Buster has placed a total of 117 MasterCook recipes in this file: About Marinades And Rubs Achiote Marinade/Mop Ackerman's Lamb Puree Marinade All Purpose Marinade Argentinean Chimichurri-Style Marinade Basic Chimichurri Bear's Brisket Marinade Beef Marinade Beef Satay Marinade Beer Marinade Beer Marinade For Beef Belly's Brisket Marinade Big John's Marinade Bigwheels Jerky Marinade Bill's Sweet Beer Marinade Binghampton Speedies Bourbon Marinade Brisket Marinade - 1 Brisket Marinade - 2 California Steve's Turkey Injection Marinade Chef Leanna's Porter Marinade Chef Paul's Brisket Marinade, Mop, And Dipping Sauce Chicken Marinade - Mildred's Chile Pepper Jamaican Jerk Marinade Chuck Marinade - 135 Lbs Chuck Marinade - 135 Lbs. Chuck's Mary N' Ade Cumin-Un-Lime Marinade Dan's Chicken Marinade Discussion On Marinating Meat Dogzilla's Bbq Marinade Don Wallace's Brisket Marinade Dr Pepper Marinade Edna's Oriental Fish Marinade Ed's Special Brisket Marinade Fergy's Chuck Marinade Fish Marinade Fish Marinade - Justin's Garlic And Mint Yogurt Marinade (Lf) Garlic-Red Pepper Marinade Garry's Jerk Marinade Grilled Shrimp And Marinade Jack Daniel's Marinade Jalapeno Marinade James Beard's Basic Barbecue Marinade Jerk Marinade Jerk Seasoning (Sauce Or Marinade) Jim Tarantino's Basic Beef Marinade Jim Tarantino's Basic Chicken Marinade Jim's Teriyaki Marinade And Bbq Sauce Joe's Soak Sauce Justin's Marinade And Basting Sauce For Brisket Of Beef Kent Wible's Turkey Injection Marinade Kent's Killer Brisket Korean Bul Kogi Latin American Marinade For Suckling Pig Lemon Barbecue Marinade Lemon Marinade Liam Ward's Steak Marinade Lime-Cumin-Jalapeno Grilled Chicken Breasts Marinade And Basting Sauce For Brisket Of Beef Marinade And Basting Sauce For Lamb Marinade For Charcoaled Roast Marinade For Wild Boar Marinade Pork Loin (Bone In 35#) Marinated Hickory-Smoked Chuck Roast Master Recipe For Fish Marinade Master Recipe For Poultry Marinade Mesquite-Grilled Chicken With Citrus Sauce Mustard-Herb Marinade Mustard-Herb Marinade For Chicken Napa Vineyard Marinade Nogales Steak Marinade Oil And Vinegar Grilled Chicken Orange And Honey Marinade Orange Marinade For Fowl Pepper And Herb Marinade Piedmont North Carolina Style Bbq Sauce Vii Pork Tenderloin Marinade Poultry Marinade Que Queen's Pork Marinade Que Queens' Pork Marinade* Red Chile Marinade (Adobo) Rib 'n' Beer Marinade Roasted Leg Of Lamb Rod's Steak Marinade Salmon Marinade Salmon Marinade - Dave's Salmon Marinade No. 1 Salmon Marinade No. 2 Salmon Marinade With Dill Salmon Marinade With Ginger Sherry 'n Spice Marinade Simple Marinade Smoked Salmon Marinade From Backwoods Frank Smokin' Up A King Salmon Southern Spareribs Souvlakia Marinade Special Marinated Chicken Parts Spicy Beef Satay Spicy Chicken Marinade Steak & Ale Marinade #2 Steve's Cajun Surprise Turkey Injection Marinade Sweet Bourbon Marinade Sweet Bourbon Marinade For Salmon Sweet Smoked Bourbon Ribs Teriyaki Marinade Texas Fajita Marinade Texas Pete Garlic Chicken: The Coach House Wine Marinade The Dr Pepper Marinade (Brisket) Tom Street's Brisket Marinade Vinaigrette Marinade Vince's Grilled Chicken Marinade Vodka Cranberry Whole Hog (Injection Marinade) White Wine Marinade Yucatan Marinade ----------------------------------------------------------- * Exported from MasterCook Buster * About Marinades And Rubs Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- See Directions A marinade is a highly seasoned liquid used to impart flavor and in some Cased, tenderize tougher meats. A rub is a highly concentrated blend of Herbs and spices that flavors the exterior of the meat as it grills. Marinades consist of liquid ingredients such as fruit or vegetable juices, Wine or water and oil in combination with seasoning for several hours or As long as overnight to impart flavor and/or tenderize. To tenderize a Marinade must contain an acidic ingredient such as lemon juice, wine, Vinegar, or yogurt, the acid penetrates meat fibers to help tenderize them. Rubs are applied to the exterior surface of the meat just before Grilling; they need no standing time. However for convenience rubs may be Applied several hrs. in advance. The coated meat should be refrigerated Until grilling time. Flavors become more pronounced the longer the rub is on the meat. Create your own blend or seasonings for rubs or use a commercial blend. Tips for marinade always marinate in the refrigerator; never at room temp Allow 1/4-1/2 cup of marinade for each 1-2 lbs. meat marinades may be Cooked or uncooked. Cooked marinades should be completely cooled before use. A heavy duty plastic food bag is convenient for marinating. Select dishes In which the meat will fit snugly but lie flat turn meat occasionally During marinating so all sides are exposed to the marinade for Tenderization to take place most meat cuts must be marinated for at least 6 hrs, or as long as overnight. For flavor marinate 15 min or as long as 2 hrs. Marinades may also be brushed on during grilling. Discard used marinades never reuse them. Posted to the BBQ List by Larry A. Willrath Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Achiote Marinade/Mop Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cider vinegar 24 ounces beer 4 tablespoons achiote paste 2 tablespoons black pepper 1 tablespoon granulated garlic 3 tablespoons pequin pepper flakes 2 tablespoons dry mustard 1/4 cup ground new Mexican chile 1 tablespoon oregano 1 tablespoon cumin seed -- roasted and ground 4 tablespoons Trappeys Mexi-Pep or Tabasco or? 2 tablespoons kosher salt Mix all ingredients in a non reactive bowl. Use as a marinade or mop. Preparation Time: 0:10 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Ackerman's Lamb Puree Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons roasted garlic 3 tablespoons chopped Italian parsley 2 tablespoons chopped fresh mint 1 tablespoon finely chopped fresh thyme 1 1/2 teaspoons finely chopped fresh rosemary 1 teaspoon salt 1 teaspoon freshly ground pepper I rubbed the outside with oil, salt and pepper. Cooked at about 250F with cherry wood until internal temperature was 130F (medium rare). This was adapted from the Gotham Bar and Grill Cookbook (ISBN 0- 385-48210-8). Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * All Purpose Marinade Recipe By : Serving Size : 6 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups dry white wine 1/2 teaspoon cayenne pepper 1 teaspoon onion powder 1/2 cup soy sauce 1/2 teaspoon garlic powder Mix all ingredients together. Marinate the meat (beef, pork, chicken, or game) for 3 to 6 hours, then use the marinade as a basting sauce as the meat cooks on the grill. From Justin Wilson's "Outdoor Cooking With Inside Help" Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Argentinean Chimichurri-Style Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup vegetable oil 1/2 cup malt vinegar 1/4 cup water 2 tablespoons fresh parsley -- chopped 3 large garlic cloves -- minced 1 teaspoon cayenne pepper 1 teaspoon salt 1 1/2 teaspoons fresh oregano leaves -- chopped. 1/2 teaspoon freshly ground pepper Combine all ingredients in a glass jar with tight fitting lid. Let stand at room temperature for 24 hours. Makes about 1-1/3 cups Posted to the BBQ List by Carey Starzinger on Jun 21, 1996. NOTES : This marinade is for beef or poultry Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Basic Chimichurri Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup olive oil 1/2 cup wine vinegar 1/2 cup onion -- finely chopped 1 teaspoon garlic -- finely chopped 1/4 cup fresh parsley -- chopped 1 teaspoon dried oregano 1/4 teaspoon Aji pepper -- ground 1 1/4 teaspoons salt 1 teaspoon freshly ground black pepper Mix it all up and let it rest for a few hours to develop flavor. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bear's Brisket Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Worcestershire sauce 1/4 cup soy sauce 1 cup apple cider vinegar 1/2 cup olive oil 1 tablespoon garlic powder 1 tablespoon onion powder 2 tablespoons salt 12 ounces beer 1 tablespoon pepper 1/4 cup Blue Front BBQ sauce 1/4 cup key lime juice 1/2 tablespoon thyme 1/2 cup apple juice 1/4 cup Texas Pete Blenda da pissa outa it. I made a small slit in the cryovac poured the marinade in and 100 mile an hour taped it shut. Capillary action distributed the marinade all around the brisket, this worked really well. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Beef Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Consomm‚ -- or 1 cup beef bouillon 1 cup red wine 2/3 cup soy sauce 1/2 cup green onions -- sliced 1 cup garlic -- minced 2 tablespoons lime juice 2 tablespoons brown sugar Put ingredients in a sauce pan and bring to a boil. For marinated and grilled steak: Score steak on both sides in 1-1/2" squares. Marinate for 8 hrs. in refrigerator. Grill to desired degree of doneness. Slice across grain into thin slices. Posted to BBQ List by RockMc@aol.com on May 29, 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Beef Satay Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- one lemon -- juice of 2 centiliters garlic -- crushed 1 tablespoon brown sugar 1/3 cup soy sauce 2 teaspoons peanut oil 1/2 teaspoon black pepper 1/2 teaspoon red pepper flakes 1/4 cup coconut milk 1 teaspoon sesame oil 1 tablespoon nuoc nam Marinate thinly sliced meat (like flank) for several hours. Put on skewers and grill over hot coals until browned. Goes well with hot mustard, peanut sauce or nuoc cham (that's cham--not nam). Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Beer Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup olive oil 1 cup dark beer 1/4 cup lemon juice 4 centiliters garlic -- smashed 1 1/2 teaspoons sea salt 1 teaspoon freshly ground black pepper 2 bay leaves 1 teaspoon dry mustard 1 teaspoon basil 1 teaspoon oregano 1 teaspoon thyme To prepare the marinade, whisk together the oil, beer, and lemon juice. Add the garlic, salt, pepper, bay leaves, mustard, basil, oregano, and thyme. Mix well. Posted to the BBQ List on July 15, 1998 by Karl E. Moser (KE3NF) Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Beer Marinade For Beef Recipe By : Serving Size : 8 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans Beer -- 12 oz cans 2 teaspoons Salt 1/2 cup Olive oil 1 teaspoon Ground cayenne pepper 1 tablespoon Wine vinegar 1 tablespoon Prepared horseradish 1 teaspoon Onion powder 2 tablespoons Lemon juice 1 teaspoon Garlic powder Mix all ingredients together and use as a marinade. Then use as a basting sauce for the meat while it cooks. Posted to the BBQ List by Carey Starzinger on Jun 13, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Belly's Brisket Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Dr Pepper 1/4 cup soy sauce 1 teaspoon Louisiana hot sauce 1/2 cup lime juice -- (fresh) I sub Worcestershire for soy and lemon for lime sometimes. Sounds like you only got part of the whole brisket. Probably has very little fat on it. You should either get some beef fat from the market or else drape the meat you have with bacon to keep it from drying out. Also use a spray of 50/50 oil and either Dr Pepper or lemon juice every hour or so to keep the meat from drying out too much. Next time look for a whole packer trimmed brisket. Weight should run from 7 to 15 lbs. with a good fat cap. It will do better with the long cooking times for low and slow. Also go to http://members.tripod.com/~DanGill/Survive.HTML and read the BBQ List's FAQ. It has almost everything you need to know. Posted to the BBQ List by Rodney on Oct 07, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Big John's Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups salad oil -- olive oil, or mix -- of two 3/4 cup soy sauce 2 1/4 teaspoons salt 1/2 cup red wine vinegar 1 teaspoon crushed garlic 3/4 cup Worcestershire sauce 2 tablespoons dry mustard 1 tablespoon fresh ground black pepper 1 teaspoon dried parsley flakes 1/3 cup lemon juice Prepare this marinate at least 6 hours in advance of use and always marinate meat for 6 -8 hours or overnight. Baste during the grilling/smoking process. Mop it on before servin NOTES : I have been using this recipe for many years and I particularly like it on London Broil (cut 2 to 2 1/2" thick, grilled to very rare) or grilled/ smoked chickens. