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Grilling for Beginners: 8 Easy Marinades for a Delicious Barbecue Dish

marinateBy Adrian T. Cheng

Flavor is what defines whatever you cook on the grill. The longer you marinate your meat, the more flavorful it will be. Keep in mind that chicken is ideally marinated for a minimum of 20 minutes and a maximum of 12 hours, beef, pork and lamb for a minimum of 3 hours and a maximum of 24 hours while fish and other seafood will be most flavorful if marinated for a minimum of 10 minutes and a maximum of 20 minutes only.

So whether you’re in the mood for just a classic steak or something more festive, here are 8 quick and easy meat marinades for grilling:

Classic Steak

Perfect for grilled beef, pork or chicken.

What you need:

  • 4 garlic cloves, minced
  • 1/2 cup soy sauce
  • 1/3 cup olive oil
  • 1/4 cup Worcestershire sauce
  • 2 tbsps. brown sugar
  • 2 tsps. balsamic vinegar
  • Ground black pepper to taste

Sweet and Spicy

Best for grilled chicken and pork and can be used as a glaze as well.

Photo:Flickr.com/adactio

Photo:Flickr.com/adactio

What you need:

  • 2 cloves garlic, minced
  • 1 cup ketchup
  • 1 cup hot sauce
  • 1/4 cup Dijon mustard
  • 1/4 cup soy sauce
  • 2 tbsps. fresh lemon juice
  • 1 tbsp. or more brown sugar

Classic Grilled Seafood

Use for any kind of fish. Works great for shrimp, too.

What you need:

  • 2 garlic cloves, minced
  • Rind of 1 lemon
  • 1/4 cup olive oil
  • 2 tbsps. lemon juice
  • 2 tbsps. chopped parsley
  • 1/4 tsp. black pepper
  • Salt to taste

Mexican Style

Great for grilled beef or chicken.

What you need:

  • 4 cloves garlic, minced
  • 1/2 cup olive oil
  • 1/2 cup fresh lime juice
  • 1/3 cup white vinegar
  • 1 tbsp. onion powder
  • 1 tbsp. paprika
  • 2 tsps. oregano
  • 2 tsps. sugar
  • 1 1/2 tsps. salt
  • 1 tsp. cumin
  • 1 tsp. ground black pepper
  • Chili powder to taste

Italian Style

Ideal for chicken, pork, fish and shrimp.

What you need:

  • 3 cloves garlic, minced
  • 1 cup vegetable oil
  • 1/3 cup white wine vinegar
  • 2 tbsps. mustard
  • 1 tbsp. sugar
  • 1 tsp. mixed dried herbs
  • Salt and pepper to taste

Korean Style

Perfect for beef, chicken or any kind of seafood.

What you need:

  • 8 garlic cloves, crushed
  • 1 red apple, grated
  • 1 brown onion, finely sliced
  • 3 tbsps. soy sauce
  • 2 tbsps. brown sugar
  • 1 tbsp. sesame oil

Japanese Style

Can be used for beef, chicken and seafood.

What you need:

  • 3/4 cup mirin
  • 1/4 cup soy sauce

Greek Style

Best for grilled chicken, lamb and seafood.

What you need:

  • 2 garlic cloves, crushed
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • Zest of 1 lemon
  • 1 tbsp. oregano leaves
  • 2 tsps. thyme leaves

These recipes are for 1-1 1/2 kg. of meat. Enjoy these simple yet deliciously flavorful marinades for your meat the next time you grill!

Adrian T. Cheng is a food blogger and a BBQ expert. Through years of grilling experience, reviewing various top quality grill accessories and trying delicious and unique recipes, he is sharing his knowledge with everyone through his blog. For more grilling secrets, tips, recipes and more, head over to Adrian’s page.

Article Source: http://EzineArticles.com/?expert=Adrian_T._Cheng
http://EzineArticles.com/?Grilling-for-Beginners:-8-Easy-Marinades-for-a-Delicious-Barbecue-Dish&id=9047563

 

 

Featured

12 Sauces Of Christmas

Sure the Holidays are really about Family and Giving and mainly God.  But at here at BarbecueTricks.com we thought we’d celebrate by giving you a gift of one of our favorite things.  Barbecue sauce.  We can’t get enough.  And apparently most of America has an insatiable appetite for barbecue sauce.  The supermarket store shelves are stocked with dozens upon dozens of different bottled varieties.

