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(MyRecipes)   Fark Food Thread: What are your favorite homemade marinades and brines when getting food prepped? How do you tweak them to tailor to your selected ingredients? Are there bottled options that work well for you? Share and help your fellow Farkers   (myrecipes.com) divider line 155
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727 clicks; posted to Main » on 14 Aug 2014 at 5:00 PM (50 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2014-08-14 02:46:23 PM  
3.bp.blogspot.com

Steak tips. Yum.
 
2014-08-14 02:53:47 PM  
Pretty much any rub from amazingribs.com is going to be awesome.  This is a really good steak marinade:

Ingredients:
⅓ cup soy sauce
½ cup olive oil
⅓ cup fresh lemon juice
¼ cup Worcestershire sauce
1½  Tablespoons garlic powder
3 Tablespoons dried basil
1½ Tablespoons dried parsley flakes
1 teaspoon ground white pepper
¼ teaspoon hot pepper sauce (optional)
1 teaspoon dried minced garlic (optional)

Add all ingredients to a blender, blend for 30 seconds.
 
2014-08-14 02:54:02 PM  
Salt, pepper, honey, whiskey.
 
2014-08-14 02:54:58 PM  
And this is a really damn good marinade for tritip if you're trying to get some of the essence of FredSteak:
1½ cup brewed coffee
1 cup red wine
½ cup olive oil
½ cup molasses
⅓ cup balsamic vinegar
⅓ cup Tamari sauce(gluten-free soy sauce)
⅓ cup Worcestershire sauce
2 Tablespoons chili powder
2 Tablespoons onion powder
2 Tablespoons garlic powder
1 Tablespoon Marmite (or Vegemite, in a pinch)
 Add to blender and blend.
 
2014-08-14 02:55:18 PM  
If I brine something, it's typically pork.

Water
Salt
Some peppercorns
Fennel seed
Whatever the f*ck else I have in the pantry that sounds like it would go well with pork
 
2014-08-14 02:57:19 PM  

ahab: And this is a really damn good marinade for tritip if you're trying to get some of the essence of FredSteak:
1½ cup brewed coffee
1 cup red wine
½ cup olive oil
½ cup molasses
⅓ cup balsamic vinegar
⅓ cup Tamari sauce(gluten-free soy sauce)
⅓ cup Worcestershire sauce
2 Tablespoons chili powder
2 Tablespoons onion powder
2 Tablespoons garlic powder
1 Tablespoon Marmite (or Vegemite, in a pinch)
 Add to blender and blend.


Oh, a note: this makes a crapton of marinade.  Might want to cut the recipe in half unless you're doing multiple tri-tips.
 
2014-08-14 02:57:38 PM  
Anybody have a good teriyaki marinade for bento chicken that includes pineapple juice? Friend of the family's makes the absolute best bento in the freaking world and told me he uses pineapple juice but won't tell me anything else.
 
2014-08-14 02:57:39 PM  

Starryeyes: [3.bp.blogspot.com image 300x300]

Steak tips. Yum.


Great with grilled chicken too
 
2014-08-14 02:57:59 PM  
I have a skirt steak I need to marinade, this is relevant to my interests.

I mean, I already pretty much decided to do garlic/parsley/pepper/red pepper/salt/scallion/oil/balsamic though.
 
2014-08-14 03:00:08 PM  

Earthworm Jim Jones: Anybody have a good teriyaki marinade for bento chicken that includes pineapple juice? Friend of the family's makes the absolute best bento in the freaking world and told me he uses pineapple juice but won't tell me anything else.


Soy sauce, pineapple juice, brown sugar, garlic, black pepper, dash cayenne?
 
2014-08-14 03:03:09 PM  

Earthworm Jim Jones: Anybody have a good teriyaki marinade for bento chicken that includes pineapple juice? Friend of the family's makes the absolute best bento in the freaking world and told me he uses pineapple juice but won't tell me anything else.


Not homemade, but this is excellent marinade. It's a blend of blend of pineapple, ginger, garlic, and onions.


www.soyvay.com
 
2014-08-14 03:04:10 PM  
Korean short rib marinade.  Works really well on all cuts of beef though.

3/4 cup soy sauce
3/4 cup water
3 tbsp white vinegar
1/4 cup brown sugar
2 tbsp white sugar
1 tbsp black pepper
2 tbsp sesame oil
1/4 cup minced garlic
1/2 large onion, minced

Mix all together (wet first, then whisk in all others until sugars have dissolved).  Pour over meat and let marinate for 8-24 hours (longer the better).
 
