Preferably for chicken and pork. OK GO!
repost:
http://bbq.about.com/od/marinaderecipes/r/bln0402b.htm
Not mine, but close to one I used.
Garlic, lime juice, nam pla, cumin, chili powder, hot sauce.
Works for both, actually.
Sounds awful but is totally delicious.....
catalina dressing - 1 bottle
apricot preserves - 1 small jar
2 tsp toasted ground pepper of your choice
lime or lemon juice to cut it to the consistency of runny syrup!
chicken is usually-
lime, cumin, s&p, garlic, adobo, sazon, white wine
pork i like-
soy, a little ketchup, 5 spice, honey, sesame oil, hoisin, a dash of fish sauce, rice vinegar
skirt steak-
lime, cumin, adobo, sazon, smoked paprika, s&p, red wine vinegar, garlic
What is sazon?
Quote from: Rev. What's-His-Name? on August 03, 2010, 05:17:29 PM
What is sazon?
This seasoning
(http://www.texmex.net/Graphics/sazongoya.gif)
Wiki might have an explanation
http://en.wikipedia.org/wiki/Goya_Foods
This might be better
http://ezinearticles.com/?Sazon-Seasoning-Ingredients---Goya-Sazon-Seasoning&id=1753891
Quote from: Turdley Burgleson on August 03, 2010, 05:00:25 PM
pork i like-
soy, a little ketchup, 5 spice, honey, sesame oil, hoisin, a dash of fish sauce, rice vinegar
ever considered adding a littlebit of grated/chopped fresh ginger to that mix?
I use about the same thing for marinading salmon.
Actually no it's soy+honey+rice vinegar+ginger+black pepper+garlic+oil,
sometimes fish sauce unless my (vegetarian) gf is also eating and I'm using the same sauce for the veggies (spring onions, paksoi, shrooms). :(
same reason I can't use anchovy as often as I'd like.
btw, awesome anchovy butter recipe: anchovy+butter+garlic+red pepper (flakes, fresh or paste)+a squeeze of lime juice. great for on tuna steak, or just on toasted baguette slices or something. actually, also great on a slice of bread. actually, it's just great.
Quote from: Triple Zero on August 03, 2010, 07:39:56 PM
Quote from: Turdley Burgleson on August 03, 2010, 05:00:25 PM
pork i like-
soy, a little ketchup, 5 spice, honey, sesame oil, hoisin, a dash of fish sauce, rice vinegar
ever considered adding a littlebit of grated/chopped fresh ginger to that mix?
I use about the same thing for marinading salmon.
Actually no it's soy+honey+rice vinegar+ginger+black pepper+garlic+oil,
sometimes fish sauce unless my (vegetarian) gf is also eating and I'm using the same sauce for the veggies (spring onions, paksoi, shrooms). :(
same reason I can't use anchovy as often as I'd like.
btw, awesome anchovy butter recipe: anchovy+butter+garlic+red pepper (flakes, fresh or paste)+a squeeze of lime juice. great for on tuna steak, or just on toasted baguette slices or something. actually, also great on a slice of bread. actually, it's just great.
shit. i knew i was forgetting one.
yes. freshly grated ginger and the juice from grating it.
thanks
and that anchovy butter shit sounds mighty damn tasty. ima do this when i get home beotch.
For chicken
1/2 cup soy sauce
1/2 cup pineapple juice
1/2 oil
2Tsp brown sugar
1tsp garlic salt
1tsp ginger
1tsp dry mustard
1/2 tsp pepper
bring to a boil, simmer 5 min, marinate at least an hour, preferably over night
I always wonder about these cup measurements, I looked it up and a cup is 0.23L, so that recipe would give you 3/4th of a liter in marinade? Isn't that, like, a LOT?
Quote from: Triple Zero on August 04, 2010, 10:19:47 AM
I always wonder about these cup measurements, I looked it up and a cup is 0.23L, so that recipe would give you 3/4th of a liter in marinade? Isn't that, like, a LOT?
Well you figure most marinade recipes are for 3 - 5 pounds of meat..... You save some a lot of the time for basting, especially if you are grilling, so not a whole lot.
4lbs is 1.8kg, whoa that's a lot of meat :)
In America, that's known as an "Appetizer".
Quote from: Doktor Alphapance on August 04, 2010, 03:16:26 PM
In America, that's known as an "Appetizer".
:lulz:
it's so true...
:x
lol. That's for between 4 and 5 pounds of chicken. To be cut into 1 in. cubes for chicken kabobs. It feeds a fuck-ton of people.