It's time to get
sauced, creating (or buying) the right marinade to enhance your grilling
efforts. From veggies to ribs, here are some of our favorite marinating
Guinness Pork Marinade
Deep in the heart of Guinness' storied 1759
Society (requires a membership -- join immediately!) website
lies a wonderfully humorous marinade for Chicken. Upon emptying every packet
soy sauce in the house
I still didn't have enough for the recipe. I added pineapple juice to fill
in the gap and a couple more cloves of garlic to additional flavor. For the
pork version, I've added a half up of brown sugar to the marinade for some
oz bottle Guinness Draught
oz can Pineapple Juice
oz Soy Sauce
cup brown sugar (pack it tight)
garlic cloves - minced
teaspoon black pepper freshly ground
shakes of Chipotle Tabasco Sauce
pork loin loin chops (3/4 inch thick)
In a large bowl whisk together the Guinness, Pineapple Juice and Soy Sauce.
Careful opening up the Guinness. It'll need to be poured within seconds of
opening to prevent a gusher from the bottle. Add the remaining ingredients
and whisk until ingredients are well blended.
Take a fork to the pork and poke a bunch of holes in them to let the
marinade sink in. In large ziploc bag (2.5 gallon) add the pork and marinade.
Get as much air out of the bag as possible, seal and send to the fridge for
an overnight sleep. Turn every 4 hours.
This is a great way to add smooth flavors to your Pork and keep the meat
moist during the grilling process, provided you can keep enough of the brown
stuff around... hint: watch out for your brother. Your beer pours will not
be graded, but keep in mind that Guinness can and
look at how the Pork changes color after marinating. Wear old clothes and
To learn more about
the history, recipe and process of brewing the old black magic, click
Doc's Jack Daniel's Marinade
Your Guide to Southern U.S. Cuisine.
cup Jack Daniels Sour mash whiskey
cup peanut oil
cup cider vinegar
cup Heinz ketchup
tablespoons nutmeg ground fresh
• 3 tablespoons instant coffee powder
• 1/4 cup molasses or honey
• 3 tablespoons salt
• 2 teaspoons Tabasco sauce
• 3 tablespoons lemon juice fresh only
teaspoons black pepper
• 2 tablespoons cloves ground
Mix all liquid ingredients together in a sauce pan over med-heat. Add dry
ingredients and continue to stir for 1-min. Reduce heat to Simmer for 5-mins.,
then remove from heat. Pour over meats, poultry, or mushrooms, cover, and
then refrigerate for 4-24 hours.
Use as a basting sauce or as a dipping sauce.
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Raven dishes up Tejas like crazy at texascooking.com
One of our recent favorite reads
came on an extended web hunt for marinades. We didn't have to go far, geographically,
as one of the kings is right here in Texas. John Raven (he carries
the professional designation of Ph.B) is a contributing writer for
and is well known
for his Barbecue 101 series and his Ask
Dr. John Q&A column.
Texas Cooking is pretty dern entertaining too, covering
everything from Grandma's Cookbook, to sections on seafood, dessert and
around the bar. There's
an alphabetical index of recipes too, so your visit will be a long one.
We think that's just what we were after all along.
on marinades goes into plenty of detail to arrive at great sauces for
beef, chicken and fish. See
his marinade article here.
a chef and writer for Food & Wine magazine, goes far beyond
garden variety ketchup- and barbecue-based sauces in this compendium
of flavorful recipes. Though she includes versions of those too,
the bulk of her book is taken up by more unusual vinaigrettes,
pestos and dessert sauces."
Grace Parisi takes her inspiration from all over the world, (she's also
the author of a fabulous book on pasta, Summer, Winter Pastas) showing
that the French don't have a monopoly on inspired flavor combinations.
spread, recipes for marinades from Turkey, Tuscany, Vietnam and Latin
America appear, all giving simple takes on ways to spice up various
meats. Most of the ingredients are readily available, with the exception
a few Middle Eastern and Asian specialty items, and the instructions
are easy to follow, though they do require some cooking knowledge,
particularly for main-dish recipes like Turkey with Roasted Shallot-Teriyaki
each recipe with a short note about appropriate ways to serve the sauce
or tips on preparation; other helpful hints pop
up in boxes throughout, addressing such dilemmas as how to keep gravy
and lump-free or how best to freeze pesto.
Cooks who want to
take their meals to another level without learning a whole new repertoire
dishes will find this book to be a great resource.