Recipes will work with 4lbs of meat.
Ingredients
Herb Marinade:
1/2 cup olive oil
1 teaspoon sea salt
1/2 teaspoon black pepper ground
1/2 teaspoon paprika
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
2 cloves garlic chopped
3 tablespoons shallots chopped
1/2 cup fresh parsley chopped
1 1/2 cups your fave local lager
TERIYAKI Marinade:
3/4 cup orange juice
1/2 cup reduced-sodium tamari sauce
1/4 cup honey
1/4 cup chopped fresh garlic
2 tablespoons peeled ginger root grated
Optional Ingredients
3/4 teaspoon crushed red pepper flake
PALEO LEMON GARLIC MARINADE:
1/2 cup olive oil
2/3 cup vegetable broth
1/2 cup fresh lemon juice
2 tablespoons maple syrup
4 teaspoons garlic minced
2 teaspoons Italian seasoning
to taste salt and fresh ground black pepper
Directions
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FOR HERB MARINADE: Pour olive oil into mixing bowl.
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In another small bowl, combine salt, pepper, paprika, cumin, and cayenne pepper. Whisk into olive oil.
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Add garlic, onions, and parsley. Whisk together until combined. Slowly add beer (so as not to add bubbles/foam).
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Pour marinade over the chicken in a plastic zipper bag. Remove as much air as and seal to close.
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Marinate in refrigerator 1 hour or overnight for best results.
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FOR TERIYAKI: Whisk together orange juice, tamari, maple, garlic, ginger and red pepper in mixing bowl.
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Pour marinade over the meat in a plastic zipper bag. Remove as much air as and seal to close.
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Marinate in refrigerator: chicken or meat 4 to 12 hours, fish or seafood 30 to 45 minutes.
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FOR PALEO LEMON GARLIC MARINADE: In a small bowl, whisk together olive oil, chicken broth, lemon juice, honey, garlic, Italian seasoning, salt and pepper.
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Pour marinade over the meat in a plastic zipper bag. Remove as much air as and seal to close.
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Marinate in refrigerator 1 hour or overnight for best results.
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FOR BBQ MARINADE: Combine all ingredients in small saucepan, stirring until sugar is dissolved. Remove 2 cup to use as marinade. Bring remaining suace to a boil. Reduce heat to low and simmer about 10 to 15 minutes, stirring occasionally until desired sauce consistency is reached. Set aside for use as sauce on cooked beef.
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Marinade beef in 2 cups of sauce for 15 minutes to 2 hours for tender steaks; 6 hours or as long as overnight for less tender steaks, turning occasionally.
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Discard marinade and grill steaks until desired doneness, then serve with previously set aside sauce.
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FOR THAI MARINADE: In a small bowl, whisk together all ingredients.
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Pour marinade over the meat in a plastic zipper bag. Remove as much air as and seal to close.
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Marinate in refrigerator for 15 minutes to 2 hours for tender steaks; 6 hours or as long as overnight for less tender steaks, turning occasionally.
- Tags
- Cooking Tips Summer