Jack Marinade for steak kabobs

24
10
Joined Aug 18, 2015
People who actually know how to cook, help.

My wife loves steak kabobs. Bamboo skewers, cubes of strip steak, sweet onion, mushroom, and bell pepper soaked for 24 plus hours in marinade and grilled. We are heading out to tailgate Sat and she really wants them. The issue is that our local stores don't carry Jack Marinade anymore.

I tried 1/3 cup Jack, 1/4 cup brown sugar, 1/4 cup yellow mustard, 1/4 cup soy sauce, 3 cloves minced, and 12 oz pale ale, and we test grilled tonight. She wants more Jack and sweet taste, but I am concerned about ruining it.

Should I try 1/2 cup Jack and 1/3 cup brown sugar, or go bigger?  At what point do I ruin it?
 
2,238
516
Joined Feb 17, 2010
Never heard of it so I googled it. Which one do you buy? I'm assuming the teriyaki since your marinade has sugar.

Skip the beer and mustard and add a bit more jack. I would think that your marinade might need a bit of salt in addition to the salt from the soy sauce.

Fresh grated ginger, cilantro, sesame oil & chili flakes would also be a good addition to the soy and brown sugar.
 
24
10
Joined Aug 18, 2015
Yes, the Teriyaki, which the net said to use sugar for

So I should go how high with the Jack and sugar? Will it be overwhelming with no beer?
 
2,238
516
Joined Feb 17, 2010
The beer is what's watering down the jack taste, also the sweetness. Drink the beer while you are grilling.
 

pete

Moderator
Staff member
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Joined Oct 7, 2001
I agree with Buba, get rid of the beer.  It's watering down your mix.  If you are wanting a Teriyaki style marinade then I agree to skip the mustard, but if it was me, personally, I'd keep the mustard in for extra flavor.
 
24
10
Joined Aug 18, 2015
I ended up using a pint of Jack, a cup of brown sugar, a cup of teriyaki, a half cup of mustard, and four cloves of garlic. 24 hours in the marinade.

Everyone claimed they loved them, I thought the Jack flavor was too much. By two hours to kick off everyone was half in the bag anyway.

I really like the mushrooms in steak kabobs, I think it adds a taste/texture I didn't know was missing until I tried them.
 

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