It is now the season when all of us stay at home and receive visits from friends and family, it is almost the "season to be jolly" and we all know we love our BBQ.
If you are like me you always are looking for a way to change the flavours to your marinade and dry rubs always try to add more BOOOM to your meat in order to satisfy your needs or to impress that neighbour of friend that keep tells you how good his BBQ was and how proud he is of himself.
Anyhow here are 10 basic recipe that with a little adjustments to fit your taste are the NEED TO KNOW for every man and why not woman who love a good slow cooked BBQ.
1. Tandoori Marinade 1
Basically an indian flavoured marinade that once you have tried would come again and again back to it and abuse it so much that you would ask yourself how you did your BBQ without it before.
Ingredients:
1 pint of live natural yogurt
1 Tablespoon Cumin powder
1 Tablespoon Garam Masala
1 Teaspoon Coriander powder
1 Teaspoon Turmeric powder
1 Teaspoon Chilli Powder
Juice 1 lemon
8 cloves garlic - crushed
1 inch grated ginger
1 spoon tomato paste
Red, yellow or no food colouring as preferred
Mix the spices, colouring, lemon juice, ginger and garlic up into a paste with a little water and stir in well with the yogurt to make a tandoori marinade.
2. Texas BBQ Rub.
The perfect mix of salty, sweet, spicy, and bitter come together in this Texas BBQ rub.
Ingredients:
1/3 C brown sugar
2 Tablespoons salt
2 Tablespoons garlic powder
2 Tablespoons onion powder
2 Tablespoons smoked paprika
2 Tablespoons chili powder
1 Tablespoon cracked black pepper
2 Tablespoons cayenne pepper (optional-leave out if you don't like heat)
Combine all ingredients in a glass jar or bowl. Yields approximately 1 cup of rub.
Use one to two tablespoons of dry rub for each pound of meat. Rub onto beef, poultry, lamb, or pork and either cook immediately or wrap meat tightly in plastic wrap and refrigerate until you're ready to cook.
Notes
Store any remaining rub in a sealed container in a cool, dry place. The flavor will fade over time, so it should be used within 3-4 months for best results.
3. Greek Marinade
This authentic, tasty Greek marinade is a must for any backyard griller. With a touch of sourness thanks to the lemon and a sweetness brought out by oregano, it will leave your taste buds dancing, Zorba the Greek-style. The marinate suits any meat and is probably best suited to lamb.
Ingredients
1/4 cup olive oil
1 teaspoon finely shredded lemon peel
1/4 cup lemon juice
1 tablespoon snipped fresh oregano or
1 teaspoon dried oregano, crushed
2 teaspoons minced garlic
1/2 teaspoon coarsely ground black pepper
8 lamb rib or loin chops or chicken breast, cut 1/2 inch thick (or chicken)
Place all ingredients in a bowl, and then add meat. Refrigerate for two to four hours. Now it’s time to get a-grillin' go.
4. Tandoori Marinade 2
As its name would suggest, the tandoori marinade originated in India. What distinguishes this marinade from most others is its key ingredient is yogurt. Mostly used with chicken, this marinade is rich in flavor and bite.Ingredients
5 oz. plain yogurt
2 tablespoons vegetable oil
2 tablespoons lemon juice, freshly squeezed
2 cloves of garlic, chopped
3 fresh red chillies, chopped
2 tablespoons fresh cilantro, chopped
1 teaspoon ground cumin
1 teaspoon garam masala
1 teaspoon mild curry paste
2 tablespoons red tandoori paste
1 tablespoon tomato puree
1/2 tsp salt
3 oz milk (approximate)
5. Teriyaki Marinade
This traditional Japanese marinade is widely popular and simple to make. The basic ingredient is soy sauce which sweetens and caramelizes when cooked. In Japan the marinade is mainly used for fish, though it works perfectly with all types of meat. This marinade, when reduced, also acts as a dipping sauce.Ingredients
1/2 cup soy sauce
1/2 cup Japanese cooking wine
1/3 cup granulated sugar
1 clove garlic, smashed and
1 piece fresh gingerroot
1 tbsp honey
1/2 teaspoons Japanese wasabi powder or
1/4 teaspoons wasabi paste (optional)
In small saucepan, combine all ingredients. Bring to a boil and cook for a few minutes until syrupy. Remove from heat, and discard garlic and ginger. Let cool. Marinade food in about 3/4 cup of sauce for 20 minutes. When ready to cook, reheat remaining marinade and brush over food several times during cooking and once again at end of cooking to glaze.
6. Tequila Mockingbird Marinade
This marinade originated from the famed Mexican restaurant of the same name in Connecticut. It is spicy, sharp, and has a real kick to it. It works perfectly with jumbo shrimp, sea scallops, and chicken.Ingredients
1/4 cup vegetable oil
3 tablespoons fresh lime juice
3 tablespoons tequila
2 tablespoons triple sec
1 large jalapeño chili, seeded, minced
1 1/2 teaspoons grated lime peel
1 teaspoon chili powder
1 teaspoon sugar
1/2 teaspoon coarse salt
Mix all ingredients in small bowl. Let stand 15 minutes. (Can be prepared one day ahead of time.) Cover and refrigerate. Marinate poultry one to three hours and seafood 30 minutes in refrigerator. Drain (do not pat dry) and grill. Boil remaining marinade in heavy small saucepan one minute. Drizzle some of marinade over poultry or seafood just before serving.