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bigwheels Jerky Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Worchestershire Sauce 1 cup Soy Sauce 1 tablespoon Garlic Salt 1 tablespoon Onion Powder 1 tablespoon Black Pepper Soak the strips of meat in the above concoction for at least 12 hours in the ice box. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bill's Sweet Beer Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup tamari 1/4 cup brown sugar 1/2 tablespoon chopped garlic 1/4 cup beer -- (use darker beer) 1 tablespoon fresh chopped basil 1 teaspoon red savina or habanero powder (or cayenne powder for any lightwei This is absolutely wonderful when used on a rib eye or shell steak, marinated at room temperature for about an hour, then seared and cooked to rare over hot coals. It also makes a great basting sauce for smoked chickens. For that, I reserve the marinade, basting during smoking and then reduce it by 1/2 to serve as a sauce for the chickens. Halve or quarter the bird and serve with the sauce drizzled over the pieces of chicken and ears of grilled corn-on-the-cob. Posted to the BBQ List on 3 June, 1998 by Fishacue@aol.com Note: Sugar/Tamari/Beer amounts should be adjusted for the level of sweetness you prefer. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Binghampton Speedies Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons salt 2 teaspoons pepper 1 teaspoon parsley flakes 1 tablespoon dried oregano 1/4 teaspoon rosemary 1 large clove garlic 1 medium onion -- finely chopped 1/2 cup vinegar 1 cup olive oil 1 fi fresh basil Method: throw the whole mess in a blender and blend. Then pour over: 2 pounds lamb shoulder cut in 1 inch cubes (also good on pork) Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bourbon Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup bourbon 1/4 cup soy Sauce 1/4 cup Dijon Mustard 1/4 cup brown sugar 1 each small onion -- chopped fine 1/4 teaspoon garlic powder 1 dash Worcestershire Sauce Combine all ingredients in a small bowl, mix well and refrigerate. Use this marinade on all types of meat, chicken, fish, vegetables, etc. Posted to the BBQ List by Carey Starzinger on Jul 29, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Brisket Marinade - 1 Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon garlic salt 1 tablespoon pepper 1 teaspoon onion salt 1/2 cup vinegar 1/3 cup catsup 1/2 cup Worcestershire sauce Marinade brisket (app. 10 lbs.) in sauce for 12 hours prior to cooking. Posted to the BBQ List by Carey Starzinger on May 09, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Brisket Marinade - 2 Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups red wine 2 cans beer 1/2 cup lemon juice 1/4 cup Worcestershire sauce 2 tablespoons liquid smoke flavoring 8 tablespoons garlic salt 8 tablespoons Accent seasoning mix 4 tablespoons Italian seasoning powder Mix above ingredients in a sauce pan. Warm to almost boiling on stove, turn off heat and let sit until cool (to blend). Marinate full brisket for two days. (When marinating, mess with the meat as often as possible (meaning: move it around in the marinate) Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * California Steve's Turkey Injection Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup honey 1/2 cup garlic oil 1 teaspoon cayenne pepper 1/2 cup butter 1 teaspoon chili oil 1/2 cup beer or white wine If you have no room for brining a turkey in the refrigerator, try this: Get some ice and an ice chest a large poly trash bag and a twist lock. Mix up the brine (Dan Gill's recipe is great) and put the thawed turkey in the clean trash bag inside the ice chest. Pour the brine into the trash bag and remove air from bag and twist tie it closed. Pack the turkey in ice. I learned this trick from Bill Wight at last year's at the state cook-off. I found that it works at home too. Because of the BBQ List and my Klose mobile pit, I was able to cook the best turkey ever in the history of my family. Our 8 adults eat a 22 pound turkey. I mean it's all gone. I think they even ate some of the bones because I remember that turkeys had more bones to them than what was left on the plate. Posted to the BBQ List in Nov. 1998 by Steve Clark Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Chef Leanna's Porter Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/8 cup salt 1/8 cup sugar 1/2 cup yellow onion -- minced 1 tablespoon dry mustard 1 tablespoon black pepper 1/3 cup garlic -- minced 1 cup porter 1 cup soy sauce 1/2 cup brewed coffee 1/2 cup red wine vinegar 3/4 cup honey 1 cup olive oil Whisk together ingredients. Use hanger or flank steak. Marinade 24-48 hours. Submitted to the BBQ Mailing List by Kit Anderson on Feb 21, 1999. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Chef Paul's Brisket Marinade, Mop, And Dipping Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *** MARINADE *** 1 1/2 cups beef stock -- not bullion 3/4 cup red wine vinegar 6 tablespoons worcestershire sauce 1 tablespoon chipotle powder 1 tablespoon onion powder 2 tablespoons garlic powder 3 tablespoons brown sugar 1 teaspoon cumin powder 3/4 cup oil 3/4 cup bourbon *** MOP *** 1 cup reserved marinade 6 ounces beer *** SAUCE *** balance reserved marinade 1 can tomato sauce -- 16 oz. 3 tablespoons white vinegar 2 tablespoons brown sugar 1/2 cup catsup 1 teaspoon mustard powder 4 centiliters garlic -- or 5, roasted 1 medium onion -- sliced and roasted Mix everything except bourbon in a saucepan, bring to a boil, simmer afor a minute or two. Cool and add the bourbon. This should be enough to marinade a brisket in it's cryovac packaging. Snip off a corner of the cryovac just large enough to insert the tip of a funnel. Drain out any blood, and carefully pour the marinade in. Reseal the packaging (I use duct tape), place in a pan (just in case), and refridgerate one or two days. Drain and reserve the marinade. Put the brisket in the smoker. For the mop: Measure 1 cup and set aside. Put the rest of the marinade in a large saucepan and boil for about 5 minutes. Cool slightly, Strain, if using a spray bottle, and add in the beer. If you strain out the solids, you can add them back to the marinade reserved for the sauce, for a little extra zip. Mop every half an hour, up to every hour, as your pit requires. For the sauce: Put the ingredients in a large saucepan, bring to a boil, and simmer until thick. I roasted the garlic and onion in my pit while smoking the beef, added it to the sauce later, and then simmered it for another half an hour or so. Pour the sauce into the blender and process until smooth. If it's too thick, add some of the mop. Serve warm. Notes: The beef stock I used was made by deglazing the roasting pan with 3 cups of water after cooking a 10 pound sirloin tip roast, defatted, and then simmered until reduced by half. Posted to the BBQ-List by Paul Gustafson on 28 Dec 1998 NOTES : This sauce has just a little zip (so to not antagonize the family). If you like it hot, add more chipotle powder, or some hot sauce. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Chicken Marinade - Mildred's Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Soy sauce 1/4 cup Vegetable oil 1/4 cup Red wine vinegar 1 teaspoon Oregano 1/2 teaspoon Sweet Basil 1/2 teaspoon Garlic powder with parsley 1/4 teaspoon Black pepper Combine all ingredients. Pour over chicken pieces in a non-metal dish. Cover and refrigerate overnight, turning pieces occasionally. Use marinade to baste chicken while barbecuing. Posted to the BBQ List by Carey Starzinger on Aug 08, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Chile Pepper Jamaican Jerk Marinade Recipe By : Serving Size : 2 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup pimento berries -- (allspice) 2 tablespoons chopped ginger -- (Jamaican preferred) 3 scotch bonnet chilies -- seeded 1 teaspoon cinnamon -- ground 10 green onions -- chopped 1 tablespoon ground black pepper 1/2 cup chopped onion 1/4 cup vegetable oil 3 tablespoons garlic -- chopped 1/4 cup lime juice 4 bay leaves -- crushed Roast the pimento berries in a dry skillet until they are fragrant, about 2 minutes. Remove and crush them to a powder in a mortar or spice mill. Place all the ingredients in a blender or food processor and puree to make a sauce. Store in the refrigerator; it will keep for a month or more. Source: "Heat Wave! The Best of Chile Pepper Magazine", by Dave DeWitt and Nancy Gerlach, 1995. The Crossing Press. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Chuck Marinade - 135 Lbs Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***BLEND IN FOOD PROCESSER*** 8 pickled jalepenos with juice and ca 1 7 oz can chipotle adobado peppers 1/2 yellow onion 2 tablespoons lemon juice ***IN 2 QUART SAUCE PAN ADD*** 1 cup soy sauce 2 tablespoons ground rosemary 6 tablespoons minced garlic 4 tablespoons dry mustard 1 12 oz bottle red wine vinegar 4 cups olive oil 1 20 oz can dole pinapple chunck 1 46 oz can pinapple juice 1 cup teriaki sauce Brought all ingedients to a simmer and let cool. Beings 2 of the chucks were in the 40 lb range I quartered them. I then stabed them to death again. Then I took Sysco brand Imperial real beef base, which is like a paste and rubed all over the roasts. Next I had some Legg's Old plantation Smoked sausage seasoning and sprinkled fairly liberaly over roasts and rubed in. Put in my large marinade tub and poured marinade all over and mixed it up. Turned the roasts in the marinade 3 times over the 14 hours. Made a mop of canola oil, chili powder, black pepper and a little red wine vinegar. Well as of 2am this morning I have 135 lbs of boneless chuck a turnin on the spit with hickory smoke. Doing a benefit for a guy who has bone cancer and were raising money to send him to France to see his son (who is in military)get married. Been raining here so looks to be an interesting day. Trying a little different marinade I concocted so will post.Marinaded for 14 hours. Posted to the BBQ list on June 20, 1998 by Don Havranek Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Chuck Marinade - 135 Lbs. Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***BLEND IN FOOD PROCESSOR*** 8 pickled jalapenos with juice and ca 1 7-oz can chipotle adobado peppers 1/2 yellow onion 2 tablespoons lemon juice ***IN 2 QUART SAUCE PAN ADD*** 1 cup soy sauce 2 tablespoons ground rosemary 6 tablespoons minced garlic 4 tablespoons dry mustard 1 12-oz bottle red wine vinegar 4 cups olive oil 1 20-oz can dole pineapple chunk 1 46-oz can pineapple juice 1 cup teriyaki sauce Brought all ingredients to a simmer and let cool. Beings 2 of the chucks were in the 40 lb. range I quartered them. I then stabbed them to death again. Then I took Sysco brand Imperial real beef base, which is like a paste and rubbed all over the roasts. Next I had some Legg's Old plantation Smoked sausage seasoning and sprinkled fairly liberally over roasts and rubbed in. Put in my large marinade tub and poured marinade all over and mixed it up. Turned the roasts in the marinade 3 times over the 14 hours. Made a mop of canola oil, chili powder, black pepper and a little red wine vinegar. Well as of 2 am this morning I have 135 lbs. of boneless chuck a turning on the spit with hickory smoke. Doing a benefit for a guy who has bone cancer and were raising money to send him to France to see his son (who is in military)get married. Been raining here so looks to be an interesting day. Trying a little different marinade I concocted so will post. Marinated for 14 hours. Posted to the BBQ List on June 20, 1998 by Don Havranek Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Chuck's Mary N' Ade Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Po chuck roast 1 cup red wine 4 tablespoons garlic -- sliced 1 each sliced onion 1 teaspoon thyme 1 tablespoon cayenne pepper 1 tablespoon paprika 1 teaspoon basil Combine all ingredients and let marinade for at least 4 hours but not longer than 12. If you are smoking the meat, 4 hours is enough but smoke with the wood you prefer for at least 2 hr/lb. If you want to grill the meat, marinate for the 12 hr. and quickly sear on a very hot grill for 15 min. Turn once for another 15 minutes and let stand for 15 min before slicing. Of course, your hot is different than my hot. While the meat is resting, grill the onions on Al foil. