Do you use this as a marinade before barbecuing or on the cooked steak?
1152190
We have used it on cooked steak and as a sauce on an alternating sliced tomato, mozzarella platter. I have not used as a marinade
1152191
We mostly use it in steak and chicken as you would ketchup after you cook it for added flavor.Peter Luger's, the restaurant has a dish consisting of large sweet thickly sliced onions with thick big tomatoes also largely sliced, arranged in alternating onion and tomatoes and then they pour the sauce over it - it's fabulous!I also use it as an ingredient in hamburgers and meatloaf.I've never used it as a marinade.
1152192
On the cooked steak it is best. Probably would work as a marinade too but not as spectacular. You will lose the freshness of the flavors methinks
1152193
Peter Luger is used on the cooked steak the same as A-1 or other steak sauces and is quite delicious. Enjoy!!!.
1049373
i bought this for my mom and she really likes it because it's not uber sweet. i would suggest though to slow roast the meat you are using with a dry rub and then slather the sauce on the meat and finishing it off on the BBQ. the meat will be cooked and you can caramelize the sauce without burning it.
2282351
I am not sure - it never lasts too long in my home to even worry about it. Once open, i use right away. I marinate 10 lbs of skirt steak at a time and free the meat already marinated. That is the best way.
1389582
You can definitely use it for the cake tin as well as marinading meat, I use it for that purpose all the time. Might not wanna use it over a grill though since it doesn't have a longer handle that grilling utensils have (but I've used it for grilling and it holds up against the heat.)
125059
The instructions say you can marinate for 20 minutes. The first time I used it I probably left it in the fridge for 40 minutes (marinating chicken breasts for barbecue) and that worked fantastically. I hope you've had your dinner by now.
2035455
You actually can, but I find that adding a touch (tea or tablespoon) of olive, rice bran or canola oil to this pan never hurts, especially when you want some carmelization, sheen and moisture of your cooked products (like onions, omelets, frozen potstickers, or whatever). Just be careful NOT to cook high heat items like a thick steak on non-stick surfaces- it won't come out as well as cooking over a grill or cast iron, and some discoloration will be left on some of the non-stick surface that may not come off; plus non-stick surfaced pans supposedly give off traces of carcinogens, when subject to very high heat. Good luck. You actually can, but I find that adding a touch (tea or tablespoon) of olive, rice bran or canola oil to this pan never hurts, especially when you want some carmelization, sheen and moisture of your cooked products (like onions, omelets, frozen potstickers, or whatever). Just be careful NOT to cook high heat items like a thick steak on non-stick surfaces- it won't come out as well as cooking over a grill or cast iron, and some discoloration will be left on some of the non-stick surface that may not come off; plus non-stick surfaced pans supposedly give off traces of carcinogens, when... » Read More You actually can, but I find that adding a touch (tea or tablespoon) of olive, rice bran or canola oil to this pan never hurts, especially when you want some carmelization, sheen and moisture of your cooked products (like onions, omelets, frozen potstickers, or whatever). Just be careful NOT to cook high heat items like a thick steak on non-stick surfaces- it won't come out as well as cooking over a grill or cast iron, and some discoloration will be left on some of the non-stick surface that may not come off; plus non-stick surfaced pans supposedly give off traces of carcinogens, when subject to very high heat. Good luck. « Show Less
1323808
My husband has regularly used this in his marinade for the traditional style of jerky and has been satisfied with the results every time. I think you will enjoy it as well. As another person mentioned, keeping the meat somewhat frozen and slicing thinly give better results.
41112
Yes you can.. it comes with a grate and my daughter has used both... they said the steaks turned out wonderfully.. they love it..
1507016
I typically just run mildly warm water in the pan right after I finish cooking with it; depending on what I am cooking, I do spray a light amount of cooking spray on the pan (boneless/skinless chicken breasts or fish tend to stick if I don't spray, beef or pork tend to have more natural fats, so the pan doesn't really need spraying).
637413
We usually add a few drops to a marinade, this stuff is pretty strong. A little goes a long way! Or we put a few drops directly on the meat.
1221822
No you don't need to reheat it. I use it for steak or burgers, a burger about 1/2 mins 1st side, then about 2 mins other side, comes out great. and as for a steak, it depends on how well you like it cooked, and the thickness, but I do about 3 mins each side. And again depends on the power of your microwave, it's trial and error. Old saying, can cook longer if needed, but can't cook less if over cooked. Just play around and find the right time for your tastes, and with the power of your microwave. I've been very happy with this, and use it all the time, be it burgers, steaks, chicken breasts, pork chops. Tonight I'm going to cook a few tuna steaks.. No you don't need to reheat it. I use it for steak or burgers, a burger about 1/2 mins 1st side, then about 2 mins other side, comes out great. and as for a steak, it depends on how well you like it cooked, and the thickness, but I do about 3 mins each side. And again depends on the power of your microwave, it's trial and error. Old saying, can cook longer if needed, but can't cook less if over cooked. Just play around and find the right time for your tastes, and with the power of your microwave. I've been very happy with this, and use it all the time, be it burgers, steaks, chicken... » Read More No you don't need to reheat it. I use it for steak or burgers, a burger about 1/2 mins 1st side, then about 2 mins other side, comes out great. and as for a steak, it depends on how well you like it cooked, and the thickness, but I do about 3 mins each side. And again depends on the power of your microwave, it's trial and error. Old saying, can cook longer if needed, but can't cook less if over cooked. Just play around and find the right time for your tastes, and with the power of your microwave. I've been very happy with this, and use it all the time, be it burgers, steaks, chicken breasts, pork chops. Tonight I'm going to cook a few tuna steaks.. « Show Less
1595917
I usually line it with foil before I use it. I still get build up on the rack itself but I try to think of it as "seasoning" :)
1580486
You do not want to over fill-2/3 full only. Yes-you want the meat to brown but not to boil or fry before closing the lid to add flavor. Most cookers show a line to not over fill. If you add any flavoring to marinate I would suggest you pat the meat dry before putting in your cooker. The cooker will take a piece of less quality and steam to make tender and uses steam. Do not shake your cooker after you close the lid. You will want to time the meat also. Do not put your face over the lid when you open because the steam can be quiet hot. The user manual is a must read and this advice is not from a professional :) just trying to help and hope you enjoy a new adventure in cooking. I purchased mine for canning more than cooking of non acid foods-and Im not qualified to give much knowledge on meats. What is wonderful is that your meat should be extremely tender and have many more nutrients making it easier to use less expensive cuts. What i can voutch for is the quality of this canner-and being a person who is not part of the throw away society and like things built well enough to pass down and not purchase every few years-this canner/cooker is very impressive in quality.
935829
I find you REALLY have to git 'er done and get the cover closed to maintain heat. I have only used the highest setting so far, and even then the temp will drop if you dawdle just a little bit. However, the flavor is good when you surround the edge of the grate with some wood chips. If you're going to do steak, make sure it's thick. I've done amazing pork tenderloin, ribeyes, filet mignon, fish, chicken...but you have to be strategic with the temperature drop.
1361078
You have to grind it up first. If you don't know what to do with the small scraps and don't have a grinder then use a tenderizer hammer on them and pound them flat. I used to slice my venison but now I cut it off the bone and into the grinder to use with the jerky shooter. It saves me so much time and the ground meat does not need to marinate as long either. Big pieces will not stick together and will clog the end.
2028152
rub a little onto your steak before griling. yum yum Works well with roast beef also.
1830124
The only way I have used it is to mix in dry with ground meat. It may be possible to mix with water and use as marinade for meat slices but i haven't tried that method.