Comments on: It’s Getting Close To Time http://www.wunderkraut.com/index.php/archives/2005/09/08/its-getting-close-to-time/ Wed, 12 May 2010 11:29:23 -0700 hourly 1 http://wordpress.org/?v=3.0 By: WunderKraut http://www.wunderkraut.com/index.php/archives/2005/09/08/its-getting-close-to-time/comment-page-1/#comment-6252 WunderKraut Thu, 08 Sep 2005 17:08:04 +0000 http://www.wunderkraut.com/index.php/archives/2005/09/08/its-getting-close-to-time/#comment-6252 <img src="http://www.wunderkraut.com/art/homer_drooling.gif" alt="" />

]]> By: Cullen http://www.wunderkraut.com/index.php/archives/2005/09/08/its-getting-close-to-time/comment-page-1/#comment-6251 Cullen Thu, 08 Sep 2005 17:02:58 +0000 http://www.wunderkraut.com/index.php/archives/2005/09/08/its-getting-close-to-time/#comment-6251 My family is fond of the smoker. My dad has a recipe that adds very little flavor to the meat, cuts out the game, and allows the smoke to penetrate. It's lovely. I'll have to find out what he does. Me. I like a Southwestern style marinade. It's about 1/3 water, 1/3 oil, 1/3 white vineger (though I have used white wine). Add in a little liquid mesquite (hickory can be used, but mesquite is a bit more authentic). Some typical SW-style spices -- chili powder, cayenne pepper, garlic and onion powder -- the mixture should be thick. It works very, very well on tough steak and I'd bet anything that it'd work great on that tenderloin. Hmm. Some lime added to that recipe would be good also, methinks. My family is fond of the smoker. My dad has a recipe that adds very little flavor to the meat, cuts out the game, and allows the smoke to penetrate. It’s lovely. I’ll have to find out what he does.

Me. I like a Southwestern style marinade. It’s about 1/3 water, 1/3 oil, 1/3 white vineger (though I have used white wine). Add in a little liquid mesquite (hickory can be used, but mesquite is a bit more authentic). Some typical SW-style spices — chili powder, cayenne pepper, garlic and onion powder — the mixture should be thick. It works very, very well on tough steak and I’d bet anything that it’d work great on that tenderloin. Hmm. Some lime added to that recipe would be good also, methinks.

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