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Know About The Principles For Easy Steak Marinades

Many people feel that the right marinade is their answer for tenderizing tough meat before putting it inside the best electric smokers 2018. Unfortunately, that is not usually the case. Marinades may make your meat taste better, but they are not really all that good at tenderizing – the effect is only skin-deep. Here is a look at the way different marinades are made and the ways in which they work.

The major types of marinade are acid, enzyme, and dairy. Overly acidic marinades can actually toughen meat, while overly strong enzymatic marinades can overdo the tenderizing and result in mush. Dairy has been put forth as a tenderizer, but it does not work for every kind of cooking.

Acidic marinades rely on wine, vinegar, and citrus juices to denature the proteins in a steak. This unwinds them. Once they encounter another unwound protein, they will bind together – the same process that happens with long, slow cooking. Water starts out trapped in these proteins, and the steak is pretty tender. However, too much acid will tighten those protein bonds, squeezing out liquid and toughening the meat.

Because of this, a marinade that is mildly acidic is usually a better choice than one that is extremely sour. A good marinade should be there mostly for flavor, and will tenderize best if relatively week. Stronger marinades are good for tightly grained meats, but those meats are not usually put on the grill.

Enzymatic marinades can actually break down the collagen and muscle fibers. They come from sources like honeydew, papaya, raw pineapple, fig, ginger, and even kiwi. However, if you use too much, they will turn the muscle to mush without tenderizing. The length of time the meat marinates will affect this as well. The texture gets softer over time. This is the kind of activity you will find from most commercial meat tenderizers, which use papaya enzymes.

These are commonly used in India for goat and lamb, as well as for southern fried chicken.

Steaks can be interesting in this kind of marinade, but you may need to take a look at how you are cooking them, since this is not the most common type of marinade used for them. Try curry flavors along with your marinade for a good result.

Your marinade does not have to be all that complex, so long as you know what you can expect from the ingredients you use. You will get a great meal every time if you only take the time to check out all the kinds of marinades available. One of them is going to be right for your steak.…

WEEKEND SPECIAL

Awesome Wine Deals!
We want you to feel free to explore our selection of over 800 wines, so please ask questions! We offer wines by the glass and half glass, wine flights, or by the bottle. With a small corkage fee for wines consumed in house you will be hard pressed to find a better deal! Visit us and grab a bottle and enjoy!

Over 100 Imported Beers
We also have over 100 imported beers which you can buy by the bottle or six pack.

VALENTINES DAY WEEKEND SPECIAL

FRIDAY, FEBRUARY 11 THRU MONDAY, FEBRUARY 14

Receive a FREE dessert with the purchase of a wine or martini flight

WINE AND BEER TASTE

TUESDAY, FEBRUARY 22
6-9 PM
Join us for a taste of approximately 12 varieties of wine and 6 beers,
along with light appetizers.
$15/person
Call 330-549-2932 or stop by for tickets and/or more details
Hope to see you there!!!

OUR MENU

Five Points Wine & Bar is famous for our delicious cheese boards. In the mood for a little something more? Enjoy one of the items on our menu..

OUR RETAIL STORE

We have an extensive selection of wines available for retail sale. We pride ourselves on our excellent selection and great prices. In fact, our prices are some of the lowest in town and we often beat out even the big online retailers! 

Bariloche Restaurant Guide

Bariloche Restaurant Guide is a concise collection of over 50 of Bariloche’s favorite dining experiences. With the help of other locals, we have spent over a year searching out the best places to eat, their hours and specialties.

The Lakes District and Patagonia are, rightfully so, world famous for their natural beauty, unexplored terrain, and unlimited year-round recreational opportunities. Many visitors are pleasantly surprised to learn of plentiful and excellent dining options in the area. From succulent steaks to seven-course gourmet extravaganzas, from mouth-watering microbreweries to incredible international cuisine, there is something for everyone.

This easy-to-follow, English compilation gives you non-biased reviews of Bariloche’s worthy dining experiences as well as their locations, hours and website addresses.

A few examples of what you will find within Bariloche Restaurant Guide include:

Los Timo: Inés and Julio Timo have taken gourmet dining to another level. They have created a cozy, warm international-cuisine restaurant within their modern, classy home. Based on the European concept of an “open door restaurant”, Inés has used her culinary mastery and schooling to create unique coursed meals Friday and Saturday evenings. Julio is the maitre d’ and joyfully entertains guest…

Yuco: An international and Patagonian-fused, upscale restaurant, Yuco is a local favorite for gourmet dining. It recently moved to a showcase location with a spectacular view. The roundhouse architecture looks out towards Chile and the Andes erupting from the Lake Nahuel Huapi. The dishes are rich and well-spiced…

Cerveza Artesanal Gilbert: Cervezeria Gilbert is located within the El Establo camping area, close to Lago Moreno on Circuito Chico. This is a rustic, antique-style restaurant run by two brothers. They offer meals such as fondue, hamburgers, pizzas and sauerkraut with sausage. However, the microbrew beer is the real reason to partake in this local favorite……

Our Story

Our BBQ started in the back yard as most does. Over time our product began to develope into something that rivaled anything we could buy. We realized we had some damn good food. We decided it was time to build our own smoker. We jumped in the car and took a ride to Buffalo NY to pick up what would soon be transformed into our first smoker.

This was a fun project but as our interests grew and our bbq continued to improve we realized that this was obviously not going to serve our needs. We eveentually realized that this was going to become more then just a hobby, we decided it was time to stop being selfish and to share our food with everyone. While going through a period of intensive research and developement on our products we purchased a camper and a smoker to convert this into our grand rig.

After two years of building our rig and improving our bbq we decided it was too good to be kept in hiding any longer.

Since true bbq was born in the south we decided to take a 15hr trip to Georgia to find the pig rig that could help us get things going. Here she is!

Our business kicked off March 3rd, 2012 with the 2nd anual Just Throw Money, pub grub event. This event was a fund raiser for the YMCA and one heck of a party. We went on to win the Pub Grub event with our signature Bonehead Wings.

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