Best Barbecue Marinade Recipes

KOREAN BARBECUE BEEF, MARINADE 1

Steps:

• 1. Trim the fat off the beef with a knife. Distribute the sugar evenly on the beef by sprinkling it on each piece. Allow beef to sit for 10 minutes.
• 2. In a separate bowl, mix together the soy sauce, sesame oil, garlic, sugar, sake, and black pepper. Put aside.
• 3. Massage the beef with the kiwi juice using your hands. The kiwi works as a tenderizer. Add the soy sauce mixture and mix. Allow the beef to marinate for 10 minutes. Because the beef is thin, it doesn't require a long marinating time. Now it is ready to be barbecued. Ideal if grilled over smoked wood but just as good in a frying pan or skillet. Cook until browned, being careful not to overcook.
• 4. Last, to prepare dipping sauce, combine all sauce ingredients and cook over low heat for 15 to 20 minutes. Serve on the side.

KOREAN BARBECUE BEEF, MARINADE 2

Steps:

• 1. Distribute the sugar evenly on the beef short ribs by sprinkling it on each piece. Allow beef to sit for 10 minutes.
• 2. In a bowl, mix together soy sauce, sesame oil, garlic, sake, and black pepper. Put aside.
• 3. Massage the beef with the kiwi juice using your hands. The kiwi works as a tenderizer. Add the sauce and mix. Allow the beef to marinate for 2 hours before barbecuing.

PRIDE OF DEER CAMP BARBECUE SAUCE-MARINADE

Steps:

• Do not prepare any part of this recipe in aluminum vessels -- it will ruin them!
• Mix all ingredients in a large cooking pot and bring to a boil. Reduce the heat, cover and allow it to simmer for about 30 minutes.
• I store mine in gallon jugs in the refrigerator.
• For the PODC Bloody Mary: 1 1/2 oz. vodka; 1 1/2 oz. tomato juice; dash of fresh lemon juice, and; 1/2 teaspoons PODC barbecue sauce. Shake well with crushed ice and serve on the rocks with a celery stick.

GOAT IN CHILE MARINADE, PIT-BARBECUE STYLE

Steps:

• Wash and griddle-dry the chiles by the directions below. Place in a deep bowl and cover generously with boiling water. Let soak for at least 20 minutes.
• Grind the cumin, cloves, allspice, oregano, and dried thyme (if using) together in an electric coffee or spice grinder or with a mortar and pestle.
• Drain the soaked chiles. Working in batches as necessary, place them in a blender with the ground herbs and spices (add fresh thyme at this point if using), garlic, onion, vinegar, salt, and about 1/2 cup water (or enough to facilitate the action of the blades). Process to a smooth purée (about 3 minutes on high), stopping occasionally to scrape down the sides with a rubber spatula. With a wooden spoon or pusher, for the purée through a medium-mesh sieve into a bowl. It should have the consistency of a thick but still moist paste.
• Season the pieces of goat or lamb with salt and pepper. Slather the seasoning paste all over the meat. Arrange in a large bowl (or any non-reactive container that's large enough), cover tightly with plastic wrap, and refrigerate overnight or for at least 4 hours. Remove from the refrigerator about 2 hours before beginning the cooking, to let the meat come to room temperature.
• Preheat the oven to 325°F.
• Choose a deep roasting pan or baking dish large enough to hold the meat snugly. Scatter half of the avocado leaves across the bottom of the pan and arrange the meat on them. Scatter the remaining leaves over the meat. Cover the pan (wrapping very tightly with several layers of foil if there is no lid) and bake 6 to 7 hours (4 to 4 1/2 hours for the lamb). The meat should be almost falling off the bone.

BARBECUE TRI-TIP MARINADE

Steps:

• Place the roast in a zip-lock bag, pour in the soy sauce and the beer and add the whole, peeled garlic cloves. Marinate in the fridge from two hours to overnight - turning occasionally.
• Barbecue the roast to desired wellness, cut against the grain and serve with flour tortillas, shredded cheese and your favorite salsa.
• Simple and delicious.

PEANUT BUTTER BARBECUE SAUCE/MARINADE

Steps:

• Combine all ingredients in a blender, puree.
• Place in a small sauce pan.
• Bring to a slow boil, reduce heat and simmer 9-10 min.
• Cool to room temperature.

THAI BARBECUE MARINADE

Steps:

• Place all ingredients in food processor and mix, or in a bowl using a whisk.
• Pour over meat of your choice and marinate, refrigerated, overnight (or at least 6 hours).

