Marshal Mo Hare, SASS #45984 Posted June 14, 2022 Share Posted June 14, 2022 The plan is to buy two whole chickens, butcher them, cut into parts, marinate some parts, and freeze in sizes of one or two servings. Later when I am told the grill will be hot, I will thaw a package, bake in the oven, and put on a hot grill to get some charring. I mention pork because I would do similarly with pork chops or loins. I will do one or two of the packages with leftover dill pickle juice. I can find other marinades, but what do you like? Link to comment Share on other sites More sharing options...
Birdgun Quail, SASS #63663 Posted June 14, 2022 Share Posted June 14, 2022 My wife and I really like this marinade on pork and chicken. Link to comment Share on other sites More sharing options...
Sedalia Dave Posted June 14, 2022 Share Posted June 14, 2022 Try this Huli Huli Marinade. Did chicken thighs for a work cookout this spring figuring to have a few left over. They ate them all and wanted more. Hawaiian Huli-Huli Chicken Marinade Link to comment Share on other sites More sharing options...
Blackwater 53393 Posted June 14, 2022 Share Posted June 14, 2022 I make a marinade with a touch of cayenne pepper, day old coffee, Worstershire, a little salt, basil, onion powder, and liquid smoke,(hickory or mesquite). If I’m wanting sweet and savory, I’ll add some dark honey. I also sometimes add a little Marsalla wine when the mood strikes. I’m working on a low salt Creole spice/rub that could be added to a marinade. All of the store-bought Creole products are WAAAAY too salty!! Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted June 15, 2022 Share Posted June 15, 2022 I'm finding myself more and more often keeping it very simple. Salt, pepper, Lee and Perrins. I might add some onion and garlic. Or some of the Savory Spice Shop Renaissance Garden Blend. If I want more zip I might use some enchilada sauce instead of the above. I've found these pouches of sauce to be very useful. When you want maybe a quarter cup. Beats the heck out of opening a can, using a little bit of it, then having to decant into a storage container. Link to comment Share on other sites More sharing options...
PowderRiverCowboy Posted June 15, 2022 Share Posted June 15, 2022 4 hours ago, Sedalia Dave said: Try this Huli Huli Marinade. Did chicken thighs for a work cookout this spring figuring to have a few left over. They ate them all and wanted more. Hawaiian Huli-Huli Chicken Marinade I will back this one , lived in Hawaii so they had marinated chicken. Mine is a little different than this but adds liquid smoke. Little trick if you have a vacuum sealer is to put chicken and marinade in one and vacuum seal it if forces marinade deeper into meat . Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted June 15, 2022 Share Posted June 15, 2022 Cheap bottled Italian Salad Dressing. Link to comment Share on other sites More sharing options...
Texas Joker Posted June 15, 2022 Share Posted June 15, 2022 This is Jamaican jerk is very good. Habanero pepper spicy but good on pork or chicken. the longer it sits the more flavorful. I also use either Italian or Greek dressing Link to comment Share on other sites More sharing options...
Dusty Devil Dale Posted June 15, 2022 Share Posted June 15, 2022 Try this. Mix in a little Worcestershire and taco seasoning to your taste. It's pretty thick. Thin it down as needed with your favorite BBQ beverage. Link to comment Share on other sites More sharing options...
Utah Bob #35998 Posted June 15, 2022 Share Posted June 15, 2022 Ditto on the Huli Huli Link to comment Share on other sites More sharing options...
T.K. Posted June 15, 2022 Share Posted June 15, 2022 I don't like to use someone else's commercial tag line but..... I use this S@%T on everything! It's especially great on Salmon under the broiler! But works equally well on chicken, pork ! Link to comment Share on other sites More sharing options...
El CupAJoe Posted June 15, 2022 Share Posted June 15, 2022 Best thing I ever added to pork was an overly ripe mango. Link to comment Share on other sites More sharing options...
LawMan Mark, SASS #57095L Posted June 15, 2022 Share Posted June 15, 2022 For pork or beef, I start with lime juice, unless I'm using a dry rub. Let that set for a few minutes, then do the marinade. Link to comment Share on other sites More sharing options...
Calamity Kris Posted June 15, 2022 Share Posted June 15, 2022 I use this and we really like it. Serve it with white rice and black beans. Goya Link to comment Share on other sites More sharing options...
Pat Riot Posted June 15, 2022 Share Posted June 15, 2022 For pork tenderloin: 2.5-3# tenderloins Can of Pepsi 2 tbspn brown or yellow mustard 1 tbspn horseradish mustard 2 tbspn ketchup 1 or 2 tbspn favorite store bought BBQ sauce Poke hole in tenderloins all around Place in 2 liter flat Rubbermaid container. Mix up soda and ingredients. Pour over and submerge tenderloins. Cover and refrigerate overnight. Smoke ‘em at 210 degrees for about 2.5-3 hours. Yummy! Link to comment Share on other sites More sharing options...
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