Recipezaar: Barbecue,Marinades & Rubs recipes

Lemony Drunk Chicken Marinade

Tue, 20 Sep 2005 10:10:07 -0400

Great for the grill. Makes enough to cover about 8-10 chicken pieces/parts. -- posted by Oolala

Dijon Pork Chops With Red Wine Vinegar and Herbs

Tue, 25 Oct 2005 12:21:05 -0400

For the broiler from a Food Emporium recipe card. These can also be grilled. -- posted by Oolala

Barbecue Seasoning

Tue, 27 Dec 2005 22:17:58 -0500

A perfect addition to a BBQ lover's gift basket! -- posted by * Pamela *

Marinade for Grilled Lamb Chops

Thu, 12 Jan 2006 17:26:48 -0500

This marinade is enough for eight 1-inch thick lamb chops, if you are making more than eight chops I suggest to increase the ingredients. I made this on my indoor grill, it usually takes about 4 minutes per side for medium-rare using 1-inch thick chops, if you are grilling outdoors they will be done slightly faster, you can also broil these in your oven. -- posted by KITTENCAL

Rib Eye Steak in Bock Beer Marinade

Thu, 19 Jan 2006 15:51:25 -0500

AUS/NZ for ZWT 5 due to the influence the German culture has had on the region and the propensity for grilling! So succulent and tender you may not even need a knife. This steak is one of the top dishes served at Hudson's on the Bend, a popular Austin, TX, restaurant known for its game cooking and big-flavored, robust dishes. "These guys could cook a horseshoe and make it delicious," says CBS news anchor and frequent Hudson's diner Dan Rather in the foreword to their new book." Chef Jeff Blank offers creativity and originality in the kitchen to make him one of the most celebrated chef's in the country. Jeff has owned Hudson's on the Bend Restaurant in Austin since 1984. Prior to that, he owned and operated Wineskin Restaurant in Aspen, Colo. He was praised by the New York Times, Texas Monthly, and Chef's Magazine. In 1996 and 1997, Jeff won the People's Choice Award at the Texas Wine and Food Festival. Hudson's on the Bend was named to the "Top 50 Restaurants in America" list. (Cook time does NOT include marinating time.) Variations: This is also a wonderful marinade for baby-back ribs, portabello mushrooms, chicken . . . you get the idea. Timing: Marinate the steaks in an airtight plastic bag the day before grilling to achieve the optimum flavor. http://hudsonsonthebend.com/main.php.... PS Tamaretta, thank you and YES this marinade is wonderful on portabellos! -- posted by mama's kitchen

Barbecue Dry Rub

Wed, 25 Jan 2006 14:23:41 -0500

This is a really good spicy barbecue dry rub. I use it mostly on wings that I marinate 24+/- hours in the fridge, but have also used it on short ribs, too. It is really good, makes a lot. Use 2 tbs or so on 15 or so wings. -- posted by RHOS

Cajun Fried Turkey Injection Sauce

Tue, 31 Jan 2006 20:25:44 -0500

Nothing flavors your turkey or other poultry better than injecting the marinade deep into the meat. This is a very easy recipe--enjoy! -- posted by Pokey in San Antonio, TX

Barbecue Chicken Rub

Mon, 20 Mar 2006 20:51:21 -0500

A great rub for chicken on the BBQ that goes well with most sauces. I always use it for wings on the grill. You can substitute cane sugar with brown sugar, although the moisture content of it will cause clumping in your rub. You can avoid the clumping by drying out the brown sugar by spreading it out on a cookie sheet, stirring it around every three hours. -- posted by Whipper

Lone Star Rub

Mon, 20 Mar 2006 20:51:33 -0500

A really nice tex-mex style rub by Jamie Purviance that's great on steaks. This makes enough for four good sized steaks, but I quadruple it and store it in a air-tight jar so that it's always handy. -- posted by Whipper