7. Dr. Pepper Marinade
Who'da thunk that meat would delight in a Dr. Pepper bath? That’s right--the soda pop makes a great, licorice-esque marinade. The sweetness of the soda beautifully caramelizes your meat of choice and the acid in the pop helps break down the meat, tenderizing it and making it super tender and delicious.Ingredients
1 cup of Dr. Pepper
1 tablespoon of minced garlic clove
1 teaspoon of hot sauce
1/4 cup of extra virgin olive oil
1/4 cup of soy sauce
1 pinch of onion powder
1 pinch of garlic powder
1 tablespoon of minced onion
1/4 teaspoon of coarse ground black pepper
1/4 cup of fresh squeezed lemon juice
Mix all ingredients well in a bowl. It can be used with beef steak, venison steak, seafood steak, pork steak, buffalo steak, or even poultry. For beef or venison, marinate for eight hours, pork marinade for four hours, seafood marinate for an hour, and poultry marinate for two hours.
8. Jamaican Jerk Marinade
This marinade is perfect for chicken, though it can be used well with beef. The Jamaican dish is smoky and chocolaty. There are two possible ways the marinade came to be called “jerk.” One originates from the Spanish word “Charqui” which is used to describe dried meat. Over time this word apparently morphed into “jerk." The other theory is the name is derived from people “jerking” or poking holes in the meat while it marinates. Whatever its origins, it’s delicious.Ingredients
1 tablespoon ground allspice
1 tablespoon dried thyme
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons ground sage
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
2 tablespoons garlic powder or fresh
1 tablespoon sugar
1/4 cup olive oil
1/4 cup soy sauce
3/4 cup white vinegar
1/2 cup orange juice
juice of one lime
1 scotch bonnet pepper (habanero)
3 green onions -- finely chopped
1 cup onion -- finely chopped
In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder, and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the scotch bonnet pepper, and onion, mixing well. Add the chicken breasts, cover and marinate for at least one hour, longer if possible. Preheat an outdoor grill. Remove the breasts from the marinade and grill for six minutes on each side or until fully cooked. While grilling, baste with the marinade. Bring the leftover marinade to a boil and serve on the side for dipping.
9. Beer Marinade
Adding beer to a marinade can actually be very healthy for you. According to a recent German study, soaking red or white meat in beer reduces the formation of cancer causing HCAs (heterocyclic amines). How handy is that? Now you have another excuse to crack open a cold one.Ingredients
1 large onion, sliced
2 cloves garlic, minced
1/2 cup vegetable oil
1 cup beer
1/2 cup lemon juice
2 tablespoon brown sugar
1 tablespoon worcestershire sauce
Steak or meat of choice
Cook onion and garlic in 1/4 cup oil until tender. Remove from heat. Add remaining ingredients except meat. Place meat in shallow baking dish and pour marinade over. Cover, refrigerate six hours or overnight, turning occasionally. Grill, basting with marinade.
10. Whiskey Ginger Marinade
The sweet, intoxicating taste of whiskey and the refreshing and zesty taste of ginger combine to form a truly remarkable marinade. The key to making this marinade is to pour yourself a whiskey while you’re making it. Why wouldn’t you? The bottle’s already out.Ingredients
1/3 cup bourbon
1/3 cup low-sodium soy sauce
3 tablespoons brown sugar
2 tablespoons hoisin sauce
1 teaspoon grated lime rind
2 tablespoons fresh lime juice
2 teaspoons grated peeled fresh ginger
2 teaspoons dark sesame oil
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
cooking spray
1 tablespoon water
1/2 teaspoon cornstarch
1 teaspoon sesame seeds, toasted
4 skinless, boneless chicken breast halves or meat of choice
Combine bourbon and next nine ingredients (bourbon through garlic). Reserve 1/3 cup marinade. Pour remaining marinade into a zip-top plastic bag and add chicken. Seal and marinate in refrigerator 1 hour, turning occasionally. Cook meat.
For sauce, combine water and cornstarch, stirring well with a whisk. Place reserved 1/3 cup marinade in a small saucepan and stir in cornstarch mixture. Bring to a boil, cook 15 seconds, stirring constantly. Drizzle sauce over chicken and sprinkle with sesame seeds.
11. Peri-Peri Marinade
This is the hottest of hot marinades and is not for the faint of heart. The marinade is traditionally made from the peri-peri chili or African bird’s-eye chili. The marinade originated in Mozambique and spread to Portugal where it is used in a vast number of dishes.Ingredients
1 - 3 fresh hot chile peppers (hot red peppers are typical; jalapeno peppers and poblano peppers are also good), chopped
4 tablespoons lemon juice or lime juice (or cider vinegar)
4 tablespoons oil
1 tablespoon cayenne pepper or red pepper, or one tablespoon dried red pepper flakes (optional)
1 teaspoon minced garlic (or garlic powder)
1 tablespoon paprika
1 teaspoon salt
dried or fresh oregano or parsley (or similar) (optional)
Combine all ingredients. Grind and mix the ingredients into a smooth paste. Adjust the ratio of cayenne pepper and paprika to taste. Rub marinade onto meat and allow to marinate in a glass bowl for at least thirty minutes (or overnight if possible) before cooking. This marinade works well on chicken, beef, or any other grilled meat. Some cooks briefly cook the mixture before storing it. "Aging" the marinade by storing it in a refrigerator for a few days allows the flavor to develop.
Niciun comentariu:
Trimiteți un comentariu