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cumin-Un-Lime Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups beef broth 2/3 cup lime juice 1/2 cup olive oil 1/4 cup cumin -- ground 3 tablespoons coriander -- ground 5 centiliters garlic -- minced Mix all ingredients together in a non-reactive bowl. Makes about 2 1/4 cups. Great marinade for beef (tri-tip) and chicken. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dan's Chicken Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ginger ale vinegar ginger garlic powder salt turmeric hot sauce cayenne powder Old Bay seasoning For chicken, I use a marinade and mop based on ginger ale and vinegar with ginger, garlic powder, salt, turmeric, hot sauce, cayenne powder, and Old Bay for flavor. These are my standard and favorite spices but I also look through the cabinet to see if anything else sounds good at the time. No measurements - I just pour in what I think is right for the amount of chicken. When the mixture passes the smell and taste test, I dump in the chicken. After the chicken has marinated, I boil the liquid (for safety) and use it as a mop. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Discussion On Marinating Meat Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***See Directions*** Some time back there was a discussion of marinades on RFC newsgroup. I found this interesting and printed below is the message and reply: It is sent here with his permission. Sheldon has considerable formal training in food handling and has done a lot of cooking, both professionally and for his own enjoyment. I will not use a marinade for poultry as a sauce base. The probability of salmonella contamination (washed from the chicken, turkey, etc. while it marinated) is a bit higher than I care to risk. Joe, Not necessarily true. If the marinade is used at the same time the meat is cooked, then it should have no more contamination then was present in the meat while the meat was marinating in it, and, depending upon the ingredients used in the marinade, maybe even less. The original purpose of a marinade was to aid in preserving meat ( note corned beef, and sauerbraten ). A 'proper' marinade is of high acid, and salt content, the acid to break down the fibers, and to tenderize, the salt to draw out the water, along with what ever organisms are suspended in it, and both to act as antiseptics. The addition of any alcohol, naturally increases the antiseptic nature of the marinade, but with alcohol, caution should be exercised, as it tends to inhibit the marinating process by sealing the outer portion of the meat. So consider this the next time you waste a whole bottle of good wine by soaking meat in it over night. Wine should be used for maceration only, short term, and then it would be a sin to not use it for a sauce. Also, a marinade is meant to be drawn into the meat, primarily to alter the environment into a more hostile one for organisms. The flavoring that consequently takes place is merely a secondary benefit, which one tends to forget. Proper marinating requires the meat to be totally submerged at all times. If any portion of the meat is exposed, then this is called macerating, and is not meant to be done for long periods of time, and this is where the trouble lies. When part of the meat is exposed to the atmosphere, then the exchange of fluids will be incomplete, and air will be drawn into the meat, along with oxygen, creating an environment even more favorable for organism growth then would have been present if the meat were left in it's original state. Inexperienced cooks tend to mix up a relatively small amount of flavorful solution, with little regard to the fact that the acid, and salt are in the wrong proportions, and then merely coat the meat, or partially submerge it. This is fine if it is only allowed to stay in this state for a very short time, no more then a couple of hours in the refrigerator, NOT over night. To leave meat, especially fowl at room temperature, this way, should be forbidden for more then half an hour. Simply put, if what you are doing is a maceration, and properly, of only a few minutes duration, then there is no more risk in using the flavoring liquid as a food product, then there is in eating the cooked meat. When doing a proper marinade, i.e. long term curing, then if the solution did it's work, and the exchange has taken place, there is an excellent probability that what ever organisms were in the meat, are now in the solution, some proportion dead, some alive. Aside from that, the solution, by this time, is spent, and will contain mainly salt, and weakened acid, and the meat will have absorbed most of the flavor, so why would you want to eat it anyway? Unfortunately, there is not a lot of information written down, that is readily available, about the proper proportions for a true marinade solution. This information has been generally, a closely guarded family secret, passed down through the generations, within the meat processing industry, but mostly, this has more to do with the flavoring ingredients. There is information available, however, concerning the chemistry, if you will, that can be found quite readily. Write to the Dept. of Consumer affairs, Pueblo, Colorado, and ask for the appropriate government bulletins. You may find the information enlightening. Sheldon Martin PS There is a tremendously significant movement going on right now within the regulating government bodies concerning revamping the entire meat inspection process in the U.S., where there have been little or no, changes in how meat is inspected since the late 1800s. More modern techniques have been available for a long time, but have been strongly resisted by the food industry. Unscrupulous practices, and payoffs have run rampant long enough, in this very wealthy, and lucrative industry, cause we all gotta eat. Big changes are coming, and it's about time. The days of the sniff test, and buying the inspector's nose are at an end. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dogzilla's Bbq Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups water 1/2 cup Worcestershire sauce 1/4 cup soy sauce 1 large pinch Hungarian paprika 1 large pinch garlic powder 1 large pinch onion powder 3 medium sprinkles black pepper 3 medium sprinkles thyme 3 medium sprinkles chili powder I forget who, but someone, a while back, mentioned that Hungarian Paprika was (is) much better than the grocery store variety. Well, I went to the local farmers' market, got some bona-fide Hungarian Paprika, and tried it out. It is VERY GOOD. I made some marinade for a pork shoulder using 2 cups water, 1/2 cup Worcestershire sauce, 1/4 cup soy sauce, and large "pinches" of the paprika, garlic powder, and onion powder. I also added a few medium sprinkles of black pepper, thyme, and chili powder. I brought it to a boil before using it as marinade, and the aroma was fantastic. The REAL paprika makes a big difference. It also works good in rubs for chicken or pork chops. Note: I boiled the marinade again after putting the pork shoulder in the smoker and used it as a baste. Worked out real good. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Don Wallace's Brisket Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans Dr Pepper 3 dashes Lawry's Seasoning Salt Restaurant style ground pepper 2 beef bouillon cubes -- dissolved in water 4 centiliters minced garlic Worcestershire sauce 1 tablespoon lemon or lime juice 1 bo BBQ sauce -- (your favorite) 2 dashes meat tenderizer Mix all ingredients together well. Marinade brisket in large roaster type pan overnight or better yet, for two days. I smoke my brisket for about 10-14 hours on my New Braunfels Black Diamond and then for about 12 more hours in the oven (covered) at 150-175 F. Cuts like butter when ready. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dr Pepper Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Dr pepper 1/4 cup soy sauce 1 teaspoon Louisiana hot sauce 1/2 cup lime juice Mix all the ingredients together real well. Use to marinate brisket. Posted to the BBQ List on July 1, 1998 by Billy Maynard Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Edna's Oriental Fish Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon soy sauce 1 tablespoon sherry 1 tablespoon oil 1/2 teaspoon sugar 2 slices crystallized ginger minced 1 onion sliced The other best alternative is cut into small sections, heat Canola oil. Cheat - purchase Zatarain's Seasoned Fish Fry. Dust the fish up and deep fry. Watch out because your family will fight you for the last piece of fish. Posted to the BBQ List by "H. WHITED ENGRAVING" on Aug 21, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Ed's Special Brisket Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 bottle beer 1 cup apple cider vinegar 1/2 cup brown sugar 3 drops orange oil 1 pinch cinnamon 2 teaspoons salt I let it marinate overnight. The brisket was great! Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Fergy's Chuck Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups olive oil 1 cup apple cider vinegar 1/4 cup lemon juice 4 tablespoons Worcestershire sauce 2 tablespoons minced garlic 3 tablespoons pepper sauce 1 cup minced onion 1 teaspoon tarragon 1 teaspoon Lawry's season salt 1 teaspoon turmeric 1/2 cup soy sauce 1 tablespoon oregano 1/4 cup brown sugar 2 tablespoons paprika 2 teaspoons celery salt 1 teaspoon MSG 5 bi dashes of Tabasco 2 tablespoons light Mexican chile powder 1 teaspoon Japanese horseradish 2 tablespoons black pepper 2 tablespoons ground mustard 2 tablespoons molasses 3 pickled jalapenos diced No Instructions Given? Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Fish Marinade Recipe By : Serving Size : 6 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups chablis wine 2 tablespoons lemon juice 2 teaspoons salt 2 tablespoons creole mustard 1/2 teaspoon ground cayenne pepper Mix all ingredients together and stir well. Use as a marinade, then as a basting sauce when you cook fish. From Justin Wilson's "Outdoor Cooking With Inside Help" Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Fish Marinade - Justin's Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Chablis wine 2 tablespoons lemon juice 2 teaspoons salt 2 tablespoons Creole mustard 1/2 teaspoon cayenne pepper -- ground Mix all ingredients together and stir well. Use as a marinade. Then as a basting sauce when you cook fish. Posted to the BBQ List by Rick Otto. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Garlic And Mint Yogurt Marinade (Lf) Recipe By : Serving Size : 6 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Lemon -- juiced 3 centiliters garlic -- minced 1 1/2 cups Lowfat yogurt 3 tablespoons Fresh mint -- chopped 6 Skinless boneless chicken breast ha 2 dashes Paprika 1. Combine the lemon, garlic, yogurt, paprika and mint in a large bowl. 2. Add chicken breast, toss to coat. 3. Cover and marinade a few hours. 