Looking for Marinades
- Thread starter Glenn W
- Start date
f.j. tedford
TVWBB Fan
Glenn, try Steve Raichlens "The only marinade you'll ever need":
1/4C fresh lemon juice
1/2t hot pepper flakes
1/2t cracked black pepper
1/2t coarse salt (kosher or sea)
4 long strips of lemon zest
3 cloves of crushed garlic
1/4C coarsely chopped parsley
1/4C coarsely chopped fresh basil - cilantro - dill - oregano as a mix or just one or any combo.
1/2C EVO
Combine lemon juice, hot pepper flakes, cracked pepper and salt in non-reactive container, wisk until salt is dissolved. Add lemon zest, garlic, parsley, and herbs mix. Wisk in the olive oil. Use within a couple of hours of making it to take advantage of the freshness of the herbs. Ok for fish, poultry or meats. Just adjust your in marinade times accordingly.
Plenty of room for substitutions or adds:
Adobo vs herbs
different types of pepper
Tequila and lime
This is from Steve Raichlen's "Barbecue Bible, Sauces Rubs and Marinades."
1/4C fresh lemon juice
1/2t hot pepper flakes
1/2t cracked black pepper
1/2t coarse salt (kosher or sea)
4 long strips of lemon zest
3 cloves of crushed garlic
1/4C coarsely chopped parsley
1/4C coarsely chopped fresh basil - cilantro - dill - oregano as a mix or just one or any combo.
1/2C EVO
Combine lemon juice, hot pepper flakes, cracked pepper and salt in non-reactive container, wisk until salt is dissolved. Add lemon zest, garlic, parsley, and herbs mix. Wisk in the olive oil. Use within a couple of hours of making it to take advantage of the freshness of the herbs. Ok for fish, poultry or meats. Just adjust your in marinade times accordingly.
Plenty of room for substitutions or adds:
Adobo vs herbs
different types of pepper
Tequila and lime
This is from Steve Raichlen's "Barbecue Bible, Sauces Rubs and Marinades."
Gary H. NJ
TVWBB Platinum Member
It all depends on the flavor profile you're going for. You'll want some salt, a little sweet to enhance flavor, some spices, and a little acid.
Put some chopped garlic, minced ginger, a shallot or 1/4 red onion in a food processor. Add a dash of soy, some lemon or lime juice, and a pinch of cayenne (hot) or more of ancho powder (not so hot), a pinch of sugar, a dash of apple juice, and 1 Tbsp Worcestershire sauce. Marinate the meat for a few hours in this before grilling. This is similar to Stubb's beef marinade, but it's a good start for any meat heading for the grill/smoker. You can add a rub on top of this if you want, just before smoking, but for grilling, it may be overkill. Good luck.
Put some chopped garlic, minced ginger, a shallot or 1/4 red onion in a food processor. Add a dash of soy, some lemon or lime juice, and a pinch of cayenne (hot) or more of ancho powder (not so hot), a pinch of sugar, a dash of apple juice, and 1 Tbsp Worcestershire sauce. Marinate the meat for a few hours in this before grilling. This is similar to Stubb's beef marinade, but it's a good start for any meat heading for the grill/smoker. You can add a rub on top of this if you want, just before smoking, but for grilling, it may be overkill. Good luck.
Here's one for you; not exactly "basic" but a great poultry marinade.
Achiote Chicken Marinade
Adapted from Kurt, King of Kurtopia's, Achiote Chicken Marinade originally posted here by Gary Wiviott:
http://www.lthforum.com/bb/vie...?f=16&t=3906&p=33563
1 bunch green onions, sliced
1/2 bunch cilantro, chopped
4 jalapeno peppers, de-seeded and sliced
3 1/2 oz block of achiote paste
3 limes, juiced
3 lemons, juiced
2 oranges, juiced
1 grapefruit, juiced
4 cloves garlic, sliced
1/2 cup canola oil
3 tablespoons cumin, ground
2 tablespoons black pepper
2 tablespoons kosher salt
3 tablespoons paprika
3 tablespoons ancho or New Mexican chiles, ground
Mix together and marinade chicken halves or quarters for 48 hours if possible. I then grill the chicken over charcoal indirectly until about 120 degrees, then over direct heat to finish cooking and crisp the skin.
Achiote Chicken Marinade
Adapted from Kurt, King of Kurtopia's, Achiote Chicken Marinade originally posted here by Gary Wiviott:
http://www.lthforum.com/bb/vie...?f=16&t=3906&p=33563
1 bunch green onions, sliced
1/2 bunch cilantro, chopped
4 jalapeno peppers, de-seeded and sliced
3 1/2 oz block of achiote paste
3 limes, juiced
3 lemons, juiced
2 oranges, juiced
1 grapefruit, juiced
4 cloves garlic, sliced
1/2 cup canola oil
3 tablespoons cumin, ground
2 tablespoons black pepper
2 tablespoons kosher salt
3 tablespoons paprika
3 tablespoons ancho or New Mexican chiles, ground
Mix together and marinade chicken halves or quarters for 48 hours if possible. I then grill the chicken over charcoal indirectly until about 120 degrees, then over direct heat to finish cooking and crisp the skin.
timothy
TVWBB 1-Star Olympian