I'm sure alot of people are going to fire up the ol'BBQ this weekend and instead of buying pre-marinaded meat I thought I'd share my own and see if anyone has a yummy recipe they'd like to share!!

So the one I'll be using tomorrow is a Spicy marinade;

1/2 cup soy sauce
1/4 cup rice wine vinegar
1 tablespoon peanut oil
1 tablespoon honey
1 teaspoon crushed red chilli
2 large garlic cloves

fairly basic but it works and tastes delish!
I use wine vinegar instead of normal white vinegar because its less acidic!

only turn steak once!

The rest is dressing.....

which is kind of what the thread subject is about, nice job


as for me, no actual marinade usually
just rub in some salt, pepper and oil and cook it quick. maybe a bit of worcestershire

apply steak to plate and turn every 20-25 seconds

lol

er didn't heston blum(long name that sound like blue menthol) kinda say turning it lots was best

he may or may not know a little bit more than you

Yes, yes he did:
By flipping the meat every 15–20 seconds, the steak will develop a crisp flavoursome exterior without being overcooked in the centre.
http://www.channel4.com/4food/recipes/chefs/heston-blumenthal/hestons-perfect-steak

lol

lol.

4 ounces Guinness Stout Beer at room temperature
2 garlic cloves
1 ounce soy sauce
1 tablespoon minced vidalia onion
1 teaspoon shallots
1 teaspoon Worcestershire sauce

you are not the only one eski! iv always been taught to only flip the steak once to yield best results. but to each his own : )

Meat won't lose its juices unless you overcook it or a bloody rough with it.

This is the marinade I use for lamb cooking on a rotisserie. I think I got it from a Jamie Oliver recipe.

1tsp Cumin Seed
2tbs Fennel Seeds
1 bulb of garlic peeled and chopped
A bunch of fresh thyme leaves and rosemary
1 orange juiced.
4tsp smoked paprika
6tbs balsamic
150ml of tomato sauce
8tbs olive oil
10 bay leaves.
Salt + pepper.

Crush herbs and pretty much just combine the rest.

Goes will with slow roasted (on bbq) cherry tomatoes, rosemary sprigs, thyme, oregano, bay leaves, garlic; drizzled with olive oil and balsamic. (Cook in a alfoil baking tray off the coals with lid on bbq). Add in some italian sausages if you want more flavour. ;)

Steaks I prefer to just salt and dress up with a sauce.

Roll some sweet potato in some cumin, chili, salt - cook in alfoil on the BBQ (if you have a lid, otherwise between but no touching coals) and serve with lime. :p Go with fennel or coriander seed, with cinnamon, chili and s&p for some awesome bbq pumpkin too. ;)

last edited by Herron at 08:16:11 06/Apr/12

soy sauce (I use reduced salt) and worecester sauce is a winning combination

A bit of port.
Some garlic.
Some coriander.
a bit of soy.
pepper and salt.

I use different marinade depending on the meat and my intentions, like how I want the final thing to taste, the style of dish, etc..

Usually a shit load of oil; a significant portion of the marinade is an oil suitable to the final product
Some kind of chemical or acid to tenderise the meat, the other portion basically. Can be meat tenderizer, vinegar, citrus juice, or alcohol
a little something sweet to take the edge off, usually raw sugar does the trick
and flavours: sauces, juices, spices, or what have you..

i usually marinate myself in several beers and a nice scotch

Agreed