Category: Marinades

Perfect Venison Marinade

Perfect Venison Marinade

Ingredients

  • 6 boneless venison steaks
  • 1/2 cup white vinegar
  • 1/2 cup ketchup
  • 1/4 cup vegetable oil
  • 1/4 cup Worcestershire sauce
  • 4 garlic cloves, minced
  • 1 1/2 teaspoons ground mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper

Directions

  1. Place venison in a large re-sealable plastic bag. In a bowl, combine the remaining ingredients. Pour half over the venison; seal bag and turn to coat. Refrigerate overnight. Refrigerate remaining marinade.
  2. Drain and discard marinade from steaks. Broil 3-4 in. from the heat for 4 minutes. Turn; baste with reserved marinade. broil 4 minutes longer, basting often, or until a meat thermometer reads 160 degrees F for medium or 170 degrees F for well-done.

Real American Sirloin

Real American Sirloin

2000px-BeefCutSirloin.svgThe Real American Sirloin

Start with these ingredients:
4 T Old World Olive Co., 18 year old balsamic
¼ C Old World Olive Co., EVOO
3 T Pure Michigan Honey
2 t favorite fancy mustard
2 T Worcestershire Sauce
4 garlic cloves, chopped
2 t Thyme
2 pounds sirloin steaks
One Michigan Micro-Brew

7415 047
Open the beer and pour the complete bottle into a nice glass. Keep handy for panic situations.
Combine all ingredients (minus the beer, that is for you) in a medium stainless or glass bowl and blend with a hand blender. You can use an upright blender as well.
Place your sirloin steaks in the mixture and cover with plastic. Leave on the counter for no more than one hour.
Grill to medium rare or medium at the most. This is a lean cut and is unforgiving to the over cooking griller. While the mixture is grilling, heat up the marinade and boil for 5 minutes. Remove from heat.
Rest the steaks on the cutting board for 10 minutes when you have achieved your selected doneness. Slice against the grain in a double 45 fashion.
Drizzle the marinade on the meat before serving. Just enough to keep hydrated.
Do a victory lap and pick up another Michigan beer.

Peace, Love, & BBQ

Bob

Jerky made 8 different ways

Jerky made 8 different ways

It should be noted that each one of these recipes has 2 tablespoons of sea salt and  celery powder to “cure” the meat in case you don’t like adding Instacure.

Instacure is not included in these recipes as some people do not like nitrites or nitrates.

 

Bob likes to use instacure but often substitutes with the salt/celery powder method.

He often adds honey and a little brine from his home made jalepenos to add sweet and kick.

The cuts of meat are marinaded for 12 hours and placed in the smoker at 180 degrees for over and hour until select pieces are in the zone.

Any of your favorite woods are fine and you can add Wright’s liquid smoke and bake them if you need.

You should leave the jerky on bakers racks to dry at least five hours when done smoking.

 

Oh Ya Jerky

  • 1 lb lean meat, thinly sliced
  • 1/4 tsp. cracked pepper
  • 1/4 tsp. cayenne pepper
  • 1 tsp. onion powder
  • 2 cloves crushed garlic
  • 2 tbs. A-1 sauce
  • 3 tbs. Worcestershire sauce
  • 1/2 tsp. paprika
    • 2T Celery Powder
    • 2 T Tenderizer
    • 2 T Sea Salt

 

 

Favorite Jerky Recipe

  • 2 parts Worcestershire sauce
  • 4 parts soy sauce
  • salt and black pepper to taste
    • 2T Celery Powder
    • 2 T Tenderizer
    • 2 T Sea Salt

Frontier Jerky

  • 1 lb lean meat, thinly sliced
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 2 tbs. Worcestershire sauc
  • 1 tsp. garlic powder
    • 2T Celery Powder
    • 2 T Tenderizer
    • 2 T Sea Salt

Twisted Jerky

 

  • 1/3 cup soy sauce
  • 1/2 cup olive oil
  • 1/3 cup fresh lemon juice
  • 1/4 cup Worcestershire sauce
  • 1 1/2 Tablespoons garlic powder
  • 3 Tablespoons dried basil
  • 1 1/2 Tablespoons dried parsley flakes
  • 1 teaspoon ground white pepper
  • 1/4 teaspoon hot pepper sauce (optional)
  • 1 teaspoon dried minced garlic (optional)
  • 2 T Sea Salt
  • 2 T Celery Powder

