T-Bone Tom's Choice Steak Marinade
Host: Now I’m South of Houston almost like Galveston in a little town called Schema. Now there’s a lot going on in this area, there’s this thing what’s this place called, something like the Jansen Space Center. No mission control. How cool is that? But there’s also this great little eatery, here T-bone Tom’s right here this folks have been hand cut and their stakes for over 35 years.
Ana Kennedy: 14 ounce T- bone, medium.
Male: The place is excellent.
Male: Taken rot play really good.
Ana Kennedy: To give the steak.
Male: Real down home family style restaurant.
Host: The way it’s been since ’73.
Ana Kennedy: Order’s up.
Host: With general manager Ana Kennedy, first came to work here.
Ana Kennedy: Tom’s choice. I was a meat market we always sell barbecue, 1983 we came to a restaurant.
Host: You got all steaks, all the butchering goes on here just like always.
Male: Hey bro don’t fix it.
Host: So with very terror Bob to join more than 10 years ago he didn’t mess with the old mess with the old menu it is how to do it like this top seller.
That’s a ribii
Ana Kennedy: That’s a ribii, after we marinade it we call it the Tom’s choice.
Female: Tender, juicy, very good.
Host: That’s a knife.
Female: Yes it is.
Host: You got to cut this up, what size of steak.
Ana Kennedy: 12 ounce.
Host: That’s good looking meat. Nice and uniform then that goes in the marinade.
Ana Kennedy: That’s correct.
Host: What do we put in it looks like oil?
Ana Kennedy: Canola corn oil, soy sauce, this is the Worcestershire.
Host: I’m sorry.
Ana Kennedy: This is the Worcestershire sauce.
Host: I can’t get it right.
Ana Kennedy: The pineapple juice.
Host: It’s a little bit of a teriyaki, and you get your soy in there and a little bit of sugar, granulated garlic.
Ana Kennedy: And we put black pepper.
Host: Mustard.
Ana Kennedy: Dry mustard correct. We get that all mixed up, get all of our steaks put them in the marinade, we refrigerate them
Host: In this.
Ana Kennedy: For one day. We sell in the next day.
Host: The day before the next day, is the day that we going to sell it.
Ana Kennedy: We marinade them.
Host: Okay these are ready to go. They’ve been marinating their day.
Ana Kennedy: Yes.
Host: Pork chops around to go
Ana Kennedy: Keep this one up.
Host: Now how do you like your steak?
Ana Kennedy: I like it medium rare.
Host: It’s about rub, take mine.
Ana Kennedy: All right we’ll do it.
Host: All ready to go. Ohm how great steaks have really is. That’s a nice quick simple easy marinade. You can identify just one of the flavors, wow that’s a nice piece of meat.
Female: It takes the marinade.
Female: It’s awesome.
Host: Owner Barry Terrils move in more than 3000 pounds of beef every week.
Female: It’s the only place I can get like I want it.
Host: They’re even packed in peppers. Now can you buy this anywhere else?
Female: I don’t know.
Host: A deep fried jalapeño stocked with a pride of Texas, smoked brisket4. Look at that, the only barbecue, jalapeno’s. The jalapeno being a pickled really makes it, it adds a little flavor that you wouldn’t expect.
It’s remarkable that you kept it the way it was some one came in 30 years ago they come in now and you wouldn’t be able to get that same experience. Congratulations.
Barry: Thank you very much.
Host: You made a blast here.
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