recipe's for marinade?

Question

reason ,i ask is nobody seems to own a rotisserure
so whada ya make and use it for ? i think theres a lot of you with one-or-twc ???

Answer 1

A marinade is easy to do yourself, you need 3 things.

1. an acid - citrus juice (lime, lemon, orange), or a vinegar (I like the balsamic or the apple cider)

2. an oil - I use Olive Oil (extra virgin works also but I don't use it that often for marinade), butter (melted) works well also

3. flavor - I have used any number of herbs and spices. It depends on your taste and what you are cooking.

for beef and chicken try this:

1/2 cup orange juice
1/2 cup lemon juice
3/4 cup olive oil
about 1/4 cup of chopped cilantro, a little dill and the smallest pinch of red pepper flakes (to taste).
some kosher salt, freshly ground black pepper

Put all of this into a blender and blend until it is all mixed.

put chicken pieces (or beef) into a zip-top bag, pure the mixture over it, then seal it up - getting as much of the air out as possible.

Put in refrigerator for a couple of hours.

Good stuff.

Answer 2

Here's my all time favorite marinade, and it is so simple and flavorful - best for darker meats (beef, pork), but I've also done it on chicken: put all of this in a ziplock gallon baggie, or 2-gallon baggie for large cuts of meat: teriyaki (about a cup or so), worcestershire (about 3 tablespoons or so), lots of minced garlic cloves (I use about 5-6, but to your taste), and lots of ground black pepper (about 1 tablespoon or so.) If you have a blender, whiz all that around in the blender for a few seconds. Marinate overnight in the fridge. Yum!

On the rotissierie:

1) a whole beef tenderloin for a large party, marinated as above for two days, then studded on the outside (with toothpicks) with whole peeled garlic cloves and a few whole seeded jalapenos. Awesome. Soak the toothpicks in a bowl of water for an hour or so, so they don't burn. This is for a big party, will serve 10-15 people easily, depending on size of tenderloin, and it's quite expensive. Usually around $40-50 for a big tenderloin. But such a hit at parties!

2) 2 whole pork tenderloins (not loins) marinated as above overnight. Usually a package from the grocery store (buy unmarinated and do it yourself) will contain two tenderloins together, though it will look like one big one wrapped in plastic. 2 will serve a family of 4-6, possibly with some leftovers. This is really outstanding, and so easy to make. Cook it charred on the outside and somewhat pink inside, if you are buying from a high quality-control grocery store.

3) 1-2 whole 3-4 pound chickens. Make a paste of several (5-10) garlic cloves, 1-2T salt, 1-2T fresh thyme leaves - rub this all over inside the chicken and under the skin. Stuff the inside cavity with 2-3 lemons, cut in half. This is so delicious! Discard the lemons when serving - they won't be pretty.

4) Leg of lamb, or a lamb roast, rubbed all over a day or two in advance with a paste made from fresh garlic cloves (lots), salt, pepper and fresh rosemary leaves. Put this rub-laden lamb in the fridge in a ziploc baggie for at least one night, two if you have time.

4) Use a rotissierie basket, and fill it with anything you like - shrimp, shishkebab stuff, whole fish, whatever. This makes grilling effortless, since you don't have to attend to it - no flipping, moving around the grill, adjusting the flame, etc.

It's best, if you have time, to bring any of these marinated meats out onto the counter for an hour or so to bring closer to room temperature. This will help them to grill more evenly with no hot or cold spots.

Bon appetit!

Answer 3

I own one, but haven't used it in a while...I used to just melt 1/2 pound of butter, add a bit of salt, pepper, cayenne, and keep basting the chicken until it's done; keep adding the juices that fall from the chicken into the butter mixture and it will be crispy and delectable!

Answer 4

Put whatever you want in a marinade. I frequently use either balsamic vinegar base with all kinds of herbs and spices or a soy sauce/teriyaki base with corresponding herbs.

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