Marinade recipes.

[Divide Et Impera]

*Mods, can we make this a sticky?*

I just thought it would be a good idea to have a thread where we post homemade marinades adn rubs for all types of meat. If you have a recipe for a marinade, post it here.

My very basic marinade is:

1 part white vinegar
3-4 parts vegetable oil
Garlic powder
Oregano
Salt
Pepper
Paprika

I think that's about it, but if I remember anything else, I'll edit. This goes well on steaks and chicken....

 

[NEZCardsfan]

Sounds good, I think I'll rub this on my meat tonight.

 

[nathan]

Sounds good, I think I'll rub this on my meat tonight.

Hope your wife likes it.

 

[ASUCHRIS]

Hope your wife likes it.

rotfl...

 

[Ryanwb]

From my cooking school days....

Every quality marinade has 3 parts:
Oil
Acid
Flavor base

 

[CQ]

From my cooking school days....

Every quality marinade has 3 parts:
Oil
Acid
Flavor base

My hubby has always wanted to go to cooking school! He's obsessed with cooking shows, especially the ones that tell the science of cooking and such.

Knowing the 3 parts of a good marinade is very helpful! Thanks! I'll pass the info on to my hubby!

 

[NEZCardsfan]

From my cooking school days....

Every quality marinade has 3 parts:
Oil
Acid
Flavor base

Cool....I'll let everyone know how this one turns out.

Petroleum Jelly
Sulphuric Acid
Mesquite Chips
Marjoram

 

[Louis]

1. Large bottle of Louisiana's hot sauce
2. Equal parts of salt and pepper (never measure just add)
3. 1/2 cup of bleu cheese dressing (Kraft)
4. 1 tbsp of olive oil

I usually let it marinade with about a 2-3 pounds or so of boneless, skinless chicken breasts overnight.

And the next day, it's off to the grill or to the Foreman Grill for cooking.

Usually the sides of choice are steamed rice and broccoli.

 

[Linderbee]

This thread needs a bump, and contributions. I have chicken to marinade, dang it!

/can't believe I can remember a 4-year-old thread w/8 posts in it.

 

[Tyler]

This is how I make marinades.

Step 1 go to the fridge and see what you have.
Step 2 Go to the spice rack and see what you have
Step 3 mix together what you think will taste good together.
Step 4 put it on the meat
Step 5 forget what you used so you have to make it up again the next time.

 

[cardncubfan]

This is how I make marinades.

Step 1 go to the fridge and see what you have.
Step 2 Go to the spice rack and see what you have
Step 3 mix together what you think will taste good together.
Step 4 put it on the meat
Step 5 forget what you used so you have to make it up again the next time.

This is what I do also. Yoshidas is great on chicken & pork.

 

[Linderbee]

So, yeah...this is a funny story...I found a marinade online. DCR had class last night, so I had to grill the chicken. BUT, I was also working from home. I set the timer on my stove so I wouldn't forget about the chicken and burn it (this is the ironic part). Bone-in legs & thighs, so I set it for 10 minutes. Everything I read said it would take at least 20, so I figured I was good.

What I didn't think about was the marinade catching on fire. Sigh. The timer goes off, I head to the backyard & as I'm going through the door I can see the smoke rolling out of the grill. I open the back door & can HEAR the fire truck down the street. I think, "Please God, don't let them be coming here..."

Of course they were. Our house is on a corner, so they pull up next to my backyard, and can clearly see over my fence. I wave and tell 'em "It's just chicken!" They look at me like I'm an idiot, as I'm trying to put out my chicken flames. They drive off, but a cop comes up and says, "Just BBQ'ing?" I say yes, and he says he's going to go around front...

So I got to explain to both Mesa PD & Mesa Fire that I was NOT burning my house down, and got to look like an ass to my neighbors that were all in their front yard staring at my "burning" house.

The chicken thighs were ruined. The legs were fine & mighty tasty! This is, however, why grilling is a man's job, and I am not doing it again!!!

 

[ASUCHRIS]

Good stuff Linder, with chicken legs and thighs, or skin on chicken in general, you have to use indirect heat. Heat up only half the grill, let the chicken get almost done (and all the fat renders off) and then get grill color the last couple minutes on the lit side.

 

[Linderbee]

Thanks for the advice (sincerely). I'll be sure to pass it on to DCR!

 

[ASUCHRIS]

No prob, I used to get grill packs from fresh and easy all the time, and had no idea what to do with the legs and thighs. I finally figured out how to grill them using indirect heat, turning and cooking for about a half hour.

Another option, if you don't want to grill is to cover them in dijon, then breadcrumbs, and roasting them in the oven at around 400-425 for about an hour. (or until they're done) Not a ton of work, and they turn out great.

 

[Linderbee]

Another option, if you don't want to grill is to cover them in dijon, then breadcrumbs, and roasting them in the oven at around 400-425 for about an hour. (or until they're done) Not a ton of work, and they turn out great.

I've done that before, but I add some apple juice & minced garlic to the Dijon. But I use boneless skinless breasts.

 

[DemsMyBoys]

/can't believe I can remember a 4-year-old thread w/8 posts in it.

:notworthy I continue to be totally impressed.


BTW I once had a neighbor pounding on the front door when we were BBQing and it looked like we'd set the house was on fire. I stopped using Newman's Own Italian Dressing as a marinade after that. No fire trucks though LOL.

 

[ASUCHRIS]

I've done that before, but I add some apple juice & minced garlic to the Dijon. But I use boneless skinless breasts.

Sounds tasty...you should try it some time with the bone in, skin on pieces...it's great.

 

[Joe L]

Best marinade for Carne Asada


This is so funny, I never come to this side of the board and I just finished prepping some Ranchera/ Flap meat for a Friday night BBQ.


Most important part:

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1. Chef Marito Seasoning- to your liking
2. Orange juice/ Tampico ( Mex flavored citrus drink) - about a Quart
3. Key limes- about 2-4
4. 1 green bell pepper
5. 1 Red Bell pepper
6. Cilantro
7. Garlic- I use plenty but one or two cloves will do


Get juice, limes ( squeezed) , garlic and put in blender. blend and pour over meat in the bag, container or wherever you will keep the meat to marinate.

Put the bell peppers, cilantro, and onions. I usually cut them round and then cut them in half. I also cut them very thin.

Cilantro. Use as much as you want but I recommend using half the leave and then the stems. Stems usually carry more flavor. I would probably use 1/4 of a cilantro bundle.

Once you get everything together, spread everything around and season the meat to taste. Seal it up and let it do it's thing.

I recommend at least 12 hours to 24 hours before putting it on the grill.

You guys will not be disappointed.

 

[AZZenny]

Violating the 3-part rule, I coat the chicken (I usually grill halves) in Pace Sauce (Medium or Hot) and lots of Lemon Pepper. Then I microwave the chicken about 5 minutes on a side before putting it on a very well-controlled grill for 8-10 min or so a side, carefully basting with the pan drippings (which I have re-cooked in the microwave first for safety). Minimizes the flame-up risk, and very tasty.

That hot sauce and blue cheese recipe sounds good, though.