Burt Reynolds Meat Marinade Food

BURT REYNOLDS MEAT MARINADE

Steps:

• 1. Just add all ingredients together and pour into a large zip lock bag along with meat and marinade for 6-8 hours or overnight.
• 2. For the sauce melt butter in a sauce pan and then add rest of the ingredients keep warm until ready to serve

BURT REYNOLDS BEEF STEW

Steps:

• Cook bacon until crisp reserve bacon fat, and drain bacon on paper towel.
• Combine flour, salt and pepper in a plastic bag shake beef in flour mixture to coat completely.
• Brown beef in bacon fat, turning often Add onion and garlic cook 3 minutes. Add tomato sauce, broth, wine, bay leaf, and thyme.
• Cover; on low heat simmer 1 1/2-2 hours.
• Add carrots, celery, potatoes, and mushrooms. Uncover and cook until meat and vegetables are tender. Sprinkle with reserved bacon.

BURT REYNOLD'S BEEF STEW

Steps:

• 1. Cook bacon until crisp in a large, heavy pot. Combine flour, salt and pepper; dip beef pieces in flour mixture to coat completely. Brown in fat remaining from bacon, turning often (add a little vegetable oil, if needed).
• 2. Add onion and garlic; brown a little. Add tomato sauce, broth, wine, bay leaf and thyme. Cover and cook slowly for about 1 and 1/2 hours.
• 3. Add carrots and celery; after about 10 minutes add potatoes and mushrooms. Cook, uncovered, over medium heat until vegetables and meat are tender.

BEST EVER BEEF MARINADE

Steps:

• Whisk vegetable oil, soy sauce, lemon juice, Worcestershire sauce, Dijon mustard, and garlic. Season with salt and pepper.

MEAT MARINADE

Steps:

• Use a flat container large enough to hold meat in a single layer. Combine oil, soy sauce, Worcestershire sauce, mustard and lemon juice. Season with garlic powder, onion powder, salt and pepper. Place meat in the marinade and turn to coat both sides.
• Cover and refrigerate for at least 2 hours, shaking or turning meat occasionally.

PRIZE WINNING MARINADE FOR BEEF

Steps:

• Using a food processor, crush peppercorns until fine.
• Add garlic to processor and crush.
• Add soy sauce, Worcestershire sauce and lemon juice and blend.
• Pour mixture into giant zip lock freezer bag and add the meat to be marinated (even the cheapest cuts of beef will taste like prime rib!).
• Seal bag.
• Refrigerate for 48 hours (turn bag every time you open the fridge door).
• Reserve the marinade for later use.
• Barbecue the meat as you would normally however, I prefer to cook the meat very VERY slowly using an indirect cooking method--only ONE side of the barbecue is lit and turned down to low.
• The meat is placed on the one side of the barbecue which is off, over a pan of water, which sits on the barbecue rocks.
• Note: Total barbecue time depends on the size of beef roast.
• Relax while your dinner cooks.
• Put marinade on the stove and bring to a boil.
• Add just enough marinade to some sour cream, to make a sauce to drizzle over the cooked meat.
• Sit back and enjoy the compliments.