Ingredients

• 1 tablespoon garlic powder
• 1 tablespoon freshly ground black pepper
• 1 tablespoon sweet Hungarian paprika
• 1 1/2 tablespoons cayenne pepper
• 1 teaspoon fine kosher or sea salt
• 1/2 teaspoon ground white pepper

Directions

1. Combine all ingredients in a small glass jar with a tight fitting lid.  Secure the lid and shake to blend.  This rub will keep the cupboard for several months.

This rub is great on steaks, hamburgers, pork tenderloin, chops, and even chicken breasts.  Spray or brush light olive or vegetable evenly on the surface or the food, the sprinkle it with the rub before grilling.

Makes about 1/4 cup.

Crispy chicken wings with a rich, tangy dip. To make grilling easier, try using a flat rotisserie basket.

Ingredients

• 3 lbs Chicken wings
• Marinade
• 1/3 cup vegetable oil
• 1 clove garlic, mince
• 1/4 tsp cayenne
• 1/4 tsp chili powder
• 1 tsp oregano
• 1 tsp kosher salt
• 2 tbsp red wine vinegar

Blue Cheese Dip

• 1/2 cup Mayonnaise
• 1 clove garlic, minced
• 1 tbsp onion, grated
• 1 tsp fresh thyme, chopped
• 1 tbsp red wine vinegar
• 1/3 cup blue cheese, crumbled

Directions

1. Preheat the barbecue on high.
2. Cut each wing at the joint to make two pieces, and discard wing tip if still attached. In a large Ziploc bag, whisk together vegetable oil, garlic, spices and vinegar. Add chicken wings and toss to coat.
3. If using grill basket, spray or brush lightly with vegetable oil to prevent sticking. Place chicken wings on bottom of basket, cover with the top part, and fasten on tightest setting to secure the wings in place. Cooking grids will need to be removed, and a drip pan placed beneath. If using rear rotisserie burner, set to HIGH. If using lower burners, set to medium. Place the basket on spit and in the rotisserie and start the motor. Cook until golden brown and crisp, about 45 minutes to an hour.
4. If cooking directly on the well oiled cooking grids, turn heat to low, and cook, turning frequently until golden brown and crisp, 30 - 45 minutes.
5. Stir together all the dip ingredients. May be made ahead of time and chilled until ready to serve with chicken wings, celery and carrots.

Ingredients

• 1 cup of Soy Sauce
• 1 cup of Water
• 2 tablespoons of Vinegar
• 2 tablespoons of Brown Sugar
• 1 teaspoons of Dry Mustard
• 1/2 teaspoon of Powdered Ginger
• 1/2 teaspoon of Garlic Powder
• 1 teaspoons of Hot Pepper Sauce, opt'l
• 2 tablespoons of Corn Starch

1. Whisk together all the ingredients except the corn starch. Marinade the meat long enough to flavour and tenderize 1 hr for young chicken breasts or fish, overnight for round steak and up to 5 days for some game cuts.
2. BBQ and baste with the marinade. Make a slurry of the starch and a little water and whisk into the marinade.  Bring to a boil, stirring as the sauce thickens. Serve with the BBQ'd meat.
3. Real garlic and ginger only improves this dish. The amount of pepper sauce can be varied from mild to fiery. You can substitute wine, sherry, orange or pineapple juice for some or all of the water to vary the flavour. Pineapple juice has an enzyme that provides additional tenderizing power to the vinegar and mustard.

This is a great steak marinade that comes from Broil King.  The key is to use your Jaccard Supertendermatic 48-Blade Tenderizer first and then let it sit for two days.  After which time the steak will be incredibly tender and full of flavour.  I also use a vacuum sealed marinade container at the start before letting it sit.

Ingredients

• 2 cloves garlic minced or pressed
• 2 tbsp worcestershire sauce
• 2 tbsp balsamic vinegar
• Freshly ground pepper
• 2 tsp dijon mustard
• 2 tbsp soy sauce
• 2 tbsp olive oil

Directions

1. In a heavy, resealable plastic bag combine the remaining ingredients.
2. Marinate the steaks for 1 hour at room temperature or up to 24 hours in the refrigerator. If refrigerating, bring steaks close to room temperature 1 hour before grilling for more even cooking.

I love how this marinade makes even inexpensive steaks taste amazing.  Let me know what you think in the comments.

