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Marinades by Robert Irvine - Tue, 10 Jan 2017 00:53:45 EST ID:+G1RljyC No.150647 Ignore Report Quick Reply
File: 1484027625085.jpg -(169172B / 165.21KB, 1024x768) Thumbnail displayed, click image for full size. 169172
No this is not a jenk thread. I wanna know your meatsoak secrets. what works with what, shortcuts, tricks, amazing happenstance. getting serious about this grilling thing, but roasting is sweet too.
>>
Robert Irvine - Tue, 10 Jan 2017 01:07:07 EST ID:+G1RljyC No.150648 Ignore Report Quick Reply
>>150647
I guess I should say some stuff first. so yogurt works suprisingly well as a marinade medium even when grilling afterward. I thought it would burn but doesn't seem to.

Cumin goes really well with beef, even just a lil bit to step up the beefiness. consider adding it to your next marinade!

chicken--I dunno, still working on that I guess. kebab method seems to be a hotsauce based marinade commonly but I haven't looked into it much. lots of potential here though, and choice of cuts too

pork likes a brine, especially something like chops, but that's not a marinade.
>>
Marc Forgione - Wed, 11 Jan 2017 15:28:17 EST ID:/as130Hg No.150670 Ignore Report Quick Reply
>>150648
yogurt on meat is like indian food 101 man that shit is delicious

as for chicken though, LIMES

lime juice/cumin/coriander/cilantro/olive oil with some salt and pep to taste is some of the best chicken marinade combos if you want to make mexican food

however I do have a mock schwarma style recipe for chicken that will kick the tits off your flavortowns
>>
Michel Roux - Wed, 11 Jan 2017 15:39:54 EST ID:VQBbp7d0 No.150671 Ignore Report Quick Reply
>>150670
Kick my tits Marc. Please!

Imma make a lime chicken something tomorrow then. Stay tuned.
>>
Marc Forgione - Wed, 11 Jan 2017 16:17:33 EST ID:/as130Hg No.150672 Ignore Report Quick Reply
>>150671

Nice

I went down into the kitchen and found my recipe for shwarma so here ya go

slice 2.5 pounds of chicken, idgaf what cut, and add it to this marinade

1/2 cup olive oil
8 tablespoons lemon juice
8 cloves of garlic (minced)
1.5 teaspoons salt
1 tablespoon black pepper
1 tablespoon cumin
1 tablespoon paprika
1 teaspoon tumeric
0.5 teaspoon ground cinnamon
red pepper flakes to your preferred spice level

let that shit dank it up in the fridge for an hour or so
make some fresh ass tzatziki sauce while those flavors are danking it up together
get the grill or the oven ready, cook that chicken till it almost has a crisp to the outside
chop it up into real small little slices
serve in a pita pocket with the following:
lettuce
sliced tomato
hot pickled peppers
that fresh as tzatziki you made a little while ago smothered all up inside that sammich

your tits will the thoroughly kicked
>>
Curtis Stone - Wed, 11 Jan 2017 19:09:32 EST ID:WpYNbJuJ No.150675 Ignore Report Quick Reply
>>150672
I can feel the bruising already! maybe I'll make both, I have a bunch of thighs to kebabify. might add some hot sauce to that lime chicken business though. it's gonna need some heavier flavor and some color
>>
Pierre Cubat - Wed, 11 Jan 2017 19:37:42 EST ID:/as130Hg No.150678 Ignore Report Quick Reply
>>150675
well the lime chicken I don't usually add heat to the marinade itself because I usually make tacos or burritos with it that I also make some sort of fresh habenero roasted corn salsa or something like that with plenty of heat to go on it
>>
Pierre Cubat - Wed, 11 Jan 2017 19:38:21 EST ID:/as130Hg No.150679 Ignore Report Quick Reply
>>150678
simpler put, the heat in that dish always comes from places other than the chicken
>>
Curtis Stone - Wed, 11 Jan 2017 20:56:58 EST ID:WpYNbJuJ No.150680 Ignore Report Quick Reply
>>150679
I see. well I'll probably make it without hotsauce then. I'd like to make a marinade based on hotsauce so I'll have to build it another way
>>
Seymour Karp - Sun, 15 Jan 2017 22:35:06 EST ID:tm/f6VW8 No.150736 Ignore Report Quick Reply
1484537706401.jpg -(533897B / 521.38KB, 540x960) Thumbnail displayed, click image for full size.
>>150672
made this tonight. turned out amazing, tastes like shawarma!
>>
Alice Waters - Mon, 16 Jan 2017 00:24:16 EST ID:/as130Hg No.150737 Ignore Report Quick Reply
>>150736
holy shit you made my recipe!

fucking awesome dude that makes me really happy
>>
Seymour Karp - Mon, 16 Jan 2017 01:13:19 EST ID:tm/f6VW8 No.150739 Ignore Report Quick Reply
>>150737
I don't fuck around, Alice. Thanks for the recipe, the timing was good as I've been diggin shawarma and kebab lately, the cinnamon was the flavor I was looking for. found a similar recipe that had coriander and ginger, might try that next time too. used thighs and marinated about two hours, I think another hour would be good
>>
Johann-Carl Leuchs - Tue, 17 Jan 2017 22:22:55 EST ID:/as130Hg No.150758 Ignore Report Quick Reply
>>150739
fuck yeah, how did you serve the chicken? Did you use my recomended sammich recipe or do something totally different? I'd love to hear any criticisms or new ideas you think could make the whole thing better. I just started making it this last summer and it's one of my favorite warm day recipes so I've got a decent bit of investment in this.
>>
Troisgros family - Wed, 18 Jan 2017 01:05:27 EST ID:lsr6WfYM No.150760 Ignore Report Quick Reply
>>150758
I ate it with rice and a salad. didn't bother with the sandwich. I think it's pretty solid, there are other flavors some people seem to add like cardamom, curry, etc. some have yogurt too. I think it's a nice base recipe and could be refined for preference. I wonder what a dash of honey would do.


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