Combine marinade ingredients; marinate chicken at least half a day; fish for a couple of hours.
Bake, grill or broil as you wish.
Mix worcestershire sauce, salad dressing, garlic pepper seasoning, and barbeque sauce in a plastic ziploc bag.
Put the meat in the marinade, and turn to coat.
Seal and refrigerate for at least 1 hour.
Preheat grill for high heat.
Remove steaks from marinade and place on grill.
Grill steaks 10 minutes on each side, or to desired doneness.
Combine all marinade ingredients in large plastic bag, add salmon fillets & marinate for 6-8 hrs before grilling.
While salmon grills, transfer marinade to small saucepan by pressing through a sieve. This allows the bulk & flavors of the garlic & chutney to join the sauce without making it chunky.
Over low to medium heat only, add cream cheese & incorporate it into the sauce until you reach your desired consistency.
ablespoon of the oil, the Worcestershire sauce, oregano, chili, and cumin
Mix oil, Worcestershire sauce, soy sauce, vinegar, garlic, mustard,lemon juice and parsley together in a large zip lock bag.
Marinade beef over night.
Mix soy sauce, Worcestershire, liquid smoke and garlic in a bag or container. Add steaks and turn to coat. Marinate overnight turning once or twice.
Remove steaks and discard used marinade. Season with Montreal steak seasoning.
Grill to taste.
Combine all ingredients and mix well. Makes 3 1/2 - 5 1/2 cups marinade. Use a zip-lock bag to put your steaks in, pour in marinade, remove air and seal. Keep steaks in the fridge for 3 - 24 hrs (depending on cut.) DO NOT RE-USE! Any unused marinade can be kept in the refrigerator for 1 week.
like to mix the marinade in a large plastic freezer
anola oil, onion, lemon juice, Worcestershire sauce, soy sauce, garlic powder
bring all ingredients except lemon pepper to a boil and let cool. Place seafood in marinade and let stand for 3 hours. Remove seafood from marinade and season with lemon pepper. Grill until done.
Whisk all ingredients in a bowl.
Place meat in zip-loc type plastic bag and our marinade over.
Seal bag and refrigerate for 2-6 hours.
Remove meat and cook as desired, using reserved marinade as noted above.
Whisk all ingredients together.
Use as a marinade for almost all cuts of beef. The longer the meat sits in the marinade (in the frig, of course) the better. I try to let it marinate a minimum of 24 hours. For large tri-tip roasts I try for 72 hours.
Cook as desired -- the grill is best, though.
In zip-top plastic bag, combine first 6 ingredients; mix well.
Add steak; toss to coat.
Allow to marinate 30 minutes in refrigerator, turning occasionally.
Thread meat, zucchini, and tomatoes alternately on 8 metal skewers; reserve marinade.
Place kabobs on grill over medium-high heat.
Cook kabobs approximately 5 minutes on each side brushing with reserved marinade frequently.
Wipe meat and place in a deep dish.
Combine remaining ingredients and pour over meat.
Turn to coat both sides.
Cover and refrigerate for 1 to 3 days.
Remove meat from frig 1 hour before cooking.
Drain off marinade and wipe meat with paper towel to remove excess marinade.
Broil or barbecue.
Pour all liquids in a bowl and whisk until combined.
Add all dry ingredients to bowl and whisk for another minute to combine all the flavors.
Add meat to Ziploc back (Freezer size) and pour marinade into bag.
Make sure to let all air out of bag when sealing.
Massage marinade into meat through the bag so you don't get your hands messy.
Place bagged meat in refrigerator for approximately half an hour - until ready to cook!
Enjoy!
Cut several small slits in 2 lbs.
of steaks (choose New York strip, sirloin, T-bone, porterhouse or Delmonico steaks), sliced 1 1/2\" thick.
Mix marinade and pour over steaks, place in refrigerator 1 to 2 hours.
Drain marinade.
Press crushed peppercorns into both sides of steaks.
Oil broiler pan lightly with nonstick cooking spray, then preheat pan under broiler.
Sear steaks in hot broiler pan, flip to quickly brown other side.
For medium steaks, broil eight minutes each side on top rack.
Combine soy, oil, sugar, Worcestershire, garlic, chives, and pepper in
Sprinkle both sides of the skirt steak with ample amounts of seasoning salt and black pepper. Add the oil, soy sauce, Worcestershire sauce, lemon juice and minced garlic to a large ziploc bag. Close the bag and shake to thoroughly mix all the ingredients. Add the skirt steak to the bag of marinade. Let meat marinate 8 hours or overnight. Remove meat from marinade and allow excess marinade to drain off the meat. Grill meat over medium coals until it reaches desired doneness. Serve with tortillas and appropriate condiments.
To make the marinade, whisk together the red wine, soy sauce, lemon juice, Worcestershire sauce, mustard, honey, garlic, cumin, coriander, onion powder, pepper, and canola oil in a bowl until smooth.
To use the marinade, pour over 4 steaks in a resealable plastic bag. Squeeze out the air, and massage the bag to coat the meat with the marinade. Refrigerate at least 8 hours before cooking to desired degree of doneness.
In a medium bowl, mix the Worcestershire sauce, Italian-style salad dressing, garlic pepper seasoning, and barbeque sauce.
Place the meat in the marinade, and turn to coat.
Cover, and refrigerate for at least 1 hour.
Preheat grill for high heat.
Brush grill lightly with oil to prevent sticking.
Place steak tips on the grill, and discard marinade.
Grill steaks 10 minutes on each side, or to desired doneness.