Whipper's BBQ Rub

Mon, 20 Mar 2006 20:51:43 -0500

A good all-purpose barbecue spice rub that is best suited for indirect cooking, or at least medium to low direct grilling. The sugar will burn with direct grilling over high heat. You can subsitute the cane sugar with brown sugar, but because of the mositure content it tends to clump and isn't as easy to work with. You can always dry the brown sugar by spreading it out on a cookie sheet and letting sit until it drys out, stirring every 2-3 hours. -- posted by Whipper

Garlic Beef Marinade

Thu, 04 May 2006 20:35:48 -0400

This marinade brings beef to "life"! This marinade should be enough for three smaller size steaks. -- posted by KITTENCAL

Chicken Thighs Teriyaki (Marinated and Grilled)

Tue, 09 May 2006 21:10:18 -0400

From a Shop Rite recipe card. I love juicy chicken didn't want to lose this recipe so here it is. -- posted by Oolala

Barbecue Sauce for Chicken

Mon, 29 May 2006 20:30:52 -0400

Use this on your chicken at your next BBQ -- posted by Charlotte J

Easy Chimichurri Marinade

Tue, 30 May 2006 18:07:38 -0400

The BBQ sauce of Argentina which is great on steaks, shish kabobs and vegetables. This will add spice to your BBQ. From the Star-Ledger paper May, 2006. Wines suggested: for beef, serve with Cabernet Sauvignon (the robust flavor stands up to spicy foods) and for veggies, serve an Argentinian wine called Malbec from Quara, named for the Incan term for llama (this is rich, fruity and easy to drink). I guessed the yield! -- posted by Oolala

Cowboy Coffee Rub for Grilled Steaks

Tue, 06 Jun 2006 13:21:30 -0400

From "The Healthy Beef Cookbook," found in June, 2006, Country Home magazine. Sounded too interesting to not post or try! -- posted by Oolala

All-Purpose Barbecue Rub

Wed, 21 Jun 2006 13:10:07 -0400

By Lucy Waverman and found at lcbo.ca. If using this rub for pork and pork spare-ribs, increase the sugar to 2 tbsp (25 mL). -- posted by evelyn/athens

California-Style Grilled Steak

Thu, 13 Jul 2006 14:44:49 -0400

Steak rub for grilled steaks that sounds interesting with Beau Monde seasoning and dried orange and lemon peel. From a Favorite Brand Names Cookbook. -- posted by Oolala

Grilled Orange Teriyaki Chicken (Bbq)

Mon, 17 Jul 2006 21:29:59 -0400

Recipe from Ideal's Grill & Barbecue Cooking. -- posted by Oolala

Steak or Kabob Marinade

Fri, 21 Jul 2006 14:39:52 -0400

We use this recipe for beef or venison on the grill or under the broiler. It's enough for 2 pounds of meat. -- posted by Kaarin

Italian Beer Marinade for Chicken

Fri, 21 Jul 2006 15:53:33 -0400

This is enough marinade for up to 3 pounds chicken, use this for breasts or for chicken pieces. Plan ahead the chicken must marinade for a minimum of 8 hours. -- posted by KITTENCAL

Lamb Kabob Marinade

Tue, 01 Aug 2006 14:07:56 -0400

Nice to marinate cubed lamb chunks. Make kabobs with cherry tomatoes, small onions, mushrooms and peppers. From The Kosher Gourmet, Maywood, NJ submitted by Frieda Rosenberg. -- posted by Oolala

Southern Comfort Steak Marinade

Thu, 03 Aug 2006 22:54:55 -0400

Rib eyes marinaded in a mixture of So Co, wine, fresh herbs and spices. -- posted by Charlotte J

Spice of Life Flank Steak

Tue, 08 Aug 2006 17:38:53 -0400

Found this marinade in the "spice of Life" cookbook simply called Flank Steak Marinade so I distinguished it. There are 9 ingredients used that you probably have on hand. -- posted by Oolala