4. Broil and serve. NOTES : Dry mint can also be used... try 1 Tbsp. I used leftovers of this for sandwiches the next day, with tzatziki and cucumbers. According to MC this 140 calories, with 15% CFF Recipe by: Sasha Posted to TNT Recipes Digest by RecipeLu on Mar 14, 1998 Posted to MM-Recipes Digest V4 #050001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Garlic-Red Pepper Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Safflower oil 1/4 cup Dijon mustard 1/4 cup Garlic -- minced 3 tablespoons Red wine vinegar 1 1/2 teaspoons Crushed red pepper 1/2 teaspoon Salt Combine all the ingredients in a nonreactive bowl. Use or cover tightly and refrigerate for up to 1 week. Makes 1 1/4 cups. Use with meats, poultry, fish and shellfish. Posted to bbq-digest by RockMc@aol.com on May 29, 1998 Posted to MM-Recipes Digest V4 #050001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Garry's Jerk Marinade Recipe By : Serving Size : 6 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Onion -- chopped 1/2 cup Scallion -- chopped 1 teaspoon Salt 4 teaspoons Jamaican pimiento -- (allspice) 1 teaspoon Nutmeg 1 teaspoon Cinnamon 6 Habanero chiles 1 teaspoon Black pepper 4 Garlic cloves 2 tablespoons Fresh ginger root -- grated 2 tablespoons Lime juice 1/4 cup Olive oil 1/2 cup Red wine vinegar 4 tablespoons Soy sauce 4 tablespoons Dark rum 2 tablespoons Brown sugar 2 tablespoons Fresh thyme Instructions: Combine all ingredints and blend in food processor. Marinate meat several hours before cooking. Recipe By : Garry Howard - garhow@hpatc1.desk.hp.com Posted to FOODWINE Digest 8 October 96 Date: Tue, 8 Oct 1996 16:47:09 -0400 From: Garry Howard NOTES : Original recipe from Garry Howard, Cambridge, MA g.howard@ix.netcom.com Garry's Home Cookin' Website http://members.aol.com/garhow/cooking.htm Posted to MM-Recipes Digest V4 #050001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grilled Shrimp And Marinade Recipe By : Serving Size : 6 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 2 tablespoons Parsley -- fresh, chopped 2 teaspoons Coriander seeds -- ground 1 teaspoon Salt -- coarse 1/4 teaspoon Black pepper 45 Shrimp -- large (2 lb) 2 tablespoons Lemon juice 1 tablespoon Ginger -- grated 12 Skewers 1/4 teaspoon Pepper -- red, crushed 1/2 teaspoon Thyme -- dried Soak bamboo skewers 1 hour before using. Devein shrimp with scissors leaving shell intact. Mix all ingredients except shrimp until blended. Ad shrimp and marinate 30 minutes at room temper- ature or overnight in refrigerator. Drain and discard marinade. Thread shrimp on 2 parallel skewers. Cook 1-1/2 to 2 minutes per side. Recipe from by scotlyn@juno.com (Daniel S Johnson) on Mar 29, 1998, converted by MC_Buster. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jack Daniel's Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup pineapple juice 3 tablespoons soy sauce 1 1/2 teaspoons ginger 1/2 teaspoon garlic powder 1/4 cup Jack Daniel's Whiskey Combine ingredients and mix well. Dip meat in sauce and place on grill over hot coals. When meat is turned, brush with sauce. Grill to desired doneness. Just before meat is removed from grill, brush with sauce again. Source: Jack Daniel's Charcoal Posted to the BBQ List by Carey Starzinger on Sep 08, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jalapeno Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups white wine 8 ounces diced jalapeno chilies 3 tablespoons dried oregano leaves 1/3 cup olive oil Place 1/2 cup wine, chilies, oregano and 2 tbs. oil in blender or food processor fitted with the metal blade. Process until finely minced. Stir in remaining oil and wine. Makes about 2 1/4 cups. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * James Beard's Basic Barbecue Marinade Recipe By : Serving Size : 2 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Soy sauce 1/2 cup Dry sherry 1/2 cup Strong brewed tea 2 tablespoons Honey 2 tablespoons Peanut oil 1 teaspoon Fresh ground black pepper 1/2 teaspoon Ground Anise seeds 1 centiliter garlic -- minced Combine the ingredients in a food processor. The marinade can be refrigerated for several days. ~ SOURCE: SMOKE AND SPICE Posted to MM-Recipes Digest V4 #232 by Michael McLaughlin on Sep 01, 1997 Posted to MM-Recipes Digest V4 #063001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jerk Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Mix it up in food processor on Liqu mode -- for two minutes. Refridgera until -- ready to use. Mastercook Formatted By Kurt Lucas Submitted to the BBQ Mailing List by RandeyeS@aol.com on Feb 23, 1999, converted by MC_Buster. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jerk Seasoning (Sauce Or Marinade) Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 pounds white onions -- peeled and -- quartered 1/2 pound fresh Jamaican chilies -- seeded and chopped -- (Scotch Bonnets or -- h 4 ounces ginger -- peeled, chopped 1/4 cup allspice -- ground 1/4 cup thyme -- ground 1 cup white wine vinegar 1 cup dark soy sauce Pulverize the onions, chilies and ginger in food processor. Transfer the mixture to large stainless steel bowl and stir in the rest of the ingredients. Stir well. Allow this to sit in a large glass container for several days, stirring occasionally. This will keep for about a week. Marinate chicken, beef or pork (in Jamaica, fish or goat) in this mixture overnight. Grill. NOTES : Do not make substitutes for white wine vinegar or dark soy sauce. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jim Tarantino's Basic Beef Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup sherry vinegar or red wine vinegar 1/2 cup dry red wine 2 tablespoons soy sauce 1 tablespoon Worcestershire sauce 1 teaspoon sugar 1/2 cup olive oil 2 centiliters garlic -- sliced 2 tablespoons parsley -- fresh, chopped 2 tablespoons fresh herb combo: rosemary -- tarragon, thyme 1 dash black pepper to taste Combine the vinegar, wine, soy sauce, Worcestershire sauce, and sugar in a non-reactive mixing bowl. Whisk in olive oil a little at a time. Add the pepper, parsley and herbs. For beef steaks marinate for 6 to 8 hours. For roasts and brisket, 10 to 12 hours. Posted to the BBQ List by Bill Wight Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jim Tarantino's Basic Chicken Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup fresh orange juice 1/4 cup fresh lemon juice 1 teaspoon Dijon-style mustard 1 teaspoon Worcestershire sauce 1/4 cup canola oil 3 centiliters garlic -- minced 1/4 cup fresh parsley -- chopped 1 teaspoon dried oregano -- crushed 1 dash kosher salt to taste 1 dash black pepper to taste Combine the orange and lemon juice, mustard, and Worcestershire sauce in a glass bowl. Whisk in the oil a little at a time. Add remaining ingredients. Chicken breasts should marinate 3 to 4 hours. Wings 4 to 6 hours. Posted to the BBQ List by Bill Wight Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jim's Teriyaki Marinade And Bbq Sauce Recipe By : Serving Size : 2 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup soy sauce 1 cup water 2 tablespoons vinegar 2 tablespoons brown sugar 1 teaspoon dry mustard 1/2 teaspoon ginger -- powdered 1/2 teaspoon garlic powder 1 teaspoon hot pepper sauce -- (optional) 2 tablespoons corn starch Whisk together all the ingredients except the corn starch. Marinade the meat long enough to flavor and tenderize- 1 hr for young chicken breasts or fish, overnight for round steak and up to 5 days for some game cuts. BBQ and baste with the marinade. Make a slurry of the starch and a little water and whisk into the marinade. Bring to a boil, stirring as the sauce thickens. Serve with the BBQ'd meat. Real garlic and ginger only improves this dish. The amount of pepper sauce can be varied from mild to fiery. You can substitute wine, sherry, orange or pineapple juice for some or all of the water to vary the flavor. Pineapple juice has an enzyme that provides additional tenderizing power to the vinegar and mustard. [Recipe Editor: the addition of 1 cup of vegetable oil to this marinade will improve the results.] Posted to the BBQ List by Carey Starzinger on Apr 11, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Joe's Soak Sauce Recipe By : Serving Size : 3 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 dried New Mexico red chilies 4 dried chipotle chilies 1 fresh habanero or -- up To 2 Scotch bonnet chilies stemmed and seeded 2 medium garlic cloves -- up to 6 peeled and coarsely chopped 1/4 cup coarsely chopped onions 1/3 cup loosely packed fresh rosemary 1 teaspoon coarse sea salt 1/4 cup bourbon -- or 3 tablespoons brown sugar 2 cups red wine vinegar 1/4 cup lemon juice 1. Stem and seed the dried chilies. Place in a skillet and put into a preheated 250-degree oven for about 4 minutes, until they become fragrant. Shake once during the roasting time. Remove from oven and put in just enough hot water (water just below the boiling point) to cover then put a small plate on top to submerge the chilies. Let soak 20 to 30 minutes, until softened. 2. Drain the chilies and chop coarsely. Put into a food processor or blender with the fresh chilies, garlic according to taste, onions, rosemary, salt, bourbon or brown sugar, vinegar and lemon juice. Blend about 3 to 4 minutes, until very smooth. Pour into a jar, cover and refrigerate. Note: The sauce can be used to marinate chicken, pork, ribs, or a meaty fish such as swordfish before grilling. Posted to the BBQ List by Carey Starzinger on May 12, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Justin's Marinade And Basting Sauce For Brisket Of Beef Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups dry red wine 3 teaspoons salt 1 cup olive or peanut oil 3 tablespoons Grey Poupon mustard 2 tablespoons wine vinegar 2 tablespoons prepared horseradish 2 teaspoons onion powder 3 tablespoons lime juice 1 teaspoon garlic powder 2 teaspoons ground cayenne pepper Mix all of the ingredients really well and then pour over whole beef brisket. Let marinate for several hours, or overnight if possible. Also, use this marinade as a basting sauce. Some people may find Justin's 3 cups of dry red wine a little bit too much for their taste. No problem, use as much as you like in the sauce, and drink the rest. Sure won't go to waste. From Justin Wilson's "Outdoor Cooking With Inside Help" Posted to the BBQ List on June 9, 1998 by Karl E. Moser Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Kent Wible's Turkey Injection Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can chicken broth -- (14.5 oz) 6 tablespoons louisiana hot sauce 1 tablespoon garlic salt 4 tablespoons worchestershire sauce Put ingredients into a quart jar and mix. Optional: for a little more heat you can add any or as much of your favorite pepper juice Place lid on jar and shake well. Make sure all the garlic salt is dissolved. Inject 2/3 of the recipe in the turkey the night before to fry the next day. Thirty minutes before frying inject the last 1/3. Posted to the BBQ-List by Kent Wible on 25 Dec 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Kent's Killer Brisket Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 beef brisket ***MARINADE*** 2 cups red wine 32 ounces beer 1/2 cup lemon juice 1/4 cup Worcestershire sauce 2 tablespoons liquid smoke flavoring 8 tablespoons garlic salt 8 tablespoons Accent seasoning mix 4 tablespoons Italian seasoning powder Mix above ingredients in a sauce pan. Warm to almost boiling on stove, turn off heat and let sit until cool (to blend). Marinate full brisket for two days. (When marinating, mess with the meat as often as possible (meaning: move it around in the marinate) Take brisket out of marinate. Cookin instructions: Start smoker after work at 5:pm Rub brisket with olive oil and heavy garlic salt then place brisket on smoker (fat side down) at 180F with good white smoke for 2 hours. Flip brisket and keep on smokin' for 2 more hours. Keep that heat low now. Remove brisket from smoker and wrap (fat side up) in heavy duty foil, sealing very well. Lay brisket FLAT (fat side up) in deep pan. Time bake oven at 200F for five (5) hours and go to bed. Get up next morning and place cool brisket in refrigerator then go to work. After work, slice cold brisket. Reheat when ready to eat. For the fun of it prepare the brisket your favorite way and then follow (GOTO Cookin instructions ) the cooking instructions above. A brisket cooked this way will be very tender and juicy. If you want to spend a little more money: Buy a beef tenderloin and marinate it for four (4) days. Then smoke the tenderloin at 150F with good white smoke for three (3) hours, flipping every 30 minutes. Place in refrigerator and let chill over night. Then slice in to (your desired thickness) steaks and singe on a grill for a great steak. