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5 Quick Marinades & Rubs

by Mary Sacks

Marinades and Rubs Recipes

Flavor Concentrates and Bases are ideal for creating marinades and rubs. Try these 5 quick and easy recipes for your next cookout.

Chile Rub

For Beef, Chicken, or Pork

Ingredients

Directions

  • Combine all ingredients to form a paste. Allow the beef, chicken, or pork to come to room temperature. Rub on seasoning mix and grill.

Roasted Garlic Marinade

Good for Beef or Lamb

Ingredients

Directions

  • Combine all the ingredients. Spread on food and cover with plastic wrap. Return meat to the refrigerator and marinate for a maximum of 4 hours. Grill, broil or pan fry.

Mushroom Rub

Perfect match for a Steak on the grill

Ingredients

Directions

  • Combine all ingredients to form a paste. Allow the beef, chicken, or pork to come to room temperature. Rub on the seasoning mix and grill.

Fresh Herb Marinade

Great on Poultry, Fish, Vegetables, or Veal

Ingredients

  • ½ cup olive oil (See note below)
  • 1 Tbsp. fresh dill, minced or tarragon, or chervil, or fennel
  • 1 Tbsp. chives, minced
  • ¼ Tbsp. fresh marjoram, minced
  • ½ tsp. Redi-Base Vegetable Base
  • ⅛ tsp. black pepper
  • ¼ cup tarragon vinegar

Directions

  • Combine all the ingredients. Spread on food and cover with plastic wrap. Return meat to the refrigerator and marinate for a maximum of 4 hours. Grill, broil or pan fry.

Western Marinade

Ideal for Beef, Poultry or Fish

Ingredients

Directions

  • Combine all the ingredients. Spread on food and cover with plastic wrap. Return meat to the refrigerator and marinate for a maximum of 4 hours. Grill, broil or pan fry.

Note

  • Most chefs prefer oil to water but beware of possible grill flare-up when using oil. Water, orange or apple juices are an option.



Mary Sacks
Mary Sacks

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