Charlie Trotter's Grilled Beef Teriyaki

[NeroW]

Hey dudes!

I am thinking of doing this as the hot appetizer requirement for my Garde Manger final in a few weeks.

Do you think it would be detrimental if I left the beef to marinate overnight?

EDIT: http://recipes.egullet.com/recipes/r543.ht...a57c0a4df90efc1

Edited November 20, 2006 by snowangel (log)

[guajolote]

dude,

i've had this and it is great. i think the steak would get too salty if you marinated overnight, though.

Edited December 4, 2003 by guajolote (log)

[Dave the Cook]

Dude:

I agree with the g-man. I'd also worry that your skewers might dry out overnight and catch fire when you put them on the grill.

[tejon]

I've made something quite similar, and found that marinading for up to 24 hours or so came out really well. Don't add any additional salt, and don't place on skewers until you are ready to cook.

[NeroW]

I've made something quite similar, and found that marinading for up to 24 hours or so came out really well. Don't add any additional salt, and don't place on skewers until you are ready to cook.

Dudes:

I was not planning on adding additional salt. That packaged teriyaki sauce in combination with the soy is saaaaalllll-taaaaaay!

So . . . you think the marinade as it is would be too salty for 24 hours? Even without the addition of extra salt, i.e., on the meat itself?

I'm also not going to grill them. This particular Chef frowns upon the grilling of skewered items.

I will not thread them until that morning.

[ledervin]

what's up with a recipe from Charlie Trotter's using the "teriyaki" sauce in the recipe? Do they just buy that from the store like the rest of the US or don't they make their own? and if so, what would be the recipe?