Marinade - Tilted Forum Project Discussion Community

basmoq · 08-24-2004, 04:54 AM

I need some home made marinade recipies people, I just made some shishkabobs with my own comglomeration marinade and they were killer... I want people's suggestions on good marinades for me to try in the future, cause home made is soooo much better than store bought

pan6467 · 08-24-2004, 12:13 PM

I like a good HOT marinade on my meats, even hamburger for chili. Here's what I do.

Take the meat and lightly coat it with an oil or a spray such as Pam or if you like put the meat entirely in a bowl of oil (expensive because of the waste but it allows the meat to absorb the marinade better.

Let it sit out for a minute or 2 to soak in.

Coat with sugar (it helps bring out the taste, and takes some heat away)

Then I take a good Cayenne pepper powder and sprinkle it on covering it

Followed by a crushed red pepper, let the flakes fall as the will

Then I put the meat into a Zip-lock and shake some hot sauce in, (a little lime and lemon and pineapple juices, if you like) and dump in a full, diced habenaro pepper and crushed garlic (depending on taste).

Let sit in the fridge overnight or at least 8 hours.

When ready, cook the meat at a slow cooking temp. The hotter the cooking heat the less the marinade stays absorbed. Let the juices warm up and cook the meat. Make sure you empty the WHOLE bag juices and all, on the meat or in the pan.

Added for chili I brown the hamburger add tomato paste, kidney beans 1/2 ligh red 1/2 dark red, and crushed garlic.

That makes for a good very HOT but delicious meat. I do it to Pork, Beef, and Chicken. With Chicken I tend to take out the habenaro as I have found it absorbs heat faster and doesn't taste as good with habenaroes.

Then ENJOY.

basmoq · 08-24-2004, 01:53 PM

now that sounds tasty, any others?

pan6467 · 08-25-2004, 06:39 PM

It is very good, hope you try it and let me know what you think.

I do have a more "milder" marinade.

Take the meat and soak it in a bowl of Italian dressing with soy sauce, crushed (or chopped garlic) overnight.

Before cooking (again slow and even let the juices do the work) sprinkle some sugar on it.

08-28-2004, 04:41 AM

Quick and easy... italian dressing. I use it on chicken before grilling, usually overnight, vege's before stir frying, strain and mix with white wine before injecting. Dress it up with hot sauce or whatever u like

Kewpie Dan · 08-28-2004, 11:05 AM

i like to do a dry rub myself. i just take some salt, pepper, garlic salt, and montreal steak spice rub it on a nice steak.

I usually let it sit for half an hour (I usually can't wait) and grill till rare or slightly mooing.

Simple but tasty, it's just enough to come through but subtle enough to let you taste the steak. Now where's my grill?

thubpt · 08-28-2004, 02:36 PM

My favorite chicken fajita marinade:

• 1/4 cup beer (not lite beer)
• 1/3 cup fresh lime juice
• 1 tablespoon olive or canola oil
• 2 large garlic cloves, crushed
• 1 tablespoon brown sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon minced fresh cilantro
• 1/2 teaspoon ground cumin
• salt to taste

's good stuff. My favorite beer to use is a german oatmeal porter. The flavor really shines

08-24-2004, 04:54 AM	#1 (permalink)
basmoq It's a girly girl! Location: OH, USA	Marinade I need some home made marinade recipies people, I just made some shishkabobs with my own comglomeration marinade and they were killer... I want people's suggestions on good marinades for me to try in the future, cause home made is soooo much better than store bought __________________ "There's someone out there for everyone - even if you need a pickaxe, a compass, and night goggles to find them."

08-24-2004, 12:13 PM	#2 (permalink)
pan6467 Lennonite Priest Location: Mansfield, Ohio USA	I like a good HOT marinade on my meats, even hamburger for chili. Here's what I do. Take the meat and lightly coat it with an oil or a spray such as Pam or if you like put the meat entirely in a bowl of oil (expensive because of the waste but it allows the meat to absorb the marinade better. Let it sit out for a minute or 2 to soak in. Coat with sugar (it helps bring out the taste, and takes some heat away) Then I take a good Cayenne pepper powder and sprinkle it on covering it Followed by a crushed red pepper, let the flakes fall as the will Then I put the meat into a Zip-lock and shake some hot sauce in, (a little lime and lemon and pineapple juices, if you like) and dump in a full, diced habenaro pepper and crushed garlic (depending on taste). Let sit in the fridge overnight or at least 8 hours. When ready, cook the meat at a slow cooking temp. The hotter the cooking heat the less the marinade stays absorbed. Let the juices warm up and cook the meat. Make sure you empty the WHOLE bag juices and all, on the meat or in the pan. Added for chili I brown the hamburger add tomato paste, kidney beans 1/2 ligh red 1/2 dark red, and crushed garlic. That makes for a good very HOT but delicious meat. I do it to Pork, Beef, and Chicken. With Chicken I tend to take out the habenaro as I have found it absorbs heat faster and doesn't taste as good with habenaroes. Then ENJOY. __________________ I just love people who use the excuse "I use/do this because I LOVE the feeling/joy/happiness it brings me" and expect you to be ok with that as you watch them destroy their life blindly following. My response is, "I like to put forks in an eletrical socket, just LOVE that feeling, can't ever get enough of it, so will you let me put this copper fork in that electric socket?"

08-24-2004, 01:53 PM	#3 (permalink)
basmoq It's a girly girl! Location: OH, USA	now that sounds tasty, any others? __________________ "There's someone out there for everyone - even if you need a pickaxe, a compass, and night goggles to find them."

08-25-2004, 06:39 PM	#4 (permalink)
pan6467 Lennonite Priest Location: Mansfield, Ohio USA	It is very good, hope you try it and let me know what you think. I do have a more "milder" marinade. Take the meat and soak it in a bowl of Italian dressing with soy sauce, crushed (or chopped garlic) overnight. Before cooking (again slow and even let the juices do the work) sprinkle some sugar on it. __________________ I just love people who use the excuse "I use/do this because I LOVE the feeling/joy/happiness it brings me" and expect you to be ok with that as you watch them destroy their life blindly following. My response is, "I like to put forks in an eletrical socket, just LOVE that feeling, can't ever get enough of it, so will you let me put this copper fork in that electric socket?"

08-28-2004, 11:05 AM	#6 (permalink)
Kewpie Dan powered by the souls of dead warriors Location: In the rain, dying	i like to do a dry rub myself. i just take some salt, pepper, garlic salt, and montreal steak spice rub it on a nice steak. I usually let it sit for half an hour (I usually can't wait) and grill till rare or slightly mooing. Simple but tasty, it's just enough to come through but subtle enough to let you taste the steak. Now where's my grill? __________________ I'm so awesome I made your mom cry!

08-28-2004, 04:41 AM	#5 (permalink)
Diamond Guest	Quick and easy... italian dressing. I use it on chicken before grilling, usually overnight, vege's before stir frying, strain and mix with white wine before injecting. Dress it up with hot sauce or whatever u like

08-28-2004, 02:36 PM	#7 (permalink)
thubpt Tilted Location: Chapel Thrill	My favorite chicken fajita marinade: • 1/4 cup beer (not lite beer) • 1/3 cup fresh lime juice • 1 tablespoon olive or canola oil • 2 large garlic cloves, crushed • 1 tablespoon brown sugar • 1 tablespoon Worcestershire sauce • 1 tablespoon minced fresh cilantro • 1/2 teaspoon ground cumin • salt to taste 's good stuff. My favorite beer to use is a german oatmeal porter. The flavor really shines