Ideas for good meat marinades?

Answer 1

Wow that's a HUGE subject and one close to my heart. I could tell you all the standards, but for the fun of it lets look to things a lot of people are only starting to re-discover and use. In my kitchen I use fruit juices and flower waters in my marinade. For example, marinate chicken with a bit of rose and lavendar water (a hint of ginger and a little wine vinegar) then when you grill the chicken smoke it using fresh lavender pieces.

With beef - orange is a great flavor (try orange, garlic, red vinegar, a pinch of sugar, salt and pepper) then cook with an orange honey glaze

with pork think apple juice and savory herbs (cloves, allspice, etc.)

Fish - lemon/lime juice with garlic and soy

Ribs - mango, brown sugar, garlic wine vinegar, a hint of red pepper

Chicken or turkey - try strawberry or raspberry juice in the marinade with white wine

There are so many more!!!

Answer 2

Marinade for fish. - Soy Sauce, Mustard, Brown Sugar

Marinade for Steak - Olive Oil, Soy, Black Pepper

Marinade for Chicken - Soy Sauce, Orange Juice or any citrus, ginger

Basically soy is perfect for all meats. Always a good staple to have on hand.

If you don't like soy. You might like just making brine of water and salt, then adding the herbs or spices you like.
Beer makes for a good marinade ingredient for chicken and fish.

Also buttermilk is great for fish, add some red pepper and salt to the buttermilk.

Answer 3

Here's something I've been playing with recently. I picked it up in the carribean.

It takes a little extra effort, but it really is worth it.

Take a mango or two and some apricots and mash up the pulp. Add a bit of white vinegar, white peppercorn, cumin, curry and the juice of a half onion. Better even than the cumin is to use that seasoning called adobo --it's a bit more complex. Let this stuff stand for a few days in a jar, til it gets a bit fermented and tangy.

Try that on some babyback ribs grilled really slowly and you'll be singing the praises of Universitymongoose.

Answer 4

HI! I make my own marinade that my hubby from trinidad showed me. It takes a while to do it but can be used on any meat. you can also store this in frig for months. first off save a few empty jars coffee/pickle whatever, buy 3 stocks of celery/6 bulbs garlic/3-4 bunches green onions.cut off bottoms of celery / onions,peel all garlic. cut up the greens and wash put a little of each in a blender with some water as it blends down keep adding until its all blended, pour each blender full into big bowl until you have finished using all ingredients, just dont make it to watery. once you finished it all fill the jars and keep in fridge lasts a long time,i usually get about 6 coffee jars out of it ,the longer it sits the more stronger the scent of those ingredients get.when you marinate your meat add 1 tbsp to meat salt/pepper/ little soya sauce let it soak until ready to use.You can add more if its lots of meat.

Answer 5

Time and a little Italian dressing. If you have the time,
pour a little dressing on to a dinner plate, place
the meat/chop over the dressing and then pour some more over the top of the meat/chop. Spread it around with a spoon and put some sandwich wrap or tin foil over the plate an let it sit overnite. You can even poke the meat/chop with a fork a few times too so the dressing gets deep into the meat/chop... Good luck...

Answer 6

Go to the meat section at the store and get the Adolfs Tenderizer and Marinade. Awesome stuff...

Answer 7

Depends on what kind of flavor you're going for and what kind of meat you're marinading.

For fajitas I make a marinade at home which is a combo of lime juice, lemon juice, onion, chili powder, veggie oil, some water, and fresh chopped cilantro.

Answer 8

I have found that a bottle of Zesty Italian salad dressing is a great marinade for chicken and pork chops

Answer 9

Heck ya..... grind up some garlic in a mini food processer, add some vinegar, ....1/3 cup...... and some ground up onion, let sit for 12 hours and yer fine

Answer 10

Vinegar and a red wine you like. 1/2 and 1/2