Summer grilling season is here! Share your favorite marinade.

[mthomas58]

Just discoverd a new on. Have tried it on beef tenderloin, pork chops and tonight we had it on salmon. Great on all three.

No real magic here. Alter proportions to your taste.

1 cup Dijon mustard
2-4 Tbl minced garlic
2-3 Tbl brown sugar
thin with about 1/4 cup Worcestershire sauce

[Moses]

1/2 cup mustard
1/2 cup vinegar
1/4 cup brown sugar
handful chopped shallots
fresh ginger (sliced thin with potato peeler)
chopped garlic
chopped peppers (jalapenos or hotter)

I never really measure any of it.

[Dottore]

Great for Salmon:

1/2 cup olive oil
3 Tablespoons soy sauce
2 Tablespoons sugar
2 oz. Jack Daniels
4 cloves garlic
2 green onions—white bits only
salt and pepper

Run everything through the blender.

[mthomas58]

Originally Posted by Moses

1/2 cup mustard
1/2 cup vinegar
1/4 cup brown sugar
handful chopped shallots
fresh ginger (sliced thin with potato peeler)
chopped garlic
chopped peppers (jalapenos or hotter)

I never really measure any of it.

Sounds great, I'll give it a try.

Anyone got a good one for Carne Asada?

[Big Ed]

I love this for flank or skirt steak, or chicken.

1/4 c. tequila
1/4 c. lime juice
1/4 c. olive oil
2 cloves garlic, pressed
salt & pepper

[VINMAN]

For skirt steaks , I marinade them for a few hours.

No measurements just wing it!

Soy Sauce
Lee and Perrins Worchestershire
spicy mustard
black pepper
garlic powder

[javadog]

Originally Posted by mthomas58

Anyone got a good one for Carne Asada?

Carne asada is traditionally marinated with fresh lime juice, garlic and salt. Use enough lime juice to wet the meat, a normal amount of salt and however much garlic you like. Or, you can just season the meat with salt and pepper and drizzle it with lime jucie after cooking.

Try going to a Mexican market and getting some beef para carne asada. This should be a steak that has been sliced extremely thinly, thinner than you could achieve with a knife at home. Marinate this briefly, then cook it even more briefly (basically, just sear it on both sides, don't cook it through) let it rest and then chop it.

This isn't exactly Mexican but another way of seasoning meat would be to pan fry it (try a skirt steak, marinated briefly in lime juice, with some lime zest also) in olive oil and then, while the meat is resting after cooking, make a simple pan sauce by adding some anchovy fillets and garlic, cooking them until the anchovies dissolve, deglazing the pan with a little water and tossing in some green onions. The sauce takes about a minute to make.

JR

[Tishabet]

Originally Posted by Big Ed

I love this for flank or skirt steak, or chicken.

1/4 c. tequila
1/4 c. lime juice
1/4 c. olive oil
2 cloves garlic, pressed
salt & pepper

I do almost the same marinade as an Adobo with flank steak.... mmmm!
Juice of 6-8 limes
2 garlic cloves, minced
1/2 jalapeno pepper, minced, seeds removed
2 tbsp olive oil
2 tbsp fresh minced cilantro
salt and pepper

Set aside some (maybe 3-4 tbsp) for later, then put a flank steak in to marinade for 45 mins.
Put flank steak on HOT grill, 4 minutes each side, serve with reserved adobo and maybe some grilled corn on the cob and fresh tomato.

My wife's birthday was this past Tuesday, and this is what she requested for her birthday dinner... so it must be good!

[BeyGon]

I use this for shrimp, skewered, shelled and deveined on the bar b or in shell on 1/4 inch kosher salt covering the bottom of a cast iron skillet. Either way they are great, marinate 2-4 hours.

1/4 cup salad oil
1/2 teaspoon each salt and pepper
1 clove garlic, minced or pressed
1/2 cup each white wine vinegar and tomato based chili sauce
2 tablespoons Worchstershire
1/8 teaspoon liquid hot pepper seasoning
1/2 cup mjnced parsley (cilantro)
2 pounds medium size raw shrimp, --but I use large if I can find them.

Lately I have been covering the bottom of the cast iron skillet with the 1/4 inch Kosher salt, getting it good and hot, setting the shrimp in, turning the shrimp once and they are great, easy to clean up, I used big grain sea salt once but it pops, explodes too much.

[javadog]

Another thing you can do is to use a typical North Carolina BBQ basting sauce of butter, apple cider vinegar, brown sugar and garlic to baste ribs on the grille. I wouldn't use it for steak, or for use as a marinade, just for basting. Ribs done this way have a nice flavor.

JR

[DavidI]

Originally Posted by mthomas58

Anyone got a good one for Carne Asada?

Mexican Carne Asada....

"Sunny Delight" (one half-gallon bottle)
"Lowry's" Seasoning (to you taste)
Sliced Onion
Sliced Orange
Sliced Lime

Marinate about 5-7 pounds overnight. Cook on the grill on high heat for a very short time. Too long and it'll dry out

[alf]

Real simple one here.

Chicken wings, sectioned.
Toss in ziplock bag with soy sauce and marinate
Toss on grill till skin leaves cartlege.
Eat. Geat with rice.

[Tobra]

My marinades have oil, acid and various spices. I like citrus, lemon/lime/orange, sometimes vinegar or red wine, soy sauce or worchestershire sauce, depends on the meat and what else I am having with it, food and beverage wise. Sometimes on chops or steaks will poke some holes in meat with fork and turn it a few times while in the marinade. If you do this it will cook faster, be attentive.

I made ribs one time and basted them with stubbs BBQ sauce thinned out with some lemon juice(meyer lemons actually, which are sort of sweeter) and it turned out pretty good, usually I just mark the ribs and finish wrapped up. Used up my aluminum foil on the fish that time, so I basted the ribs to keep them from drying out

I do a lot of dry rub too, that is more standard for me.