Satay Marinade

2 cloves garlic
1 small onion
2 tablespoons lemon juice
1 tablespoon peanut oil
¼ cup peanut butter
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon grated root ginger
½ teaspoon chili powder

Crush, peel and mash garlic. Peel onion and finely chop. Mix all the ingredients together in a bowl or plastic bag. Add food to be marinated and turn to coat. Cover or seal and marinade for 2 hours at room temperature or overnight in the refrigerator. Remove from marinade and cook on the grill.
Makes enough marinade for 13.oz of meat.

Thai Marinade

½ cup coconut milk
2 teaspoons grated lemon or lime rind
2 tablespoons lemon or lime juice
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh coriander
¼ cup sweet chili sauce

Mix ingredients together in a bowl or plastic bag. Add the food to be marinated and turn to coat. Cover or seal and marinate for 1 hour at room temperature or overnight in the refrigerator. Remove from marinade to grill.
Makes enough marinade for 17½oz. meat.

Hawaiian Marinade

1 cup pineapple juice
2 tablespoons white vinegar
¼ cup ketchup
1 tablespoon brown sugar
2 tablespoons soy sauce
2 tablespoons cornstarch

Mix ingredients to a smooth paste in a bowl or plastic bag. Add the food to be marinated and turn to coat. Cover or seal and marinade for 2 hours at room temperature or overnight in the refrigerator. Remove from marinade and cook on the grill.
Makes enough marinade for 17½oz. of meat.

Tarragon Wine Marinade

1 tablespoon cornstarch
2 teaspoons green peppercorns in brine
1 ½ teaspoons dried tarragon (or 1 tablespoon chopped fresh)
1 teaspoon grated lemon rind
½ teaspoon sugar
¾ cup dry white wine

Place cornstarch in a bowl or plastic bag. Drain peppercorns, then crush. Add peppercorns, tarragon, lemon rind and sugar to the cornstarch then gradually add wine mixing until smooth. Add the food to be marinated and turn to coat. Cover or seal and marinate at room temperature for 1 hour or overnight in the refrigerator. Remove from marinade to grill.
Makes enough marinade for 13oz. of meat.

Chinese Marinade

2 cloves garlic
2 tablespoons honey
4 x ½" slices root ginger
¼ cup soy sauce

Crush and peel garlic. Warm Honey. Mix garlic, ginger, honey and soy sauce together in a bowl or plastic bag. Add the food to be marinated and turn to coat. Cover or seal and marinate for 1-2 hours at room temperature or overnight in the refrigerator. Remove from marinade to grill.
Makes enough marinade for 9oz. meat.

Spicy Malaysian Marinade

2 cloves garlic
2 fresh red chilies
2 tablespoons grated root ginger
¼ cup lime juice
1 teaspoon grated lime rind
¼ cup red wine vinegar
2 tablespoons chopped coriander
½ teaspoon sugar

Crush and peel garlic. De seed and finely chop chilies. Mix all the ingredients together in a bowl or plastic bag. Add the food to be marinated and turn to coat. Cover or seal and marinate for 2 hours at room temperature or overnight in the refrigerator. Remove from the marinade to grill
Makes enough marinade for 17½oz. meat.

Sparerib Marinade

2 cloves garlic
2 onions
1 cup ketchup
6 tablespoons white vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
½ teaspoon Tabasco sauce
¼ teaspoon dried basil
Salt
Freshly ground black pepper

Crush, peel and mash garlic. Peel and chop onions. Mix all the ingredients together in a bowl or plastic bag. Add the food to be marinated and turn to coat. Cover or seal and marinate overnight in the refrigerator. Remove from marinade to grill.
Makes enough marinade for 17½oz. pork spare ribs.

Mustard and Horseradish Marinade

1 clove garlic
2 tablespoons prepared English mustard
1 tablespoon horseradish sauce
¼ cup ketchup

Crush, peel and mash garlic. Mix ingredients together in a bowl or plastic bag. Add the food to be marinated and turn to coat. Cover or seal and marinate for 2 hours at room temperature or overnight in the refrigerator. remove from the marinade to grill.
Makes enough for 13oz. meat.

Simple Chili Marinade

1 clove garlic
¼ cup soy sauce
2 tablespoons sweet chili sauce

Crush and peel garlic. Mix garlic, soy sauce and chili sauce together in a bowl or plastic bag. Add the food to be marinated and turn to coat. Cover or seal and marinate for 1 hour at room temperature or overnight in the refrigerator. Remove from marinade to grill.
Makes enough for 9oz. meat.

Spicy Orange Marinade

1 small onion
½ cup orange juice concentrate
2 tablespoons vinegar
2 bay leaves
½ teaspoon ground allspice

Peel onion and finely chop. Mix ingredients together in a plastic bag or bowl. Add food to be marinated and turn to coat. Cover or seal and marinade for 2 hours at room temperature or overnight in the refrigerator. Remove from marinade to grill.
Makes enough for 9oz. meat.

Orange and Cardamom Marinade

1 clove garlic
1 cup orange juice
1 tablespoon grated orange rind
2 teaspoons ground cardamom

Crush and peel garlic. Mix ingredients together in a bowl or plastic bag. Add food to be marinated and turn to coat. Cover or seal and marinate for 1 hour at room temperature or overnight in the refrigerator.
Makes 1 cup.

