Do you know of a good marinade intended for beef to be grilled?

Question

I'm looking for something creative--not just vinegar, oregano, red wine throw it together and you're done type of thing.

Thanks for all these great answers so far--I'm favoring the Korean BBQ. I should have added--no alcohol.

Answer 1

yes and i expect my 10 points after you inhale it. lol

korean bbq ribs

4 lbs short ribs, thick cut
marinade:
1/2 cup shoyu (soy sauce)
1/4 cup sugar
4 cloves garlic, diced
1 tablespoon ginger
1 tsp. sesame oil
4 tablespoons finely sliced green onion
1 tsp roasted sesame seeds

mix marinade ingredients and marinate ribs overnight.

Answer 2

3 cloves Minced garlic, 1/4 cup soy, fresh grated ginger, 4 sliced spring onions, 4 Tbsp sesame oil, 4 Tbsp olive oil, and a half a can of coke or pepsi. Big zippy bag, 1 or 2 days.

Montreal Seasoning, Spring onions and a little olive oil.

BASIC BEEF MARINADE

* 2 cups Burgundy
* 1 Bay leaf
* 3 Tablespoons olive oil
* ½ teaspoon coriander
* 10 or 12 Peppercorns

Combine all ingredients and mix well. Meat should stay in marinade for 24 hours, in the icebox, of course.

This marinade is suitable for steaks and the more tender cuts of beef. If you are doing a brisket or a large chuck roast, you might try this heavy-duty version.

Answer 3

I use this marinade for meat, poultry and salmon. Its very simple.
1/2 cup soy sauce
1/2 cup balsamic vinegar
1/4 c olive oil
1 tbsp sugar
1 tbsp fresh ground ginger
1 tsp red pepper flakes
1 tsp white pepper
2 or 3 green onions chopped fine.

Soak the meat for about an hour or so then grill to your liking. For salmon I make a pouch out of foil and pour some marinade over it, close the ouich and place it on the grill. The steaming/poachin effect works the marinade into the fish........man am I hungry, gotta go get some luch

Answer 4

Ingredients: Chillie powder
Pepper powder
Ginger and Garlic - well ground to a
paste
Salt
Ajinomotto

Mix the above ingredients with a water. Marinade for 20 minitues . After grilling use a dash of lemon - juice.

Answer 5

I like to start with Italian dressing (about 1/4 to 1/2C) add a couple of cloves of garlic (Pressed). about 1/2 of a sweet onion sliced. Italian seasoning. just a little salt and some pepper. Some liquid smoke adds great flavor especially if you are cooking on propane. Just a couple of dashes will do it. If you want a little more kick you can add some Old Bay (by McCormick) or some Tabasco. Add the beef and then add water to cover. I use this for all meat.

Answer 6

I was having the same problem one day. So I seasoned my meat with whatever I chose, then I had about 1 cup of this wine called "Arbor Mist" Exotic Fruit flavor. Placed the meat in a ziplock bag and poured the wine in with it, marinated about 1 to 2 days. It was so good, I also used the remaining liquid in my bbque sauce; my friends thought I had used pineapple juice in the sauce. Try champagne too, not a dry one something like Martini and Rossi Asti Spumante, cheap but good!

Answer 7

I think my dad's was orange juice, spices, and a little bit of bud light.

Answer 8

Lawry's makes a lot of good ones. I usually use those.

Answer 9

How about these - and not just for beef, either!
Marinades
Steak
Dry rub - Ground Cumin, Salt, Pepper, Dry mustard, Chili Powder, Dry Tarragon, Paprika, Cinnamon, Garlic Powder.

Mopping sauce while on the Grill - Heat a small batch of dry rub, Cilantro, 2oz. of Brandy or jack daniels.

Dry Rub on side of meat and let stand at room temp for approx 20 minutes. Sear each side of the meat on high lower to medium flame. Then apply mopping sauce continue to turn repeatedly.


SPICY STEAK MARINADE

2 tbsp. prepared yellow mustard
1/4 cup worcestershire sauce
1/4 cup soy sauce
1/2 tsp. minced garlic (1/4 tsp. garlic powder)
1 tbsp. minced onion (1 tsp. onion powder)
1/4 tsp. red pepper flakes
1/2 cup water to thin marinade

Combine all ingredients and mix well. Place steaks in ziploc baggie and pour marinade overtop. Allow to rest for at least two hours, preferably overnight for best flavor and tenderness.

Steak
The juice of one lime,
2 tbs Worcestershire sauce
1/3 cup soy sauce
2 tsp kosher salt,
3 cloves garlic
1 tsp sugar
1/3 cup oil with a high flash point (like canola)
1 tsp Dried pepper flakes


Put all the ingredients into a food processor and blend until fairly smooth. Then place your meat into a large 1 gallon ziplock bag, and pour the marinade over it. Then shake the bag (after you have closed it :), and then put the bag into a bowl and then put the entire thing into the fridge for at least 2 hours. After it has marinated you can broil it or grill it.

