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Barbecue Marinades
recipes by Lynn Webb
Each recipe makes enough marinade for meat to serve 8 - 12 people.
For each recipe, mix the ingredients, then place the marinade in a large, heavy-duty
ziplock-type bag with the meat to be flavored/tenderized.
Chicken Marinade
1/2 cup soy sauce
1/4 cup honey
juice from 1 lemon
1 clove garlic, sliced thin
2 T tabasco
Marinate chicken breasts/pieces for 45 minutes before draining and cooking on a hot
grill. (No other seasoning needed)
Brisket Marinade
1/2 cup Southern Comfort
1/4 cup honey
3 T liquid smoke (mesquite)
1/4 cup cidar vinegar
2 T Trappy's Red Devil Sauce
1/4 cup water
2 T black pepper
1 T thyme
1 T minced garlic
Allow brisket to marinate in this mixture for at least 24 hours. (48 is better) Drain,
and then rince the brisket before placing it on the grill.
For a really large brisket, you might want to wrap it in foil and put it in a 275
oven for about an hour and a half before you put it on the grill --to insure that
it cooks thoroughly and evenly.
Babyback Ribs Marinade (and other ribs....)
1 cup pineapple juice
4 T Tabasco
2 T honey
3 T liquid smoke (mesquite)
2 T lemon juice
1 t black pepper
Because of the bones, you can usually only marinate babyback ribs in a large kettle,
standing on their sides. Multiply this marinade recipe by 3 to 5 times, depending
on the number of racks your are preparing, and the size of the pot you are using.
Most people eat about 1/2 to 1 whole rack of ribs if that is the only meat you are
grilling. If you're grilling 2 or 3 different meats, then usually 1/2 rack per person
is a good guess.
Ribs also need to marinate in the fridge for 24 hours.
Smoked Sausage
Usually requires no marinade. Good sausages are marinated from the inside out with
their seasonings.
Pork Chops Marinade
1 T ground ginger
12 ounces apple jack (or apple juice/cidar)
1/2 t cinnemon
1 t black pepper
1/4 cup cidar vinegar
1 T dehydrated onion flakes
Again, unless you are using boneless chops, it will take extra marinade because only
a few chops will fit in each bag.
Marinate these for 8-12 hours before grilling.
Texas Grill Burgers
1/2 pound of lean ground beef per person
1 T A-1 steak sauce per person
salt and pepper
1/8 fresh white onion per person -- minced fine
1 rasher of thick sliced bacon per person
toothpick
Using these proportions, mix meat, sauce, salt and pepper, and minced onion in a
large mixing bowl. Shape into 1/2 pound rounds, then wrape a rasher of bacon around
each like a little belt and secure it with a toothpick.
Chill in fridge for 1 hour, then grill on a hot barbecue until the desired rare --
well done is achieved.
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Copyright (C) 1999, Lynn Maupin Webb
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