1/4 cup oil
1 tablespoon honey
1 tablespoon lime juice
1/4 teaspoon paprika
Seasoned salt to taste (optional)
Mix all ingredients well in saucepan and warm just to melt honey.
To prepare chicken: Arrange 4 chicken breast halves, skin-side up, in a baking dish or pan sprayed with Pam. Bake, uncovered, at 400 degrees F, about 35-40 minutes, basting pieces (without turning them) 3-4 times during baking or until nicely browned.
Immediately upon removing from oven, seal baking dish or pan tightly in foil and let stand 15-20 minutes before serving.
Although this recipe calls for baking in the oven, it will actually taste like rotisserie-cooked chicken.
B-man
1 cup ale or beer
1/2 cup beef broth
12 cups spicy tomato juice
2 teaspoons Worcestershire sauce
1/2 teaspoon hot pepper sauce
2 bay leaf – broken in half
1 teaspoon dried oregano
1 teaspoon dried thyme
In small bowl, combine all ingredients. Place meat of choice in shallow dish
or pie plate and add marinade, turning to coat. Cover and refrigerate 4 hours
or overnight, turning occasionally. Meat and marinade also may be placed in a
heavy-duty sealable plastic bag and refrigerated.
Makes about 2 cups, enough to marinate 2 -2 1/2 pounds of beef.
B-man
Save an empty Worcestershire sauce bottle to mix this in. Pour one small bottle of Mesquite Liquid Smoke into bottle and fill to top with Worcestershire Sauce. Shake well and refrigerate. Keeps for months. It is really the greatest Marinade.
1/4 cup soy sauce
1/4 cup orange juice
2 tablespoons lemon juice
1 tablespoon oil
1 tablespoon honey
1 teaspoon grated orange zest
1/2 teaspoon grated lemon zest
1 medium shallot, minced
1 teaspoon ginger
1/4 teaspoon ground cloves
dash black pepper
4 each chicken breast halves with bone and skin-on
Preparation:
Mix together ingredients and add chicken/veal, cover and refrigerate. Turn regularly. Grill meat as desired. Marinade can be reserved, brought to a boil in small saucepan and served as light sauce for grilled meat.
b_man
Vietnamese Marinade for Fried or Grilled Game Birds
I use this recipe to marinate chicken or quail for the grill. This one uses various liquids, the onion family, gingerroot and peppercorns.
Makes 4 servings
Ingredients:
2 teaspoons fresh garlic, chopped
1 teaspoon red onion, chopped
1 scallion, sliced thin
2 tablespoons sugar
2 tablespoons Vietnamese fish sauce
3 tablespoons soy sauce
1 teaspoon fresh ginger root, grated
green peppercorns, cracked, to taste
Preparation:
Combine all ingredients in a bowl large enough to hold the marinade and the birds you wish to marinate. Stir well to dissolve the sugar. Marinade 4-6 hrs., or overnight.
It’s simple, very tasty, and goes well with chicken, beef, pork, or fish. The following portion is enough to marinade 2 chicken breasts with some left over for basting, but the recipe is easily increased.
Great Marinade
1/4 cup Moore’s Marinade
1/4 cup Yoshida’s Gourmet Sauce (You can substiute teriyaki sauce if you can’t find it)
1/2 cup zesty italian dressing
Place all ingredients in a bowl and whisk until combined. Marinade meat for at least 4 hours, and up to 24 hours. Enjoy!
1/4 c brown sugar
1/4 c sweet paprika
1/4 c kosher salt (I used reqular salt)
3 tblsp black pepper
2 tesp garlic powder
2 tsp. oonion powder
1 tsp. cayenne pepper
1 tsp. dried basil
ground cumin
paprika
garlic powder
onion powder
chili powder
kosher salt
cayenne pepper
black pepper
white pepper
brown sugar
In a large bowl, combine 1/4 cup each of cumin, paprika, garlic powder, onion powder, chili powder, salt and ground pepper. Add 1/2 cup dark brown sugar.
Mix all ingredients together well.
Pour into a clean dry mason jar and store tightly sealed until ready to use.
To Use:
Pour out the amount required.
Rub and press the mix over the meat. Wrap meat in foil and store in refrigerator overnight.
This rub is great as-is for Pork. For Chicken or Beef you may add 1 tsp. crushed red pepper for an extra kick.
The next day, the ribs and be cooked on the grill until thoroughly done when tested with probe.
I would suggest cutting back on the cayenne pepper and not adding the red pepper at all, as these are mighty hot!! That is to my thinking, anyway.
I often baste with a honey bbq sauce that I purchase at the grocery, about 30 minutes before they are completely cooked. Just enough time left to broth the sauce and not burn it.
You may find yourself in a situation where you are out of a specified spice in a recipe or perhaps you just don’t care for that specific spice. This chart will help you choose substitutions or alternatives that should work with your recipe. Whenever substituting, you must realize that the flavor will not be as originally intended in the recipe. As such, it is wise to begin your substitution with half the specified recipe amount and then adjust to your own personal tastes. You should always feel free to adjust and add to any recipe to suit yourself and your family. Who knows? You just might create a new family favorite!
Allspice------------Cinnamon; cassia; dash of nutmeg or mace; or dash of cloves
Aniseed------------Fennel seed or a few drops anise extract
Cardamom--------Ginger
Chili Powder------Dash bottled hot pepper sauce plus a combination of oregano and cumin
Cinnamon---------Nutmeg or allspice (use only 1/4 if the amount)
Cloves-------------Allspice; cinnamon; or nutmeg
Cumin-------------Chili powder
Ginger-------------Allspice; cinnamon; mace; or nutmeg
Mace--------------Allspice; cinnamon; ginger; or nutmeg
Nutmeg-----------Cinnamon; ginger; or mace
Saffron-----------Dash turmeric (for color)
It ain’t BBQ if it ain’t been rubbed down with Kansas City Style BBQ Rub Seasoning!
Ingredients:
1 tablespoon salt
2 tablespoons sugar
1 tablespoon ground cumin
1 tablespoon cracked peppercorns
1 tablespoon chili powder, ancho is my favorite
2 tablespoons paprika
Preparation:
Combine all ingredients and rub onto your meat of choice. Fire up the smoker and slow cook until tender. Serve with a bodacious, sweat buildin’ BBQ style sauce on the side.
3 tablespoons dried tarragon
2 tablespoons yellow mustard seeds
2 tablespoons black peppercorns
1 tablespoon salt
4- pepper coriander rub
2 tablespoons black peppercorns
2 tablespoons coriander seeds
1 tablespoon dill seeds
1 1/2 teaspoons red pepper flakes
2 1/2 teaspoons salt
5- star anise coffee rub
6 whole star anise
2 tablespoons whole coffee beans
1 tablespoon black peppercorns
2 teaspoons salt
1 teaspoon sugar
for each rub:
combine all ingredients in a spice or coffee grinder until well ground.
rub on any type of steak 2 hours prior to grilling.
store extra rub in a container in a dry spot.
Ancient Egyptian Chicken Marinade
This marinade is delicious on chicken breasts and on chicken legs and quarters, or whole butterflied chickens. Wash the chicken well by scrubbing it with salt or flour. Soak your chickens in either salt water or buttermilk over night to draw out unwanted fluids and to tenderize the meat. After soaking, marinate the chicken as directed.
Ingredient
· 1/2 cup olive oil
· 2 tablespoons ground cumin
· 1 tablespoon ground coriander
· 1 onion, grated
· 3 cloves garlic, finely minced
· 1 teaspoon cayenne pepper
· salt and freshly ground pepper to taste.
combine all ingredients and add meat… marinade for at least 2 hrs or over night.
Smoked Turkey Brine
From Derrick Riches,
Your Guide to Barbecues & Grilling.
Turkey marinade/ Brine
This brine makes enough for a whole turkey and will not only add flavor but give you a juicier and more tender bird.
INGREDIENTS:
· 1 gallon water
· 1 cup kosher of unionized salt
· 1/2 cup sugar
· 6 fresh tarragon leaves or 1/4 cup dried tarragon
· 1 teaspoon black pepper
PREPARATION:
The water you use should be unclorinated. If you don’t have easy access to good spring water. Boil it first, let the water cool and then add all other ingredients. Mix thoroughly. Place Turkey in large non-metallic dish and cover completely with brine.
Let sit in refrigerator for 24 hours or overnight. Remove Turkey from Brine and dry. Coat with olive oil. Place in Smoker.
This Recipe gives measures for a single recipe in green or the recipe doubled In Red.
Franken Style Rib Marinade Single Ingredient Dbl
½ c. Soy Sauce 1 c
½ c. White wine 1 c
½ c. Water 1 c
3 cloves Garlic 6
1 T Tapitio 2 T
½ Lg. White or Red Onion, chopped 1
Combine all ingredients in ziplock bag, add ribs
and marinade overnight or longer.