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Korean Bul Kogi Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 garlic cloves -- crushed 1/4 cup sesame seeds toasted and crushed 1 teaspoon pepper -- red your choice of -- heat 1 teaspoon sesame oil 1 cup brown sugar 1/4 cup peanut or corn oil 1 cup finely chopped green onions 2 cups soy sauce Place meat in bowl. Add garlic, sesame seeds, green onions, pepper, sesame oil, soy sauce, sugar and oil and toss to coat meat well. Cover and let marinate at room temperature 4 hrs. BBQ over hot coals, turning once until the meat is done to your liking. Make sure you make enough, because this stuff is good for breakfast right out of the fridge too. You can also buy this marinade ready to use in most oriental markets. It's really good when you take a large leaf of lettuce, put some white rice on it, add a bit of green onion and the meat (without the bones) - then wrap it up. Posted to the BBQ List by Richard Schwaninger on Aug 13, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Latin American Marinade For Suckling Pig Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 la garlic -- chopped 1/4 cup crushed black peppercorns 1 tablespoon course -- (or kosher) salt 1/3 cup dry white wine 1/3 cup virgin olive oil 1 small cilantro -- stemmed and chopped Combine all ingredients in food processor. Process by pulsing, until a medium-course paste. Spread half the marinade over pig. Rub remaining marinade in cavity. Marinate can be refrigerated for 12 to 24 hours. I've personally not done this small a pig so your time cooking is much shorter. I have a rotisserie in my smoker so that would be my method of cooking this succulent little pig. But if you don't you can cook it in a hole in the ground to an above ground pit, a large smoker or grill. They also talk of a China Box which is basically a wooden box lined with stainless steel. It contains a pan and an elevated grill. Its kept off the ground with legs. To cook in a China Box, the meat is placed in the box, which then is covered with a stainless steel lid. Hot charcoal is placed on top of the lid. Now don't that sound fun, hope this helps and ya might check out the FAQ on whole hog. Posted to the BBQ List by Don Havranek on Oct 01, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lemon Barbecue Marinade Recipe By : Serving Size : 10 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup lemon juice 1/4 teaspoon salt 1/2 teaspoon pepper 1 teaspoon Worcestershire Sauce 1/4 cup vegetable oil 1 each clove garlic 1/2 teaspoon thyme leaves 4 teaspoons finely chopped onion Mix all ingredients, shake well. Marinate chicken or turkey parts of boneless meat 4 - 8 hours. Use marinade to baste meat while grilling. Will marinate 2 1/2 - 3 pounds of poultry. Posted to the BBQ List by Carey Starzinger on Jun 20, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lemon Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon sunflower oil 1 clove garlic -- crushed half a lemon -- juice of ground black pepper 2 tablespoons chopped fresh herbs -- (your choice) Mix all ingredients together. Leave to marinade for at least half an hour. Cook over a grill. VARIATION: Try spices instead of the herbs. NOTES : Suitable for pork, chicken and fish. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Liam Ward's Steak Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter -- melted 1 large clove of garlic -- finely chopped 2 dashes Tabasco sauce 1 teaspoon fresh horseradish 1 tablespoon balsamic vinegar 1/2 teaspoon Worcestershire sauce Melt about 2 tablespoons of butter together with 1 large garlic clove (pressed or finely chopped) in a microwave until bubbling. Add 2 dashes Tabasco, 1 teaspoon fresh horseradish, 1 tablespoon balsamic vinegar, and a half teaspoon of Worcestershire sauce, mix thoroughly. Brush on steak (I like to grill with New York strip steaks) about 30 minutes before grilling, and baste each side as you grill. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lime-Cumin-Jalapeno Grilled Chicken Breasts Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large chicken breasts -- skinless, boneless ***Marinade*** 3 tablespoons lime juice -- fresh squeezed is -- best 1/2 cup canola oil 1 teaspoon cumin -- ground 1 jalapeno chile 1 bay leaf -- fresh is best 2 sage leaves -- fresh is best 1/4 teaspoon salt 1/8 teaspoon black pepper -- freshly ground Place all marinade ingredients in blender jar and blend to uniform mixture. Make diagonal slits with sharp knife about 1/8" deep and 1/2" apart on both sides of each breast. Place chicken breasts in non-metallic dish and cover with marinade. Cover dish with plastic wrap and place in refrigerator. Let breasts marinate for 2 hours, turning every 1/2 hour. Prepare grill and let coals get covered with light gray ash. Just before putting chicken breasts on grill, add some dry hickory chips to the coals. Grill until inside of breasts are just done, check with fork or remove when internal temperature is 160F. Do not overcook. Remove breasts from grill and let stand for 5 minutes before serving. Serving suggestion: with Spanish rice and fresh green beans. Alternate serving suggestion: Julienne breasts and add to a fancy lettuce and spinach salad. Use a spicy Italian dressing with seasoned croutons. Posted to the BBQ List by Bill Wight on Sep 9, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Marinade And Basting Sauce For Brisket Of Beef Recipe By : Serving Size : 8 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups dry red wine 1 cup olive or peanut oil 2 tablespoons wine vinegar 2 teaspoons onion powder 1 teaspoon garlic powder 3 teaspoons salt 3 tablespoons Grey Poupon mustard 2 tablespoons prepared horseradish 3 tablespoons lime juice 2 teaspoons ground cayenne pepper Mix all of the ingredients really well and then pour over whole beef brisket. Let marinate for several hours, or overnight if possible. Also, use this marinade as a basting sauce. Some people may find Justin's 3 cups of dry red wine a little bit too much for their taste. No problem, use as much as you like in the sauce, and drink the rest. Sure won't go to waste. From Justin Wilson's "Outdoor Cooking With Inside Help" Posted to the BBQ List by Carey Starzinger on Jun 21, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Marinade And Basting Sauce For Lamb Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup olive oil 1/2 cup red wine vinegar -- flavored with -- garlic -- if desired 1 teaspoon thyme 1 teaspoon MSG -- (optional) 1 teaspoon mint -- (fresh or dried) 1 teaspoon freshly ground black pepper 1/2 teaspoon salt 1/2 teaspoon paprika Mix all ingredients. Marinate lamb for at least 2 hours before barbequing. Bast frequently with sauce while cooking in a Chinese smoke over or cooking over charcoal. Makes enough sauce for about 6 chops or a 3-5 pound roast. By "Carey W. Starzinger" on Jul 07, 1997. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Marinade For Charcoaled Roast Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 inch thick sirloin tip roast 1/2 cup oil 1/2 cup red table wine one lemon -- juice of 1/4 teaspoon oregano 1/4 teaspoon thyme 1/4 teaspoon rosemary 1 teaspoon MSG 3 tablespoons green onion flakes 1 teaspoon salt lots of black pepper 1 centiliter garlic -- pressed 1 bay leaves 2 tablespoons meat tenderizer Place in jar and shake well.. Take large fork and poke holes in roast. Place roast and marinade in large Ziploc bag, or in flat pan and squeeze or turn to thoroughly coat meat. Let marinate 2 days in refrigerator. I made a medium fire in the bottom of the smoker and left out the water pan and placed the roast on the grill for about 20 minutes per side. It is supposed to be medium, not well done. You'll have to check for doneness then and if not done to your taste, cook longer. It is FANTASTIC!! Dark brown on the outside and very tender on the inside. I also used the same marinade, doubled, and marinated a whole sirloin tip in a huge stainless steel bowl and smoked it with the water pan and it was great too, but only for a crowd! Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Marinade For Wild Boar Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces Wishbone Italian Dressing 2 cups dark brown sugar Place marinate and wild boar in 2 gallon Ziploc bag. Let marinate for at least two days. If you can, leave it on the counter during the day at room temperature in the bag and flip over and around ever couple hours. Then place in refrigerator overnight. Then smoke and mop using the marinade. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Marinade Pork Loin (Bone In 35#) Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can pineapple juice -- ( 1 Qt ) 2 tablespoons Mexican light chili powder 1 tablespoon pascilla light chili powder 2 tablespoons Reno Red chili powder 1 tablespoon cayenne 1 quart cranapple juice 2 tablespoons garlic powder 1 can whole cranberry sauce 1/2 large red onion -- (minced) 1/4 cup balsamic vinegar 2 tablespoons pepper cracked Black 1 teaspoon fennel seed 1 tablespoon ground rosemary 1 teaspoon MSG 5 bay leaves 6 tablespoons celery salt 6 tablespoons liquid smoke Reserve your marinade and add olive oil for your mop. I marinated this loin for 36 hours. I also cut it in half because of its size. Cut this recipe for the size of your loin. I also turned it in marinade when I had the chance. I smoked it with apple and hickory and kept the temp between 235 and 250F. This was excellent. Posted to the BBQ List by Don Havranek on Aug 15, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Marinated Hickory-Smoked Chuck Roast Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds beef chuck roast -- 1 1/2" thick 5 each cloves -- garlic 1/4 cup cooking oil 1/4 cup wine vinegar 1 tablespoon Worcestershire sauce 1/2 teaspoon salt 1/2 teaspoon dried basil -- crushed 1/4 teaspoon pepper 1 dash hot pepper sauce Stud roast with garlic by inserting tip of knife in meat and pushing cloves into meat as you remove knife. Make sure garlic closes are evenly spaced. In bow, mix oil, vinegar, Worcestershire, salt, basil, pepper, and hot pepper sauce. Place meat in plastic bag. Set in shallow baking dish. Pour marinade over meat; close bag. Marinate 6-8 hours or overnight in refrigerator; turn roast occasionally. About an hour before cooking soak hickory chips in enough water to cover; drain chips. Drain meat; reserving marinade. Pat excess moisture from meat with paper towel. Arrange SLOW coals around drip pan. Add hickory chips to coals. Place roast over drip pan on grill. Cover. Grill 25 minutes per side. Brush occasionally with marinade and add additional chips. Turn roast; grill 25 minutes per side, brushing with marinade until done. Season to taste; remove garlic and serve. By "Carey W. Starzinger" on Jul 06, 1997. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Master Recipe For Fish Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons cumin seeds -- toasted 2 tablespoons fresh cilantro -- minced 1 fresh hot chili pepper -- seeded, minced 4 centiliters garlic -- peeled, minced 1 tablespoon fresh ginger -- minced 1/4 cup lime juice -- fresh 1/4 cup dry white wine 1 teaspoon kosher salt 1/2 teaspoon sugar 1/2 cup olive oil Combine ingredients. Makes enough marinade for 2 pounds of fish This marinade is particularly good as a sauce for the cooked fish. Set aside some of it before you marinate the fish. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Master Recipe For Poultry Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup olive oil 4 centiliters garlic -- peeled and lightly -- crushed 1 tablespoon minced fresh rosemary or thyme 1/4 cup lemon juice black pepper -- freshly ground Heat olive oil in a small saucepan. Add garlic and rosemary and let cook over low heat for 5 minutes. Remove from heat and let steep for 10 minutes. Strain oil through a sieve. Add lemon juice and pepper and stir to mix. Makes enough marinade for 1 chicken, butterflied or cut into parts. Marinate 3-4 hours. This is similar to the beef marinade but uses lemon juice instead of balsamic vinegar. Chicken is more delicate, so I use less garlic and rosemary. