Discussion
Dark Soy
Light Soy
Thai Fish Sauce
(all in equal measures)
Thai red chillies, deseeded finely chopped: to taste. I like about eight.
Several cloves of garlic (finely chopped): to taste. I like about half a bulb.
An inch or so of root ginger (finely chopped): to taste.
Marinate chicken or beef in that overnight. Then BBQ but do not burn. I used the griddle rather than the grill rack.
I often use that marinade on a whole chicken that I spatch (cut out backbone - flatten) so that it can be BBQd in one piece.
Tasty.
Light Soy
Thai Fish Sauce
(all in equal measures)
Thai red chillies, deseeded finely chopped: to taste. I like about eight.
Several cloves of garlic (finely chopped): to taste. I like about half a bulb.
An inch or so of root ginger (finely chopped): to taste.
Marinate chicken or beef in that overnight. Then BBQ but do not burn. I used the griddle rather than the grill rack.
I often use that marinade on a whole chicken that I spatch (cut out backbone - flatten) so that it can be BBQd in one piece.
Tasty.
Not quite a marinade, but I do something along the lines of the coke and steak. Take a small can (330ml) of Guinness or similar dark ale. Open can and place up bum of chicken, then place can and chicken on barbeque, keeping the can vertical. The chicken ends up lovely and moist with a great flavour.
The key to a really good sticky BBQ sauce is sugar, so:
2 parts Golden Syrup
1 part tomato ketchup
1 part dark soy sauce
4 cloves crushed garlic
4 chillis chopped
teaspoon sesame oil
2 teaspoons Schwartz BBQ powder
Mix all together until smooth and marinade for as long as you can then spoon on any remaining marinade during cooking.
Sticks to anything and gives a gorgeous sticky/savoury/sweet coating - better than anything I've ever bought.
2 parts Golden Syrup
1 part tomato ketchup
1 part dark soy sauce
4 cloves crushed garlic
4 chillis chopped
teaspoon sesame oil
2 teaspoons Schwartz BBQ powder
Mix all together until smooth and marinade for as long as you can then spoon on any remaining marinade during cooking.
Sticks to anything and gives a gorgeous sticky/savoury/sweet coating - better than anything I've ever bought.
2 cups onions
1/4 cup jalepenos pickled
4 cloves garlic whole
2 teaspoons salt
1 cup strong black brewed coffee
1/4 cup worcestershire sauce
1 cup ketchup
1/4 cup cider
1/4 cup sherry vinegar
2 teaspoons brown sugar
chili powder to taste.
I used this modified recipe on some brisket this week, was delicious.
1/4 cup jalepenos pickled
4 cloves garlic whole
2 teaspoons salt
1 cup strong black brewed coffee
1/4 cup worcestershire sauce
1 cup ketchup
1/4 cup cider
1/4 cup sherry vinegar
2 teaspoons brown sugar
chili powder to taste.
I used this modified recipe on some brisket this week, was delicious.
JQ said:
Not quite a marinade, but I do something along the lines of the coke and steak. Take a small can (330ml) of Guinness or similar dark ale. Open can and place up bum of chicken, then place can and chicken on barbeque, keeping the can vertical. The chicken ends up lovely and moist with a great flavour.
Beer Butt Chicken. 
Avoid cans with "widgets" - any plastic inside the tinny is disastrous.
Personally I prefer to use a tinny of cider. Cider Butt Chicken.
Also - you only need the can to be a third full or so. Might as well drink the rest!
Ali's patented Lamb BBQ Marinade
Lots of Lime Juice
Sploosh of Olive Oil
Sploosh of Garlic Oil
Sploosh of Soy Sauce
Dash of white wine vinegar
Chilli
Ginger
In a tupperware/bag and shake it up
Add lamb chops/cutlets and leave for at least 6 hours - longer the better
Also works for roasts - if you can get a big enough bag
Lots of Lime Juice
Sploosh of Olive Oil
Sploosh of Garlic Oil
Sploosh of Soy Sauce
Dash of white wine vinegar
Chilli
Ginger
In a tupperware/bag and shake it up
Add lamb chops/cutlets and leave for at least 6 hours - longer the better
Also works for roasts - if you can get a big enough bag
One of my favourites for chicken:
Lemon, thyme and garlic
Juice and zest of two lemons
Same volume again of olive oil
2 (or more) cloves of crushed garlic
Table spoon of fresh thyme leaves, bashed about a bit to release the flavours
1 (or more) red chilli, finely chopped
Freshly ground black pepper
Slash thighs and drumsticks and marinade in the above overnight.
