Every self-respecting man needs to know how to cook a good steak. Face it, folks: a thick slab of perfectly prepared beef is hard to beat and makes even the most hardened vegetarian have second thoughts. Ask your local butcher to cut a 1-inch thick slab of the best cut you can afford, but make sure it's at least choice grade. If you don't have a charcoal grill, you'll need that too....Please NO GAS! Finally a good marinade.
A marinade for meats with undertones similar to a Japanese steak house dipping sauce, with mild garlic and unmistakably teriyaki flavors.
Steak marinated in a bath of tequila and assorted seasonings. I've found that this makes a great steak fajita also!
This sweet and spicy, pan-seared chicken breast marinade has a hint of pineapple and ginger. This recipe won first place in the MTR chicken marinade category at the PNWBA Washington State Spring BBQ Championship in 2012.
Heaps of cilantro are the key flavor in this marinade. This recipe won second place in the MTR chicken marinade category at the PNWBA Washington State Spring BBQ Championship in 2012.
Looking for an excuse to get more cola into your diet? Who isn't? Get 'er done with this cola-based ribs marinade.
Oh, man - A big ol' platefull of chicana is one of the greatest southwestern comfort dishes there is. Chicana is to beef what carne adovada is to pork, lovely marinated beef strips slowly simmered in a savory sauce. The aroma of the cumin and tomatoes fills the house. Spicy? Oh, if you like it that way you can make it that way. This recipe has just enough spicy heat to tingle the back of your tongue, but certainly not enough to make you sweat or head for the ice cream carton.