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mesquite-Grilled Chicken With Citrus Sauce Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup vegetable oil 2 garlic cloves -- crushed 2 tablespoons coriander -- fresh, minced 1 tablespoon thyme leaves -- fresh 2 scallions -- chopped 4 chicken breasts * 2 shallots -- minced 1 teaspoon ginger -- fresh, minced 2 tablespoons unsalted butter 2 lemons ** 2 limes ** 2 oranges ** 2 cups chicken broth 1 teaspoon cornstarch 1 teaspoon water 1/4 cup +2tb Grand Marnier white pepper to taste * skinless, boneless, about 1/2 lb. each, halved ** the rind, pith, and membrane cut away with a serrated knife and discarded and the fruit chopped, reserving any juice. In a ceramic or glass bowl, combine the oil, garlic, coriander, thyme, scallions, and the chicken breasts. Let them marinate, chilled, for at least 8 hours or overnight. In a saucepan, cook the shallots and the ginger in the butter over a moderately low heat, stirring, until the shallots are softened. Add the chopped lemons, limes, and oranges with all the reserved juices and simmer the mixture for 10 to 12 minutes, or until the liquid is reduced to a syrup-like consistency. Add the broth, increase the heat to moderate, and boil the mixture, stirring occasionally, for 10 to 15 minutes, or until it is reduced by 1/3. Mix the cornstarch and water together. Stir in the cornstarch mixture, simmer the sauce for 30 seconds, and strain through a fine sieve into a bowl. Add the Grand Marnier, the white pepper, and salt to taste. Remove the chicken from the marinade and let it stand at room temperature for 15 minutes. Grill the chicken on a rack set about 5 inches above the mesquite, turning it once, for 10 to 12 minutes, or until it is just cooked through. Transfer the chicken to a platter, spoon the sauce over it, and garnish the platter with lemon wedges. Posted to the BBQ List by Carey Starzinger on May 23, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mustard-Herb Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Dijon Mustard 2 tablespoons dry mustard 2 tablespoons vegetable oil 1/4 cup dry white wine 2 tablespoons dried tarragon 2 tablespoons dried thyme 2 tablespoons dried sage -- crushed Mix all of the ingredients in a bowl. Let stand 1 hour. Add chicken or fish and coat well. Let stand in marinade. Pat dry with paper towels. Use the remaining marinade to baste fish or chicken just before removing from the grill. Source: Mesquite Cookery by John "Boog" Powell Posted to the BBQ List by Carey Starzinger on Jul 28, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mustard-Herb Marinade For Chicken Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Dijon mustard 2 tablespoons dry mustard 2 tablespoons vegetable oil 1/4 cup dry white wine 2 tablespoons dried tarragon 2 tablespoons dried thyme 2 tablespoons dried sage -- crushed Mix all of the ingredients in a bowl. Let stand 1 hour. Add chicken and coat well. Let chicken sit in marinade 3-4 hours. Pat dry with paper towels. Use the remaining marinade to baste chicken just before removing from the grill. Source: Mesquite Cookery by John "Boog" Powell Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Napa Vineyard Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 centiliters garlic -- minced 2 teaspoons curry powder 1 cup white Zinfandel salt and pepper 3 tablespoons currant or apple jelly Method: throw the whole mess in a blender and blend. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Nogales Steak Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 centiliters garlic mashed with 1 t kosher salt 3/4 c fresh sour orange juice or 1/4 c fresh orange juice 1/2 c fresh lime juice 2 tb tequila 2 tb ground chile peppers 1 c fresh cilantro; chopped 1 1/2 ts Mexican oregano 2 ts salt 1 tb black pepper 1/4 c olive oil For 3 lbs of meat. Whisk together all ingredients. Puncture meatall over with fork. Refrigerate overnight turining occasionally. Grill 6-8 minutes per side for med rare. Serve with salsa, guacamole, and pickled red onions. Submitted to the BBQ Mailing List by Kit Anderson on Feb 27, 1999. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Oil And Vinegar Grilled Chicken Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 wh cut-up chicken 1/4 cup olive oil 1/4 cup wine vinegar 2 teaspoons sugar 1 teaspoon dry mustard 1 teaspoon salt 1/2 teaspoon tarragon 1/4 teaspoon rosemary 1 centiliter garlic -- minced 1/2 teaspoon freshly ground black pepper Mix in a pt. jar and shake vigorously. Pour into shallow dish. (I use a Ziploc bag) Place chicken pieces. in marinade and turn to coat. Cover and marinate overnight. Grill skin side up about 8" from heat. Turn every 10 minutes for an hour or until fork tender. NOTES : Here is a great recipe for grilled chicken. I guess you could also put it on whole chickens and smoke them. I use this a lot. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Orange And Honey Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup orange juice 4 teaspoons honey 4 teaspoons vinegar 1/2 teaspoon finely slivered orange peel Combine all ingredients in a bowl. Makes about 2/3 cup NOTES : This marinade is good for poultry, pork and seafood. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Orange Marinade For Fowl Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup brandy 1 cup fresh orange juice 1 teaspoon ginger 1 teaspoon tarragon 3 tablespoons orange liqueur 1 teaspoon black pepper Salt to taste First rub fowl, either chicken, duck or game hens, with one fourth of the brandy. Mix remaining brandy, orange juice, liqueur, salt, pepper, ginger, and tarragon. Pour over birds and let marinate. Also use marinade to baste while grilling. Posted to the BBQ List by Carey Starzinger on Jul 15, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Pepper And Herb Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup lemon juice 1/3 cup vegetable oil 1 tablespoon instant minced onion 1 each clove garlic -- finely minced 1 tablespoon sugar 2 teaspoons Tabasco sauce 2 teaspoons chicken or beef bouillon 1 teaspoon dried thyme 1/4 teaspoon oregano dried In a shallow dish or plastic bag, combine ingredients. Add chicken, beef or pork. Cover. Marinate in refrigerator 4 hours or overnight, turning occasionally. Remove meat from marinade. Grill or barbeque as desired, basting with marinade. Posted to the BBQ List by Carey Starzinger on Oct 09, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Piedmont North Carolina Style Bbq Sauce Vii Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***MARINADE*** 1 cup apple cider 1/2 teaspoon cayenne ***SAUCE*** 1/4 cup Worcestershire sauce 1/4 cup brown sugar 1/4 cup cider vinegar 1/4 cup water 1/4 cup ketchup 2 teaspoons chili powder Marinate pork shoulders in marinade before smoking. Mix sauce ingredients well; use as a dipping or a finishing sauce. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Pork Tenderloin Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 shallots chopped finely 1/2 cup medium-dry sherry 1/4 cup olive oil salt and pepper to taste I dunno if yer socks'll be knocked off, but gather the crowd to see you flip head over heels about this simple pork tenderloin marinade. Let marinate in an air-tight plastic bag, at room temperature, for 2 hours. Grill. Posted to the BBQ List in Nov. 1998 by Jeff Lipsitt Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Poultry Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup olive oil 1 1/2 tablespoons salt 2 tablespoons Worcestershire sauce 1 tablespoon poultry seasoning 2 tablespoons Hungarian paprika 1/2 teaspoon black pepper 1/4 teaspoon cayenne pepper 1/2 cup finely chopped green onions 2 tablespoons minced garlic Put the above ingredients in a blender and have at it until it is smooth. Posted to the BBQ List by Bill Mathews on Aug 22, 1998. NOTES : Received this from a housewife (Ellen Cleary) in New Orleans on the cooking echo. She would rub this under the skin of the turkey while it was defrosting for the two to three days before Thanksgiving. Tried it and fell in love with it. Then tried it on chickens, then as a marinade before barbequing. Works also for injecting poultry (have to use fine garlic or it will clog up your needle) before deep frying it. Try it Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Que Queen's Pork Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup dark soy sauce 1/2 cup light soy sauce 1/2 cup dry sherry 1/2 cup rice wine vinegar 1/2 cup lime juice -- fresh squeezed OR 1/2 cup bottled key lime juice 1 cup peanut oil OR canola oil 1/4 cup sesame oil 2 medium onions 6 centiliters garlic -- to 10-cloves 2 in fresh ginger -- to 4 inches, peel Combine onions that have been quartered, garlic and the ginger that has been cut in several chunks in the food processor. Puree and add the oil while the processor is on. Combine these and all the other ingredients. Let rest for an hour or so before using to allow the flavors to marry. Tips: Because of all the ingredients with a sugar content -- sherry and soy -- this marinade imparts a deep brown color. If possible, keep your meat wrapped for part of the cooking process. Of course, if you use this for pork tenderloins or chops, the cooking time is short enough for the marinade not to burn. This marinade is great on duck, too. Just prick the skin of the duck all over, let sit in the marinade 1-2 hours and roast at 400F for about 1 1/2 to 2 hours or until the duck skin is crisp and loose from the meat. This means the thick layer of fat under the skin has self-basted itself away. Serve with a spicy dipping sauce. Notes: *Recipe from REVENGE OF THE BARBEQUE QUEENS, a culinary mystery by Lou Jane Temple, with Heaven Lee, chef, Heaven Cafe. Posted to the BBQ List by "Garry Howard" on Sep 19, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Que Queens' Pork Marinade* Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup dark soy sauce 1/2 cup light soy sauce 1/2 cup dry sherry 1/2 cup rice wine vinegar 1/2 cup lime juice -- fresh squeezed OR bottled key lime juice 1 cup peanut oil OR canola oil 1/4 cup sesame oil 2 medium onions 6 centiliters garlic OR 10-cloves 2 in fresh ginger -- peel OR 4-inches Combine onions that have been quartered, garlic and the ginger that has been cut in several chunks in the food processor. Puree and add the oil while the processor is on. Combine these and all the other ingredients. Let rest for an hour or so before using to allow the flavors to marry. Tips: Because of all the ingredients with a sugar content -- sherry and soy -- this marinade imparts a deep brown color. If possible, keep your meat wrapped for part of the cooking process. Of course, if you use this for pork tenderloins or chops, the cooking time is short enough for the marinade not to burn. This marinade is great on duck, too. Just prick the skin of the duck all over, let sit in the marinade 1-2 hours and roast at 400 degrees for about 1 1/2 to 2 hours or until the duck skin is crisp and loose from the meat. This means the thick layer of fat under the skin has self-basted itself away. Serve with a spicy dipping sauce. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Red Chile Marinade (Adobo) Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 Guajillo chilies -- stemmed and seede 8 centiliters garlic -- unpeeled 1/2 in piece of stick cinnamon 2 cloves 8 black peppercorns 2 teaspoons salt 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/8 teaspoon cumin seeds 1/2 cup cider vinegar one lime -- juice of Place a heavy duty skillet over a medium flame and add the garlic cloves. Cook approximately 10 minutes, turning frequently. Remove garlic when soft and peel the cloves. Add the chilies to the skillet and toast briefly, about 15 seconds, on each side. Place the chilies in a bowl and cover them with boiling water, making sure all of the chilies are submerged. Let the chilies soak 30 minutes. Drain the chilies, discarding the soaking water. Pulverize the spices in a mortar or spice grinder. Place all ingredients (Chilies, garlic, spices, vinegar, and lime juice) in blender and pulse until smooth. Strain the paste through a medium sieve. This paste will keep indefinitely in the refrigerator. Variation: Use 8 ancho chilies instead of guajillos for a sweeter marinade. NOTES : Here's another recipe for Adobo. It's from Sancho's Anchos website. http://www.gold-pages.com/sanchos-anchos/index.htm This marinade can be used on any cut of meat, including fish and shellfish. Let meat soak in marinade from 6 to 8 hours. Then grill or bake the meat at a low oven temperature. