5 recipes marinade for barbecue and barbecue. Culinary blog

It is about to get warmer and on May holidays you can go on a picnic. We have collected a small collection of unusual barbecue and barbecue marinades, with which the meat will be not only soft and juicy, but also interesting in taste.

Smoked marinade

This marinade will give the meat a slightly smoked taste. You can use the sauce for poultry and any meat.

  • 2 cloves of garlic, finely chopped
  • 1 tablespoon smoked paprika
  • 2 tablespoons cane sugar
  • 50 g liquid honey
  • 1 tablespoon of white wine vinegar
  • 1 tablespoon of olive oil
  • 2 tablespoons of barbecue sauce

Mix all the ingredients, coat the meat with plenty of sauce and leave in the refrigerator, covered with cling film for at least 2 hours, and preferably 5-8 hours.

Mustard Marinade

This marinade is suitable for beef and pork. In order to pickle meat according to this recipe, you will need a zip-lock package (a bag with a plastic clasp). The amount of ingredients for the marinade is small, so that the meat will not float in it, it will be spread with it and should not be in contact with air.

  • 8-10 tablespoons of Worcester sauce
  • 2 teaspoons mustard
  • 2 sprigs of rosemary, finely chopped
  • 1 tablespoon of olive oil

Mix all ingredients except rosemary. Put the meat in a bag and pour the marinade on top. Close the bag and carefully remember the meat so that the marinade is evenly distributed. Open the bag, pour in the rosemary, close the bag by first releasing air from it. Put the meat in the refrigerator for 8 hours.

Pineapple Marinade

This marinade only works well for pork and chicken. It will add a touch of oriental cuisine to the taste of barbecue – remember the famous Chinese pork with pineapple?

  • 1 small pineapple
  • 80 ml of soy sauce
  • 80 ml liquid honey
  • 60 ml apple cider vinegar
  • 1-2 cloves of chopped garlic
  • 2 cm slice of ginger grated
  • 1/2 teaspoon / 2.5 ml powdered clove
  • 4 cloves, powdered in a mortar

Mix all ingredients except pineapple. After that, peel the pineapple and grind it in a puree with a blender. Add to the marinade and mix. Marinate chicken for 4 hours and pork for 8 hours.

Citrus pickle

  • 3 oranges
  • 1 grapefruit
  • 5 garlic cloves, minced
  • 3 tablespoons of olive oil
  • 1 tablespoon dried oregano
  • 1 bay leaf broken into crumbs
  • 1/4 teaspoon ground cumin
  • salt to taste

Squeeze the juice from oranges and grapefruit, pour into a bowl. Add all other ingredients and mix. Use marinade for pork and chicken. Immerse the meat in the marinade, cover with a film and keep in the refrigerator overnight.

Greek marinade

This marinade is best for lamb. The birthplace of the recipe is Greece, and there they know perfectly how to handle lamb.

  • Juice 2 lemons
  • 60 ml olive oil
  • 2 cloves, minced
  • 2-3 branches of chopped thyme
  • 1 teaspoon dry oregano
  • 1 bay leaf broken into crumbs
  • 1 teaspoon of salt
  • 1 teaspoon ground black pepper

Mix all the ingredients, put the lamb in a shallow container, pour the marinade on top, gently press the meat to the bottom of the dishes and tighten with cling film. Leave in the fridge overnight.

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