Comments on: Let’s Talk Marinades

By: Sandra mabry

Sandra mabry — Sun, 31 May 2015 16:01:32 +0000

play out side……..

By: vickie

vickie — Sat, 30 May 2015 00:01:51 +0000

I’m trying to start using some dry rubs, so am still experimenting.
Getting to like my own home made concoctions vs. store bought!!

By: cici

cici — Sat, 30 May 2015 00:00:07 +0000

I use a dry rub that my hubby named Tulsa Rub, since we are both Tulsans!! I got it from a friend of mine to use with a Pork Tenderloin using Apple Cider & apples also, but my hubby liked the dry rub for everything. It is just a mixture of peppers & other seasonings.

By: Mamma K (The Broke Kitchen)

Mamma K (The Broke Kitchen) — Fri, 29 May 2015 21:25:55 +0000

One of my favs and its on my page here is a dr pepper marinade. I use it for tri tips, steaks everything except fish. so versatile and can be changed up too with different spices.

https://tastykitchen.com/recipes/condiments/easy-marinade-2/

By: Shawna C

Shawna C — Fri, 29 May 2015 15:00:56 +0000

I do the same thing Patty Paulsen does: add marinades to meat going into the freezer. My two faves are:
Pork – minced fresh ginger, minced garlic, soy sauce, hoisin, salt and pepper
Chicken – lime juice, minced garlic, olive oil, salt and pepper

By: Meme

Meme — Thu, 28 May 2015 15:35:11 +0000

For steaks, I put steaks in zip lock bag, add soy sauce, liquid smoke and worschestire sauce and marinade all day or at least an hour before grilling. Now I have the craving for them.

By: PatW

PatW — Thu, 28 May 2015 14:22:53 +0000

I tend to throw things together to make a marinade– oil, citrus or vinegar, salt, seasonings, a touch of sweet. I just taste and make sure the flavors balance. While I’m not fond of REALLY hot seasoning, I’ve learned that marinades for chicken can contain a lot of hot sauce (tablespoon or so) and the meat will just be pleasantly warm.

Favorites around here are garlic-lime and honey-lemon– both with chicken.

By: janmaus

janmaus — Thu, 28 May 2015 14:17:32 +0000

As others have said, those zip lock bags are the bomb! While I see some really attractive ideas below, I prefer simple marinades that don’t muddy the tastes–my faves are always based on olive oil, lime juice, minced garlic and an herb or flavoring or two–not piles of stuff: a minced chipotle, OR julienned basil, OR grated ginger, a dash of cayenne & chopped cilantro, OR … well, you get the idea. Another acid can be used, but we like lime best. Kim below had a wonderful suggestion–save the acid to the end if you plan to marinate over a long period of time. The reason for this is because the acid “cooks” the protein and changes the texture of the meat, so it shouldn’t be in contact with the meat for more than several hours. I also don’t add salt to a marinade because it toughens the meat–I save the salt until I’m ready to grill.

By: Kris

Kris — Thu, 28 May 2015 02:53:00 +0000

My favorite chicken or beef marinade is this: in a food processor, put 1/2 cup olive oil, 3/4 cup low sodium soy sauce, 1/2 cup white vinegar, 1/4 cup Worcestershire sauce, 2 cloves garlic, 3 Tbsp. brown sugar, and 1 Tbsp. Dijon mustard. I pound boneless, skinless chicken breasts just a bit, and then put them in a zipper freezer bag. I pour enough marinade to coat 4-6 pieces (depending on size). This either goes right into the freezer or in the fridge overnight. I grill them over indirect heat, and they are juicy and tender every time.

By: Erika (TK)

Erika (TK) — Thu, 28 May 2015 02:15:32 +0000

I think the freezer tip is brilliant too!