MEXICAN MARINADE BARBECUE

Steps:

• Combine all ingredients and mix well. This marinade works best if it is made a day in advance so the flavors can blend. Marinate beef, lamb and pork for about 6 hours, poultry for 4 hours and fish for 1 hour.
• My Note: We have steak grilled on the bbq once a week so I decided to experiment with different marinades, to taste the differences and ultimately choose a suitable marinade as a main choice. I wasnt sure about how this marinade was going to turn out, although I did think that the ingredient combinations were interesting enough to give this a go. Now on to the review: What I noticed was the aromatic citrus flavour of the meat, it was not overly strong in flavour but it was not subtle either. It had a definite taste and flavour. Now I like to eat my steaks medium rare with the centre pink and some blood, this worked actually quite well because the blood had a lemon with a subtle garlic kind of flavour to it which was quite refreshing. I would recommend this marinade to anyone who wants a refreshing, citrus, lemon + subtle garlic with hints of herb flavoured steak. I had sauce on the side but honestly the steak tasted better without it, the marinade was that good.
• I combined the ingredients and only had them combine for 1/2 hour; marinate the pre-cut chicken breasts for 2 hours and the chicken was wonderfully tasty! The meat turned out so tasty thanks to this marinade! I didn't let the marinade sit at all before putting the steaks in, but I let the meat soak for 8-10 hours. I had made it to make beef tacos and almost decided to just eat the meat plain instead!

HONEY MUSTARD BARBECUE VEGGIE MARINADE

Steps:

• Combine all of the ingredients in a medium sized bowl and blend well.
• Add prepared vegetables to the marinade, cover, and marinate for one hour.
• Remove the vegetables from the marinade, and barbecue on the grill.

SUMMERTIME LIME MARINADE/ BARBECUE SAUCE

Steps:

• Combine all ingredients in a mason jar and shake well. Let sit in the refrigerator for 1 hour or overnight to allow flavors to combine. Shake well before using.

BARBECUE CHICKEN BREASTS WITH SOY-LEMON MARINADE

Steps:

• Melt the butter in a small saucepan. Remove from the heat and add the remaining marinade ingredients. Mix until well blended. Place the chicken in a shallow dish or a resealable plastic bag. Reserve 1 cup of the marinade for basting, and then pour the remaining marinade over the chicken. Cover the dish or seal the bag and marinate the chicken in the refrigerator for 30 to 45 minutes.
• Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the cooker, leaving the other side void. When the temperature reaches 400°F, remove the chicken from the marinade and place it on the grill grate, away from the coals. Cook covered for 8 minutes, then flip the chicken and baste with the reserved marinade. Cook the chicken for 8 minutes longer, or until the internal temperature reaches 160°F.
• A room-temperature lemon will juice much more easily than a lemon straight out of the refrigerator. When making recipes such as Soy-Lemon Marinade, three tablespoons of juice per lemon can be expected. To get even more juice from your lemon, roll it along a work surface, pressing firmly, before slicing and squeezing.
• Indirect heat
• Hickory, Oak

BARBECUE RECIPES BEEF MARINADE

Steps:

• Mix all ingredients and pour over beef. Let marinate for several hours at room temperature.

BARBECUE FISH MARINADE

Steps:

• Whisk together all ingredients.
• Marinate fish for at least 1 hour before cooking.

BARBECUE RECIPES MARINADE FOR NOT-SO-TENDER MEAT

Steps:

• Combine ingredients and mix well. Marinate for 8 hours or overnight. Improves that not-so-tender piece of meat.

THAI BARBECUE MARINADE

Steps:

• Place all ingredients in food processor and mix, or in a bowl using a whisk.
• Pour over meat of your choice and marinate, refrigerated, overnight (or at least 6 hours).

MONGOLIAN BARBECUE MARINADE

Steps:

• Combine all ingredients and marinate meat for 1 hour.

BARBECUE - MARINADE

Steps:

• Brush the meat well with the mixture.
• Let rest in the fridge for at least 2 hours.

SALMON BARBECUE MARINADE

Steps:

• Blend all ingredients over low heat.
• Cover fillet (leave skin on one side) and let stand at room temperature for 4 hours.
• When cooking on grill, cook with skin down - use aluminum foil under fillet - DO NOT BURN.

INJECTABLE BARBECUE MARINADE

Steps:

• Mix all ingredients and use with marinade injector.

DAD'S BARBECUE MARINADE

Steps:

• Combine all ingredients in saucepan and simmer, covered, for 35 minutes.
• Marinate meat to be barbecued for 30 minutes at room temperature prior to cooking.
• Baste occasionally while cooking.