24+ hour marinade for BBQ.
Discussion
I have a BBQ on Saturday to go to, I would like to take something more than just burgers/steaks.
I have several days so want to pick the brains of PHers and come up with a meat + marinade that I can leave for 24-72 hours and take out and cook on the day.
I want something a little bit different, with lots of flavour.
I don't mind what it is except pork, ketchup and cola... I have done that to death.
I really can't think of anything as I don't BBQ at home (no outdoor space in central London), so any help is good, I will then take pictures and put them up on the other thread.
I have several days so want to pick the brains of PHers and come up with a meat + marinade that I can leave for 24-72 hours and take out and cook on the day.
I want something a little bit different, with lots of flavour.
I don't mind what it is except pork, ketchup and cola... I have done that to death.
I really can't think of anything as I don't BBQ at home (no outdoor space in central London), so any help is good, I will then take pictures and put them up on the other thread.
Du1point8 said:
Knew I forgot to add the barred list of ingredients.
Peanuts, in fact any nuts.
Shellfish
Could still do a nice thai dip or just leave the dip out altogether. Peanuts, in fact any nuts.
Shellfish
If you are on FB there is a great group which will give you loads of ideas called 'CountryWoodSmoke - British BBQ'
Edited by scottri on Monday 1st June 22:19
Chicken or lamb tandoori-style.
I use Madhur Jaffrey's recipe, and tweak the garlic, spices and chilli depending on who I'm cooking for.
Ingredients
1.25kg/2½lb chicken pieces (legs and breasts), skinless
2 tsp salt
1-2 lemons, halved
For the yoghurt marinade
425ml/1 pint plain yoghurt
½ onion, coarsely chopped
1 garlic clove, chopped
2.5cm/1in piece fresh root ginger, chopped
1-2 hot green chillies, roughly sliced
2 tsp garam masala
Cut each chicken leg into two pieces (drumstick and thigh) and each breast into two pieces. Make deep slits crossways on the meaty parts of each leg and breast piece. The slits should be deep enough to reach the bone.
Spread the chicken pieces out onto a large platter. Sprinkle the chicken with the salt and squeeze over some of the lemon juice. Rub the lemon juice and salt into each piece, so that the mixture goes right to the bone. Set aside for 20 minutes.
Meanwhile, for the yoghurt marinade, combine a tablespoon or so of the yoghurt, the onion, garlic, ginger, chillies and garam masala in a blender or food processor and blend until smooth. Add the remaining yoghurt to the yoghurt and spice mixture and combine well.
Put the chicken and all its accumulated juices into a large bowl, discarding the lemon seeds. (You could at this point, paint a bit of red+yellow food colouring on the chicken at this point if you want the vibrant curry-house look.)
Pour the marinade over the chicken to cover. Rub the marinade into the slits in the meat, then cover with cling film and refrigerate for at least six hours (but preferably 24).
On the day of cooking, remove the chicken pieces from the marinade, shaking off the excess, and spread them out in a single layer on a large, shallow, baking tray. Discard the leftover marinade.
Cook for 20-25 minutes, or until the chicken is cooked through.
I use Madhur Jaffrey's recipe, and tweak the garlic, spices and chilli depending on who I'm cooking for.
Ingredients
1.25kg/2½lb chicken pieces (legs and breasts), skinless
2 tsp salt
1-2 lemons, halved
For the yoghurt marinade
425ml/1 pint plain yoghurt
½ onion, coarsely chopped
1 garlic clove, chopped
2.5cm/1in piece fresh root ginger, chopped
1-2 hot green chillies, roughly sliced
2 tsp garam masala
Cut each chicken leg into two pieces (drumstick and thigh) and each breast into two pieces. Make deep slits crossways on the meaty parts of each leg and breast piece. The slits should be deep enough to reach the bone.
Spread the chicken pieces out onto a large platter. Sprinkle the chicken with the salt and squeeze over some of the lemon juice. Rub the lemon juice and salt into each piece, so that the mixture goes right to the bone. Set aside for 20 minutes.
Meanwhile, for the yoghurt marinade, combine a tablespoon or so of the yoghurt, the onion, garlic, ginger, chillies and garam masala in a blender or food processor and blend until smooth. Add the remaining yoghurt to the yoghurt and spice mixture and combine well.
Put the chicken and all its accumulated juices into a large bowl, discarding the lemon seeds. (You could at this point, paint a bit of red+yellow food colouring on the chicken at this point if you want the vibrant curry-house look.)
Pour the marinade over the chicken to cover. Rub the marinade into the slits in the meat, then cover with cling film and refrigerate for at least six hours (but preferably 24).
On the day of cooking, remove the chicken pieces from the marinade, shaking off the excess, and spread them out in a single layer on a large, shallow, baking tray. Discard the leftover marinade.
