Marinade Recipes

[Hoarach]

Figure this would be a good place to ask for recipes since there are many people here from around the world so different influences.

Go to New York Medical College and sadly there is no food service here unless I want to eat hospital food everyday, yuck.  So making dinner for myself I can only come up with so many different ideas for my own marinades.  The trial and error attempts only go so far in my mind lol.  I much prefer marinades over dry rubs but I would not be opposed. 

If you could post your favorite marinades if you do not mind that would be great.  Much appreciated. 

[Delirium]

What kind of meat are you looking to marinade?

[Hap]

Sorry, I don't marinade. I want a protein to taste like it is supposed to taste -- a problem given how juiced meats can be.

But . . . The Spice House in Chicago -- they have a website -- is a great place from which to buy.  Their Tellicherry pepper is over the moon.  Some great pepper and coarse salt can really do wonders.

Good luck on getting marinade tips, and happy eating.

[Hoarach]

Being that I do all meats, any marinades for any meat.

Hamburg, pork, chicken.  Did a marinade with buffalo that turned out pretty well but literally anything.

[VonMessa]

Not quite a marinade, but I use the following fairly often on beef:

Equal parts Montreal steak seasoning and ground coffee.  Rub in well (about 1 TBSP/lb) and broil.  Keep the heat hot enough to broil, but not so high that the coffee burns.

[Nathan60]

coffee?  That sounds really interesting. Hoarach you marinated buffalo meat or it was a bufflo marinade?

[VonMessa]

coffee?  That sounds really interesting. Hoarach you marinated buffalo meat or it was a bufflo marinade?

Yes 

If you actually like the taste of coffee and don't drink it just for the caffeine content, it is certainly worth trying.     

[Hoarach]

coffee?  That sounds really interesting. Hoarach you marinated buffalo meat or it was a bufflo marinade?

Marinated the buffalo in a Worcestershire pepper mill type marinade with some other ingredients that can remember.  Literally played with it, know I used cilantro lol.

[VonMessa]

Marinated the buffalo in a Worcestershire pepper mill type marinade with some other ingredients that can remember.  Literally played with it, know I used cilantro lol.

Making me hungry...

[BreakingBad]

Purists might say that marinades corrupt the taste of the meat, especially if you are using a premium cut.

Personally I prefer using dry rubs rather than marinade for any meats I cook.  Some even say nothing more than salt and pepper, perhaps some garlic powder.

My favorite dry rub is called 'Susie-Q', and you can only buy it in the California central coast, (or order it online).  In my opinion it is the only rub to put on meat. (Santa Maria bbq)

[Nathan60]

Depends on how Im feeling, sometimes its just plain with nothing sometimes a marinade is called for. Do you guys Brine your birds?

[guncrasher]

my marinade for steaks is sea salt and pepper.  my gf on the other hand spoils her steak by adding A-1 sauce.  sad to see a steak that cost almost 10 bucks a pound full of some kind of marinade or sauce.  marinades were made to add flavor to flavorless beef.

I do use some rubs to enhance the flavor but not to overpower it.

midway

[AAJagerX]

I like doing a marinade for beef jerky...

Other than that, I always go with dry.  A great dry rub for pork or chicken that I've been using for years now is...

1/2 cup of Spanish Paprika

2Tbsp of each of these:
Garlic powder
Onion powder
black pepper
course salt

1Tbsp of:
Hickory smoked salt
Cayenne pepper
Brown sugar

1 Tsp of Celery seed

Rub that on pork chops or chicken before tossing it on a grill....  So good.

[Hoarach]

Well if yall want to share dry rub recipes please do.   

Like I said I can only come up with so many ideas on my own and wouldnt be opposed to trying some dry rubs.   

[mechanic]

One of my favourite chicken dishes:


fry off your chicken breast fillets for a few minutes

while they're frying boil some water and add chicken stock cubes
doesnt matter how much water as long as it covers the chicken in the saucepan youre going to put them in for the oven

add to the stock:

generous helping of wholegrain or dijon mustard
generous helping of woscestershire sauce
crushed or ground almonds

chuck the chicken in and put in the oven for a couple of hours on moderate heat

when chicken is cooked add a load of single or double cream and put back in the oven for 10 mins

stir it well then serve with pasta/rice/salad or whatever you like

You could probably marinade the raw chicken in the stock mixture before you add the cream if you wanted to try leaving it overnight to get more flavour then doing all the cooking in the oven the next day. I never tried that.