BBQ Marinade Recipes
Forget the gas ... here's the recipe for more BBQ flavour!
Enjoy your outdoor meal this year even more, with the unbeatable
flavour of food cooked over Heat Beads® BBQ Briquettes.
Stickiest Tastiest Ribs Marinade Ever
Brendan Sheedy
This recipe was created by putting together all the stickiest and tastiest things I ever had in a bbq marinade and whaddya know? … I made the stickiest, tastiest bbq sauce ever. There ain't enough hogs on this planet to sate my appetite once I get going with this one!
Ingredients:
- 1 cup hoisin sauce
- 3 tablespoons tomato paste or tomato sauce
- 2 tablespoons molasses or golden syrup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Tabasco sauce
- 1 tablespoon kecap manis (Indonesian soy sauce)
- 2 tablespoons soft brown sugar
- 5 cloves garlic, crushed
- knob ginger, finely chopped
- 1 tspn paprika
- 1 tspn mustard powder
- 2 tablespoons pineapple or orange juice
Mix all the ingredients together, rub it on your favourite bit of hog - most people like ribs - and bbq ‘til it's black as a dogs guts!
The Perfect Marinade – Winner 2005 Triple R Best Char Grill Recipe
Adrian Flint
Ingredients:
- 4 teaspoons Cumin
- 1/2 teaspoon Cayenne
- 1 teaspoon hot Paprika
- 2 teaspoons Coriander powder
- 1 x crushed Garlic
- 1/2 teaspoon Onion powder
- 1/2 teaspoon powdered Galanga (Ginger will substitute)
- Juice of 1 x lemon or lime
- Generous splash of worcestershire sauce and dark soy sauce
- 3 'glugs' of good red wine
Method:
- Mix all dry ingredients, add wet ingredients except red wine and mix to a smooth paste (like a bread dough). Add red wine, stir until smooth and consistency of toothpaste. Coat both sides of rump steak, marinade 2 -3 hours.
- Now drink the rest of the red wine while waiting for the meat to absorb the flavours.
- Grill to medium rare, enjoy with simple salad and some more good red wine.
Lamb Kebabs in Pomegranate Marinade
Ingredients:
- 1 kilo lamb - diced smallish
- 2 medium Spanish onions - quartered and separated
- Skewers – if bamboo, soak before using
Pomegranate Marinade:
- 1/3 cup pomegranate molasses
- 3 cloves garlic, minced
- 1 small red onion, sliced
- 1 tablespoon fresh mint, chopped
- 1 teaspoon sugar
- 1 teaspoon cardamom
- 1 tablespoon grated lemon zest
- 1 tablespoon lemon juice
Marinade - Combine all ingredients in saucepan. Over medium heat bring to a simmer, whisking. Do NOT boil or the molasses will burn and taste hideous. Simmer for 5 minutes, remove from heat and let cool.
Kebabs - Mix meat and marinade, cover and refrigerate for approx 3 hours, or overnight. Thread lamb onto skewers, alternating with quartered onion slices.
Cook to your liking.
Serve with a good fetta cheese, a Moroccan carrot salad, and some cucumbers and olives on the side.
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