Sudbury Chicken Marinade

Fri, 11 Aug 2006 21:57:17 -0400

This is Aunt Phyllis' recipe. We had it in Sudbury, MA. so that accounts for the name. It was very good! I had it with chicken breasts, skinned and boned, grilled. Enjoy! -- posted by Oolala

Love Connection Steak Marinade

Tue, 24 Oct 2006 23:33:40 -0400

A wonderful marinade. The first time my husband (then my boyfriend) made this for me he said - quote - 'When you taste this you'll be mine'...now we're married so I guess i'm just a sucker for a good meal! The recipe is originally designed for flank but since london broil is cheaper and just as good in this, either will do. Now for those of you who are leery about the combo of star anise and steak (like I was), TRY IT; the marinade combines into a completely different and addictive taste! -- posted by Irene H Forster

Wasabi Oil

Wed, 06 Dec 2006 20:25:00 -0500

A thick oil great for BBQ's baste anything in it or use it to add a real kick to fried rice. -- posted by PinkCherryBlossom

Grapefruit Curry Barbecue Chicken Marinade

Mon, 22 Jan 2007 20:10:04 -0500

From "Another Taste of Palm Springs" to benefit the Desert Hospital's children's wing. Recipe says "the chicken melts in your mouth." Interesting combination of ingredients. -- posted by Oolala

Grill Marinade for Chicken With Cumin

Mon, 05 Mar 2007 15:18:09 -0500

I have no idea where I copied this from. Garlic, oregano, onion, lime juice...different! -- posted by Oolala

Grilled Ham Steak in Beer (Bbq)

Thu, 08 Mar 2007 20:38:44 -0500

From Mastering the Art of Berbecuing by Hanna H. Thomas, 1974. I'm not a fan of ham steaks but DH really likes them. I will use Splenda brown sugar blend and sugar-fee marmalade when I make this for him. I think you could make this in a skillet on the stove top. -- posted by Oolala

Ruth Macpherson's Butterflied Leg of Lamb Marinade

Mon, 12 Mar 2007 13:43:35 -0400

From Food for Friends. Can grill or broil and marinate at least 1 hour to overnight. -- posted by Oolala

Grilled Chicken With Provencal Marinade

Sun, 18 Mar 2007 17:12:25 -0400

Torn from a cookbook and folded into the recipe box where it has been lost. Here it is set free! -- posted by Oolala

Korean Barbecue Sauce/Marinade for Chicken

Sun, 18 Mar 2007 17:12:46 -0400

Another lost in my recipes. Posting for the upcoming grilling season! Enough to cover 6 pieces of chicken. -- posted by Oolala

Marinade for Lamb Shoulder Chops

Sun, 25 Mar 2007 20:32:18 -0400

Simple one with only 4 ingredients: oil, garlic, white wine and rosemary. From one of my many community cookbooks. This is per 2 chops so adjust accordingly if necessary. -- posted by Oolala

Marinade for Lamb Steaks

Mon, 09 Apr 2007 21:47:36 -0400

Great yoghurt marinade that is great for lamb steaks and won't cause them to dry out. -- posted by English_Rose

Hot and Spicy Rub

Mon, 09 Apr 2007 22:00:24 -0400

Toasted spices make a great rub for grilling meat! Perfect for spicing up boring chicken breasts! Makes enough for 6-8 portions of meat. -- posted by English_Rose

Chicken Marinade

Thu, 12 Apr 2007 20:47:45 -0400

Has pineapple juice, soy sauce, dry mustard, touch of brown sugar, ginger, garlic salt and pepper...from Dining Delicacies, submitted by John Beehler. -- posted by Oolala