Great Jerky

  • 1 lb lean meat, thinly sliced
  • 3/4 tsp. salt
  • 1/4 tsp. cracked pepper
  • 1 tbs. brown sugar
  • 2 tbs. soy sauce
  • 1 tbs. Worcestershire sauce
  • 1 clove crushed garlic
    • 2T Celery Powder
    • 2 T Tenderizer
    • 2 T Sea Salt

Western Barbecue Jerky

 

  • 3 tbsp brown sugar
  • 1/4 tsp pepper
  • 1/3 cup red wine vinegar
  • 1/8 tsp cayenne pepper
  • 1/3 cup ketchup
  • 1 tsp onion powder
  • 1 lb. lean meat
  • 1/2 tsp garlic powder
  • 1 tsp dry mustard
  • 2T Celery Powder
  • 2 T Tenderizer
  • 2 T Sea Salt

 

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Grillin’ Guys Teri Jerky

1/2 Bottle of Teriyaki Sauce

T Ground Mustard

T Sea Salt

4 T Honey

1/2 tsp. Cayenne

2 T Jalepeno Juice

1 tsp Paprika

 

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Creole Butter Jerky

1 16oz. Bottle of Creole Butter (usually sold with turkey fry stuff)

1 T Red Pepper Flakes

1 T Cayenne

1 T Tenerizer

2 T Celery Powder

2 T Sea Salt

 

 

Venison Fajitas

Venison Fajitas

This is a combination of borrowed ideas by BBQ Bob

Venison Steak Fajitas

  • 1.5 lbs of venison steak
  • ¼ Cup  EVOO  ( I use Old World Olive Press Garlic)
  • ½ Cup Salsa (your favorite type)
  • One whole lime
  • 1 T Worcestershire sauce
  • 10 Flour tortillas
  • 1 Sweet pepper any color or a variety
  • One sweet onion sliced into strips
  • 1 large tomato chopped
  • More Salsa
  • Sour Cream
  • Tangy Guacamole
  • Shredded Cheese of your liking

Cut steaks diagonally against the grain to allow easy bites.  Marinade steak in combined oil, onion, peppers,salsa, lime, and Worcestershire for 12 hours.  A zip bag works well for this.

Add a little oil to a large skillet and heat up to a high temperature before adding half of the meat.  Cook to medium done or your liking and place in serving bowl.  Add remaining meat and repeat the process.  Then do the same with the onion pepper mix and pour marinade in after searing vegetable mix.  It is important to cook the marinade long enough to kill any bacteria from the meat.  Add this batch to the meat and combine.

While meat is cooking, place tortillas in foil and heat on grill or in oven.  You can also place in glass covered container and heat gently in microwave.  Leave covered the entire time. Serve meat and vegetable mix on tortillas and top with cheese, sour cream, guac, and salsa.  Of course Jalapenos for the real men.

Drunken Walleye

Drunken Walleye

Walleye Fillets


Marinade made with 1 cup tequila, juice of 2 limes, 1 tsp cilantro

Put the fillets in a ziploc bag with the marinade, setting aside 1/4, and refrigerate for two hours.

Grill for 3 to 5 minutes per side.

Brush with the reserved marinade before serving.

 

Great Beef or Venison Jerky and Curing Method

Great Beef or Venison Jerky and Curing Method

Beef or Venison Jerky

2/3 Cup Worcestershire

2/3 Cup Soy

2 T Honey

2 t Cracked Pepper

2 t Onion Powder

1t Red Pepper Flakes

Optional Liquid Smoke if you do not have a smoker (1 T Wrights Liquid Smoke)

2 T Sea Salt

½ t Instacure

 

2 lbs. venison strips cut ½ in thick.

 

Cold smoke at 180 degrees for 2.5 hours.

 

Curing meat

 

Probably the least – understood subject in the world today is the curing of processed meats and sausage.  References to the use of nitrate as a cure can be traced back several hundred years.  When using nitrate to cure meat, it combines the pigment of the meat to form a pink color and flavor the meat as well.

 

For example: A leg of hog, better known as ham to most people.  This leg when roasted is roast pork, or when hot smoked to internal temperatures of 200 degree F. is known as pulled pork.  However this very same leg, when injected or pickled in brine, it becomes “ham” after being boiled or slow cold smoked in a smokehouse.  It is the nitrate that has the ability to impart special flavors.  Without it, there would be no hams or bacons, only cooked or roasted pork.  Also, nitrates help prevent rancidity in the storage of meats from botulism.  The botulism poising we are talking about is the most deadly form of food poising known to man.  Botulism can produce its deadly toxin even without a foul odor or other sign of contamination.

