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Paymaster

Steak Marinade/Wet Rub

26 posts in this topic

Would this work on a brisket that needs to taste authentic Southwestern and also above average?

I was thinking of tripling it and adding a teaspoon of fresh ground cumin and paprika to marinade the meat, instead of just plain salt and pepper.

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No money shot, but I went ahead with the addition of cumin and paprika. My Navajo wife and her family loved it at a ceremony in New Mexico enough to call me and rave about it! I was a star without even being there! Thanks for the great recipe Paymaster!

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Dub likes this

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I am a salt and pepper guy on steaks, but after reading all the positive reviews I will definitely be trying this next time I cook steaks.

 

For those of you that said you were bookmarking this recipe, are you doing that through the forum or just saving the page with your browser.

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I am a big fan of wet marinades for steaks. That is all I have been using lately.

First time seeing this one for some reason. Will try it really soon.

Dub likes this

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I use this for all of my steaks now, some tweaks here of there, but stll the base rub... So good

 

 

This has been my main steak method since discovering it some two years ago.  

 

 

I tweek it with a small amount of basil in there, too.

 

18 hr soaks are not unheard of here.

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I use this recipe but substitute balsamic vinegar for soy sauce sometimes. I use a vinegar that's been aged 10 years and is thicker and sweeter than American balsamic vinegar that I found in Italy on my trip.

Paymaster and Dub like this

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I recently did a nice sized chuck roast and let it sit two days in this rub.

 

 

Potatoes, carrots, celery and Vidalias all cooked in a Dutch oven with the chuck roast.  I added a small bit of the wet rub over the top of the vegetables before putting the lid on and cooking.

 

It was hands down the best chuck roast I've ever had, much less cooked myself.  

 

I will never deviate from this method......ever again, lol.

 

 

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TKOBBQ likes this

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@Dub I almost exclusively use wet marinades for everything. I've been doing this for a year or more. Even Boston Butts get a wet mop these days. Chicken and fish are about the only exceptions. 

 

 

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