Barbecue Recipes Marinade for Not-So-Tender Meat
"Barbecue Recipes, formerly Patio Recipes revised January, 1985"
photo by diner524
- Ready In:
- 5mins
- Ingredients:
- 8
- Yields:
-
1 cup
ingredients
- 1⁄2 cup lemon juice
- 1⁄2 cup salad oil
- 1 medium onion, chopped
- 2 tablespoons minced celery
- 1⁄4 teaspoon thyme
- 1⁄4 teaspoon oregano
- 1 garlic clove, minced
- salt and pepper, to taste
directions
- Combine ingredients and mix well. Marinate for 8 hours or overnight. Improves that not-so-tender piece of meat.
Questions & Replies
-
how to cook a pork tenderloin in air fryer -
cooking beef tenderloin -
prepare and cook tenderloin
Reviews
-
Found a venison roast in the freezer and thought this would be a good marinade. YEP it did the job.! Let the roast marinade for almost 24 hours and then put it in the crock pot with some onions, carrots and a half a green pepper. Dumped the remain marinade in and added about a half a cup of worchestershire sauce. Let it cook about 10 hours on low. Boy was this good!! Even the DW ate it!! Will definitely keep this one. Made for Football Pool 2013. -
Wonderful marinade!!! I used this on a large top sirloin and then DH grilled it to our liking, but also served it with grilled red pepper and onions. This has a nice citrus flavor and the meat was very tender. Thanks for sharing Jackie!!! Made for your win in the Potluck January Event. -
Smelled great, and definitely improved the flavour of some not-so-tender beef.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
