Marinade for Kabobs

For Valentine’s Day, I bought my husband a bag of Hardwood Briquettes from Trader Joe’s. Yes, I know, very romantic!  Unlike most of the charcoal on the market, Trader Joe’s 100% All Natural Hardwood Briquettes is made with 100% hardwood that’s sustainably grown and harvested. Most conventional charcoal is loaded with additives. These briquettes have only two ingredients: natural hardwood and cornstarch. It produces very little ash, and since the resulting ash is made up of calcium carbonate and potassium, you can use it as compost for your garden. It also burns longer than most, and lends excellent flavor to grilled food. (Your welcome Trader Joe’s for the free plug!)

I hate going out to dinner on Valentines’ Day. It’s one big scam – over priced, mediocre, prix fixe meals all with a “complimentary” glass of cheap champagne. Ditto New Year’s eve and Mother’s Day. Though on a side note, Mother’s Day is the best day to golf. You’ve got the whole course to yourself!

Anyway, I will stop ranting. I marinated some beef for 24 hours to make beef kabobs. They were delicious.

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Marinade for Kabobs

(Beef, Pork, Lamb and Chicken)

1½ cups oil
¾ cup soy sauce
1/4 cup Worcestershire sauce
1/2 tsp salt, or to taste
3 Tbs chopped fresh parsley or 2 tsp dry parsley flakes
1 tsp fresh ground black pepper ( or to taste)
1/2 cup wine vinegar
1 – 2 Tbs fresh minced garlic
1/3 cup teriyaki sauce
1/2 cup honey
2 small green onions, chopped (optional)

Put all ingredients into a blender (except the green onions, if using add them in after blending). Blend for 30-40 seconds. Mix in in green onions.

This recipe makes 3-1/2 cups of marinade, but may be stored in the refrigerator tightly covered in a glass container for up to 3 weeks.

Note – marinate the beef, pork or lamb for 8 hours or up to 24 hours chicken up to 8 hours.

Cornell Chicken Marinade

Cornell chicken

Another one from rom my brother-in-law, Russell’s friends Doug and Greg at Keuka Lake, NY. Developed in at Cornell University (story below) in nearby Ithaca, this marinade forms a paste that will stick to the chicken and not drip onto the coals causing flames like so many barbecue marinades do. And it was delicious. The recipe didn’t say how much chicken this would cover, but it did say “24 servings”…so enough for 4-6 cut-up chickens. I would personally reduce the salt to 2 Tbs.

In 1946, Robert Baker, a University of Pennsylvania masters degree student with an undergraduate degree in pomology, created something unusual to serve at a dinner to be held for the state’s governor. Baker, whose goal in life was to encourage people to eat more chicken, devised a tomato-free marinade with which to baste chicken parts as they cooked over charcoal. The dish was much loved by all in attendance; and when Baker moved to Cornell University in 1957, he brought the recipe with him. As Cornell chicken, served at Baker’s Chicken Coop booth at the annual New York State Fair in Syracuse, it was a hit for over five decades. Long a favorite of backyard barbecuists throughout New York’s Southern Tier, Cornell chicken’s primary role is as picnic food at fund-raisers, political rallies and church suppers. Slow-cooked over charcoal, the chicken comes off the grill with a gold glaze and plush meat.

Cornell Chicken Marinade

1 egg
1 cup vegetable oil
2 cup cider vinegar
3 Tbs salt
1 Tbs poultry seasoning
1 tsp ground black pepper

Beat the egg well in a medium-size bowl. Whisk in all the remaining ingredients. Set aside about a cup of the sauce to use for basting chicken as it cooks.

Place washed and patted-dry chicken parts in a shallow dish and coat them with the remaining sauce. Cover the dish and refrigerate the chicken for 24 hours.

Grill chicken over a charcoal fire, basting frequently.

Mustard Garlic Marinade

I made this marinade for skewered beef.  I put the beef and marinade in a zip lock bag a few hours before grilling.

By the way, if you soak wooden skewers in water for one hour and then put them in a zip lock bag in the freezer, you always have pre-soaked skewers ready for the grill!

Mustard Garlic Marinade

4 cloves garlic, finely chopped
1/4 cup grainy mustard
2 Tbs Dijon mustard
2 tsp Spanish paprika
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1 Tbs low-sodium soy sauce
2 Tbs white wine vinegar
2 Tbs olive oil

Whisk together all ingredients in a small bowl. Cover and let sit at room temperature for 30 minutes before using.

Chili Rub for Pork or Chicken

Having just received a baggy of Hatch green chili powder, my experimenting continues. I decided to make a green chili paste to rub on my pork butt. Doesn’t that sound a bit crass?! It was easy and really good. You can use any kind of chili powder – chipotle, red, etc…. I cooked it in the crock pot after slathering on the rub (still sounds bad!). The next night, I shredded it up and mixed it with BBQ sauce for a pulled pork sandwich – Yum!

Chili Rub/Paste for Pork or Chicken

1½ Tbs chili powder
1 Tbs brown sugar (unpacked)
2 tsp ground cumin
1 tsp garlic powder
2 Tbs Worcestershire sauce
2 Tbs olive oil

Cowboy Marinade

For your inner cowboy

Here is a great marinade for that end-of-Summer BBQ.

Cowboy Marinade

½ cup Worcestershire Sauce
¼ cup Apple Cider Vinegar
¼ cup olive or vegetable oil
½ cup onion, finely chopped
½ tsp garlic powder
½ tsp chili powder
¼ tsp salt

In a medium bowl, mix together all ingredients. Place your favorite meat or poultry in marinade and turn until well-coated. Cover and marinate in refrigerator for at least 30 minutes, turning occasionally.

Remove meat or poultry from refrigerator, reserving marinade. Grill or broil to desired doneness, basting frequently for first 5 to 10 minutes. Discard any remaining marinade.