So instead of just one gift you’ll get twelve this Holiday season… Twelve sauce recipes.  One per day until Christmas Eve.  That’s just how we roll.

Here’s the FULL LIST – Enjoy:

Special Sauce Knockoff

Day 1 – South Carolina Mustard Sauce

blue sauce strain

Day 2 – Western Carolina Vinegar Sauce

Day 3 – Coca-Cola BBQ Sauce

Day 4 – Blue BBQ Sauce

Day 5 – Alabama White Sauce

Day 6 – Spicy Mustard BBQ Sauce

Day 7 – Texas Coffee Mop

Day 8 – Danny’s Glaze

Danny Gaulden's Glaze

Day 9 – Kansas City Sweet and Smokey Sauce

Day 10 – Chinese BBQ Sauce – sweet and sticky!

Day 11 – McDonald’s Special Sauce

Day 12 – Best For Last Almost Award Winning Sauce

mustard BBQ Sauce

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Pork Chops On The Grill and a Bone Saw

 

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Grate TV looks at viewer submitted GratePlate photos and consistent chicken temperature.  Plus Tamarind and this week’s grilling gadget: a bone saw.Jack and West look at using a bone saw and investigate a bean pod that is this week’s secret ingredient.

Featured

Fired Up Football Dips

picante sauceMost people host a Super Bowl Party, we host a Super Bowl Barbecue. If you’re looking for a sure-fire way to spice up your party or next barbecue, serve these crowd-pleasing, lip-smacking dips! The common ingredient is zesty Pace Picante sauce. Pace  provided it at no charge and asked us to share our favorite dishes using their product. Here are the two dips we chose, but rest assured there are many uses for Pace Picante sauce when planning to barbecue!

Firehouse Bean Dip

1 stick butter
1 chopped onion
2 cans canned Pinto beans, drained & mashed
6 oz. Provolone cheese, cut up
3 jalapenos, finely chopped
1/2 cup Pace Picante sauce
1/4 cup milk
1 Tablespoon prepared garlic
1 Tablespoon Morton’s Hot Salt
Serve with warm flour tortillas and home made sturdy tortilla chips

Melt butter. Add beans and cook over low heat mashing and stirring until smooth. Stir in remaining ingredients and cook until cheese melts, stirring often. Keep on low heat until ready to serve. Cut flour tortillas into wedges and microwave in wax paper. Serve dip while hot and bubbly with warm tortillas and tortilla chips.

For a heartier dish, try this next one with either tortilla chips or battered chicken fingers.

Southwestern Ranch Dip

8 oz. sour cream
1/2 cup Buttermilk Ranch Dressing
1 cup Pace Picante sauce
1/2 cup cheddar cheese, shredded
1/4 cup Bleu cheee crumbles
1/4 cup Tabasco sauce
1 chopped Chipotle pepper in Adobo
Serve with battered/fried chicken fingers and sturdy tortilla chips

Mix all ingredients until well blended and pour into a small baking dish. Bake at 350 degrees for 20 – 30 minutes until bubbly. Serve hot with fried chicken fingers and tortilla chips.

These taste-tempting dishes are sure to please your most discerning palettes, and just remember Barbecue Tricks when you’re looking for some delicious recipes and tips!

Featured

Huli Huli Chicken How To

Salt The Chicken Under the Skin

By Gary Nicolassiand Maria Nicolassi

Are you in the mood for trying something different on your grill? Want something that is fun to cook, delicious to eat and that will impress you, your family and your friends? Well then, do we have something for you. Don’t look now, but straight from the islands it’s Huli Huli Chicken coming your way!

“Huli” is the Hawaiian word for “turn.” Ernest Morgado “invented” Huli Huli chicken in 1955 when barbecuing a batch of chicken for some farmers using his mother’s marinade recipe. It became such a hit that he registered the trademark with the Territory of Hawaii in 1958 and with the US Government in 1965. Morgado cooked the chicken between two grills and when one side was done someone would shout “Huli” and the grills would be flipped over.

