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(1) Teriyaki Marinade
1 Cup Soy Sauce
1/4 teaspoon Onion Powder
1/4 Cup Brown Sugar
2 tablespoons Lemon Juice
1/4 teaspoon Garlic Powder
1 teaspoon Ground Ginger
Combine all ingredients in jar. Shake to mix well and dissolve sugar.
Let stand at least one hour to allow flavors to blend. Pour over beef,
steak, pork, chicken, or fish and let marinate for at least two hours.
When Grilling, brush meat, fish or fowl two or three times while
cooking. This works excellent on shish-k-bobs as well.
(2) Texas CookOut Steak
Ager
1/2 Cup Catsup
1 Cup Corn oil
2 Cups Water
3 tablespoons Soy Sauce
1/4 Cup Lemon Juice
2 tablespoons Prepared Mustard
1/4 Cup Cider Vinegar
1 teaspoon Coarse Pepper
1/2 teaspoon Salt
1 teaspoon Garlic Powder
1 Large Onion, cut into wedges
Combine all ingredients Mix well. Submerge steaks or chops in marinade
for 24 hours, refrigerated and covered. Drain well, BBQ as usual.
(3) Texas Mild
Marinade Steaks or Chops
3 Cups White Wine
3 tablespoons Dried Onion Flakes
2 tablespoons Black Pepper
2 teaspoons Garlic Powder
2 teaspoons Seasoned Salt
1/4 Cup Worcestershire Sauce
Combine all ingredients mix well and pour over meat. Allow to stand
overnight or longer, refrigerated and covered. Drain and BBQ normally.
(4) Texas BBQ Marinade SeaFood,Poultry and Meat (Hot)
1 Cup Fresh Orange Juice
2 teaspoon Oregano
1/4 Cup Fresh Lime Juice
1 teaspoon Cumin
6 Canned Chipotle Chilies, minced
2 tablespoons Wine Vinegar
4 Cloves of Garlic
1 teaspoon Salt
1 teaspoon Freshly grated Orange Rind
1 teaspoon Black Pepper
Combine the Orange juice and Lime juice in a small saucepan and boil
until reduced to 1/2 cup. Place juice and remaining ingredients into
blender and blend thoroughly. If marinade is to thick, thin with
additional Wine Vinegar. Marinate seafood for 2 hours, poultry for 4 to
8 hours and meat overnight, turning a couple of times. Drain and BBQ
normally.
(5) Wine and Garlic
Marinade
1 cup of dry red wine
2 tablespoons red wine vinegar
2 tablespoons olive oil
2 cloves garlic minced
1 tablespoon minced rosemary or crumbled rosemary
Combine all of the top ingredients in a small bowl and marinate Beef or
Lamb in the mixture for at least 4 hours before grilling or over night.
Makes about 1 1/4 cups enough for 4 to 6 servings of meat. Grill with
Mesquite or Pecan wood
(6) Lemon Dijon Marinade for Veal or Beef
1/4 cup of olive oil or salad oil
1/4 cup white wine vinegar
1/4 cup minced shallots
1/4 cup digon mustard
2 cloves garlic minced
1 tablespoon lemon juice
1 teaspoon grated lemon peel
In a small bowl mix all of the above and Marinate veal or beef in the
mixture for 4 hours or over night. Makes about 1 cup enough for 4
servings of meat. Grill with Mesquite or Pecan wood
(7) Chili Lime Marinade for Flank and Skirt Steaks
1/4 cup salad oil
1/2 teaspoon of grated lime zest
1/3 cup of lime juice
2 cloves garlic minced or pressed
1 fresh jalapeno pepper seeded and minced
1/2 teaspoon cracked pepper
Mix together all of the above in a small bowl. Then take a large heavy
duty plastic food bag and pour the mixture in it. Then add 2 pounds of
Flank or Skirt Steak to the bag. Rotate the bag to coat the steak.
Refrigerate for 4 hours or over night. Rotate bag occasionally. Cook
your steaks with Direct Heat and Mesquite Wood and use the reserving
marinade to baste your steaks.
(8) Marinade for Grilled Flank Steak
2 tablespoons chipotle in adobo
(Chipotles are smoked jalapeno chilies look for them in
small cans in Latin stores)
1 tablespoon minced garlic
3 tablespoons chopped fresh cilantro
1/4 cup olive oil
1/2 cup red wine
1/2 cup soy sauce
3 lb. flank steak, well trimmed of fat
Mix first six ingredients and marinate flank steak in a large heavy duty
plastic food bag for 4 hours
to overnight. Rotate bag occasionally. Cook with Direct Heat and
mesquite wood 25 to 30 minutes. When done slice 1/4" strips and serve.
