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Cooks' Corner
Marinade for those with discerning tastes !
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<blockquote data-quote="Gregg C" data-source="post: 1770927" data-attributes="member: 103471"><p>Here's a marinade I been working on for a year or so, for those of you who are so inclined. I started out making it for rib eye beef. Have since expanded use of it to chicken. Really good, to me. First time I got it right (what I'm sharing here), I thought, Man, that's not dinner...that's a religious experience !!! Tried it on fish, too, Cod, but it was only ok. I always cook on a grill, and lately using Mesquite wood, instead of charcoal, but either way, it's delicious. If any of you folks try it, I'd like to hear your opinions !</p><p>HALF CUP RED WINE VINEGAR</p><p>2 SHAKES LIQUID SMOKE</p><p>2 TBSP HEAPED FRESH MINCED GARLIC</p><p>HALF TBSP SALT</p><p>TSP BLACK PEPPER</p><p>TSP GROUND RED PEPPER, CHIPOTLE BEST</p><p>1 TBSP LIME JUICE</p><p>1-1.5 TBSP OLIVE OIL</p><p>Mix all that up in a bowl, till salt is dissolved, adding the oil last. Then take </p><p>1 MED TO LARGE ONION, CHOPPED FINE</p><p>Put it all in a gallon size Ziploc bag, add your meat, and slosh it around pretty good. The shortest interval I ever let it sit till grilling was about 4 hrs. I like it better after overnight in the fridge.</p></blockquote><p></p>
[QUOTE="Gregg C, post: 1770927, member: 103471"] Here's a marinade I been working on for a year or so, for those of you who are so inclined. I started out making it for rib eye beef. Have since expanded use of it to chicken. Really good, to me. First time I got it right (what I'm sharing here), I thought, Man, that's not dinner...that's a religious experience !!! Tried it on fish, too, Cod, but it was only ok. I always cook on a grill, and lately using Mesquite wood, instead of charcoal, but either way, it's delicious. If any of you folks try it, I'd like to hear your opinions ! HALF CUP RED WINE VINEGAR 2 SHAKES LIQUID SMOKE 2 TBSP HEAPED FRESH MINCED GARLIC HALF TBSP SALT TSP BLACK PEPPER TSP GROUND RED PEPPER, CHIPOTLE BEST 1 TBSP LIME JUICE 1-1.5 TBSP OLIVE OIL Mix all that up in a bowl, till salt is dissolved, adding the oil last. Then take 1 MED TO LARGE ONION, CHOPPED FINE Put it all in a gallon size Ziploc bag, add your meat, and slosh it around pretty good. The shortest interval I ever let it sit till grilling was about 4 hrs. I like it better after overnight in the fridge. [/QUOTE]
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Marinade for those with discerning tastes !
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