Marinades pt 1

1 Servings

Ingredients

Quantity Ingredient
1 small Finely chopped onion
1 tablespoon Olive oil
1 tablespoon Honey
3 tablespoons Tomato ketchup
2 tablespoons Soy sauce
1 teaspoon French mustard
½ cup Olive oil
½ cup Fresh lime juice
Minced garlic
Freshly chopped oregano
Crushed peppercorns
½ cup Brandy
¼ cup Soy sauce
2 tablespoons Molasses
½ teaspoon Dijon mustard
1 tablespoon Grated fresh ginger
½ cup Dry white wine
1 small Onion; (minced)
¼ cup Fresh lemon juice
¼ cup Sesame oil
2 tablespoons Soy sauce
2 Cloves garlic; (crushed)
1 tablespoon Grated fresh ginger
2 tablespoons Honey
2 teaspoons Chopped fresh parsley
1 cup Dijon Mustard
1 cup Dry white wine
¾ cup Olive oil
¼ cup Honey
1 Clove garlic; (minced)
2 tablespoons Soy sauce
2 tablespoons Olive oil
½ small Onion
1 Clove garlic; (both finely minced)
2 tablespoons Chopped fresh rosemary
Freshly ground black pepper to taste
Grated zest of one lemon; (the colored part of the lemon rind)
¼ cup Fresh lemon juice.
½ cup Soy sauce
¼ cup Olive oil
2 tablespoons Light corn syrup
2 teaspoons Ginger powder
1 teaspoon Prepared mustard
1 teaspoon Thyme
Garlic and onion powder to taste
2 cups Dry red wine
1 bunch Thinly sliced scallions
1 Clove minced garlic
½ cup Olive oil
¼ cup Soy sauce
2 tablespoons Brown sugar
1 teaspoon Grated fresh ginger
1 tablespoon Worcestershire sauce
4 Minced green onions
2 Seeded jalapeno peppers
⅓ cup Lemon juice
¼ cup Honey
2 tablespoons Olive oil
2 tablespoons Fresh thyme leaves; (OR 2 tsp. dried thyme leaves)
½ teaspoon Salt
¼ teaspoon Ground allspice
¼ teaspoon Nutmeg

Directions

BARBECUE MARINADE

BASIC STEAK MARINADE

OR CHICKEN MARINADE

BRANDIED MARINADE

GARLIC HONEY MARINADE

HONEY MUSTARD MARINADE

LEMON MARINADE

PORK MARINADE

RED WINE MARINADE

SPICY HOT MARINADE

Hello, Barbecue Enthusiasts!

Marinades are a diverse combination of flavors that set the tone of your outdoor barbecue festivities.

For best results, use your marinade immediately after the ingredients have been combined. Place meats or vegetables in a zip-lock bag with the marinade, and remove as much air as possible before sealing and refrigerating.

You may want to prick the meat with a fork to allow the marinade to permeate deeply into the cut of steak, pork, or chicken.

Shrimp and vegetables may marinate for 15 minutes to 1 hour for best continued in part 2

Related recipes