Rib Rub

Sun, 13 May 2007 18:18:46 -0400

For baby back ribs; delicious. -- posted by Vicki in CT

Malay Marinade for Grilled Pork

Fri, 18 May 2007 14:44:47 -0400

Here for future use. -- posted by Oolala

Southwestern Marinade

Fri, 01 Jun 2007 14:59:47 -0400

Found this on another web site, and loved it. Just thought I'd share. -- posted by sunnyscapthowdy

Lemon-Herb Rub

Sun, 03 Jun 2007 22:51:41 -0400

A light and flavorful rub for seafood, chicken, or pork prepared on the grill. Adapted from Weber Grill's website. Cooking time is resting/marinating time. -- posted by Cookin' Mommy

Grilled Leg of Lamb in Lemon-Oregano With Yogurt Garlic Sauce

Wed, 20 Jun 2007 13:55:00 -0400

Sounds so terrific. Saw in a local fundraiser cookbook which was submitted by Green Village Packing Co. Overnight marination required so plan ahead. It is a thick style marinade that you can press it into the meat to coat. Marination time not included in cook time. I used an indoor grill pan (it was snowing out). -- posted by Oolala

Spicy Hot Butterfly Leg of Lamb

Sun, 24 Jun 2007 22:45:49 -0400

From Mastering the Art of Barbecue Cooking by Hanna H. Thomas, 1974. This sounds good to me. "This dish is not for the timid...it's hotter than you think! Have plenty of beer on hand to squelch the blaze!" I hope to try this soon. It's been collecting dust in my recipe box. -- posted by Oolala

Barbecue Butterfly Lamb

Tue, 24 Jul 2007 23:02:03 -0400

From reading this recipe, I would call it a lamb marinade for grilled leg of lamb. From The Star of Texas Cookbook by the Junior League of Houston. Here for future use. I had to alter the way the recipe read in order to input the amounts of the ingredients. I guessed the amount of ounces in a "bottle of wine" so just ignore that! Time doesn't include marination (24-48 hrs.). -- posted by Oolala

Elko Leg of Lamb

Sun, 05 Aug 2007 17:28:38 -0400

Elko is a town in Nevada. This is from the Born to Grill cookbook. "Around the turn of the twentieth century, Basque immigrants from the Pyrenees brought their sheephearding skills and food customs to the high country of Idaho, Nevada, and California. The shepherds are usually with their flocks, but occasionally come into towns like Elko for a few days of frolic and feasting. Local boarding houses cater to their tastes with bounteous preparations such as this leg of lamb. Most people roast their lamb leg, but it;s also wonderful grilled if you butterfly the meat to reduce its thickness." There is at least a 4 hour marination not put in the cooking time. -- posted by Oolala

Thai Beef Marinade for BBQ

Mon, 06 Aug 2007 16:39:35 -0400

NY Times Magazine, July 6, 1986, Craig Claiborne with Pierre Franey. -- posted by Oolala

Soy Sauce Marinade

Wed, 08 Aug 2007 22:53:18 -0400

I'm not really sure where I got this recipe. It's written in my handwriting on a 3x5 card that's stained with soy sauce. This makes a good marinade for beef or pork. -- posted by LARavenscroft

Ginger and Sesame Marinade

Sat, 18 Aug 2007 23:47:53 -0400

Fresh ginger juice adds a particular zing to a marinade: the fragrant, hot flavour penetrates into meat, poultry, fish and seafood, while helping to tenderise at the same time. The sesame seeds in this recipe add texture, the fish sauce adds saltiness, and the sweet-and-sour blend of sugar and lime juice completes the Asian credentials of this marinade.Can be used to prepare- 4 Beef steaks or 4 Lamb steaks or 4 Pork chops or 6 Chicken breasts or 6 Fish steaks and fillets or 4 Duck breasts or 2lbs of jumbo shrimp. Time does not include marinating. -- posted by English_Rose