The dish has become legend in Hawaii where it is often sold at charity fundraisers. It has also launched many commercial sauce brands and has even inspired a song called Huli Huli Chicken by the group The Barefoot Natives.

Fortunately, you don’t need to use two grills do you your own backyard version of this great tasting dish (although we highly recommend shouting “huli huli” when you turn the chicken). Instead, a charcoal burning barbecue will work quite nicely – we use a Big Green Egg, for example. You will need to get some mesquite chips, if you don’t already have some, and then the ingredients for the following recipe:

One cut up chicken

1/2 cup frozen pineapple concentrate

1/2 cup soy sauce

1/4 cup catsup

1 piece of fine grated ginger

3 cloves of crushed garlic

3 Tablespoons of brown sugar, packed

1 tablespoon of rice vinegar

Mix up the ingredients and use about half to marinate the chicken for at least an hour. Reserve the remainder to baste the chicken when it is on the grill. Meanwhile, soak the mesquite chips in water for about 20 minutes. Heat your barbecue to the 300 to 350 degree range, apply your pre-soaked mesquite chips and proceed to turn and baste the chicken every 5 minutes until it is done – about one hour. Oh, and don’t forget to shout “huli huli” when you turn the chicken!

Once you taste Huli Huli Chicken, you will understand what the fuss is about. The chicken is tender, succulent and flavorful without being overpowering. When we have it, the chicken is eaten clean down to the bone. It really is that good! It also lends itself well to entertaining – for example you can use it as a centerpiece for your own Luau. Don’t feel like entertaining? Then use it to give yourself or your family a night of fantasy and fun. Dial up some Don Ho on your iPod, put on that DVD of Elvis in Blue Hawaii, mix up a Mai Tai or other such suitable libation and voila, you have a made-to-order Hawaiian vacation without the expense or hassle of the travel!

Gary and Maria Nicolassi are a husband and wife writing team that author two blogs:

http://apackageatthedoor.blogspot.com/

http://biggreeneggatthedoor.blogspot.com/

Article Source: http://EzineArticles.com/?expert=Gary_Nicolassi
http://EzineArticles.com/?Huli-Huli-Chicken&id=6572032

 

 

Featured

Pita Chips – Making Them Easy

Barbecue’s big flavors often call for a collection of robust sides. Often times a backyard cookout is accompanied by some cheap potato chips. Here’s a way to dress it up and offer a slightly healthier (baked) alternative. Sure you can buy pita chips in the store, but they tend to be small overpriced bags and not enough for small gathering.

Go ahead and try to make these chips at home they’re super easy and we nailed it on the first try.


Garlic Pita Chips

1-2 packages pita bread

Olive oil

Seasoned salt

Garlic powder

Olive oil spray

  • Cut pita bread in half, then cut each half into four triangles and separate each triangle.

  • Place chips on baking sheets lined with parchment paper and brush heavily with olive oil.

  • Sprinkle salt and garlic powder over all. (One side only for best result.)

  • Bake at 350 degrees for 8 minutes.

  • Flip chips and spray with olive oil spray.

  • Bake 6-8 more minutes until golden brown. (For convection, use 325 degrees and only 6 minutes on the second round.)

  • Drain on a paper towel and serve with your favorite dip!

Recipes

Here’s The Rub

If you’re looking for a quick and easy all purpose rub this is it. It’s simple… and once you make it you’ll want to keep it on hand to sprinkle on everything from chicken to ribs. I even like the sweet heat on popcorn! It qualifies as a trick because of the super simple secret ingredient: Tony Chachere’s seasoning available in most grocery stores.

Barbecue Tricks “Anytime” Rub
  • 2 tablespoons Tony Chachere’s Original Creole Seasoning

  • 4 tablespoons dark brown sugar

  • 2 tablespoons cayenne pepper

  • 2 tablespoons sweet or smoked paprika

Mix thoughouly with fork and store any remaining rub in and airtight container or jar for up to one month.