This week we’re discussing the world of marinades. Learn the basic components of a marinade and start making your own while saving money!
Posts Tagged ‘Marinade’
For our final submission to the 2011 Better Home and Garden Chill and Grill Grilling Showdown Contest, we offered up our good ol’ standby chicken leg recipe. It’s incredibly easy, incredibly delicious and a great way to kick off spring grilling!
Joe showcases a marinade for beef tri-tip! This another video made specifically for the submission of a 2011 Grill and Chill Grillling Showdown Contest entry.
Many people love food on a stick, and even more people love steak. That is why I decided to put steak on a stick. It doesn’t get any simpler than that.
Marinades are a super effective way to introduce a ton of flavor to food, but store-bought marinades can be delicious, expensive and full of salt and other fillers. The basics of a marinade can be broken down into three components: acid, oil and flavor.
This super simple Thai inspired marinade pairs perfectly with an array of meats and you may just have all the ingredients necessary, saving you a trip to the store.
Chimichurri sauce is an essential condiment in Argentina and other parts of South America. There are different varieties of this garlicky, herbalicious concoction and this one makes a great beef marinade!
Adding pesto is an easy and delicious way to liven up any meat, especially those mild in flavor like chicken and pork. Marinate some pork chops in pesto and toss them on the grill for rich basil flavor with a garlic kick. While you’re at it, make a double batch of pesto for pasta later in the week (just don’t reuse the pesto that had raw meat in it)!