Apple Cider Marinade

3 cloves garlic
1 cup cider
3 sprigs thyme
1 bay leaf
1 tablespoon prepared mustard

Crush, peel and finely slice garlic. Mix ingredients together in a bowl or plastic bag. Add food to be marinated and turn to coat. Cover or seal and marinate for 1 hour at room temperature or overnight in the refrigerator.
Makes 1 cup.

Ginger and Oyster Sauce Marinade

1 teaspoon sesame oil
2 tablespoons finely grated root ginger
2 tablespoons oyster sauce
1 tablespoon white vinegar
1 tablespoon soy sauce

Mix ingredients together in a bowl or plastic bag. Add food to be marinated and turn to coat. Cover or seal and marinate for 30 minutes at room temperature or longer in the refrigerator.
Makes ¼ cup.

Hot Peppercorn Marinade for Steaks

1 tablespoon Tabasco sauce
¼ cup crushed black peppercorns
½ teaspoon salt

Brush steaks with Tabasco sauce on both sides. Mix crushed pepper and salt together and press over surface of steak. Cover and stand for 30 minutes at room temperature, or longer in the refrigerator.
Makes enough for 4 steaks.

Beer Marinade

1 clove garlic
½ cup ketchup
1 cup beer
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 tablespoon prepared whole seed mustard
1 tablespoon cornstarch

Crush and peel garlic. Mix ingredients together in a bowl or plastic bag. Add the food to be marinated and turn to coat. Cover or seal and marinate for 2 hours at room temperature or overnight in the refrigerator. Remove from marinade to grill.
Makes enough for 17½oz. meat.

Ginger Marinade

1 clove garlic
1 tablespoon sesame oil
2 tablespoons soy sauce
1 tablespoon grated root ginger
1 tablespoon honey

Crush and peel garlic. Mix ingredients together in a bowl or plastic bag. Add food to be marinated and turn to coat. Cover or seal and marinate for 1 hour at room temperature or overnight in the refrigerator. Remove from marinade to grill.
Makes enough for 9oz. meat.

Szechuan Marinade

2 cloves garlic
¼ cup soy sauce
½ cup plum sauce
2 teaspoons grated lemon rind
¼ cup lemon juice
1 tablespoon sesame oil
1 tablespoon grated root ginger
½ teaspoon chili powder
½ teaspoon Chinese five spice powder
½ teaspoon ground coriander

Crush, peel and mash garlic. Mix ingredients together in a bowl or plastic bag. Add the food to be marinated and turn to coat. Cover or seal and marinate for 2 hours at room temperature or overnight in the refrigerator. Remove from the marinade to grill.
Makes enough for 13oz. meat.

Italian Tomato Marinade

2 cloves garlic
10½oz. can tomato puree
1 teaspoon dried basil
1 teaspoon dried oregano
Freshly ground black pepper
Few drops Tabasco sauce

Crush, peel and mash garlic. Mix ingredients together in a bowl or plastic bag. Add the food to be marinated and turn to coat. Cover or seal and marinate for at least 2 hours at room temperature, or overnight in the refrigerator. Remove from marinade to grill.
Makes enough for 17½oz. meat.

Honey Marinade

1 clove garlic
½ cup honey
1 teaspoon curry powder
2 tablespoons soy sauce
1 teaspoon grated root ginger

Crush, peel and mash garlic. Warm honey and mix with garlic, curry powder, soy sauce and ginger. pour into a bowl or when cool a plastic bag. Add food to be marinated and turn to coat. Cover or seal and marinate for 2 hours at room temperature or overnight in the refrigerator. Remove from marinade to grill.
Makes enough for 9oz. meat.

Green Curry Marinade

2 cloves garlic
2 tablespoons green curry paste
2 tablespoons tablespoons chopped fresh coriander or 2 tablespoons prepared coriander
½ cup natural unsweetened yogurt

Crush and peel garlic. Mix ingredients together in a bowl or plastic bag. Add the food to be marinated and turn to coat. Cover or seal and marinate for 1 hour at room temperature, or overnight in the refrigerator. Remove from marinade to grill.
Makes enough for 17½oz. meat.

Red Wine Marinade

2 cloves garlic
1 cup red wine
2 tablespoons prepared whole seed mustard
2 bay leaves

Crush, peel and mash garlic. Mix ingredients together in a bowl or plastic bag. Add the food to be marinated and turn to coat. Cover or seal and marinate for 2 hours at room temperature or overnight in the refrigerator. Remove from marinade to grill.
Makes enough for 17½oz. meat.

Apple Juice and Honey Marinade

1 clove garlic
2 tablespoons honey
½ teaspoon ground ginger
½ teaspoon dry mustard
½ cup old fashioned apple juice

Crush, peel and mash garlic. Mix garlic, honey, ginger and mustard together in a bowl or plastic bag. Stir in the apple juice. Add the food to be marinated and turn to coat. Cover or seal and marinate for at least 2 hours at room temperature, or overnight in the refrigerator. Remove from marinade to grill.
Makes enough for 17½oz. meat.

Spanish Marinade

1 onion
2 cloves garlic
2 tablespoons prepared whole seed mustard
1 cup sherry
2 tablespoons brown sugar
2 teaspoons cornstarch

Peel and finely chop onion. Crush, peel and mash garlic. Mix ingredients together in a bowl or plastic bag. Add the food to be marinated and turn to coat. Cover or seal and marinate for 2 hours at room temperature or overnight in the refrigerator. Remove from marinade to grill.
Makes enough for 17½oz. chicken.

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