(9) Mustard
and Horseradisk Marinade
1 clove garlic
2 tablespoons prepared mustard
1 tablespoon horseradish sauce
1/4 cup tomato sauce
Crush, peel and mash garlic. Mix garlic, mustard, horseradish and tomato
sauces together in a bowl or
plastic bag. Add the meat to be marinated and turn to coat. Cover or
seal and marinate for 2 hours or overnight in the refrigerator. Remove
from marinade and cook with Direct Heat with mesquite wood
on your grill pork or lamb use pecan wood.
Makes enough marinade for 1 pound of beef, lamb, pork or chicken.
(10) BBQ Pork Chops Marinade
for 1 pound
Combine and mix:
1/4 cup pineapple juice
2 tsp. soy sauce
2 tsp. lemon juice
1 minced glove garlic
Marinate the meat covered and refrigerated for two hours. Turn it
frequently. Grill pork chops for about 5 minutes per side using Direct
Heat up to 25 minutes. Great with Pecan Wood.
(11) Dry Marinade For Ribs
3 tablespoons Paprika
2 teaspoons Seasoned Salt
2 teaspoons Black Pepper
2 teaspoons Garlic Powder
1 teaspoon Cayenne Pepper
1 teaspoon Oregano
1 teaspoon Dry Mustard
1 teaspoon Chili Powder
1 teaspoon Thyme
1 teaspoon Coriander
2 teaspoon Peppercorns
1 teaspoon Allspice
Mix all the ingredients until fine and combine well. Hand rub this dry
marinade on washed and dried spareribs about two hours before smoking
on your grill. Can be used on other meats. Makes 1 cup.
(12) Lamb Chops Marinade
4 Lamb Chops
1/2 cup apple juice
1/2 tablespoon curry powder
1/2 tablespoon ground cummin
1/4 tablespoon garlic powder
Marinade chops for 8 hrs and Grill with Pecan wood Direct Heat
(13) All in One Marinade
1/4 cup teriyaki sauce
1 teaspoon sugar
1/2 teaspoon garlic powder
1/4 teaspoon powdered ginger
Few drops of Tabasco sauce to taste
This makes enough for two medium size steaks adjust amounts accordingly
if you are making more. Marinate refrigerated chicken or beef at least a
3 hours,fish at least 1 hour. Broil or grill your food as usual.
(14) Soy Sauce Marinade
1/2 cup soy sauce
1 clove garlic, minced
2 tablespoon brown sugar
1/2 teaspoon ground ginger
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
Combine all ingredients and mix well.
For flavor marinate for 1 to 2 hours.
For tenderizing, marinate for at least 6 hours.
Marinating longer than 6 hours can result in a mushy surface texture.
Do Not Save or Reuse the Marinade.
(15) Texas Bob's Marinade
1 cup cooking oil
3/4 cup soy sauce
1 teaspoon ground black pepper
1/2 cup lemon juice fresh
1/4 cup mustard
1/4 cup Worcestershire sauce
3 to 4 cloves garlic
Put everything above in a blender or food processor and blended for at
least 3 minutes. Pierce your steaks on both sides and place them in a
plastic bag then pour the sauce over them. Let them marinade for a least
a 3 hours in the refrigerator. Then Grill your steaks using Direct Heat
with Mesquite Wood and brushing with sauce each time you turn them. Try
it on other meats also.
(16) Sweet Teriyaki
Sauce Marinade
3 cup Pineapple Juice
2 cup Brown Sugar
1 & 1/2 cup Soy Sauce
1 tablespoon Lemon Juice
1/2 cup Rice Wine Vinegar
4 tablespoon Chopped Fresh Ginger
5 each Chopped Garlic
1 tablespoon Onion Powder
1 teaspoon Crushed Red Pepper
2 tablespoons Chopped Fresh Cilantro
1 & 1/2 tablespoons Cornstarch
3 tablespoons Water
Combine all ingredients except the cornstarch and water. Simmer for 5
minutes. Combine the cornstarch
and water and mix to remove any lumps. Slowly whisk in the cornstarch
mix to the simmering liquid. Continue to simmer for 5 minutes. Use cold
as a marinade for all meats and fish.
(17) Pork Chop Marinade
1/8 cup honey
1/8 cup barbeque sauce
1/8 cup mustard
1/4 melted margarine
1 teaspoon rosemary
Pepper and salt to taste
8 Pork Chops
Mix all ingredients above and pour over pork chops in a large
ziplock baggie. Marinate 2 hours in the refrigerator and Grill with
Pecan Wood.
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