Here’s a perfect marinade for your favourite steak or pork cut:

Ingredients:

• 1 can/bottle of dark stout 
• 1/4 cup orange marmalade
• 1/4 cup teriyaki sauce
• Dash of Tabasco sauce
• 2 to 5 tsp sugar
• 1/4 cup cider vinegar
• 4 to 7 cloves minced garlic
• 4 to 5 scallions, chopped fine
• Dash each of white & black pepper
• 1 to 3 tsp ginger powder
• 1 to 3 tsp dried mustard

Instructions

1. Mix all ingredients in bowl and marinate meat overnight in refrigerator.

Ingredients

• 3 Whole chicken breast filets

Marinade Ingredients

• 1/4 cup Light soy sauce
• 1/4 cup Dry white wine
• 2 tablespoon Sugar
• 1 teaspoon Ground ginger
• 1 Garlic clove, minced

Directions

1. Place 1 chicken breast half, boned side up, between two pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about 1/4″ thick; repeat with remaining chicken pieces. In 12x8″ baking dish or plastic bag, combine all marinade ingredients; mix well to dissolve sugar. Add chicken; turn to coat. Cover dish or seal bag; refrigerate 1 to 2 hours, turning several times.
2. Heat grill. Drain chicken, reserving marinade. When ready to barbecue, place chicken on gas grill over low heat or on charcoal grill 4 to 6 munches from medium coals. Cook 10 to 15 minutes or until chicken is no longer pink, turning once and brushing with reserved marinade. Discard any remaining marinade.

Not the best video but the recipe looks amazing

• 2 large ribeye steaks
• 1 large red onion chopped
• 2 cups of whole pealed garlic, chopped
• 1 heaping tablespoon of course seasoned Lawry's salt
• 1 cup of whiskey

1. Put steaks into a one gallon ziplock bag with the red onion and garlic.  Add heaping tablespoon of Lawry seasoned salt and 1 cup of whiskey.
2. Gets as much air out of the bag as you can and seal it.
3. Let marinate at two hours at room temperature while turning the bag over every 15 minutes.
4. Cook on hot grill
5. Put marinade into hot pot to simmer.
6. Let steaks rest for 10 minutes and then spoon garlic and onion over the top of the steaks.

We tried this and while it does do a a great job of making the steak tender, it does leave a strong whiskey taste.  Great if you like whiskey, not so great if you don't.

Ingredients

• 1/3 cup of Tequila
• 2 tablespoons of Worcestershire sauce
• 1 tablespoon of cayenne pepper
• 2 of cloves garlic

Directions

1. Combine the tequila, Worcestershire sauce, cayenne pepper, and garlic in a blender; blend until smooth. Place the steak on a plate; pour marinade over the steak. Place in refrigerator at least 8 hours or overnight.

Selected steak recipes from the archives and from around the web

1. Grilled Steak and Blue Cheese Sandwich Recipe
2. Pub Steak Recipe
3. Steak Marinade Recipe
4. Steak Sandwich Recipe
5. Make your own A-1 Steak Sauce
6. Steakhouse-Style Grilled Marinated Flank Steak
7. Dirty Steak | Dwight Eisenhower wasn't the first or only cook to grill steaks directly on hot coals, but he was the most famous one to do it. One of many stories about Ike in the Eisenhower Library archives relates that he liked three-inch beef strip steaks—also called New York strip, shell steak, or Kansas City strip—completely covered with salt and pepper, then placed directly on white-hot coals for a rare, charry-crusted steak that can be addictive.
8. Garlic-and-Chili-Rubbed Steaks
9. Tequila Steak Marinade
10. Beer Steak Marinade

Tips and Guides

• How long should you be grilling your steak
• Weber Barbecue’s Steak Boot Camp booklet
• How to make an Oscar Award winning steak
• Jaccard 48 Blade Meat Tenderizer
• How to grill the perfect steak
• How to Turn a $5 steak into a $50 steak
• Tips for Grilling Meat

• 1 lg. onion, sliced
• 2 cloves garlic, minced
• 1/2 c. vegetable oil
• 1 c. beer
• 1/2 c. lemon juice
• 2 tbsp. brown sugar
• 1 tbsp. Worcestershire sauce
• Sirloin steak

Cook onion and garlic in 1/4 cup oil until tender. Remove from heat. Add remaining ingredients except meat. Place meat in shallow baking dish, pour marinade over. Cover, refrigerate 6 hours or overnight, turning occasionally. Grill, basting with marinade.

From the Chef Depot

Ingredients

• For 4 servings of beef Tenderloin Steaks
• 2 pc. Garlic Cloves, smashed
• 1 T. Worsteshire Sauce
• Salt & Pepper, as needed
• 1 T. Parsley, Chopped
• 1 tsp. Basil, Chopped
• 2 tsp. Oregano
• 3 oz. Red Wine

Method :

1. Toss together all items in a bowl, add the steaks, cover and refrigerate for 2 hours!

From Kevin Kelly’s Cool Tools

The Jaccard SuperTendermatic 48 blade meat tenderizer is simply the best tool I have ever found for turning tough but flavourful cuts, like flank steak and skirt steak, from chewy and hard to eat into tender and easy to bite and chew. To use the tenderizer you simply place it over the piece of meat on a cutting board and push down like an ink stamp forcing the blades through the meat. I am a professional chef and serious foodie from Texas, and I simply cannot imagine making either a chicken fried steak or a good fajita steak without it.

