Marinade Recipes ...

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The Kansas Beef Council sent me a brochure of marinade recipes and I thought that it might be of interest to the barbecue community to start the season.

Red Wine Marinade

1/3 cup red wine vinegar

2 tablespoons vegetable oil

1 tablespoon Dijon mustard

2 cloves garlic, minced

3/4 teaspoon Italian seasoning

1/4 teaspoon coarse ground black pepper

Combine all of the ingredients, stirring until well blended.

Lemony Oriental Marinade

1/4 cup fresh lemon juice

3 tablespoons chopped green onions

1 1/2 tablespoons soy sauce

1 ½ tablespoons vegetable oil

3/4 teaspoon fresh ginger

1/4 teaspoon crushed red peppers

Combine all of the ingredients, stirring until well blended.

Savory Marinade

1/4 cup steak sauce

2 tablespoons light brown sugar (packed)

2 tablespoons fresh lime juice

1/4 teaspoon cayenne

Combine all of the ingredients, stirring until well blended.

Citrus Marinade

1/2 cup fresh orange juice

1/4 cup soy sauce

1 clove garlic, crushed

2 dashes ground clove

Combine all of the ingredients, stirring until well blended.

Barbecue Marinade

1/2 cup chopped onion

2 tablespoons light brown sugar (packed)

1 tablespoon vegetable oil

1 tablespoon prepared horseradish

1 tablespoon water

1/4 teaspoon coarse ground black pepper

Cook onion and brown sugar in oil in a small saucepan over medium heat until onion is tender, about 3 minutes. Add remaining ingredients and continue cooking over medium heat 3 to 4 minutes, stirring occasionally. Remove from heat; cool thoroughly before adding to beef.

Good luck this barbecue season and enjoy!

Jack Daniels Pork Glaze

1 cup light brown sugar

1/2 cup Jack Daniels Black

1/4 stick unsalted butter

1 large orange, zest and juice of

1/2 teaspoon ground clove

1/3 cup barbecue of your choice

Combine all of the ingredients in a saucepan and heat to melt butter and sugar, blend well. Glaze pork the last hour to 45 minutes basting about every 10 minutes for a heavy glaze.

Orange Glaze for Beef Ribs

1/2 cup Burgundy wine

1 stick unsalted butter

1/2 cup Orange marmalade

1/4 cup soy sauce

2 large cloves garlic, pressed

2 tablespoons fresh ginger, peeled and grated

2 teaspoons sea salt

1 teaspoon black pepper

Combine all of the ingredients in a small saucepan and heat over medium heat until the butter and marmalade and melted and incorporated, using a wire whisk.

Pear Chicken Glaze

1 cup pear nectar

1 cup canned pear puree

1 cup water

1/2 cup corn syrup

2 tablespoons fresh lemon juice

1 tablespoon soy sauce

1 tablespoon cornstarch

1 teaspoon allspice

1/2 teaspoon dry mustard

1/2 teaspoon lemon zest

1/2 teaspoon sea salt

1/2 teaspoon fine ground black pepper

Combine all of the ingredients in a saucepan with a wire whisk. Bring to a boil. Reduce heat and simmer until thick, stirring occasionally.

Beef Marinade

1/3 cup dry red wine

1/3 cup olive oil

1/4 cup red wine vinegar

3 large cloves garlic, pressed

2 tablespoons Louisiana Hot sauce

1 tablespoon dried oregano leaves

1 teaspoon sea salt

1 teaspoon black pepper

Combine all of the ingredients and blend well.

Chicken Marinade

1 cup ginger ale

1/2 cup olive oil

2 tablespoons fresh lemon juice

3 cloves fresh garlic, pressed

1 small fresh jalapeno, minced, with seeds

1 tablespoon fresh oregano leaves, minced

1 teaspoon ground cumin

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

Combine all of the ingredients and blend well with a wire whisk.

Garlic- Honey Pork Marinade

3/4 cup fresh lemon juice

3/4 cup clover honey

1/3 cup soy sauce

1/3 cup salad oil

2 tablespoons dry sherry

8 large cloves fresh garlic, pressed

Combine all of the ingredients in a bowl and blend well with a wire whisk.

Enjoy!

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