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Marinades


ollie
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As important as a marinade is to a good piece of grilled meat it's always something I just throw together without much though, often resulting in less than satisfying food.

I tried this recipe last night and it was so good! Very simple but with intense flavour.

1/4 teaspoon granulated sugar

1/2 teaspoon salt

1 1/2 teaspoons black pepper

1 tablespoon fish sauce

1 tablespoon fresh lime juice

2 tablespoons Canola or other neutral oil

http://blog.washingtonpost.com/mighty-appetite/2007/07/sublime_vietgrilled_chicken.html

Please share your favourites!

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I have a quick chicken marinade that is petty tasty.

It's a play off a salad dressing I make all the time.

2 Tblsp Dijon

2 Tblspn Olive oil

1 Tblspn Red Wine Vin

Juice of lemon and rind (use a rasp)

1 or 2 cloves Garlic

1/2 shallot

Some salt and pepper

Toss in some fresh herbs- what ever you have- Thyme, oregano, basil rosemary, tarragon.

I play with the herb combo each time.

After you marinade for an hour or two, cook down the sauce (add a little white wine or even beer if gets too thick). I some times add honey for some sweet. baste the chicken with it toward the end.

Really easy and tasty.

Grill the chicken. I usually use thighs

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I've finally got my big green egg built and running and have been screwing around with jerk marinades.

This is the original recipe that I've been tweeking (trying to get the heat right and switching in a proper amount of real onions, ginger and garlic instead of powders, used rice vinegar). Have two pounds of chicken marinating and going to cook it tonight with some apple wood for smoke.

For the jerk stock:

JERK MARINADE:

3â„4 cup (185 ml) white vinegar

1â„2 cup (125 ml) orange juice

1â„4 cup (60 ml) olive oil

1â„4 cup (60 ml) soy sauce

1 lime, juiced

2 Tbsp (30 ml) garlic powder

1 Tbsp (15 ml) dried thyme leaves

1 Tbsp (15 ml) ground allspice

1 1â„2 tsp (7.5 ml) dried red chili flakes

1 1â„2 tsp (7.5 ml) dried ground sage

1 1â„2 tsp (7.5 ml) freshly ground

black pepper

1 tsp (5 ml) kosher salt

3â„4 tsp (4 ml) ground cinnamon

3â„4 tsp (4 ml) ground nutmeg

1 cup (250 ml) chopped onion

3 green onions, finely chopped

1 Scotch bonnet chili, seeded and chopped

Blend it all up.

for the individual batches

INGREDIENTS:

1â„2 cup (125 ml) canola oil

1â„4 cup (60 ml) Jerk Marinade (see above)

2 Tbsp (30 ml) chili powder

2 Tbsp (30 ml) onion powder

1 Tbsp (15 ml) garlic powder

1 Tbsp (15 ml) smoked paprika

1 Tbsp (15 ml) freshly ground black pepper

1 jalapeño chili (for less heat, seed the chili)

1 tsp (5 ml) kosher salt

1â„2 tsp (2 ml) ground ginger

2 lb (1 kg) chicken chicken

Stir it all up.

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I have a quick chicken marinade that is petty tasty.

It's a play off a salad dressing I make all the time.

2 Tblsp Dijon

2 Tblspn Olive oil

1 Tblspn Red Wine Vin

Juice of lemon and rind (use a rasp)

1 or 2 cloves Garlic

1/2 shallot

Some salt and pepper

Toss in some fresh herbs- what ever you have- Thyme, oregano, basil rosemary, tarragon.

Give or take a new ingredient here and there, this is pretty much exactly my go to marinade. Sometimes there's a jalepeno in there, sometimes a little soy, sometimes a little beer ( If I'm doing shrimp or fish - just so the acid in the lemon doesn't cook it )

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  • 2 weeks later...
  • 3 weeks later...
I've finally got my big green egg built and running and have been screwing around with jerk marinades.

This is the original recipe that I've been tweeking (trying to get the heat right and switching in a proper amount of real onions, ginger and garlic instead of powders, used rice vinegar). Have two pounds of chicken marinating and going to cook it tonight with some apple wood for smoke.

