Fire Up the Grill: Marinades and Sauces
Even though summer is winding down, that’s no reason to close your grill. Here’s a few new recipes to try tonight!
When it comes to grilling, we all have our preferences: some prefer charcoal, while others like the ease of gas, and still others might use special woods like mesquite. And of course we all have our favorite rubs, sauces, and marinades that we use for grilling just about every type of meat, poultry, seafood, or vegetables.
If you’re like me, you also like to try something new from time to time, whether it’s something you find online, in a book, or just create yourself by tinkering with different ingredients in varying amounts. So I thought I’d give you something a little new to try out. In fact, I’ll give you three new things, some of my favorite sauces and marinades, all of which we use here at Characters Pub. Of course we make these in much larger portions, but I’ve cut them down for your use at home.
First up is our own Chiplotle BBQ Sauce, which we use in our chicken quesadilla but it’s also fabulous on ribs, grilled chicken or grilled pork chops.
- 2 cups ketchup
- ¼ cup cider vinegar
- ½ cup molasses
- ¼ tsp liquid smoke
- ½-1 tsp (according to desired spice level) canned chipotle peppers, pureed
Thoroughly mix all ingredients.
Then there are the marinades, which serve to not only add flavor, but often tenderizes the meat as well. My Maggi marinade is a dark marinade that uses Maggi Liquid Seasoning (similar to soy sauce). It is Mexican inspired, and is very popular in both Mexico and Europe. It is great on just about anything but especially steak and vegetables, such as eggplant, squash, red peppers, and onions.
- 2 cups Maggi or Soy Sauce
- ½ bunch cilantro
- 2 med shallots
- Juice of 4 limes
- 2T red chile flake
- 2 garlic cloves
- 2 cups of blended oil
- Place all ingredients except the oil into the blender. Blend on high speed until fully mixed.
- Pour the contents into a metal mixing bowl and briskly whisk in the oil.
This lighter marinade uses white balsamic vinegar, which I know is available at Stauffers of Kissel Hill and is great for chicken and fish.
- 2 cups white balsamic
- 2 cups olive oil
- 2 cups blended oil
- 1 T minced garlic
- 1 T red chile flake
- ½ T dried thyme
- 1 tsp kosher salt
Place all ingredients into a gallon plastic container and cover with a lid.
- Shake vigorously until completely mixed.
- Label, date and refrigerate.
Now it’s your turn! Try one or all of these and let us know which is your favorite, and of course, feel free to make your own modifications to suit your taste.
What are your favorite foods to prepare on the grill? And what types of marinades, sauces, and rubs do you use?