The Best BBQ Marinade Recipes
Marinating meat and fish for the barbecue makes the food taste even more delicious than it normally would. Many marinades can be mixed up quickly using easy to find off-the-shelf ingredients and though some recipes call for overnight marinating, many can be added 20 minutes before barbecuing or even as you cook.
Marinades boost flavour and stop the meat from drying out. This is because, as the meat cooks, it absorbs the marinade liquid, which keeps it moist and tender.
To get the most from your marinade, put the meat in re-sealable freezer bags with the marinade liquid and place in the fridge. Allow at least an hour for the marinade to really give the food an extra infusion of flavour. For softer, more tender foods such as chicken or seafood, much less time is needed, usually less than 50 minutes.
There are so many tempting recipes that it’s often hard to narrow down the selection, but having sifted through a great many, here are some marvelous marinades… all you have to do is mix the ingredients together, add to the meat and barbecue!
Beef is a barbecue staple but choose your cuts carefully. Thin strips of beef work best with marinades. Meat that is thicker at one end than at the other will not cook evenly and can be difficult to cook well on a barbecue.
Beef works wonderfully with marinades and can be combined with lots of different types of flavour and cuisine, from traditional American recipes to Asian style barbecue dishes.
Try these marinades, leaving in the fridge overnight if possible or for at least an hour:
Teriyaki Beef Marinade
This is a fantastic Japanese marinade that really works with beef kebabs. Simply put small pieces of beef on a skewer, add slices of green pepper or other vegetables that you like to put with beef, and marinade.
1/4 cup packed light brown sugar
1/4 cup soy sauce
2 tablespoons lemon juice
1 tablespoons light olive oil
1/4 teaspoon ground ginger
1 clove garlic crushed
Lemon and Oregano Marinade
Try this with thin cuts of steak, leaving to marinade for around 1 ½ – 2 hours. It’s absolutely delicious and produces a fresh, zingy flavour, which is fantastic on a warm summer’s day.
1/3 cup extra virgin olive oil
1 tablespoon lemon juice
2 garlic cloves, crushed
1 teaspoon dried oregano
1 tablespoon fresh thyme leaves
Honey Soy Glaze
This marinade works well with lamb loin chops. It’s quick to do and just requires you to coat the meat so you don’t have to spend a long time leaving it to marinate beforehand. Once you have mixed the marinade, just add it to the lamb chops, taking care to turn them around so they are coated all over. Don’t put the lamb into the marinade as this will mean that you can only use it for raw meat and you will want to use the excess to coat the meat as it’s cooking. Put the chops on the barbecue and turn after about four minutes, adding a little more glaze to the chops as they cook.
¼ cup ketchup
2 tablespoons liquid honey
1 tablespoon soy sauce
1 teaspoon crushed ginger root
1 clove garlic, crushed
This heavenly marinade is perfect with chicken. Just mix all the ingredients together, cover each piece of chicken with plenty of the marinade, put the pieces in a re-sealable bag and leave overnight in the fridge – or for at least 3 hours if preparing the marinade on the day.
150ml Greek yoghurt
1 bunch spring onions, finely chopped
1 small green chilli, finely chopped
Handful of finely chopped parsley and mint leaves
2 teaspoons of salt
6 cloves of garlic, crushed
Marinating fish takes far less time than marinating meat. In fact, marinades should not be left on fish for more than half an hour, as the fish will start to go mushy. Also, never baste your fish with leftover marinade that’s had raw fish put into it – it could cause food poisoning.
Fish works really well with all sorts of marinades including lemon juice and dill, or for more exotic flavours, fresh mango and soy, or soy, lime, vinegar and oil. The teriyaki marinade described earlier in this article is also delicious with fish.
Lemon and Soy Marinade
This is a taste-tingling marinade, which is ideal with salmon fillets. Just mix all the ingredients together, coat the salmon with the marinade and put the fillets on the barbecue. Keep basting the salmon with the marinade as it’s cooking.
3 tablespoons lemon juice
1 tablespoon snipped fresh or dried basil
1 tablespoon vegetable oil
1 teaspoon Worcestershire sauce
1 tablespoon soy sauce
1/2 teaspoon garlic, crushed
1/4 teaspoon pepper
For all your BBQ needs visit our user friendly site today and celebrate your summer in the way its meant to be celebrated!!
Charcoal BBQS, Gas BBQs, Smokers and more
Traditional American Recipes
There is no denying that American-style food has had a very large impact on cuisine all over the world! No, I don’t just mean fast-food, either! Traditional American foods such as the Coney Island-style hot dog, potato chips, fried chicken, and hamburgers with fries are just a few things that, while not all being essentially American, have reached the world through popularity in America. While it is hard to narrow them down, I have included in this article three of my favorite American recipes. I hope you enjoy them!
1 cup low-fat buttermilk
4 (8-ounce) chicken breast halves (with bones)
1/3 cup all-purpose flour
1/3 cup cracker meal
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 tbsp butter
In a shallow bowl, combine the buttermilk and chicken. Be sure to turn the chicken to fully coat it with the buttermilk. In another shallow dish, mix together the cracker meal and flour. Take the chicken from the buttermilk and place it onto a sterile surface. Sprinkle the chicken with half a teaspoon of salt and pepper. Dredge the chicken through the four mixture and shake off the excess bits of flour, then set the chicken aside. Repeat this process with each chicken breast. Melt the butter in an oven-proof skillet and cook the chicken on both sides until golden brown. Remove the pan from the range and place it in an oven preheated at 425 degrees F for about half an hour. Fried chicken is traditionally served with mashed potatoes and cole slaw.
Biscuits and Sausage Gravy
1lb sausage meat
3 tbsp flour
2 – 3 cups milk
Salt and pepper to taste
2 cups self-raising flour
1/4 cup of shortening
1/4 cup of milk
Crumble the sausage meat in a frying pan and cook until the meat is no longer pink. Add in the flour one tablespoon at a time and stir quickly. Keep stirring until a paste forms, and crank up the heat to high. Add in the milk, stir, and then add the salt. This mixture should be quite thick. To make the biscuits, mix together the shortening and flour using a pastry cutter, if you have one. Add in the milk, stirring as you do so. Knead the dough in the bowl, then transfer it onto a floured surface. Roll it out and cut into circular shapes (I find a drinking glass works well for this). Place the biscuits on a baking sheet and bake at 425 degrees F for about 10 – 15 minutes, until the biscuits are golden brown. Serve the biscuits open-faced or cut up, with sausage gravy poured on top.
3/4 cup granulated sugar
1/4 cup brown sugar
1 cup corn syrup
2 tbsp unsalted butter
1 1/2 tsp vanilla extract
1 1/4 cups pecans
1 (10-inch) pie crust (unbaked)
Beat the eggs together, then add the corn syrup, granulated sugar, and brown sugar. Melt the butter and add it to the egg mixture. Mix well while adding in the vanilla and pecans. Carefully pour this mixture into the pie crust (you don’t want to over-fill it). Bake at 350 degrees F for about 50 minutes, or until the pie has set. Allow the pie to cool before serving. Traditionally served with a scoop of vanilla ice cream.