Chipotle Chili Rib BBQ
The Chipotle marinade gives these ribs an extra smoky flavor in addition to the spicy heat. But don't worry they aren't too spicy.

4 pounds country style pork ribs
1 1/2 cups red wine vinegar
1 cup olive oil
1 7-ounce can chipotle chiles in adobo sauce
4 scallions, chopped
1 jalapeno, seeds and stems removed, chopped
3 tablespoons fresh oregano
3 cloves garlic, chopped
1/2 tablespoons salt
black pepper to taste
PREPARATION:

In a blender or food processor combine garlic, jalapeno, scallions, chipotles, oregano and salt. Blend until just smooth. While blending, add the red wine vinegar and olive oil. Season pork ribs with black pepper and place in a large resealable plastic bag.


Burgundy Beef
Burgundy marinade for beef
Yield: 1.25 cup

Ingredients:

1/2 tsp salt
1/4 tsp pepper
1 clv garlic, minced
1/2 cup oil
1/2 cup Burgundy or dry red wine
2 tbl catsup
2 tbl molasses


Bourbon Beef

ONE STEP BOURBON MARINADE FOR BEEF

1 tbsp. Worcestershire sauce
3 drops Tabasco
1 tbsp. ketchup
1 tbsp. steak sauce
1/4 c. red wine vinegar
1/2 c. olive oil
1/2 tsp. summer savory
1/2 tsp. dried basil
1/2 tsp. ground black pepper
1 tsp. sugar
1/4 c. bourbon

Roast Pepper Marinade

Roast 1 poblano pepper (or any mildly spicy chili pepper if you can't get poblano.) After roasting peel the skin from pepper and seed.

In a food processor blend:
roasted pepper
1 green onion
1 clove garlic
juice from 1 lime (or equivalent)
salt, pepper
1 tablespoon of vinegar
while blending add 1/4 cup to 1/3 cup of oil
use extra virgin olive oil. Adjust seasonings to your own taste. If it tastes too oily add a little salt, too vinegary add a pinch of sugar.

Throw your meat in a large ziploc bag, pour marinade on top. Seal bag and shake until meat is well coated, than refrigerate until ready to cook.


Lamb, Beef or Duck Breast.

1/2 cup Water
1/2 cup Regular Soy Sauce
2 tablespoons Brown Sugar
2 tablespoons Lemon Juice or Lime Juice or Vinegar
1/2 teaspoon ground chili powder (more if you like)
1 teaspoon ground white pepper
4 to 6 cloves of Garlic, peeled and coarsely chopped.

Place everything in a blender and pulse until mixed and garlic is fairly finely chopped.

Place meat in a plastic bag with marinade, remove air and seal. Marinate in fridge for a minimum of 3 hours - up to 8 hours is fine. Remove from fridge and allow to come to room temperature before grilling. Remove from marinade and put directly on to preheated grill.

Simple Chicken Marinade

Ingredients
2 cups balsamic vinegar
1 tablespoon crushed red pepper flakes
1/2 teaspoon oregano, dried
1/2 teaspoon basil, dried
1 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon paprika
2 cup olive oil


Add all of the ingredients except for the oil and whisk well; add the oil and whisk. Pour the mixture over to cover the chicken you are using in a glass bowl. Refrigerate overnight, stirring the marinade and turning chicken several times. May be grilled or broiled, basting often with marinade.


Mustard-Herb Marinade

1/2 c Dijon mustard
2 tb dry mustard
2 tb vegetable oil
1/4 c dry white wine
2 tb dried tarragon
2 tb dried thyme
2 tb dried sage; crushed

Instructions

Mix all of the ingredients in a bowl. Let stand 1 hour. Add chicken and
coat well. Let chicken sit in marinade 3-4 hours. Pat dry with paper
towels. Use the remaining marinade to baste chicken just before removing
from the grill.

Citrus Marinade

1/2 cup orange juice,
2 tablespoons white vinegar,
pinch of salt, white pepper,
cayenne pepper,
1 tablespoon brown sugar
1 tablespoon soy sauce.
Marinate for 2-6 hours in the fridge. It gives a nice citrus glaze when you grill the chicken

Pork Marinade
2 tbsp dijon mustard
1 tsp Rosemary
1/2 tsp Thyme
1/4 tsp Pepper
fresh grated ginger

Greek

1/4 cup dried oregano leaves
2 Tbsp. fennel seeds
2 Tbsp. crushed dried lemon grass
3/4 tsp. black pepper
½ tsp. salt
Lemon Juice
Oil

Combine herbs in a spice grinder or coffee grinder.


Pork Marinade

INGREDIENTS:
1/4 cup dry mustard
1 1/2 cups brown sugar
3/4 cup chili sauce
3/4 cup pineapple juice
2 teaspoons white sugar

DIRECTIONS:
Mix together dry mustard, brown sugar, chili sauce, pineapple juice and sugar and chill.