2014-08-14 03:35:58 PM  
I don't measure stuff, but...


Worchestershire sauce
Balsamic vinegar
Salt
Pepper
Grated garlic
Grated onion
Thyme
Rosemary
Olive oil
 
2014-08-14 03:42:57 PM  
I like the Stubbs marinades: http://www.stubbsbbq.com/products/

The pork marinade mixed with hamburger meat makes for great burgers. The beef marinade and BBQ sauces are also really good.
 
2014-08-14 03:46:17 PM  

Blues_X: I like the Stubbs marinades: http://www.stubbsbbq.com/products/

The pork marinade mixed with hamburger meat makes for great burgers. The beef marinade and BBQ sauces are also really good.


Stubbs is pretty good, but for bottled BBQ sauce I prefer Sweet Baby Ray's Hickory & Brown Sugar.

ecx.images-amazon.com
 
DGS [TotalFark]
2014-08-14 03:49:37 PM  

Bathia_Mapes: Blues_X: I like the Stubbs marinades: http://www.stubbsbbq.com/products/

The pork marinade mixed with hamburger meat makes for great burgers. The beef marinade and BBQ sauces are also really good.

Stubbs is pretty good, but for bottled BBQ sauce I prefer Sweet Baby Ray's Hickory & Brown Sugar.

[ecx.images-amazon.com image 300x300]


I have no small amount of love for Sweet Baby Ray's products.
 
2014-08-14 04:14:07 PM  
I don't use marinades much anymore, too lazy.. but when I did, my favorite was a few lugs of Jameson, a splash of Tabasco, and a few shakes of Montreal steak seasoning in a Ziploc bag with a couple of bargain-basement "steaks" for 12ish hours, flipping once. This was First Apartment gourmet.
 
2014-08-14 04:24:55 PM  

Bathia_Mapes: Blues_X: I like the Stubbs marinades: http://www.stubbsbbq.com/products/

The pork marinade mixed with hamburger meat makes for great burgers. The beef marinade and BBQ sauces are also really good.

Stubbs is pretty good, but for bottled BBQ sauce I prefer Sweet Baby Ray's Hickory & Brown Sugar.

[ecx.images-amazon.com image 300x300]



I'll have to try that one.
 
2014-08-14 04:31:23 PM  

Starryeyes: [3.bp.blogspot.com image 300x300]

Steak tips. Yum.


Veri veri teriyaki is the bomb. I use it on all kinds of kabobs and for stir frys.
 
2014-08-14 04:33:32 PM  
I usually prefer to marinade in bourbon while prepping food.
 
2014-08-14 04:46:28 PM  
It depends on the meat. Pork requires a slightly different touch than beef. Poultry requires a slightly different touch than fish. Depends on the cuisine you're looking at. That being said, I tend to go with citrus over vinegars, and I tend to go with spice and aromatics over salt. The one constant in my 'fridge though, is Sriracha, which tends to go towards a bit of everything. Sriracha and chopped fresh ginger, with lime and garlic makes for a quick and dirty sauce chien, with healthy doses of chopped scallion and parsley if you've got relative spice wimps in the audience, or you're shy on habaneros. I prefer Sriracha or Huy Fong's chili-garlic, because they're both fairly neutral on acids. I prefer to add heat, and flavor, and tinker with the sour elements with lime, lemon, or whatever vinegar happens to go with the cuisine, as opposed to a vinegar based pepper sauce. If you're short on peppers, or are making something on the fly, both are better alternatives than reaching for a bottle of vinegar based pepper sauces. Not bad for adding quick flavor for your plate, but for marinades, I'd rather control the acid based on what I add in known quantities, as opposed to tinkering for spice, and coming out ahead on the acid portion of the show. Same even I'm doing a North Carolina style BBQ--which, since my family comes from around KC is an abomination, but I'm a professional, and if I'm going to get paid to make the stuff, I'll make it the best I can.