Rosemary and Balsamic Marinade

Sun, 19 Aug 2007 18:38:04 -0400

The classic choice of herb to go with this super-simple combination of olive oil and balsamic vinegar is the beautifully fragrant rosemary. But fresh thyme and oregano are good alternatives. Can be used to prepare- 6 Lamb steaks or 4 Beef steaks or 4 Fish fillets or 8 Chicken thighs or drumsticks. -- posted by English_Rose

Easy Barbecue Pork Marinade

Wed, 29 Aug 2007 17:41:00 -0400

This marinade came from my boyfriend and I couldn't believe how easy it was the first time I tried it! It gets better the longer it marinates so I usually make this when I'm going up north for the weekend, since I know it'll have an extra day to sit. -- posted by CoCaShe

Caribbean Spice Rub

Mon, 03 Sep 2007 10:50:52 -0400

A great dry rub for pork chops, steak, or chicken. -- posted by LARavenscroft

Apricot - Horseradish Salmon

Tue, 18 Sep 2007 23:36:55 -0400

Slightly tangy way to make a perfectly moist and flavorful salmon. This recipe came from Wegmans supermarket. The original recipe calls for Wegmans Triple Fruit Spread (Apricot, Peach, Passion Fruit)but if you don't have that, just use apricot. -- posted by jswinks

Grilled Garlic Flank Steak

Mon, 24 Sep 2007 19:08:17 -0400

From Cooking Light Cookbook, 1989. I love to try all kinds of flank steak marinades and preparations. This one has tequila and cilantro too. 24 hr. marination. -- posted by Oolala

Jack Attack Marinade

Mon, 24 Sep 2007 21:10:23 -0400

steak marinade -- posted by Dust Devil

Garlic and Six Chile Wet Rub

Mon, 24 Sep 2007 21:46:02 -0400

Brush some on a ribeye steak or pork chops and place them in a ziplock style bag and marinate in you refrigerator for a few hours before hitting the grill. It's also great for basting white meats. I've also added a bit of this sauce to some mayonnaise and used it on smoked meat sandwiches. Or just sit it out in a bowl next to a spiral ham at a party. Recipe from Chef2Chef -- posted by Kit^..^ty Of Canada

Roasted Garlic Balsamic Steak Sauce

Sat, 29 Sep 2007 16:08:49 -0400

From Michael Chiarello comes a sweet substitute for traditional steak sauce. Try it on a rib eye, use it to marinate flank steak, or mix it into ground beef for burgers. Prep time does not include overnight in fridge. -- posted by Julesong

Smokin' Shish Kabobs Marinade

Mon, 08 Oct 2007 23:43:31 -0400

This is so wonderful out on the grill. It brought my neighbors over to see what was smokin' and smellin' sooo good! -- posted by KGCOOK

Thai Chicken Legs Ww

Thu, 25 Oct 2007 00:18:55 -0400

From "Everyone Loves Chicken" by Weight Watchers. I borrowed my friend's book and I'm posting what sounds interesting for future reference. This is 4 points per leg. -- posted by Oolala

Curried Drumsticks Ww

Thu, 25 Oct 2007 00:21:24 -0400

From "Everyone Loves Chicken" by Weight Watchers. I borrowed my friend's book and I'm posting what sounds interesting for future reference. Only 3 points for 2 drumsticks. -- posted by Oolala

Thai -Style Grilled Chicken Ww

Thu, 25 Oct 2007 00:29:46 -0400

From "Everyone Loves Chicken" by Weight Watchers. I borrowed my friend's book and I'm posting what sounds interesting for future reference. I love Thai food and this recipe is different than the other Thai chicken from WW that I've posted. Each leg is 5 points. -- posted by Oolala

Korean Barbecued Beef

Wed, 12 Dec 2007 00:34:17 -0500

Not much sugar in this recipe from Prevention Magazine, July, 2007. "In Korea, most meats-like this thinly sliced, lean beef tenderloin-play a supporting role in meals, helping to keep overall saturated fat intake low. -- posted by Oolala

