I got a late start on dinner tonight. 4 -1lb Sirloins Jaccarded and marinaded in 2 packs of McCormick mix for 4 hrs, massaged every 30 mins or so. I add less water and and more red wine vinegar than the directions on packet. I really like this stuff. Cooked on the kettle with RO briquettes and a chunk of homegrown red oak. I heated up the marinade and added some on top after the flip. Pulled at 135* (sister is visiting) and the probed steak pictured rested to 146*. Had baked taters and yellow squash as sides. Didn't think to take any pics until done eating, hence only one pic.
They turned out very good for the short marinade, the Jaccard really helps with that.
They turned out very good for the short marinade, the Jaccard really helps with that.