Cook for 20-25 minutes, or until the chicken is cooked through.
The butterflied leg of lamb will take max of 10-15 mins per side for medium so not long at all!
How about this tasty recipe:
http://www.primalgrill.org/recipe_details.asp?Reci...
Be careful with lemon juice. The acid will "cook" & dry the meat out if left in for a long time. Better to use herbs, spices & fats (oil & yoghurt) as opposed to lemon if you want to marinade overnight.
How about this tasty recipe:
http://www.primalgrill.org/recipe_details.asp?Reci...
Be careful with lemon juice. The acid will "cook" & dry the meat out if left in for a long time. Better to use herbs, spices & fats (oil & yoghurt) as opposed to lemon if you want to marinade overnight.
If you are going marinade meat for a long time - then this is the recipe to try:
http://africhef.com/Traditional-South-African-Sosa...
They are delicious!
http://africhef.com/Traditional-South-African-Sosa...
They are delicious!
I'd buy 3 pork tenderloins. Don't confuse them with loins.
Remove silverskin.
In a large ziplock bag add some hoisin, shaoxing, soy, ginger, chilli, black pepper and brown sugar or honey. Add your tenders and marinade up to 36 hrs.
Before you grill, remove from fridge and allow to come close to room temp in the bag. Wipe off excess marinade and grill medium for circa 12 mins total, turning frequently.
Reduce the marinade in a pan until sticky. Drizzle, slice cross-grain and sprinkle with chopped herbs and crushed peanuts.
You'll be popular I am sure.
Remove silverskin.
In a large ziplock bag add some hoisin, shaoxing, soy, ginger, chilli, black pepper and brown sugar or honey. Add your tenders and marinade up to 36 hrs.
Before you grill, remove from fridge and allow to come close to room temp in the bag. Wipe off excess marinade and grill medium for circa 12 mins total, turning frequently.
Reduce the marinade in a pan until sticky. Drizzle, slice cross-grain and sprinkle with chopped herbs and crushed peanuts.
You'll be popular I am sure.
Here's mine, have developed this over the years and has been consistently good with anything. Per KG of meat:
biber salcasi (turkish semi-dried pepper paste: google it) 2 tablespoons per kg
Glug of Pomegranite molasses
juice of a lemon
glug of olive oil
2 cloves of garlic chopped or crushed
Getting hold of the first two items can be a bit of a pita; you'll have to go to an ethnic shop. This "biber salcasi" is an almost miracle marinade ingredient; tasty, very intense, acidic for the marinade, but not "strong tasting".
biber salcasi (turkish semi-dried pepper paste: google it) 2 tablespoons per kg
Glug of Pomegranite molasses
juice of a lemon
glug of olive oil
2 cloves of garlic chopped or crushed
Getting hold of the first two items can be a bit of a pita; you'll have to go to an ethnic shop. This "biber salcasi" is an almost miracle marinade ingredient; tasty, very intense, acidic for the marinade, but not "strong tasting".
Edited by greg2k on Wednesday 3rd June 13:53
Not a marinade as such, but a BBQ rub - I put this on pork shoulder and ribs the night before they go in the smoker, but I've found it goes great on chicken skewers, pork chops or other grilled meats. You end up with a nice sweet/salt/spicy crust which penetrates the meat if left overnight.
The amount below should be enough to cover around 6 chops/kebabs. Any left over you can put into a home made BBq sauce (i use ketchup, tomato puree, some brown sugar, maple syrup, a capful of balsamic vinegar, a slug of Jack Daniels, any beer I may be drinking at the time, and leftover rub cooked down on the hob into something nice and sticky!)
Salt - .5 tablespoon
Sugar (browner and softer the better) - 1.5 tablespoon
Smoked paprika (non-smoked is fine) - .5 tablespoon
Cumin .5 tablespoon
Garlic powder 1 teaspoon
Onion powder 1 teaspoon (optional)
Cayenne pepper .5 teaspoon (optional)
The amount below should be enough to cover around 6 chops/kebabs. Any left over you can put into a home made BBq sauce (i use ketchup, tomato puree, some brown sugar, maple syrup, a capful of balsamic vinegar, a slug of Jack Daniels, any beer I may be drinking at the time, and leftover rub cooked down on the hob into something nice and sticky!)
Salt - .5 tablespoon
Sugar (browner and softer the better) - 1.5 tablespoon
Smoked paprika (non-smoked is fine) - .5 tablespoon
Cumin .5 tablespoon
Garlic powder 1 teaspoon
Onion powder 1 teaspoon (optional)
Cayenne pepper .5 teaspoon (optional)
Edited by prand on Wednesday 3rd June 14:07
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