Post by A D on Aug 22, 2006 12:25:10 GMT 3
Ingredients
1 bottle premium beer (Budweiser) use around half a bottle
1/3 cup white vinegar
1/4 cup Teriyaki Sauce OR Soya sauce mixed with 1 tbsp of brown sugar
2 tbsp. Roasted Garlic Flavoured Oil
2 tbsp ground garlic paste
Coarsely Ground Black Pepper
Meat – lots of it, chicken, beef, pork – not sure about lamb
Combine ingredients (the amount of pepper is optional - a teaspoon or so should do it) in a container suitable for marinating. Add the meat and turn it a time or two to get the marinade all over it, then cover or close the container and place it in the refrigerator. Marinate for at least two hours before grilling, turning the meat (And remember, the longer it marinates, the stronger the flavour!)
Notes:
1. Salt: Never put salt on meat before grilling or roasting! The salt draws the moisture out of the meat, making it dry and tough. Sprinkle meats with salt or seasoned salt AFTER they are done, just before serving.
2. Roasted garlic flavoured oil is great! It can be used for so many things. If you don't have any on hand, you can always substitute a few cloves of crushed garlic and some extra virgin olive oil - just be sure that there are no little bits of garlic clinging to the meat before grilling, as they burn and then give the meat a bitter flavour. You can always make your own garlic infused oil - just heat a half a cup of your favourite vegetable oil in a saucepan and fry a half dozen or so large garlic cloves that have been flattened with the side of a butcher's knife. Fry them until they begin to brown and they have a strong odour. Remove the garlic and allow the oil to cool. The oil is now infused with the flavour of the garlic and may be used for marinades, basting, stir-fries, and whatever else you can think up.
3. Soy Sauce may be used in place of the Teriyaki, but a teaspoon or so of brown sugar should be added with the Soy Sauce to round out the flavour. (Soy Sauce is pretty salty.)
Grill or BBQ as required
1 bottle premium beer (Budweiser) use around half a bottle
1/3 cup white vinegar
1/4 cup Teriyaki Sauce OR Soya sauce mixed with 1 tbsp of brown sugar
2 tbsp. Roasted Garlic Flavoured Oil
2 tbsp ground garlic paste
Coarsely Ground Black Pepper
Meat – lots of it, chicken, beef, pork – not sure about lamb
Combine ingredients (the amount of pepper is optional - a teaspoon or so should do it) in a container suitable for marinating. Add the meat and turn it a time or two to get the marinade all over it, then cover or close the container and place it in the refrigerator. Marinate for at least two hours before grilling, turning the meat (And remember, the longer it marinates, the stronger the flavour!)
Notes:
1. Salt: Never put salt on meat before grilling or roasting! The salt draws the moisture out of the meat, making it dry and tough. Sprinkle meats with salt or seasoned salt AFTER they are done, just before serving.
2. Roasted garlic flavoured oil is great! It can be used for so many things. If you don't have any on hand, you can always substitute a few cloves of crushed garlic and some extra virgin olive oil - just be sure that there are no little bits of garlic clinging to the meat before grilling, as they burn and then give the meat a bitter flavour. You can always make your own garlic infused oil - just heat a half a cup of your favourite vegetable oil in a saucepan and fry a half dozen or so large garlic cloves that have been flattened with the side of a butcher's knife. Fry them until they begin to brown and they have a strong odour. Remove the garlic and allow the oil to cool. The oil is now infused with the flavour of the garlic and may be used for marinades, basting, stir-fries, and whatever else you can think up.
3. Soy Sauce may be used in place of the Teriyaki, but a teaspoon or so of brown sugar should be added with the Soy Sauce to round out the flavour. (Soy Sauce is pretty salty.)
Grill or BBQ as required