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Rib 'n' Beer Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart beer -- (your favorite -- brand) 2 cups brown sugar 1 cup cider vinegar 1 tablespoon chili powder 1 teaspoon cumin -- ground 1 teaspoon dry mustard 2 teaspoons hot red pepper flakes Combine beer, sugar, vinegar, spices in a large pan. Bring to a boil, remove from heat, and cool. Place ribs in a large shallow roasting pan (not aluminum). Pour marinade over ribs. Turn ribs several times while they marinate about 24 hours in refrigerator. Drain ribs, reserving marinade. Arrange ribs on grill or rib rack and smokecook at 240-250F for 4-5 hours, until meat is tender, basting with marinade every 60 minutes. This marinade goes well with any meat that is going to be smoked or grilled. Posted to the BBQ List by Carey Starzinger on Jul 15, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Roasted Leg Of Lamb Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon annatto seeds -- ground 1 teaspoon ground cumin 1 centiliter garlic -- crushed 1/3 cup red wine 1 tablespoon oregano 1 teaspoon paprika 1/2 teaspoon salt 1 teaspoon black pepper -- ground Figure that. Believe it or not this is the second leg-o-lamb recipe I got today. Although not Q'd, it could be Q'd easy enough. This recipe comes from the UK so some of the measurements will require conversion or at the very least some imagination. We had a half leg of lamb in our Christmas butchery order, and we roasted it with the following marinade/baste: I slashed a diamond-pattern into the meat, and rubbed the marinade in. Gave it 2 hours before cooking it at 375F for 75 minutes on a bed of sliced potatoes. Very tasty! Posted to BBQ List by vev-BBQ@michvhf.com on Jan 7, 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Rod's Steak Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons dark sweet soy sauce 1 tablespoon olive oil 1 teaspoon Worcestershire sauce 1 teaspoon fish sauce 2 tablespoons lemon juice 2 centiliters garlic -- minced Mix ingredients together and marinade steak in a bowl or shallow pan for 2 to 4 hours, turning a few times to coat the meat. NOTES : Dark Sweet Soy Sauce is available in some Asian markets. Posted to BBQ List by rrip@goldengate.net on Feb 12, 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Salmon Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons light brown sugar 2 1/2 tablespoons balsamic vinegar 3 tablespoons olive oil 1/2 teaspoon kosher salt 1/4 teaspoon black pepper -- freshly ground 1/2 cup chopped fresh dill This recipe makes enough for 4 - 4 1/2 LB tail piece of salmon, butterflied. Sprinkle brown sugar and vinegar on open piece of salmon. Close up salmon, cover and refrigerate, 12-24 hours. One hour before smoking, open the salmon and rub with mixture of olive oil, salt, pepper, and dill on the skin side. Cover the salmon and let sit at room temperature for one hour before placing on the smoker. Posted to the BBQ list on July 7, 1998 by George The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Salmon Marinade - Dave's Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups water 1 cup soy sauce 1/3 cup brown sugar 1/3 cup white sugar 1/3 cup kosher salt 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon pepper Stir until ingredients are dissolved. Marinate fillets overnight. Air dry fillets and smoke as usual. NOTES : Enough brine for two large Salmon fillets. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Salmon Marinade No. 1 Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 ga hot water 1/2 cup kosher salt 1 1/2 cups brown sugar 3 tablespoons garlic powder 3 tablespoons coarse ground black pepper 1/2 cup soy sauce 1 tablespoon bay leaves -- crushed Add ingredients to hot water and stir until dissolved. Allow brine to cool. Add salmon fillets, soak covered for 3 hours in refrigerator. Remove fillets and air dry for at least 1 hour. Smoke in a single layer for about 2 hours at 250F or until firm and golden. NOTES : Enough Brine For Two Large Salmon Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Salmon Marinade No. 2 Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups water 1 cup soy sauce 1/3 cup brown sugar 1/3 cup white sugar 1/3 cup kosher salt 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon pepper Stir until ingredients are dissolved. Marinate fillets overnight. Air dry fillets and smoke as usual. NOTES : Enough Brine For Two Large Salmon Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Salmon Marinade With Dill Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons light brown sugar 2 1/2 tablespoons balsamic vinegar 3 tablespoons olive oil 1/2 teaspoon kosher salt 1/4 teaspoon black pepper -- freshly ground 1/2 cup chopped fresh dill This recipe makes enough for 4 - 4 1/2 LB tail piece of salmon, butterflied. Sprinkle brown sugar and vinegar on open piece of salmon. Close up salmon, cover and refrigerate, 12-24 hours. One hour before smoking, open the salmon and rub with mixture of olive oil, salt, pepper, and dill on the skin side. Cover the salmon and let sit at room temperature for one hour before placing on the smoker. Posted to the BBQ List on July 7, 1998 by George Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Salmon Marinade With Ginger Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup soy sauce -- (reduced sodium) 1/4 cup white wine 2 tablespoons water 1 tablespoon sugar 1 tablespoon ginger root - grated Whisk well to dissolve sugar. Pour marinade over salmon in a glass casserole dish and fridge it for 45 minutes. Smoke at 225 for 3/4 to 1 hour. Source: Jeff Lipsitt Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Sherry 'n Spice Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sherry 1/4 cup salad oil 1 each medium onion -- grated 2 teaspoons Worcestershire sauce 1 tablespoon dry mustard 3/4 teaspoon dried herbs -- such as thyme, -- marjoram, rosemary, -- oregano 1/2 teaspoon garlic powder 1/8 teaspoon salt 1/2 teaspoon black pepper -- fresh ground 1/4 teaspoon allspice Blend all ingredients well. Use as a marinade for beef, veal, lamb, or chicken. Use remaining marinade to baste during barbequing. Posted to the BBQ List by Carey Starzinger on Jul 27, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Simple Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound butter 2 garlic cloves -- minced 12 ounces beer 1 tablespoon salt 1 tablespoon pepper 1 tablespoon MSG In a sauce pan, melt butte and saut‚ garlic until translucent. Add beer slowly and mix in salt, pepper and MSG. Pour hot marinade over chicken and marinate at room temperature for at least 1 hour. Use to baste barbecuing chicken as well. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Smoked Salmon Marinade From Backwoods Frank Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 ga hot water 1/2 cup kosher salt 1 1/2 cups brown sugar 3 tablespoons garlic powder 3 tablespoons coarse ground black pepper 1/2 cup soy sauce 1 tablespoon bay leaves -- crushed Stir until dissolved. Allow brine to cool. Add salmon fillets, soak covered for 3 hours in refrigerator. Remove fillets and air dry for at least 1 hour. Smoke in a single layer for about 2 hours at 250F or until firm and golden. NOTES : Enough brine for two large Salmon fillets. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Smokin' Up A King Salmon Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***MARINADE*** 1/2 cup dry white wine 1/2 cup Bernstein's or Newman's Italian sal -- dressing 20 pounds king salmon First, cut the fish lengthwise into 2 halves for curing purposes. Leave the skin on. Find a dish that's long enough to lay the halves in flat. Once that is done, you can pour the marinade over the fish. Cure the fish in this marinade for about 2 hours in the refrigerator. Put it into your smoker with a mild wood (I used cherry wood and alder) for about 5 hours. The temperature in the cooking chamber doesn't need to be as hot as for a brisket or butt, maybe 180-200F. Take it out, let it cool, refrigerate and eat it the next day with crackers, cheese, and wine. Posted to the BBQ List on July 5, 1998 by Mark Qualman Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Southern Spareribs Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 pounds ribs 1 cup ketchup 1/2 cup brown sugar 1/4 cup honey 3 tablespoons soy sauce 1 teaspoon salt 1 cup Dr Pepper Pierce meaty parts of ribs with a fork. Mix rest of ingredients. Soak ribs in marinade overnight in refrigerator. Remove from marinade and place ribs in smoker. Smoke 3-4 hours at 240-250F. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Souvlakia Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups olive oil 2 limes -- juice of 6 centiliters garlic 4 teaspoons oregano 1 teaspoon thyme 1 cup lemon juice 1 cup red wine 4 teaspoons salt 2 bay leaves 1 teaspoon fresh ground pepper 1 cup water I blended the marinade well in the food processor and let it sit in the refrigerator for 24 hours for the flavors to blend. I took half of the marinade and strained it and injected it into the two hams, about 1 1/2 cups in each one. Then I rubbed the hams with the Souvlakia Rub. NOTES : Used this marinade on 2 smoked hams. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Special Marinated Chicken Parts Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup water 1/3 cup soy sauce 1/3 cup sherry 1/4 cup dark-brown sugar 1/2 teaspoon powdered ginger 1 tablespoon liquid garlic 1 tablespoon liquid onion Mix ingredients in a saucepan. Warm gently to dissolve the sugar, then let the mixture cool. Immerse chicken wings in the marinade. Keep at 35 F. for 8 hours. Overhaul once or twice. Place the wings on smoke-oven rack, and cold-smoke at 75 to 85 F. for 1 to 2 hours, depending on the strength of smoke flavor desired. Increase oven temperature to 200 to 225 F. and cook till done. During the hot-smoking period, baste the wings two or three times with some of the marinade. Serve hot or cold. Posted to the BBQ List by Carey Starzinger on Jun 28, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Spicy Beef Satay Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound boneless beef sirloin steak 3/4" to -- thick 1/4 cup soy sauce 1/4 cup dry sherry 2 tablespoons sesame oil 1/4 cup green onion -- sliced 2 centiliters garlic -- minced 2 tablespoons brown sugar 1 teaspoon ground ginger 1 teaspoon red pepper flakes 1/2 cup crunchy peanut butter 3/4 cup water Place steak in freezer 30 minutes to firm; slice into 1/4" thick strips. In shallow glass dish, combine soy sauce, sherry, sesame oil, onion, garlic, sugar, ginger and 1/2 tsp. of the red pepper flakes. Add beef strips; turn to coat with marinade. Cover and refrigerate 2 to 4 hours. Soak twenty-four 8" bamboo skewers in water for 20 minutes. Drain beef; reserve 2 Tbs. marinade. Thread beef strips, accordion-style, on skewers. Meanwhile, in small saucepan, combine reserved marinade, remaining 1/2 tsp. red pepper flakes, the peanut butter and water. Heat over low heat 8 to 10 minutes or until sauce is thick and warm (add more water if necessary). Grill kabobs, on uncovered grill, over medium-hot briquettes 2 minutes. Turn and cook 2 minutes longer. Serve beef strips with sauce. Assembled kabobs may be refrigerated, covered, 1 to 2 hours before grilling. Posted to the BBQ List by Carey Starzinger on Jun 14, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Spicy Chicken Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup your favorite barbecue sauce. 1/2 cup soy sauce jalapeno sauce (6 jalapenos in 1/4 cup vinegar blended on liquefy) Let the chicken marinate at least 4 hours. Smoke at 200F for two hours (cooking time depends on your smoker and thickness of meat). After 2 hours transfer to grill and heat to 350F for 7 minutes turning the chicken at 3 1/2 minutes. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Steak & Ale Marinade #2 Recipe By : Serving Size : 48 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart Soy Sauce 2 cups Red Wine Vinegar 4 1/2 teaspoons Garlic Powder 1 1/4 quarts Sherry Cooking Wine 3 cups Sugar 3 quarts Unsweetened Pineapple Juice The following is the recipe used in 1978 for the Hawaiian Chicken, Club Steak, and Kabobs. I have included the original recipe for 64 chicken breasts or 48 steaks. The second recipe is the reduced version we make for 12 chickens. Mix together well. Allow meat to marinate a minimum of 24 hours and a maximum of 48. If holding the meat longer than 48 hours, pour off the marinade. This recipe is for 12 chicken breasts. 1 c Soy Sauce 1 c Sherry Cooking Wine 1/2 c Red Wine Vinegar 3/4 c Sugar 1 ts Garlic Powder 3 cs Unsweetened Pineapple Juice FROM: ROBERT HOFFMAN (SWNP80A) Posted to the AZstarnet BBQ Mailing List by RockMc@aol.com on Jun 1, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Steve's Cajun Surprise Turkey Injection Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter 1 teaspoon cayenne pepper 1/2 cup garlic oil -- (2 teaspoons of -- garlic and honey) 1/2 teaspoon a chili oil Mix all ingredients and inject turkey with injector needle. Posted to the BBQ List in Nov. 1998 by Steve Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Sweet Bourbon Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup pineapple juice 2 tablespoons soy sauce 2 tablespoons brown sugar 1 teaspoon kentucky bourbon 1/4 teaspoon cracked black pepper 1/8 teaspoon garlic powder 1/2 cup vegetable oil 2 8-ounce salmon fillets 2 teaspoons snipped fresh chives. Combine the pineapple juice, soy sauce, brown sugar, bourbon, pepper and garlic powder in a medium bowl. Stir to dissolve the sugar. Add the oil. Be sure all of the skin is removed from the salmon. Place the fillets in a shallow dish and pour the bourbon marinade over them, saving a little to brush on the fish as it cooks. Put a lid over the fish and refrigerate for at least an hour. A few hours is even better. Preheat your barbecue or stovetop grill over medium/high heat. Cook the fish for 5 to 7 minutes per side or until each fillet is cooked all the way through. Regularly brush the fillets with the marinade. Arrange the fillets on each plate with the chives sprinkled over the top. Posted to the BBQ list on July 28, 1998 by Diane Wilson The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Sweet Bourbon Marinade For Salmon Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup pineapple juice 2 tablespoons soy sauce 2 tablespoons brown sugar 1 teaspoon Kentucky bourbon 1/4 teaspoon cracked black pepper 1/8 teaspoon garlic powder 1/2 cup vegetable oil 2 8-ounce salmon fillets 2 teaspoons snipped fresh chives. Combine the pineapple juice, soy sauce, brown sugar, bourbon, pepper and garlic powder in a medium bowl. Stir to dissolve the sugar. Add the oil. Be sure all of the skin is removed from the salmon. Place the fillets in a shallow dish and pour the bourbon marinade over them, saving a little to brush on the fish as it cooks. Put a lid over the fish and refrigerate for at least an hour. A few hours is even better. Preheat your barbecue or stovetop grill over medium/high heat. Cook the fish for 5 to 7 minutes per side or until each fillet is cooked all the way through. Regularly brush the fillets with the marinade. Arrange the fillets on each plate with the chives sprinkled over the top. Posted to the BBQ List on July 28, 1998 by Diane Wilson Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Sweet Smoked Bourbon Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 slice pork spareribs ***MARINADE*** 1/2 cup firmly packed brown sugar 1/2 cup bourbon 1/4 cup soy sauce one lemon -- juice of 1/2 cup beer 1/2 teaspoon salt 1 tablespoon coarse ground black pepper 1/4 teaspoon onion powder 1 tablespoon garlic juice In a sauce pan combine all ingredients and bring to a boil. Let marinate cool. Marinate ribs for 6 to 24 hours, the longer the better. Take ribs out of marinate and BBQ your favorite way. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Teriyaki Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup soy sauce 1/4 cup sugar 2 tablespoons Jack Daniel's whiskey 2 tablespoons sesame oil 1 large clove garlic -- chopped 1 tablespoon fresh ginger root -- chopped Throw this stuff upon your hand-jacquarded flank steak or chicken. Let the meat marinate for a couple of hours or overnight in the refrigerator and then grill. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Texas Fajita Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup soy sauce 1/4 cup cooking oil -- (1/2 sesame oil) 1/4 cup red wine vinegar or red wine -- (I use red wine) 1/2 teaspoon garlic powder approx. 2 teaspoons lemon pepper approx. I use this great marinade that someone in Texas gave me for fajitas. I use it to marinate fresh veggies like onions, peppers, mushrooms and squash and throw on the grill or for chicken or an injection juice for turkey breast. Gives a great flavor! (or add some orange juice for turkey injection) Let me know how you like it. Posted to the BBQ List on June 13, 1998 by Heidi "Karin Anderson" Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Texas Pete Garlic Chicken: Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***INJECTION MARINADE*** 4 ounces Texas Pete hot sauce 4 ounces beer 1 tablespoon garlic powder 1 tablespoon onion powder Let sit overnight in the refrigerator. Inject 1 whole chicken (if you inject it before cooking, the spices tend to form pockets. If you inject it during cooking, the pockets aren't as bad, but you have to be careful where you inject from, otherwise you will loose a lot of precious bodily fluids through the puncture wound). Apply your favorite rub and put the chicken in the smoker. Take it out at about 170F internal temperature. Posted to the BBQ List on July 11, 1998 R.W. Ramsey Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * The Coach House Wine Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***FOR POULTRY -- FISH, SHELLFISH*** 1 cup dry white wine 3 large shallots -- minced 2 large garlic cloves -- minced 2 tablespoons olive oil 2 tablespoons lemon juice 1 1/2 tablespoons Dijon mustard 10 peppercorns -- crushed Combine all ingredients in a bowl. Makes about 1-1/2 cups Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * The Dr Pepper Marinade (Brisket) Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans Dr Pepper Lawry's Season Salt fresh ground pepper 2 beef bouillon cubes dissolved in 4 -- water 4 centiliters garlic minced Worcestershire sauce 2 tablespoons lime or lemon juice 1 bottle commercial BBQ sauce Combine all ingredients. Marinade brisket in juice for 2 days. Early in the morning of the day you are going to cook, remove brisket from juice and let sit at room temp. while you get fire ready. I am using a NBBD; have for about 9 years. Place brisket in smoker, fat side up, and cook for about 12-14 hours at 275-325F. I usually start about 7:00 or 8:00 in the morning and take off about 10:00 or 11:00 that night. Baste during cooking with leftover juice. Remove brisket from smoker and wrap in foil. Make sure not to let any holes get in the foil of juice will leak out. Place brisket in foil in oven and let cook over night at 150-175F. About 1:00 or 2:00 the next afternoon, you got the best tasting, juiciest and most tender brisket you ever had. Posted to BBQ List by Donald R Wallace on 98 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tom Street's Brisket Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bo teriyaki sauce 1 bo soy Sauce 1 bo Worcestershire sauce 1 bo Kitchen Bouquet 1 bo oyster sauce 1 dash liquid smoke Cavender's Greek Seasoning to taste *Experiment with lemon pepper, beer, red wine, or anything else that sounds promising. Soak a 10 lb. brisket overnight and look forward to tomorrow! Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Vinaigrette Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***FOR BEEF -- POULTRY, PORK, -- FISH, V 1 small garlic clove -- crushed 1/4 teaspoon coarse salt 1/2 teaspoon Dijon mustard 2 teaspoons lemon juice 1/4 cup olive oil 1 teaspoon red wine vinegar 1/4 teaspoon freshly ground pepper Mash the garlic and salt together in a small bowl, with the back of a spoon. Stir in the mustard and lemon juice. Whisk in the olive oil, vinegar, and pepper. Makes about 1/3 cup. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Vince's Grilled Chicken Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup lemon juice 3/4 cup white vinegar 1/2 cup water 1 cup Crisco oil 3 tablespoons salt 1/3 cup sugar 1 tablespoon Tabasco Marinate overnight and grill. It will flare up and about the only thing to do is either keep a squirt bottle nearby or my preference is to keep the garden hose ready and waiting. For production jobs (cooking for a party) we use two grills, one to start the cooking at a slightly higher heat (most of the flare- ups) and one at a lower heat to finish (very few flare-ups). Use your own judgment on when to switch grills - it should come natural even for novices, for some reason it'll just look like it's time. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Vodka Cranberry Whole Hog (Injection Marinade) Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup vodka 2 cups cranberry juice 1 16 oz can jellied cranberry sauce 1/2 cup olive oil 1 teaspoon msg 4 tablespoons new mexico light chili powder 1 cup vodka maraschino cherry juice 2 teaspoons onion powder 5 chicken bouillon cubes 1/3 cup balsamic vinegar 2 tablespoons dry hot mustard 2 tablespoons hungarian paprika 2 tablespoons butter 1 teaspoon sweet basil 1/2 tablespoon cayenne 1/3 cup soy sauce 1 tablespoon celery salt Simmer together the day before injection then reheat and let cool once again then inject. Basted hog with a little red wine vinegar, pineapple juice and olive oil. Have some of your favorite BBQ sauce made and let them brush a little on the pork if they like. Started out with a 164 pounds pig on the hoof. Imagine dressed out and without the head was 100 to 110 pounds. Injected the pig 26 hours before smoking. I cooked this pig at 235F and was hitting 160F internal at about 10 1/2 hours. I was early for my feed time of about 2 1/2 hours so just turned my heat off and continued to cold smoke. Turned heat back on last hour to warm her up. Smoked this with mesquite and apple. Posted to the BBQ List in Nov. 1998 by Don Havranek Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * White Wine Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups dry white wine 1/2 cup lime juice -- freshly squeezed 1 1/2 teaspoons mustard powder 1 medium red onion -- sliced 1/4" thick 1/2 cup olive oil salt and pepper -- to taste Combine all ingredients in a non reactive bowl. Cover, and refrigerate over night to allow flavors to meld. Then add meat to the bowl, covering all sides with the marinade, and then recover and allow to marinate for at least 3 to 4 hours in the refrigerator. Or, I prefer to add the meat and marinade to a zip lock bag and refrigerate. This way seems to coat the meat better. This marinade can be used with fish, poultry, fowl, pork, or veal. When marinating fish, chickens, or fowl, do not let it marinate more than the 3 to 4 hours or else it will start to "cook" the meat. The pork and veal can be left up to 24 hours in the marinade with no problems. Posted to the BBQ List by Rock McNelly on Sep 4, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Yucatan Marinade Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup fresh orange juice 1/4 cup lime juice 2 tablespoons fresh lemon juice 1/4 cup ancho chile powder 2 tablespoons pasilla chile powder 1/4 cup paprika 1 teaspoon cayenne 1 teaspoon freshly ground black pepper 1 teaspoon salt 1/4 cup olive oil In a food processor, combine all the ingredients except the olive oil and process for 30 seconds. With the motor still running, slowly add the olive oil and process until emulsified. Yield: 1 cup Source: Grillin' & Chillin' SHOW #GR3604 Posted to the BBQ List by muddy@ibm.net on Apr 18, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - -