Marinades for grilling

[davesarman]

Since we’re getting into the spring grilling season, I thought I’d post a couple of my favorite recipes for marinades. Most of these are from a great book called “Real Beer And Good Eats – The Rebirth of America’s Beer and Food Traditions” by Bruce Aidells and Denis Kelly. I picked up this book several years ago, and I can tell it’s a great cook book because of all the food stains all over the pages. There’s quite a bit of good reading about the history of beer in America too. It’s basically divided into regions of the U.S. I recommend picking up this book if you can find it. Here’s Amazon’s page for the book.

Real Beer And Good Eats (http://www.amazon.com/exec/obidos/tg/detail/-/0394582675/qid=1112282110/sr=1-1/ref=sr_1_1/102-5301462-5149731?v=glance&s=books)

[davesarman]

Lemon and Lager Marinade for Fish or Chicken
2 tsp minced garlic
1 12 oz bottle lager
½ cup olive oil
1/3 cup fresh lemon juice
1 tsp salt
1 tsp ground black pepper
1 T mixed chopped fresh herbs or 2 tsp mixed dried herbs:
fish: tarragon, chervil, basil, oregano
chicken: rosemary, thyme, tarragon, sage

Mix all ingredients in non-reactive bowl or pan. For chicken, marinate at least 6 hours or overnight in refrigerator. For fish, marinate for 2 hours at room temperature. Use the marinade to baste the fish as it grills. Makes 2 ½ cups, enough for 2 chickens or 3 pounds of fish.

[davesarman]

Ale Marinade for Steak, Lamb or Pork
1 cup olive oil
3 crushed garlic cloves
1 cup ale
½ cup lemon juice
1 tsp dried mustard powder
½ cup soy sauce
2 T brown sugar
3T Worcestershire sauce
2 tsp salt
2 tsp ground black pepper

Mix all ingredients in non-reactive bowl or pan. Poke steaks all over with fork, marinate overnight in refrigerator. Before grilling, bring steaks to room temperature. Makes 3 cups, enough for 4-5 steaks or 1 butterflied leg of lamb.

[davesarman]

Porter or Stout and Molasses Marinade
3 T coarse-grained mustard (I use my own coarse, dark, homemade mustard)
¼ cup molasses
1 cup Porter/Stout (Sam Adams Triple Bock works well here)
1/3 cup malt or red wine vinegar
1 T Worcestershire sauce
2 bay leaves, crumbled
1 tsp Tabasco
½ cup finely chopped onion

In small saucepan mix together mustard and molasses. Gradually stir in the rest of the ingredients. Bring to boil and simmer for 2 minutes. Cool before using. Marinate venison, duck, steak or pork overnight in refrigerator. Makes 2 cups. (I used this one on some black bear steaks I got from a friend of mine who hunts in northern Minnesota. Fantastic!)

[davesarman]

Bourbon Stout Marinade
For chicken, beef, lamb, pork or duck.
½ cup Porter/Stout
¼ cup bourbon
¼ soy sauce
2 T coarse-grained mustard (again, I use my own homemade mustard here)
3 T brown sugar
½ tsp salt
2 tsp black pepper
½ tsp Worcestershire sauce
¼ cup minced green onions or scallions

Mix together all the ingredients. Cut boned chicken, duck or other meat into 1 ½” cubes or marinate in whole pieces if you don’t intend to make skewers. Marinate 2-3 hours in refrigerator for small pieces of chicken or duck, overnight for whole poultry pieces, beef, lamb or pork Skewer chunks with red and green bell peppers before grilling. Makes 1 ½ cups, enough for 1 chicken or 2-3 steaks.

[davesarman]

Chinese Hoisin Marinade
For Pork, Chicken or Lamb
¼ cup hoisin sauce
2 T sweet sherry
1/3 cup Dark Lager, such as Bock, Maibock, Oktoberfest
2 T minced green onions or scallions
2 tsp mince garlic
2 tsp finely chopped fresh ginger
1 T soy sauce
1 T Chinese black bean paste or substitute 2 more T soy sauce
1 T sesame oil
1 tsp sugar

Mix together all ingredients. This marinade is particularly good with pork tenderloins, spareribs, chicken thighs or lamb rib chops. Marinate overnight in refrigerator. Makes 1 cup.

[davesarman]

Smoky Rauchbier Marinade
1 bottle rauchbier or amber lager with 2 drops liquid smoke
¼ cup olive oil
2 tsp salt

Mix together all ingredients. Marinate shrimp, scallops or fish for 2-3 hours in refrigerator. Makes 2 cups.

(This one is great and very simple. I like to use it on pork chops. Serve those with some grilled corn on the cob, homemade German style potato salad...mmmmmmmmmm!!) :D

[barleypopmaker]

Originally posted by davesarman
Ale Marinade for Steak, Lamb or Pork
1 cup olive oil
3 crushed garlic cloves
1 cup ale
½ cup lemon juice
1 tsp dried mustard powder
½ cup soy sauce
2 T brown sugar
3T Worcestershire sauce
2 tsp salt
2 tsp ground black pepper

Mix all ingredients in non-reactive bowl or pan. Poke steaks all over with fork, marinate overnight in refrigerator. Before grilling, bring steaks to room temperature. Makes 3 cups, enough for 4-5 steaks or 1 butterflied leg of lamb.

This one looks good. I think I will try it this weekend. thanks for posting these.

[xtalman]

Originally posted by davesarman
Lemon and Lager Marinade for Fish or Chicken
2 tsp minced garlic
1 12 oz bottle lager
½ cup olive oil
1/3 cup fresh lemon juice
1 tsp salt
1 tsp ground black pepper
1 T mixed chopped fresh herbs or 2 tsp mixed dried herbs:
fish: tarragon, chervil, basil, oregano
chicken: rosemary, thyme, tarragon, sage

Mix all ingredients in non-reactive bowl or pan. For chicken, marinate at least 6 hours or overnight in refrigerator. For fish, marinate for 2 hours at room temperature. Use the marinade to baste the fish as it grills. Makes 2 ½ cups, enough for 2 chickens or 3 pounds of fish.

I am going for this one this weeked I think. I am still trying to figure out what to do with my 2nd tree full of lemons.:eek: