Hey all! I had a little extra time today for a kicked-up "after work" dinner, so I busted out something a bit different from the flavor perspective.
I started the corn first, so it would have at least an hour longer time to soak than the steaks...
2/3 cup kosher salt in 2 gallons water to brine the corn for 5 hours before hitting the smoke...a cookie sheet weighted with a gallon of water for submersion in a bus bin:
Color is perking right up again after 3 hours soaking...a couple more to go before hitting some smoke:
And, while the corn was soaking up a bit of salty moisture, I decided to play with some variables for a marinade:
CHERRY BALSAMIC RIBEYES
***for 8-10lbs of bone-in beef ribeye***
3/8 cup 15-year aged balsamic vinegar
1-5/8 cup water
2 tsp cracked black pepper
2 tsp kosker salt
1 Tbls minced dried garlic
4 Tbls tart dried cherries
2 Tbls diced dried red bell pepper
1 Tbls rosemary leaves
2 tsp thyme
1/2 tsp cumin
Heat/simmer the above for 15-20 minutes covered, and remove from heat to begon cooling.
Add 4 cups ice and water to chill and dilute marinade before adding to meat. Marinate steaks for 3-4 hours.
Marinate just out of the sauce-pan, ready to ice-down and dilute:
9.4 lbs, ready for the fridge...I'll rotate/flip the packages every 45-60 minutes...I place the ribeyes in on edge so I could stand up the bag, fill with marinade, work out all the air, lay on it's side and then partially seperate the steaks so the gad between the steaks will fill with liquid. This allows the meat to have the most surface contact area while marinating without placing a single layer in the bag:
Edited by forluvofsmoke - 7/9/11 at 9:12pm