I love meat, but i am not a huge fan of sauses. i need to eat meat!?

Question

i just want quick and easy recopies. things for steaks and chicken on the BBQ or in the oven, whatever

Answer 1

the best thing (at least what I like) is to rubbed them ahead of time with your favorite spices or herbs.
** chilli powder + garlic + coarse pepper
*** cumin + oregano + lemon + garlic
*** onion + garlic + cilantro + lime
*** cumin + rosemary + thyme + sour orange
*** you can also buy the pre made seasoning blends for steak or poultry mix them with some olice oil, add some more garlic, mis in some soy sauce and make a paste and rubb the steat or chicken 4 hrs - 1day ahead of time so they take all that flavor them grill or pan seared and roast them.

Answer 2

This chicken is very easy and I tell you what, everyone that tries it loves it.

place skinless chicken (thighs or breasts) in a baking dish (with a cover or aluminum foil)
mayonnaise in a bowl and stir in Tony Chachere's seasoning (original in green container), mix that really well then just scoop it up and spread it on all the chicken. Be generous with the topping. You can sprinkle parsley on it if you like or any other seasonings. I don't and it comes out fine. Cover and bake for approx. 45 min. @ 450-475 degrees (depending on your oven and how thick and big the pieces are).

I also take pork ribs and top with BBQ sauce, cover and bake until tender. mmmmm

For the chicken sauce, taste it before you put it on the chicken if you put too much of that seasoning it will be too hot, but just enough gives it an excellent flavor. It won't taste like mayo with the seasoning, I hate plain mayo. That and the rotisserie chicken are the favorites in this house when it comes to chicken.

I also use Tony Chachere's on my steaks and them pound them with a fork, then grill, YUMMMY

Good luck and if you try these, I hope you like them.

Answer 3

This recipe I got from my hubby's mom who is Korean. It is no fail and can be used on any meat, well maybe not fish. But I have personally used it on chicken, beef and pork. Very good.

1 cup soy sauce
1/2 cup veg oil
2-4 chopped garlic cloves
1/4 tsp black pepper
2 tbsp sugar
a few chopped green onions

Mix well and marinade for an hour or so.... I've done so for as little as 20 minutes on flank steak and it was good.

Answer 4

A little salt and pepper is all I use. I can't understand why people want to hide the flavor of a good cut of meat with other flavors. Why don't they just take a piece of bread and sop up their sauces with that?

Honestly, I have a friend that I took out to eat lobster on night. He covered (and I mean drowned) it in ketchup. Another friend I took to a very nice steak house. He drowned a great rib-eye with A-1, and Heinz 57. I felt like a big fat dummy for spending that kind of money to watch it wasted.

Of course, it is their taste not mine, and they have the choice to use it, or lose it!!

Answer 5

Here are a few keys to cooking meet that I've found helpful. For things like steaks and pork chops, most recipies recommend allowing the meet to stand at room temperature for 20-30 minutes before cooking. (Keep chicken and ground meats like burger in the fridge until cooking for safety reasons.)

Take care not to overcook meat, keeping in mind that it continues to cook after you remove it from the stove or grill. Also, allow the meat to "rest" (usually about 5 minutes) before cutting to allow the juices to redistribute throughout the meat.

If you like to grill, the cookout calculator at charcoalbob.com will show you how to grill steaks, burgers, chicken breasts, pork chops, etc. Just enter the details for the items you're grilling and it calculates the grilling time.

Hope this helps.

Answer 6

BBQ sause is great, but if you don't like that try this, they taste so very good.....

With Chicken, you can soak it in italian dressing, for a few hours, then cook on the grill (Yummy)

With Steak, you can soak it in Dailys for an hour or so, then either cook in the grill, or broil in the oven (Way YUMMY)

Answer 7

Marinade the meat overnight.....that way it will soak up the flavor......then grill. Who needs sauce?