For grilling beef, I tend to go with more savory than sweet. Heavy lashings of garlic, heavy lashings of Worcestershire and some soy, pepper and green onions, maybe with some fresh ginger. Sweet is for the sauce--again, family's from around Kansas City, so sue me. Pork, I tend to go with hot and spicy, with lashings of mustard, peppers, onions, garlic, and lime to set off the sweet of the pork. Chicken or poultry tends to be more about the lime or lemon, and aromatics, and then rubbed down before hitting the grill or smoker. Fish...it depends on the fish. Lately, I've been looking at chimichuri and other Argentine sorts of preparations, which often get paired up with beef or pork, but with a good meaty fish like tuna or salmon, I find they stand up to the more potent sauces very well, and the contrast with the fish makes for an interesting balance.

It all depends on what you're looking at. Mexican has influenced a fair amount of the South West for BBQ, but, there is likewise a strong tradition for grilling further down into South America that has a vibrancy. The Amazon has such a variety of cuisines along its length, and not to mention the coastal regions have Sofa King MUCH goodness, that it's hard to zero in on just one style. Plus, with that pesky Nihonjin side of the ancestry, I often commit what my Grandma might be tempted to slap me for when I'm looking at the grill, but the Japanese do some fun BBQ. Fusions of traditional Southern BBQ and looking at the fun that goes on in the Caribbean means that you look at limes, a variety of peppers, and slather on wet rubs to bake down into a cast of pure flavor. It depends on the company and the ingredients. Catfish can get a simple lime and pepper treatment, or like talapia, you can go for something sweet and savory with a sugared soy with heaps of scallion and lashings of Sriracha and ginger, much like an unagai-don. My catfish tends to disappear fast when I do it that way, and I've been told by a few Farkers who've been to the house, that they don't like fish, but have scarfed down the smoked and then grilled glazed catfish that way. Talapia can be treated in a similar fashion, and while the flesh is more delicate, the flavors are a nice contrast to the hot, sweet and spicy.

When I'm doing sushi at home, depending on the fish and the company, I'm not afraid to give the fish a bit of sweet and soy, or hot and sweet, or just hot and savory sauce just before service. Just to give the fish a nice glisten, and to help bring out the natural goodness of the fish. Not to marinate, but just to give that bit of contrast, just as you set the fish out on the platter, much like a ponzu, which is a nice touch for fish or grilled meats, as a dip. The marriage of mirin, rice vinegar with katsuobushi and kombu and citrus helps set off the fish well, but you don't have to be limited to just traditional sorts of pairings. It depends entirely on the ingredients you're using. A brush or two of soy with peppers and lime, with lashings of scallion on tuna gives it great color, and you get those notes as you scarf down the fish, and the firmness of the fish, and flavor sets up a nice contrast. Tuna and salmon both stand up to hotter and more bold flavors, while your more delicate fish do well with sweet and savory. It just depends on the mood.
 
2014-08-14 05:04:24 PM  

make me some tea: I have a skirt steak I need to marinade, this is relevant to my interests.

I mean, I already pretty much decided to do garlic/parsley/pepper/red pepper/salt/scallion/oil/balsamic though.


2 tablespoons olive oil
1/4 cup soy sauce
2 tablespoons ketchup
1 tablespoon white vinegar
1/4 teaspoon ground pepper
2 cloves garlic, minced

Mix everything as well as you can, and marinade in a ziplock bag for a minimum of 4 hours.
 
2014-08-14 05:04:55 PM  
I feel like this should be here: The Truth About Brining Turkey
 
2014-08-14 05:05:27 PM  
My favorite chicken marinade. My recipe.

1/2 cup cran-raspberry juice
1/4 cup molasses
1/4 cup red wine vinegar
splash of raspberry vinegar
1 tablespoon thyme
1/2 tablespoon allspice
sliced fresh hot peppers to taste (I use 4 thai chills or habaneros)

I let it sit overnight. Broil or cook on the grill.
 
2014-08-14 05:06:11 PM  

Bathia_Mapes: Blues_X: I like the Stubbs marinades: http://www.stubbsbbq.com/products/

The pork marinade mixed with hamburger meat makes for great burgers. The beef marinade and BBQ sauces are also really good.

Stubbs is pretty good, but for bottled BBQ sauce I prefer Sweet Baby Ray's Hickory & Brown Sugar.

[ecx.images-amazon.com image 300x300]


Sweet Baby Ray's is my "base" for quick chicken wings or similar.  Super cheap at the local Marc's (like $1.49) - add Red Hot to get a nice "sweet heat"  type of sauce, or go with really hot extracts for more of a kick....

WInner is you!
 
