Anyone got any good grilling marinade or sauce recipes?

Question

I want something that can be put in a jar and stored for a while. Thanks

Answer 1

I use his at the restaurant:
Equal Parts of Balsamic Vinegar, Teriyaki Sauce and Coca Cola.

Answer 2

For a quick, tasty & easy fix I use Italian dressing & lime juice on meats, veggies, etc.....When I have time to make my own for steak ( which I prefer to do ) I take soy sauce, worchester sauce, a dash of ketchup, a drizzle honey, garlic cloves, salt & pepper & mix well, Marinate steaks for at least an hour, then grill. We actually like a dry rub called Montreal Steak Seasoning best of all......You don't even need steak sauce with this!!

Answer 3

I just discovered this stuff sold in the seasoning section at the store called liquid smoke. It is absolutely sensational. You just put one or two drops into your marinade (BBQ, teriyaki, soy sauce, whatever) and it gives the most amazing smokey flavor. We are vegetarians and we use it all the time. I bet it would be good on meats too.

Answer 4

Try this.

18 oz Ketchup
1/4 cup Worcestershire sauce
1-1/2 tsp hot sauce
2 Tbsp liquid smoke

1/2 tsp black pepper
1 tsp Ground red pepper
1/2 tsp chili powder
1/2 tsp garlic powder
1 tsp salt
1 tsp cumin
1 cup of brown sugar


bring to sterilization heat, stirring from start to finish to establish the brown sugar. It will not take long so keep stirring ok.
pour into jars immediately and they will sill. It has about a two year shelf life. I had it checked out. Just fridge after opening.
Let me know how ya like it ok.

Reach me at [e-mail]
Not trying to chat or advertise anything. just if ya like it contact me
peace out

Answer 5

Sesame Marinade

Makes 4 servings

Ingredients:

1/2 cup white wine
1/2 cup soy sauce
1/4 cup peanut oil
1/4 cup sesame oil
1 tablespoon Mirin, sweet rice cooking wine
3 tablespoons sesame seeds
1 tablespoon dry mustard
1 teaspoon cracked peppercorns
1 tablespoon fresh garlic, chopped
2 tablespoons fresh ginger root, grated
2 scallions, chopped

Preparation:

Combine all ingredients in a bowl and stir to incorporate. This marinade can be made ahead of time and stored in the refrigerator.

Use the marinade to baste meats on the grill for a moist, more flavorful product.




Marinade: Mango Mojo

Mango Mojo: A mojo (mo-ho) is a pungent Latin marinating sauce. I suggest marinating in a mojo for at least 30 minutes to allow the flavors to penetrate. Because I use ripe mango, it's natural sweetness will glaze and brown what ever you roast. The mojo is great for pork and shrimp.

Ingredients:
to serve 1 quart

Ingredients to Serve-1 Quart
3 tablespoons Olive oil
1 large Onion, diced
2 cloves Garlic, minced
1tablespoon Cumin
1 teaspoon Oregano
1 tablespoon Salt
1 teaspoon Freshly ground black pepper
2 cups Orange juice
1 cup White wine
1/4 cup Lime juice
1 large Ripe mango, pitted and diced
Procedure:

To Prepare the Mojo: In a medium sauce pot, warm the olive oil and cook the onions until soft. Add the garlic stirring well for another minute. Add the cumin, oregano, salt and pepper cooking for another 2 minutes. Moisten the mixture with the orange juice, white wine and lime juice. Stir in the mango and bring to a simmer. Cook for 15-20 minutes on medium heat. Remove from the heat and puree with a small immersion blender. Pour into glass jars and seal. This can keep for several weeks in the refrigerator.



Chipolte Marinade

1 cup water
2 chipotle peppers, (smoked jalapeno peppers)
2 tablespoons JALAPENO VINEGAR
2 tablespoons V-8 juice
1/4 teaspoon garlic salt
1/4 teaspoon hot chili powder

Instructions

Bring 1 cup of water almost to a boil and add the chipotle peppers. Remove from the heat and keep them submerged by placing a small plate or plastic lid on top of them. Allow them to steep in the hot water for 30 minutes. Remove the peppers and reserve the water. Cut the peppers in half lengthwise and remove the seeds, ribs, and stem. Put chipoltes and the reserved water in a blender and liquify. Add the vinegar, V-8 juice, spices and blend.

Store in a glass bottle in the refrigerator for up to 10 days.

This is an excellent marinade for any meat prepared southwestern style, chicken wings buffalo style, or adds just the right amount of smoky jalapeno heat to your Bloody Marys.


Garlic-Citrus Marinade

This is a delicious way to marinate skirt, sirloin, or flank steak, but it’s also good with chicken, pork, lamb, fish, or vegetables. Guess we like this with everything!

Makes about 3/4 cup

Ingredients:

1/4 cup fresh lime juice (4 to 5 limes)
1/4 cup fresh orange juice (1 to 2 oranges)
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons chopped fresh Italian parsley
1 teaspoon dried oregano

Preparation:

Place all the ingredients in a small jar with a tight-fitting lid. Cover and shake to blend. This marinade will keep in the refrigerator for up to 1 week.



ORANGE AND SOY SAUCE MARINADE

Preparation Total: 05

Adds an Asian flavor to any birds ar flank steak.

3/4 cup orange juice
1/4 cup rice vinegar
3 tablespoons soy sauce
2 tablespoons peanut oil
2 tablespoons ginger root, chopped
3 cloves garlic, sliced
2 green onions, sliced
2 tablespoons cilantro, fresh, chopped

Combine all ingredients in a bowl and whisk briskly. Store in the refrigerator in a glass jar.

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FAJITA MARINADE

Preparation Total: 10


1/2 cup soy sauce
1/4 teaspoon peppercorns, crushed
1/4 teaspoon garlic powder

Combine all ingredients and whisk until blended. How simple is that!
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CILANTRO LIME VINAIGRETTE

This one is good for a salad or to marinate a nice piece of swordfish or salmon.

Preparation Total: 10

An excellent marinade as well as a dressing for your salad.

1/2 cup olive oil
1/2 cup peanut oil
1 lime, juiced with pulp
1/4 cup lime juice
1 1/4 teaspoons green peppercorns, crushed
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin, ground
2 tablespoons fresh cilantro, chopped

Combine all ingredients in a small bowl and whisk. Store in a glass jar in the refrigerator. Allow to warm to room temperature before using as a marinade.

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BASIC BALSAMIC VINAIGRETTE

Preparation Total: 05

Adding your favorite herb, spice or vegetables can enhance this delightful recipe. Tarragon, cilantro, cracked green peppercorns, minced onion or chopped roasted red pepper would all be just perfect!

3/4 cup olive oil
1 clove garlic, minced
2 tablespoons balsamic vinegar
1 tablespoon rice vinegar
Salt and pepper, to taste

Combine ingredients in a non-reactive bowl and whisk briskly. Drizzle over mixed salad greens.

Store unused vinaigrette in a glass container under refrigeration. Allow to come up to room temperature slightly before use after refrigeration