Beef steak marinade for grilling.
Great all around marinade. Use it for steaks, roasts, shish-ka-bobs and even to marinade meat for beef jerky. This recipe has been passed down in our family for years.
Lamb marinated with fresh oregano and garlic is grilled over coals and finished with a squeeze of fresh lemon juice. This is the best lamb taste you'll ever experience!
The marinade and the attention to detail -- the long marinade, massaging and turning the steak while it marinates, allowing it to return to room temp before broiling -- all make this the very best my friends and family have ever had.
The Boy Scouts motto, "Be Prepared," comes in handy for adults in the kitchen, too. If you're prepared with a decent spice rack, you should be able to throw together this marinade in just a few minutes.
London broil is marinated in red wine with a few Italian spices before it hits your grill. This is a tasty one for feeding a big group!
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.
This is how I do it.
Grilled steak topped with a buttery bourbon sauce. I created this after attending the 2011 Chefs of the Coast cook off (as a spectator) in Biloxi, MS.
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.
Boneless chicken breasts are marinated with mango nectar and fresh ginger, grilled to perfection, and served with mango salsa.
Honey, fruity aleppo hot pepper, and lime zest make up the marinade for these flavorful and easy grilled chicken breasts.
Boneless chicken breasts are slow cooked on the barbecue after a quick soak in this ultra simple chicken marinade.
Large chunks of marinated chicken breast are basted with even more of the tangy marinade as they cook on the grill.
When using this marinade on all our venison and beef cuts the results are outstanding. Tender, delicious meat every time. We mostly grill our meat. Also, anyone who says they don't like wild game MUST try this recipe and you will become a fan of it! The longer it sits in the marinade the more tender the meat will be. It is really important to trim all the fat off the wild game.
A marinade for venison round steak, inspired by a French dressing mix and herbs de Provence. Recipe also includes stovetop cooking instructions. Venison is also good when served with wild rice and tart fruit. While the venison is cooking, you can add vegetables to the skillet, such as chopped carrots, onions, mushrooms, parsnips, Brussels sprouts, etc. You might even want to experiment with cooking wine--Cabernet, Merlot, etc.
This is a great New York recipe for chicken, venison, beef, pork, and more. Make a second batch of the marinade to drizzle onto the finished sandwiches.
This great marinade is equally good on beef as well as venison. I always set some of the fresh marinade aside in a separate dish after I make it. I use it to lightly brush meat after grilling.
Tasty top round soaks in a sweet and tangy marinade for a night then is broiled to perfection. A huge handful of fresh parsley really adds a nice dimension to the dish.
This sweet, tangy barbeque sauce is as simple as stirring a few ingredients together in a few minutes. Add another 1/3 cup of Irish whiskey to use this as a marinade.