 

Therefore cures are critical in the manufacture of cold smoked meat to prevent food poisoning.  Botulism spores are found in every type of meat or vegetable.  They are harmless and cause no problems.  Lack of oxygen, low acidity, proper nutrients, moisture, and temperatures in the range of 40 degrees F. to 140 degrees F., however, are where the problem begins.  As sausage and meat are consistently smoked in these temperature ranges, the sausages are moist, and the smoke or heat eliminates the oxygen, creating perfect conditions for food poisoning if you do not use cures.

 

However for home use and smoking at temperatures above 140 degrees F. does not require a cure.  I would suggest you start smoking the sausage at 200 degrees F.  This high starting temperature prevents botulism spores from surviving.

 

Savory Garlic Marinade for Steak

Savory Garlic Marinade for Steak

 

 

 

 

 

 

 

 

Ingredients

  • 1/2 cup balsamic vinegar
  • 1/4 cup soy sauce
  • 3 tablespoons minced garlic
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 2 teaspoons ground black pepper
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon liquid smoke flavoring
  • 1 pinch cayenne pepper

Steak with a Twist

Steak with a Twist

Who doesn’t LOVE garlic?  We are big fans.  This marinade is another one that we talked about on last Saturday’s show.  It is a very simple one to mix up and it adds such a great flavor to the steak you are going to throw on the BBQ tonight.  Some of you may not know how to properly crush garlic cloves, so I found this great tutorial on this at this web site.  Check it out!  http://www.garlic-central.com/garlic-crushing.html

Like the other marinade that I posted earlier, this method is the same.  Mix all of the ingredients, and put them into a one gallon ziplock bag with the meat for one hour in the refrigerator.  Cook it to your preferred temperature.

  • 1/2 cup worcestershire sauce
  • 2 crushed garlic cloves
  • black pepper to taste

Garlic Ginger Steak Marinade

Garlic Ginger Steak Marinade

Grilling a perfect steak is always enhanced by a good marinade.  We recommend this one!  Take all of the ingredients and mix them together.  Pour them into a one gallon ziplock bag with the cut of meat for one hour in the refrigerator.  Grill the steak to the temperature you want. 

  • 1/2 cup red wine
  • 1/2 cup soy sauce
  • 2 chopped garlic cloves
  • 1 teaspoon ground ginger

Marinating and Grilling Times Recommendations

Marinating and Grilling Times Recommendations

This guide is a recommendation for marinating and grilling times for lean meats such as poultry, beef, pork, lamb, and some seafoods.  We pair our foods with the fabulous Three Little Pigs Sauces!  Don’t forget their rubs too.

SHRIMP

Marinating time:  15 to 30 minutes

Cooking Time*/Doneness Temperature:  2 – 3 minutes on each side

SCALLOPS

Marinating time:  5 minutes

Cooking Time*/Doneness Temperature:  3 – 4 minutes on each side

SALMON FILET

Marinating time:  30 minutes

Cooking Time*Doneness Temperature:  3 – 5 minutes on each side

MAHI-MAHI

Marinating time:  30 minutes to an hour

Cooking Time*Doneness Temperature:  5 – 6 minutes on each side

CHICKEN BREAST (Boneless, Skinless)

Marinating time:  2 hours to overnight

Cooking Time*Doneness Temperature:  6 – 8 minutes on each side at 165F

CHICKEN THIGHS (Boneless, Skinless)

Marinating time:  2 hours to overnight

Cooking Time*Doneness Temperature:  15 – 25 minutes, turning occasionally at 165F

DUCK BREAST (Boneless, Skinless)

Marinating time:  2 hours to overnight

Cooking Time*Doneness Temperature:  4 – 8 minutes on each side at 150F

PORK CHOPS (Bone-in, 3/4 inch thick)

Marinating time:  2 hours to overnight

Cooking Time*Doneness Temperature:  3 – 4 minutes on each side at 145F

PORK TENDERLOIN

Marinating time:  2 hours to overnight

Cooking Time*Doneness Temperature:  14 – 16 minutes, occasionally turning at 145F

FLANK STEAK

Marinating time:  2 hours to overnight

Cooking Time*Doneness Temperature:  6 – 8 minutes on each side at 140F for medium

STRIP STEAK (Bone-in, 3/4″ – 1″ thick)

Marinating time:  2 hours to overnight

Cooking Time*Doneness Temperature:  4 – 5 minutes on each side at 140F for medium

LAMB LOIN CHOPS

Marinating time:  2 hours to overnight

Cooking Time*Doneness Temperature:  5 – 6 minutes on each side at 145F for medium

*Note:  All cooking times are based on medium-high temperature on the grill, and cooking with the grill lid closed.