has a great deal of potential, just maybe not on our current grill.
Rochter Scale Rating: 5.5
This was better than you can get at most sit-down places, in my opinion, but probably not up to "Steak Night" standards.
Bonus Review: Applebee's Steak
Like the Cannibal mentioned, over the weekend we had a chance at some Applebee's steak. Despite the fact that he posted his review far in advance of mine, I placed my order first... which is important, because he had the audacity to order the same steak as I did.
Over all, I find myself sharing C-Dawg's thoughts on this steak. The steak itself was about what you'd expect, but the true gem was the parmesan and garlic shrimp. This particular addition to the steak must be reverse engineered and assimilated.
Rochter Scale: 5.0
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