MARINADES
“Marination is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The liquid in question, the ‘marinade’, can be either acidic or enzymatic. In addition to these ingredients, a marinade often contains oils, herbs, and spices to further flavor the food items.”
Garlic & Herb Marinade
Ingredients: 2-3 fl oz water 2-3 fl oz vinegar 2-3 fl oz vegetable oil 3 cloves garlic, minced 1 tsp dried Italian-style seasoning 1 tsp poultry seasoning (Combine sage, thyme, marjoram, rosemary, nutmeg, and black pepper in sealable container; store with your other spices until needed) crushed 1 tsp salt 1 tsp ground black pepper
Blend all ingredients together and leave to mix for an hour. Leave the meat in the blend overnight in the fridge and bbq the following day.
Sweet Bourbon Marinade
Ingredients: 2 fl oz whiskey/ bourbon 2 fl oz soy sauce 2 fl oz Dijon mustard 2 oz finely chopped green onion 2.5 oz packed brown sugar OR 2 fl oz Maple Syrup OR 2 fl oz Honey 1 tsp salt Worcestershire sauce as per taste
Mix all ingredients together. Leave the meat in the blend overnight in the fridge (if pork/ beef/ chicken) (if a delicate meat like scallops or prawns leave for 1 hour).
RUBS “A Rub is a spice and/or herb mixture that is added to foods before cooking. Rubs can be completely dry or incorporate some liquids in which case it is called a wet rub or past. Rubs are most often used in barbecue and grilling because of their ability to stick to meats.”
Garlic & Rosemary Rub
1 tbsp ground black pepper 1 tbsp himalayan or black salt 3 tbsp chopped fresh rosemary 1 tbsp dried rosemary 8 cloves garlic, diced 2 fl oz Olive Oil
Blend all the dry ingredients together and then add the olive oil until you can create a paste.
Mudflap Spice Rub
6 cloves Garlic 2 tbsps Black Pepper 1 tbsp Salt 1 tbsp Mustard 1 tbsp Chili 1 tbsp Cumin 1 tbsp Golden Syrup 4 tbsps Paprika 1/2 tsp Oregano
Mix all the dried goods together and then blend with golden syrup to make a thick paste to rub on.
