Southern Skillet Pork BBQ Marinade

contributed by Laurel Turner

4 boneless pork chops, 1/2 in thick
1/4 cup Italian dressing
1/4 cup barbecue sauce
1 teaspoon chili powder
Stir together Italian dressing, barbecue sauce and chili powder. Pour over pork chops in shallow dish or plastic bag. Marinate from 30 minutes to overnight in the refrigerator.

Heat nonstick skillet over medium-high heat; drain pork chops and place in skillet. Brown chops on both sides; add remaining marinade. Cover pan and simmer over medium heat for 4 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
Serves 4

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Homemade Taco Seasoning

contributed by Laurel Turner

2 Tbsp chili powder
1 Tbsp cumin
1/2 t garlic powder
1/2 t onion powder
1/2 t red pepper flakes (Aleppo peppers would add a wonderful depth of flavor)
1/2 t oregano
1 t paprika
1/2 t salt
1 t pepper
Adjust the amounts to your liking…

Brisket Marinade

contributed by Deb Curtis Reno

½ c. white vinegar
¼ c. canola oil (or whatever you’ve got on hand…)
1 ½ c. beer
2 T. liquid smoke
1 medium onion, finely chopped
1 T. salt (not a typo…it’s really 1 Tablespoon!)
1 T. brown sugar
1 t. cayenne pepper
1 t. black pepper
Combine in a shallow dish or Ziploc.  Add meat; marinate for a few hours or up to two days.  Discard marinade.
Sprinkle brisket with Worcestershire, pepper & garlic salt.  Bake in shallow pan, uncovered, for 30 minutes @ 450°.  Cover tightly with foil and bake an additional 7-8 hours @ 225°

Chill brisket.  Slice thinly, against the grain.  Pour sauce over all.  Cover and return to 300° oven until hot, about 1 hour.
(I’ve served it hot out of the oven after a 15-30 minute rest…)

Cerveza and Lime Fish Marinade

contributed by Deb Curtis Reno

2 cups minced onion
1/2 cup chopped fresh cilantro
1/2 cup seeded, minced jalapeno pepper
1/4 cup minced garlic
1 cup oil
3/4 cup fresh lime juice
1/2 cup Mexican beer
2 tablespoons tequila
1 tablespoon ground black pepper
1/2 tablespoon ground cumin
Combine the onion, cilantro, jalapeno pepper, garlic, oil, lime juice, beer, tequila, black pepper, and cumin in a blender; blend until smooth. Marinate fish or shrimp in the refrigerator in this marinade up to 2 hours before grilling.

DEB’S NOTES:
I used only about half a cup of onion and no tequila.  Also, I didn’t put all the stuff in the blender…I just combined it in a ziploc and marinated the marlin for about a half hour.  I wish I would have marinated it longer…

Asian “BBQ” Marinade

contributed by Deb Curtis Reno

1/4 c soy sauce

1 T vegetable oil

3 T brown sugar

1 t dry mustard

1/2 t ground ginger

1 garlic clove, minced

Whisk together, put it in a bowl or zip lock bag with your meat (pork, chicken, or steak). You can marinate for as little as a couple of hours, but 24-48 hours (turning ever 6-12 hours) is even better! Works on the grill, stovetop, or in the oven.

Basil Garlic Marinated Pork Chops

contributed by Jane Harris

1/4 c. chopped fresh basil
1 lime, juiced
4-6 cloves garlic, minced
1/4 c. EVOO
salt and pepper to taste
4 pork chops (I used boneless)

combine all ingredients except pork in ziplock bag and mix. taste and add more s/p to taste. add chops and marinate for 30 minutes-up to 5 hours. i cooked these on the stove but you can definitely grill!

Finger Lickin’ Meat Marinade

contributed by Jenna Varrone

This is great for chicken, pork tenderloin and steak!  Marinate for 30 minutes or 24 hours, either way its a hit!

1 cup oil (olive is best)

1/2 cup vinegar

2 tbs of Miracle Whip or light Mayo

3 tbs Worchestershire sauce

2 tbs lemon juice

1 tbs salt (to taste)

1 tbs pepper

2 tbs Thyme

1 tbs garlic salt

Mix all together with whisk and marinate!

Enjoy!

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