I spent years perfecting a marinade for beef fajitas, fine-tuning my seasonings, timing, cooking, and carving. I wasn't satisfied with the finished product until I found the Jaccard tenderizer. I now a have a beef fajita that is tender, delicious and moist. When you take a bite it separates instead of pulling the whole piece of meat from your fajita. Likewise, my chicken fried steak was a real challenge. Traditionally a steak is run through a cuber which "tenderizes" the steak using a pair of rollers with interlocking grids to mechanically crush the steak. In my opinion this method smashes and "mushes" (highly technical term there) the meat without tenderizing. Yes, it does result in a "softer" mouth feel, but it does absolutely nothing to create a steak that is easier to bite through and chew. The Jaccard, by cutting through the muscle fibres and connective tissue, actually creates a steak that is easily bitten off and chewed without the smashed / mushy mouth feel.

To be fair, we do use a hammer-style tenderizer to flatten and shape our chicken fried steaks, but without the Jaccard you can pound a flank steak until it falls apart without making it any easier to bite or chew. However, if you smash it flat and use the Jaccard the same piece of meat will fall apart in your mouth. This tool is so superior to the traditional hammer-style tenderizer that I use it on almost every beef, poultry, or pork cut I cook, and I cannot stress enough how awesome it is.

• You can purchase it at Amazon.com for under $24

Freshly ground coffee adds a depth to the spice rub and brings out the flavor of the meat.

Coffee rub:

• 1 tablespoon freshly ground coffee
• 2 teaspoons (packed) golden brown sugar
• 2 teaspoons freshly ground black pepper
• 1/2 teaspoon ground coriander
• 1/2 teaspoon dried oregano
• 1/2 teaspoon fine sea salt

Ingredients

• 4 tablespoons (65 mL) extra-virgin olive oil
• 4 tablespoons (65 mL) fresh rosemary leaves, chopped fine
• 2 tablespoons (25 mL) fresh thyme leaves, chopped fine
• 2 tablespoons (25 mL) minced shallot
• 2 tablespoons (25 mL) balsamic vinegar
• 2 tablespoons (25 mL) whole-grain mustard
• 2 teaspoons (10 mL) minced garlic
• 11/2 teaspoons (7 mL) kosher salt
• 2 teaspoons (10 mL) ground pepper

In a small bowl, whisk together all ingredients. Marinate fish only up to 1 hour; tougher and bigger beef and pork cuts for 8 hours or overnight. Chicken parts are usually ready in 1 to 4 hours.

Makes about 1 cup (250 mL)

(From: Weber's Big Book of Grilling. This marinade is great on vegetables as well as meats.)

(From: Smoke & Spice, by Cheryl and Bill Jamison.This is a great baste for everything from Texas brisket to Boston butt. You can torque it up with sliced jalapeno or serrano chili.)

• Makes about 3 cups (750 mL)
• 12 ounces (355 mL) beer
• 1/2 cup (125 mL) cider vinegar
• 1/4 cup (50 mL) vegetable oil
• 1/2 medium-size onion, chopped or sliced
• 2 garlic cloves, minced
• 1 tablespoon (15 mL) Worcestershire sauce
• 1 tablespoon (15 mL) your favourite dry rub mixture
• 1/2 cup (125 mL) water

Combine ingredients in a saucepan; bring to simmer to fully blend ingredients and use it warm.

Technorati Tags : bbq, barbecue, rub, recipe, grill, grilling

• 1/2 cup soy sauce
• 2 large cloves garlic, crushed
• 1/4 cup sliced scallions
• 2 tbsp. sesame oil
• 2 tbsp. pear nectar or juice
• 1 tbsp. hot pepper sauce
• 1 tbsp. rice wine vinegar
• 1 tbsp. fresh minced ginger

From the Vancouver Province

• 1/4 cup ketchup
• 1/4 cup honey
• 3 tbsp. chipotle pepper sauce
• 1 tbsp. cider vinegar
• 1 tsp. salt

In medium bowl, combine ketchup, honey, chipotle pepper sauce, vinegar and salt. Mix well.

Makes 1 cup.

Technorati Tags : marinade, cooking, recipe, bbq

Ingredients

Dry Rub

• 4 ts Paprika
• 2 ts Salt
• 2 ts Onion powder
• 2 ts Ground black pepper
• 1 ts Cayenne

Sauce

• 6 tb Salt
• 6 tb Black pepper
• 6 ts Chili powder
• 4 c  Ketchup
• 4 c  White vinegar
• 4 c  Water
• 1 lg yellow onion; diced
• 1/2 c  Sorghum molasses

Dry Rub Directions: Mix in jar, cover and shake well to mix.  Sprinkle rub liberally on ribs. Allow to stand 20 to 30 minutes at room temperature until rub appears wet.

Rib Smoking Directions: Prepare smoker for long, slow cooking using hickory chips for flavor. Cook ribs, bone side down at 230 degrees for 2 hours using indirect heat. Turn and cook 1 more hour. During last 15 minutes, baste with BBQ sauce diluted by 1/2 with water. Serve ribs with warm undiluted sauce on the side.

BBQ Sauce Directions: Combine all ingredients in a large saucepan. Bring to a rolling boil, reduce heat and simmer for 1-1/2 hours, stirring every 10 minutes or so. Pour into sterilized jars, seal and let stand for 2 to 6 weeks before using.

Technorati Tags : beef, ribs, BBQ, barbecue, grill, recipe