Lemon Chicken Skewers

Mon, 07 Jan 2008 23:42:42 -0500

Taken in the issue of June 2003 of Coup de Pouce. I tried this recipe and it's really good. In the preparation time, there is 15 minutes included for the marinade time. -- posted by Boomette

Grilled Herbed Leg of Lamb

Wed, 16 Jan 2008 18:17:58 -0500

Different with red pepper flakes, balsamic, and orange zest in the marinade. From Food For Thought, Favorite Recipes of Morristown-Beard School. Several hours to overnight marination required. -- posted by Oolala

Sweet Curry Marinade With Buttermilk

Tue, 29 Jan 2008 16:30:34 -0500

From The Cook's Illustrated Guide to Grilling and Barbecue, by the staff of Cook's Illustrated Magazine, (America's Test Kitchen, 2005). This marinade is perfect for lamb kebabs. Makes enough for 2 1/4 lbs. meat and yields about 3/4 cup marinade. -- posted by Oolala

Greek Style Lamb Marinade

Tue, 29 Jan 2008 19:06:17 -0500

From a community cookbook. It will cover 4-5 lbs of lamb. Nice on leg of lamb. Serve with rice pilaf or orzo. -- posted by Oolala

Persian Grilled Chicken With Saffron

Tue, 29 Jan 2008 19:17:48 -0500

NY Times Magazine, June 28th, 1998. -- posted by Oolala

Easy Ginger Garlic Paste for Grilled Lamb Chops

Tue, 29 Jan 2008 20:14:55 -0500

Hand notes from my file. Increase as needed. -- posted by Oolala

The Best Salmon Marinade

Tue, 12 Feb 2008 19:53:06 -0500

Fabulous Family favorite!!! Super easy and lots of flavor! Made many times and never had negative results. If there are any leftovers this salmon makes a wonderful salad topper for lunch or a salmon salad sandwich. When cooking on the cedar plank or adding liquid smoke, it takes the salmon to a whole new level of flavor. Awesome... best of all this is pretty much idiot proof! Try serving with recipe#318889 or recipe#297906 for a great tasty feast. -- posted by CHILI SPICE

Lil Ozzys Butt Rub

Mon, 25 Feb 2008 17:28:09 -0500

For those who love their pork ribs smoked this is a great rub. You can use it on chicken and beef too. If you can get the fresh ingredients and grind them yourself its that much better. One more thing. Never use spices that have been sitting around your kitchen for more than a year. Fresh is always best. This recipe is named after my dog Ozzy. He inspired the name because he's always happy with a little butt rub...;) -- posted by Ozz

Flank Steak Marinade

Tue, 25 Mar 2008 23:28:26 -0400

This is a recipe that I found on the Radiant Recovery website. A great sugar free marinade for Flank Steak. The original recipe called for 1 tablespoon of dried mustard - I cut it down to 1 teaspoon and also left out the black pepper (I'm allergic to it) and the salt because of the salt content of the tamari sauce. Cooking time is marinating time. -- posted by LARavenscroft

Best Marinade -Ever

Thu, 03 Apr 2008 17:37:57 -0400

From Barbeque Bible, Sauces, Rubs and Marinades, well, most of it! Added a little here and there and this goes with any kind of meat and great with veggies. With a few little changes here and there can be used differently each time... Fresh herbs work well, but so do dried, freeze dried and the ones that come in those little tubes!! Use as marinade or basting sauce.. ***NOTE -I use 1/4c basil and cilentro together, you can also use oregano or dill or any combination of the 4 - just measure 1/4c total! (some tarragon or thyme added in would be good too - play with it!) Best fresh, so use with 2 hours of making. -- posted by me & alex

Aj's Thai Marinade

Thu, 03 Apr 2008 17:40:21 -0400

Was used at our restaurant, cut down to make at home, still makes a TON! You can freeze it before using or freeze after you have added the meat - holds up well. Great on ribs, flank steak and chicken -- posted by me & alex