2014-08-14 05:06:26 PM  
[spray it with piss frog.jpg]
 
2014-08-14 05:07:03 PM  

Blues_X: Bathia_Mapes: Blues_X: I like the Stubbs marinades: http://www.stubbsbbq.com/products/

The pork marinade mixed with hamburger meat makes for great burgers. The beef marinade and BBQ sauces are also really good.

Stubbs is pretty good, but for bottled BBQ sauce I prefer Sweet Baby Ray's Hickory & Brown Sugar.

[ecx.images-amazon.com image 300x300]


I'll have to try that one.


Plus, Sweet Baby Ray was a well known pimp who went into bar b que. Hence the name.
A pimps sauce is different than that of a square.
 
2014-08-14 05:07:26 PM  
A good marinade for chicken

1 C soy sauce
1/4 C white vinegar
1/8 C lime juice
1 Tbsp sesame oil
1 tsp ground ginger
1 tsp onion powder
1/2 tsp ground white pepper

Make a double batch.  Marinade the chicken in half, use the other half as a baste on the grill.  Go against conventional grilling wisdom here and turn-and-baste frequently--you'll get a nice glaze on the outside of your chicken
 
2014-08-14 05:07:57 PM  
1.) Take food product
2.) Soak in whiskey
3.) Apply fire to food
4.) Eat until gone
 
2014-08-14 05:08:20 PM  
Keep the ladies away from the grill.
 
2014-08-14 05:08:52 PM  
Carne Asada

4 cloves garlic, crushed
1 each jalapeno pepper, whole, seeded and diced
1 teaspoon cumin powder
1 cup fresh cilantro, coarsely chopped
1/2 cup lime juice
2 tablespoons white vinegar
1/2 cup olive oil

Slice up 2 - 3 pounds flank or skirt steak into thin strips
Marinade strips in mixture overnight for best flavor
Grill to desired doneness
 
2014-08-14 05:09:21 PM  
img.fark.net
 
2014-08-14 05:09:22 PM  
For chicken fajitas I like this:

Juice of three limes
Worcestershire sauce (amount depending on preference)
splash vinegar (I like to use the pickling vinegar from a jar of jalapenos)
fresh ground black pepper

Mix together and pour on two or three sliced chicken breasts that you've rubbed with paprika. Let sit for at least thirty minutes.

Grill or sautee, depending on season, time available, or preference.
 
2014-08-14 05:09:32 PM  
One of my favorite marinades is pretty simple, the other more difficult.

EAsy-
Fresh herbs- basil, thyme, rosemary,
Olive oil
Lemon zest and juic
S and P

Difficult-
Achiote paste
Fresh orange juice
vinegar
little cumin
canola oil
little oregano


Pork and chicken and grill. Non gas if you have the time.
 
2014-08-14 05:09:48 PM  

vudukungfu: Keep the ladies away from the grill.


You're missing out.  Grillwork quality has no basis in gender.  I've been to more than one cookout where some sharp lady was Grillmaster, and it panned out wonderfully.
 
2014-08-14 05:11:07 PM  
I'm actually working on a dry rub recipe right now that I want to sell, so I am curious to see if anyone posts something similar to what I have been working on.
 
2014-08-14 05:11:10 PM  
Shish taouk

1 teaspoon oregano
1 teaspoon paprika
1/2 teaspoon  white pepper
1/2 teaspoon black pepper
1/2 teaspoon  ground cinnamon
1 teaspoon salt
2 cloves garlic (chopped)
1/4 cup red wine vinegar
1/4 olive oil
1/4 lemon juice
3 lbs chicken breast

Cube chicken to 1 to 1 1/2 cubes, marinade for 2-4 hours (or overnight) skewer and grill with vegetables, serve over rice. You can also do whole chicken breasts and grill them.

This needs to be grilled outside or your whole house will smell like this dish for a week.
 
2014-08-14 05:11:14 PM  
I think I got this from a Penzey's catalog a long time ago.

1 tablespoon salt
1 tablespoon ground cumin
1 tablespoon black pepper
1 tablespoon paprika
1 tablespoon dried oregano
1 tablespoon cilantro, dried
1/2 tablespoon garlic powder
1/2 tablespoon cayenne
 2 tbsp olive oil

MIx all dry ingredients
Cut lamb or beef into bite size cubes
Place meat, spices and olive oil in a ziplock bag and mix with your hands until thoroughly coated
Let marinade in your refrigerator a minimum of four hours
Thread onto skewers and grill
 
2014-08-14 05:11:30 PM  
I just had a birthday and got a $50 gift card for Amazon, and you know what?  They sell duck fat on there.  Back in my cooking days I use to pack duck fat under the skin of turkey, chicken or quail.  It's not technically a marinade, but the hell it doesn't add a great flavor.
 
