|Just One Pot|
|by Lindsey Bareham|
'Lindsey Bareham is one of those food writers - like Elizabeth Grigson before her - whose books have the power to change the way people cook and eat'.
Results 1 - 10 of 162 for barbecue marinade
Mix all ingredients in a jar with a tight fitting lid. Shake well and marinate chicken or turkey for several hours or overnight. Keeps 2 weeks in the ...
Combine meat marinade and water in ... Remove meat from marinade; reserve for basting. Place ribs on grill 4-6 inches from hot coals. Cook. About 6 servings.
Combine all ingredients, mixing until sugar dissolves. Use to marinade and baste charcoal chicken or pork.
Mix together; marinate chicken or use as baster for barbecue. Do not add ketchup or tomato sauce as this will burn.
Mix all ingredients. Great marinade for venison steaks, beef, chicken or pork chops. Barbecue on the grill.
Combine first 7 ... to coat with marinade. Let stand ... turning occasionally. Prepare barbecue. Grill swordfish ... basting frequently. Serve immediately.
Use 1/2 pound ... mix well with meat covered well with marinade. Let sit overnight in refrigerator. Baste with extra marinade while barbecuing. Very good!
Place all ingredients ... Start broiler halves on grill and brush with marinade last 20 minutes of grilling. Marinade may be kept refrigerated about 2 weeks.
Cook and stir ... inches thick. Prepare Marinade (above recipe). Place ... minutes with hot marinade. Serve roast rare in center, browned on the outside.
In small bowl, ... hours or overnight. Remove from marinade. Grill to desired doneness, turning and basting frequently with marinade. Makes about 1 1/2 cups.
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