Beer marinade?

[Bob Sample]

I used to have a great beer marinade for beef but didn't use it for a long time since I switched to rubs and for the life of me I can't find it, my wife has hundreds of cooking mags and it must be the only one she has thrown out cuz it was mine.

I remember beer,worcester,onion,garlic and soy sauce but I can't seem to get it right. Anyone have a good recipe out there I can hide from my wife? It would be greatly appreciated.

Cheers

 

[K Kruger]

This one?

1/2 cup soy sauce
2 tablespoons Worcestershire sauce
1/4 cup brown beer
1 tablespoon maple syrup
2 teaspoons onion powder
2 garlic cloves, chopped
fresh ground pepper

 

[Bob Sample]

Thanks I'll try it. My problem has been getting the balance right between the soy sauce and Worcestershire. Should be able to try it out this weekend.

 

[Brad W]

Here's one from Sean Paxton I've used and is pretty good.

2 Quarts Beer*
2 Quarts Water or ice
1Cup Kosher Salt
1/2 Cup Sugar
4Each Bay Leaves
1Bunch Thyme, fresh
1Each Yellow Onion, peeled and chopped
1Each Lemon, quartered
4Each Garlic Cloves, peeled and sliced

In a large pot, add beer, salt, sugar, bay leaves, thyme, onion, lemon and garlic. Bring to a simmer for 10 minutes and remove from heat. Add the remaining ice; this will help cool the brine solution. Refrigerate for 1 hour or until brine is well chilled. Use either a large 2 gallon container or 2 gallon Ziplock bag and add the chicken, then top off with the brine. Place in the refrigerator or in an iced cooler for 12-24 hours.

* For Beer, My suggestions are: Oktoberfest, Hefeweizen, Bock, Pale Ale, or Brown Ale. You may use a Stout or Porter if you wish, just cut the brine time to 6 hours or the bird will just taste like a Stout or Porter.

 

[Shaun R]

Here's an old family camping recipe for chicken and tri tip mainly.

Budweiser or other lager.
Old Bay
Fresh or granulated garlic
pepper, fresh cracked works best.
Tabasco optional