2014-08-14 05:11:35 PM  
Take diced chicken and marinade in

2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon sugar
1 clove garlic, pressed
1 teaspoon grated ginger
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro leaves
1 teaspoon sesame seeds

1/2 hour marinade
Grill or stir fry chciken and serve with stir fried veggies and rice noodles
 
2014-08-14 05:13:11 PM  

Combustion: Blues_X: Bathia_Mapes: Blues_X: I like the Stubbs marinades: http://www.stubbsbbq.com/products/

The pork marinade mixed with hamburger meat makes for great burgers. The beef marinade and BBQ sauces are also really good.

Stubbs is pretty good, but for bottled BBQ sauce I prefer Sweet Baby Ray's Hickory & Brown Sugar.

[ecx.images-amazon.com image 300x300]


I'll have to try that one.

Plus, Sweet Baby Ray was a well known pimp who went into bar b que. Hence the name.
A pimps sauce is different than that of a square.


So full of win.
 
2014-08-14 05:13:42 PM  
Probably the most used cookbook in my kitchen.

ecx.images-amazon.com
 
2014-08-14 05:14:34 PM  
My favorite way to have shrimp:

1 C olive oil
3 - 4 sprigs fresh rosemary
4 cloves garlic, peeled and lightly crushed
1 Tbsp paprika (smoked if you have it)

Place rosemary, garlic and paprika in a small saucepan
Add oil
Gently warm just until you can hear a faint sizzle from the herbs
Immediately remove from heat
Let the oil cool to room temperature, then strain and discard the solids
Place in a ziplock bag with about 2 pounds peeled and deveined shrimp
Marinade overnight
Thread shrimp on skewers
Grill over medium-high heat, basting with a mixture of melted butter, lime juice and ground white pepper
 
2014-08-14 05:14:38 PM  
I generally avoid marinating in vinegar.  i heard that vinegar can toughen the meat.

but, a rub i made once (in no particular order):

ground mustard seed (i keep around whole mustard seeds for my pickling operations, so i just mortar and pestled it)
salt
cracked pepper
worchestershire (which might have vinegar in it, so i broke my rule, whoops)
oil
minced garlic
minced onion
some herbs (tarragon, thyme, rosemary, maybe oregano, don't remember, chopped up)

/ let sit on some crappy cuts of beef overnight.  grilled the next day.  great flavor.  great way to make dirt cheap beef taste pretty good.
// with any normal cut of beef, i stick to salt and pepper, and maybe tarragon if i feel a little whacky.
 
2014-08-14 05:14:45 PM  
If your intent is toinfuse the flavor into the meat, it has to be hypertonic, so I usually use a fair amount of salt and sugar (brining versus simply soaking).  Almost all my marinades have paprika, onion powder, celery powder, garlic powder and chili powder.  For red meats, I will toss in some worcestshire, maybe some cayenne, some oregano, and some fish sauce.  For chicken, usually toss in some taragon, basil, and rosemary.  For pork, I usually add some citrus and fruit.
 
2014-08-14 05:14:48 PM  
Simple brine for pork chops:

3 tbsp kosher salt

3 tbsp sugar

6 cups water

brine for a couple hours before grilling
 
2014-08-14 05:15:08 PM  
I like to use teas in marinades on occasion, a stiff cup of Lapsang Souchong makes for a great smoky touch to a cheap steak in a hurry. Add some garlic, soy, red peppers, red wine vinegar, ginger and green onions.
 
2014-08-14 05:15:10 PM  
For Pork: Half an orange, lime and lemon. Squeeze out the juice and throw the halves in. Add a little water. Chill overnight.

For Chicken: italian dressing, preferably chill overnight.

For Beef: just get it to room temp, coat lightly with oil and cover heavily with salt and coarse ground pepper for at least an hour before cooking.
 
2014-08-14 05:16:12 PM  
I always start with a bottle of wine.

Once I'm done with that, I call for a pizza.
 
2014-08-14 05:16:35 PM  
Soy Sauce, peppers, black pepper
 
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