BBQ and serve with couscous and tomato salad.
Lemon, thyme and garlic
Juice and zest of two lemons
Same volume again of olive oil
2 (or more) cloves of crushed garlic
Table spoon of fresh thyme leaves, bashed about a bit to release the flavours
1 (or more) red chilli, finely chopped
Freshly ground black pepper
Slash thighs and drumsticks and marinade in the above overnight.
BBQ and serve with couscous and tomato salad.
Don said:
Bri957 said:
I tend to marinade ribeye steak overnight in full fat Coke.
Wow. What's that like? I've never used Coke as an ingredient. Going to have to try that! Would the diet stuff work?I tried the Nigella recipe for ham and didn't rate it tbh.
Simple combination of english mustard and honey is far better, with half a bottle of cider poured in the roasting tin around the ham. Once the honey and mustard have worked their way doen to the cider, it is the perfect mix for basting.
Simple combination of english mustard and honey is far better, with half a bottle of cider poured in the roasting tin around the ham. Once the honey and mustard have worked their way doen to the cider, it is the perfect mix for basting.
I tried this on chicken for the first time last night and it was lush. Strangely you can't taste the rosemary in it, just a yummy spicy savouriness.
Smoked paprika and rosemary marinade:
200ml olive oil
1 heaped tablespoon smoked paprika
1 heaped dessertspoon fresh rosemary, finely chopped
1 medium onion, grated
1 teaspoon salt
Slash chicken pieces and marinade overnight. The above quantity is enough for 4 chicken legs.
Smoked paprika and rosemary marinade:
200ml olive oil
1 heaped tablespoon smoked paprika
1 heaped dessertspoon fresh rosemary, finely chopped
1 medium onion, grated
1 teaspoon salt
Slash chicken pieces and marinade overnight. The above quantity is enough for 4 chicken legs.
Shaw Tarse said:
Don said:
Bri957 said:
I tend to marinade ribeye steak overnight in full fat Coke.
Wow. What's that like? I've never used Coke as an ingredient. Going to have to try that! Would the diet stuff work?Basic brisket or rib rub - smoked over hickory...
1/2 cup paprika
1/2 cup brown sugar
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp cayenne powder
1 tbsp dry mustard powder
1 tsp celery seed
1 tsp cumin
dash of tyme
1 tbsp good salt
1 tbsp pepper
Slather rack of ribs/meat in a thin film of cheapy hot dog mustard - and generously spread the rub on it. No real need to 'rub' it in. The mustard is a great adhesive and melts away.
This rub does very well with hickory wood. And cherry.
And a Greek-ish marinade that I love on lamb;
1/3 cup EVOO
3 tbsp red wine vinegar
1 tsp minced garlic
1/2 tsp kosher salt
1/2 tsp dry oregano
a sprig of finely chopped rosemary
1/3 tsp red chilli flakes
1/2 cup paprika
1/2 cup brown sugar
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp cayenne powder
1 tbsp dry mustard powder
1 tsp celery seed
1 tsp cumin
dash of tyme
1 tbsp good salt
1 tbsp pepper
Slather rack of ribs/meat in a thin film of cheapy hot dog mustard - and generously spread the rub on it. No real need to 'rub' it in. The mustard is a great adhesive and melts away.
This rub does very well with hickory wood. And cherry.
And a Greek-ish marinade that I love on lamb;
1/3 cup EVOO
3 tbsp red wine vinegar
1 tsp minced garlic
1/2 tsp kosher salt
1/2 tsp dry oregano
a sprig of finely chopped rosemary
1/3 tsp red chilli flakes
Edited by Papoo on Thursday 20th August 18:14
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