Asian Beef Skewers

Fri, 18 Apr 2008 02:24:34 -0400

Taken in the issue of June 2006 of Coup de Pouce. This is a recipe for the barbecue. -- posted by Boomette

Low Carb Rib Rub

Sun, 18 May 2008 01:34:07 -0400

This is great. Use it on other meats as well! It has really saved my bbq tooth when cutting carbs. -- posted by Sue L

Apple Jack Ham Glaze

Sat, 07 Jun 2008 18:48:58 -0400

i like to use this recipe on cooked ham and ham steaks done on the bbq. also could be done on indoor grill. i used this recipe when i found the skewers i made were drying out waiting for the company to show up. i would like to try it on a tenderloin soon. -- posted by Chef #696415

Quick Tequila Marinade for Steak

Mon, 09 Jun 2008 15:39:33 -0400

Don't remember how I acquired this, but it is great! -- posted by WI Cheesehead

Marinated Grilled Cape Cod Flank Steak

Sun, 15 Jun 2008 20:32:29 -0400

From a cookbook from Cape Cod. It doesn't have sugar so it is good for diabetics. I don't want to lose this with the BBQ season here. The optional ingredients sound good! Prep time is the marination time. -- posted by Oolala

Nairobi Meat Rub

Thu, 19 Jun 2008 22:02:27 -0400

This recipe is from Kenya. -- posted by Lavender Lynn

Mango Garlic Rib Rub

Mon, 07 Jul 2008 16:14:27 -0400

I made this up with a few ingredients that I had in the house and it turned out great. I used country style ribs and grilled it on low. I usually like to slow cook ribs on the grill by placing the meat on one side with the burner off and heating the grill with the side with nothing on it, then browning some at the end. This takes hours and I didn't have time for that this time, but I'm sure it would have been even better. -- posted by Green Cuisine

Electric Chimichurri Sauce

Tue, 15 Jul 2008 03:02:32 -0400

Inspired by a sauce recipe taken from Cuisine at Home Magazine, this robust and pungent chimichurri is great with anything cooked on the grill. The electric green color radiates and is an appropriate foreshadowing of the flavors packed into this tangy, flavorful sauce. Use as a marinade, baste, or sauce on the side. -- posted by jpknight22

Soy Ginger Grilled Steak

Thu, 24 Jul 2008 02:17:26 -0400

This recipe was originally from All Recipes with a few changes from me. -- posted by Lavender Lynn

Honey Lemon Chicken

Mon, 25 Aug 2008 23:34:29 -0400

A contest winner from Taste of Home. States, "When I told our 12-year-old daughter, Amanda, That we were grilling chicken, she asked to make a marinade. Now we use her combination of honey, lemon, garlic and seasonings every time we grill chicken. Tamara McFarlin Mondovi, Wisconsin." -- posted by JanuaryBride

Swordfish Steak a La Henry

Wed, 10 Sep 2008 17:46:19 -0400

DH likes swordfish so this is here for safe keeping from The Galley K.I.S.S. by Corinne C. Kanter and this was submitted by Henry Wagner aboard "Bookshelf." 2-3 hour marinade and then grill. -- posted by Oolala

Barbecued Salmon

Tue, 27 Jan 2009 17:08:54 -0500

From Connecticut Cooks. This requires a 1 hour marination. -- posted by Oolala

The Only Marinade You Will Need for Grilled Salmon

Mon, 16 Mar 2009 21:06:55 -0400

Plan ahead the salmon will need to marinade for at least 8 hours, this marinade is enough for up to 16 ounces of salmon- you may adjust the fresh garlic and cayenne pepper to taste --- you will LOVE this! -- posted by KITTENCAL

