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    You are in: Home / Cookbooks / marinades and grilling recipes
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    marinades and grilling recipes

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    This is the best barbecue sauce, and trust me I have experimented with hundreds of different combinations over the years, this is even better than any of the popular bottled sauces! ---plan ahead this sauce must be made one day in advance to allow the flavors to blend and intensify, don't even think about using it the same day it is made, this sauce will take on a whole different flavor when simmered for 1 hour and left overnight in the fridge--- the ingredients can easily be doubled but keep the garlic amount no more than 2 tablespoons, and for the best flavor use only Heinz ketchup and a good quality brand of yellow mustard, I use French's mustard it really will make a difference in the taste, please do not omit the liquid smoke --- yield is only estimated as the sauce will reduce after simmering for 1 hour or more ---*NOTE* for a smoother low fat sauce omit the oil, onion and fresh garlic, then in the saucepan mix all remaining ingredients together and add in 1 teaspoon each garlic powder and onion powder then simmer for 1 hour -----you will love this sauce!

    Recipe #232433

    MARINATES FOR 24 HOURS (or a long as time allows!) Simply throw the ingredients into a plastic zipper bag with the meat of choice and refrigerate until ready to grill!

    Recipe #254794

    This is THE most AWESOME grill marinade I've ever tasted in my life! I don't know where my Mom got this, but there is no match that I've ever known of...it is simplicity and freshness, yet rich, robust and succulent! I haven't told you this one yet, because I was entering it in a grilling contest for a Weber grill, but I can't hold back any longer! It is wonderful for chicken breasts and also for lamb. My Mom used to make chicken and lamb kabobs with this marinade and we always wanted more!!! NOTE: Prep time does not include the 24-48 hours marinating time. UPDATE: My grill has died....So in desperation to taste this chicken again, I tried Bobo3039's suggestion about baking it in a 350 degree oven...Results were wonderful!!! (Still missed that charcoal essence, but one must "roll with the punches" and make do...In this case, Bobo3039 was right on the money!)

    Recipe #137262

    This recipe came from Allrecipes (Ruth Crickmer). My whole family loved it even though it cooked too fast. The original recipe said 'high heat' on the grill, which my husband did. It ended up cooking 8 minutes total, charred but not burnt tasting, and very juicy and flavorful. We'll turn down the heat next time for texture, but this is a keeper in our home!

    Recipe #29598

    Recipe inspired by Recipe#146841 that I changed to make cooking on a BBQ or grill a quick and easy option. Note the preparation time includes cooling time for the butter, and you can pop back in the fridge after wrapping the corn so it is quite quick and easy to prepare.

    Recipe #202194

    Recipe #1409

    There should be enough marinade for about 2-1/2 pounds of beef or chicken you may double the marinade ingredients but keep the fresh garlic and green onion at the same amount --- the meat needs to come down to almost room temperature before grilling so plan well ahead, also there is a marinating time of 8-24 hours, you may omit the cayenne completely if desired or adjust to suit heat level.

    Recipe #307969

    The lime juice and salt mellow out the garlic flavor. This sauce was originally created for Shark and Bake, but it can be used with any grilled food. From the Barbecue Bible. If not serving this immediately, cover tightly and refrigerate for up to 3 days.

    Recipe #373067

    I've been told many many times that it is better than any steakhouse, so here you go. Enjoy and pass it on. It works best with Fillet Mignon but you can substitute for a different cut. Please make sure it is LOW SODIUM Montreal Steak Seasoning as the Maggi seasoning contains salt. If you can't find the Maggi sauce, you can also use soy sauce, preferably the low sodium kind.

    Recipe #313453

    This is a teriyaki style marinade ---who ever said that marinades are only for flavor and not tenderizing has never tried this recipe! this marinade produces the most fabulous tasting beef and pork and tenderizes like nothing you have ever had before! I developed this recipe almost 20 years ago and still use it to this day, this works fabulous on a London Broil, it makes the best kabobs and pork tenderloins!--- the longer the meat marinades the more tender and juicy it will be, so plan ahead the meat needs to stay in the fridge for a minimum of 8 hours to 24 hours (even better if left for 24 hours!) the amounts listed are enough for 2 pounds beef or pork so you might want to double or even triple the ingredients, if I am doubling or tripling I usually cut back on the soy sauce and still only use 2-3 tablespoons fresh garlic, you can add in 1 teaspoon dry mustard powder also, the powdered meat tenderizer is only optional you do not have to use it this works great even without it! don't forget to allow the meat to come down to almost room temperature before cooking, this will relax the meat fibers and create a more tender meat --- DO NOT substitute the honey for anything else but pure maple syrup, and if possible I recommend using honey that is what works as the tenderizer

    Recipe #75737

    I made these as part of several dishes I was doing, so I only did 10 ribs, but the sauce would be enough if you were making 1-1.5 kg of spareribs. It is a super easy recipe to make and the end result is wonderful. I always par boil my ribs as this is the way get tender ribs every time.

    Recipe #322715

    Tender juicy steaks on the grill are one of life's pleasures. This is the best marinade we have ever come across. It is the perfect blend of flavors and it leaves the meat tender without being overpowering. Note: I'm not sure of the origins of this recipe, I don't see a duplicate. Will post a picture.

    Recipe #113930

    This recipe is from the "Beef - It's what's for dinner" web site. I haven't tried it yet but it looks tasty.

    Recipe #233138

    I adopted this recipe from Mean Chef. "Great brine for turkey or chicken."

    Recipe #23686

    This is a simple marinade for any beef cuts, the longer you marinate the more the flavour will soak into the meat. My carnivores (Little Miss (DD) and Hubby) really enjoyed it. I didn't mind it on chicken either.

    Recipe #222394

    11 Reviews |  By TJW

    272 5 star ratings over at Allrecipes, posted by Angie. Hands down, the BEST kabobs I have ever had.

    Recipe #229454

    1 Reviews |  By Rita~

    Use on any meat (pork beef chicken even add into ground beef for burgers). Jar this sweet sauce for gifts!

    Recipe #66477

    10 Reviews |  By Dawn

    This is one of our all time favorite chicken BBQ recipes. The recipe produces a spicy moist, flavorful BBQ chicken. You might say its one of our signature BBQ recipes. The idea for the chicken came out of a bargain bin. The store was selling 3 cookbooks for a dollar and naturally I couldn't pass that up. I found a BBQ recipe that had possibilities. Since we like spicy food we jazzed it up a bit and we got a great BBQ chicken. Prep time includes marinating time.

    Recipe #42508

    Prep time includes marinating time.

    Recipe #30217

    As someone who eats chicken breasts at least once or twice a week, I'm always looking for new recipes to inspire me. I recently found this one on the pages of Eating Well and was excited by the proposition of a dish that promised lots of flavor without a long marinating time. Serve this with some couscous and a Moroccan salad and enjoy. (WW 4pts/Core)

    Recipe #189474

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