Best Marinade Ever - Tilted Forum Project Discussion Community

Minx · 05-05-2003, 07:33 AM

This is fantastic....the longer you leave your meat (I use it for beef, pork and chicken) the better it gets.

1/2 cup soy sauce
1/4 cup oil
1/4 cup molasses
2 tsp grated ginger
2 cloves garlic, crushed
1 tsp dry mustard

Mix all ingredients together. Cover meat and leave for at least one hour, preferably overnight.

Enjoy!

Tophat665 · 05-06-2003, 06:06 PM

That does sound good.

My favorite is for beef only -
For a 3 lb london broil, its:
1 liter of Cheap Burgundy, (Enough to submerge the meat)
5 or six crushed garlic cloves (or slice em and pierce them into the meat, even better)
Couple of tbsp Oregano
3/4 of that basil
half that Thyme
Teaspoon celery seed (you wouldn't think it, but it makes a huge difference)
Half tsp dry colemans mustard
Quarter cup Olive Oil
half cup Tamari or Dark soy
three or so tbsp Worstechestershire Sauce (I can spell it properly, but that's how I pronounce it)
Half dozen dashes red Tabasco

Put all of that in a rectanglar tupperwear big enough for the meat, mix well, put the meat in, and add enough more wine to cover.

Soak your steak no less than three hours, no more than overnight. Turn it a time or two while it soaks.

Cook over a plain charcoal fire - not hickory! Mesquite works, kind of, but plain vanilla out of the bag charcoal is best for this.

rsl12 · 05-08-2003, 01:10 PM

minx: that sounds like a typical marinade used for korean barbeque (bulgogi). I suggest you try it if you haven't already.

Minx · 05-09-2003, 10:50 AM

Thanks for the tip rsl.

sierra2774 · 05-09-2003, 05:28 PM

Sounds Great! I will have to try that this weekend.

05-05-2003, 07:33 AM	#1 (permalink)
Minx Junkie Location: Up yonder	Best Marinade Ever This is fantastic....the longer you leave your meat (I use it for beef, pork and chicken) the better it gets. 1/2 cup soy sauce 1/4 cup oil 1/4 cup molasses 2 tsp grated ginger 2 cloves garlic, crushed 1 tsp dry mustard Mix all ingredients together. Cover meat and leave for at least one hour, preferably overnight. Enjoy! __________________ You've been a naughty boy....go to my room!

05-06-2003, 06:06 PM	#2 (permalink)
Tophat665 Minion of the scaléd ones Location: Northeast Jesusland	That does sound good. My favorite is for beef only - For a 3 lb london broil, its: 1 liter of Cheap Burgundy, (Enough to submerge the meat) 5 or six crushed garlic cloves (or slice em and pierce them into the meat, even better) Couple of tbsp Oregano 3/4 of that basil half that Thyme Teaspoon celery seed (you wouldn't think it, but it makes a huge difference) Half tsp dry colemans mustard Quarter cup Olive Oil half cup Tamari or Dark soy three or so tbsp Worstechestershire Sauce (I can spell it properly, but that's how I pronounce it) Half dozen dashes red Tabasco Put all of that in a rectanglar tupperwear big enough for the meat, mix well, put the meat in, and add enough more wine to cover. Soak your steak no less than three hours, no more than overnight. Turn it a time or two while it soaks. Cook over a plain charcoal fire - not hickory! Mesquite works, kind of, but plain vanilla out of the bag charcoal is best for this. __________________ Light a man a fire, and he will be warm while it burns. Set a man on fire, and he will be warm for the rest of his life. Last edited by Tophat665; 05-06-2003 at 06:10 PM..

05-08-2003, 01:10 PM	#3 (permalink)
rsl12 On the lam Location: northern va	minx: that sounds like a typical marinade used for korean barbeque (bulgogi). I suggest you try it if you haven't already. __________________ oh baby oh baby, i like gravy.

05-09-2003, 10:50 AM	#4 (permalink)
Minx Junkie Location: Up yonder	Thanks for the tip rsl. __________________ You've been a naughty boy....go to my room!

05-09-2003, 05:28 PM	#5 (permalink)
sierra2774 Addict Location: Northeast Ohio	Sounds Great! I will have to try that this weekend. __________________ "Every tomorrow brings new opportunities, challenges we must address...A chance to affirm all our wishes and dreams, to seek beauty and true happiness."