Whiskey Glazed Steak

Fri, 17 Apr 2009 00:35:58 -0400

I got this recipe from Canadian author Bonnie Stern -- posted by Abby Girl

Grilled Steaks in Tamari Marinade

Fri, 17 Apr 2009 00:38:25 -0400

I found this recipe in a wonderful cookbook called the Lowfat Grill by Donna Rodnitzky. This cookbook has definately been well used!! This recipe would be good for OMAC -- posted by Abby Girl

Grilled Beef Steak Verciano

Fri, 17 Apr 2009 00:58:30 -0400

I got this recipe from Bon Appetit many years ago. Perfect for using up that last bit of red wine. Perfect for OMAC -- posted by Abby Girl

Basic Fish Cure (Bbq Rub)

Mon, 20 Apr 2009 00:53:50 -0400

This is a rub to use on fish prior to grilling or smoking. Recipe from Steven Raichlen's How to Grill cookbook. He says feel free to use different kinds of sugars such as white, turbinado or maple sugar instead of brown. He also says you can add any additional herb or spice you may fancy. Use 3/4 cup of rub per pound of fish. -- posted by JanuaryBride

Grilled Yogurt Coriander Chicken

Mon, 20 Apr 2009 17:39:29 -0400

The yogurt gives this marinade a nice tang -- posted by Abby Girl

East-West Barbecued Chicken

Tue, 21 Apr 2009 01:25:41 -0400

I am always looking for different recipes, but also ones that I can use up "its and bits" from my fridge. This recipe accomplishes both very well!! -- posted by Abby Girl

Grilled Chicken Tikka

Tue, 21 Apr 2009 01:35:11 -0400

These marinade can be used with whole chicken breast or make up into kabobs -- posted by Abby Girl

Basting Sauce for Grilled Fish

Thu, 23 Apr 2009 01:01:51 -0400

This is not a marinade it is used to baste while grilling and works well with all fish, I have used it on salmon and halibut with great results... this is very good! -- posted by KITTENCAL

Garlic Basil Marinade

Fri, 24 Apr 2009 16:58:52 -0400

This simple, easy marinade is great for chicken or seafood -- posted by Abby Girl

Marmalade Glazed Leg of Lamb

Mon, 04 May 2009 14:22:45 -0400

This is a wonderful marinade that I got from Canadian author Bonnie Stern -- posted by Abby Girl

Pineapple Lime Marinated Grilled Salmon

Thu, 11 Jun 2009 01:55:45 -0400

From Michael Antonasio, the manager of Food & Nutrition for Overlook Hospital, Summit, NJ. -- posted by Oolala

Lynne's Secret Steak Marinade for Grilled Steak

Fri, 24 Jul 2009 13:41:46 -0400

I don't want to lose this! From Lynne Rossetto Kasper's email. Sounds interesting and it's grilling season! -- posted by Oolala

North African Dry Rub

Mon, 17 Aug 2009 02:44:55 -0400

A spicy dry rub that is great on grilled chicken. Rub onto the chicken ( I use a whole chicken on a spit, or split chickens cooked on indirect heat on the grill) and cook using your favorite method. Can be put on chicken up to 6 hours ahead of cooking time, and refrigerated. Drizzle with some olive oil before grilling, if desired. -- posted by mikekey

Dave's Memphis Rib Rub

Tue, 08 Sep 2009 12:48:58 -0400

The ultimate rub for both Memphis and St Louis Style ribs. Rub the ribs at least 12 hours and up to 24 hours before smoking. -- posted by Chef #1056668

Barbeque Spice Rub

Wed, 27 Jan 2010 10:46:59 -0500

This is perfect for all meats, especially chicken, and when cooking on the grill gives off a fantastic aroma. Makes enough for 2lb of meat. -- posted by English_Rose

Tomato and Chili Marinade

Wed, 27 Jan 2010 10:53:02 -0500

This spicy marinade recipe makes enough for 2lb of meat or chicken. It goes best with beef, pork, lamb or chicken. Marinade red meat or poultry for 2 hours at room temp or 24-48 hours in the fridge. -- posted by English_Rose