For the jerk stock:

JERK MARINADE:

3â„4 cup (185 ml) white vinegar

1â„2 cup (125 ml) orange juice

1â„4 cup (60 ml) olive oil

1â„4 cup (60 ml) soy sauce

1 lime, juiced

2 Tbsp (30 ml) garlic powder

1 Tbsp (15 ml) dried thyme leaves

1 Tbsp (15 ml) ground allspice

1 1â„2 tsp (7.5 ml) dried red chili flakes

1 1â„2 tsp (7.5 ml) dried ground sage

1 1â„2 tsp (7.5 ml) freshly ground

black pepper

1 tsp (5 ml) kosher salt

3â„4 tsp (4 ml) ground cinnamon

3â„4 tsp (4 ml) ground nutmeg

1 cup (250 ml) chopped onion

3 green onions, finely chopped

1 Scotch bonnet chili, seeded and chopped

Blend it all up.

for the individual batches

INGREDIENTS:

1â„2 cup (125 ml) canola oil

1â„4 cup (60 ml) Jerk Marinade (see above)

2 Tbsp (30 ml) chili powder

2 Tbsp (30 ml) onion powder

1 Tbsp (15 ml) garlic powder

1 Tbsp (15 ml) smoked paprika

1 Tbsp (15 ml) freshly ground black pepper

1 jalapeño chili (for less heat, seed the chili)

1 tsp (5 ml) kosher salt

1â„2 tsp (2 ml) ground ginger

2 lb (1 kg) chicken chicken

Stir it all up.

do you bathe in that shit or what?!?!?

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  • 10 months later...

Just made this for the entire GelaSkins office for lunch and it was fucking gang busters. Marinaded for 24 hrs and served with some shandys and Pimms cup on the rooftop patio here. Ain't too shabby of a Friday.

Hats off to TheSloth for this great recipe!!!

I've finally got my big green egg built and running and have been screwing around with jerk marinades.

This is the original recipe that I've been tweeking (trying to get the heat right and switching in a proper amount of real onions, ginger and garlic instead of powders, used rice vinegar). Have two pounds of chicken marinating and going to cook it tonight with some apple wood for smoke.

For the jerk stock:

JERK MARINADE:

3â„4 cup (185 ml) white vinegar

1â„2 cup (125 ml) orange juice

1â„4 cup (60 ml) olive oil

1â„4 cup (60 ml) soy sauce

1 lime, juiced

2 Tbsp (30 ml) garlic powder

1 Tbsp (15 ml) dried thyme leaves

1 Tbsp (15 ml) ground allspice

1 1â„2 tsp (7.5 ml) dried red chili flakes

1 1â„2 tsp (7.5 ml) dried ground sage

1 1â„2 tsp (7.5 ml) freshly ground

black pepper

1 tsp (5 ml) kosher salt

3â„4 tsp (4 ml) ground cinnamon

3â„4 tsp (4 ml) ground nutmeg

1 cup (250 ml) chopped onion

3 green onions, finely chopped

1 Scotch bonnet chili, seeded and chopped

Blend it all up.

for the individual batches

INGREDIENTS:

1â„2 cup (125 ml) canola oil

1â„4 cup (60 ml) Jerk Marinade (see above)

2 Tbsp (30 ml) chili powder

2 Tbsp (30 ml) onion powder

1 Tbsp (15 ml) garlic powder

1 Tbsp (15 ml) smoked paprika

1 Tbsp (15 ml) freshly ground black pepper

1 jalapeño chili (for less heat, seed the chili)

1 tsp (5 ml) kosher salt

1â„2 tsp (2 ml) ground ginger

2 lb (1 kg) chicken chicken

Stir it all up.

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can you explain why there are 2 different recipes? i am confused. :)

The top portion is the mother marinade. You use a little bit of that + the ingredients from pt. 2 to marinade your chicken/pork/fish. That's so you don't have mix up a fresh batch or wet ingredients every time.

DB2 - midday work drinks feat. limited/less alcohol = me no sleepy on the job.

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I'm partial to brining pork and chicken (I have two 10 oz chops brining now for dinner), I usually only marinade steaks. Lately I've tried my hand at dry brining (weird to call it that, but not really curing) - which simply amounts to seasoning the steak and then covering it with kosher salt and letting it rest overnight in the fridge up and then pulling it about one to one and half hours before grilling, wash it off, pat dry and rest until room temp.

Some good stuff here though, I appreciate the shares and will no doubt try some of these out when I get to making a marinade. Cheers.

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  • 11 months later...
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