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Marinades

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Texas Teriyaki Marinade

SUBMITTED BY: Keith Reeder

Marinade for wood smoking bird, beef or pork in an indirect heat smoker. Full wood smoke or partial wood and charcoal. This is especially good for beef brisket.

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Grilling 101: Marinades, Brines and Rubs

Salt it, soak it, rub it down. Sometimes meats need a little extra love before they're ready for the grill.

Grilled Side Dish Recipes

The grill's already hot, so why not find a side dish to cook alongside the main?

Grilled Desserts

Grilled fruits are a simple and delicious way to end your barbeque with something sweet.

Barbeque and Hamburger Reds

Thomas O. Ryder details five red wines under 15 dollars that will pair perfectly with your summer barbeques.

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NEWEST MARINADES RECIPES

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This citrus-spice mojo marinade is delicious for use with meats and fish before grilling. It's a great marinade for grilled flank steak, whole pork loins, and on whole rotisserie chickens! Meat and chicken should be marinated overnight, fish only needs one hour.

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Brine for Smoked Salmon

Submitted by: Mike O. -n- Dave H.

Home Town: Fort Worth, Texas, USA

Living In: Cheboygan, Michigan, USA

Salmon brine is made with lots of citrus flavor. It is also excellent for trout. This recipe makes enough to brine two large salmon fillets.

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Christian's Killer BBQ and Grill Marinade

Submitted by: Christian Dysthe

A wonderful, versatile marinade to go with any grilled meat of your choice. Soy sauce, honey, molasses, and ginger all come together for a super-flavorful, smoky marinade that stores well, too.

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Vinegar Based BBQ Sauce

Submitted by: Mary

This type of sauce is popular in North Carolina. You can use this sauce as a basting sauce, or just mix it into your cooked meat when you are ready to eat.

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Fruit BBQ Marinade

Submitted by: Glenda

Pineapple with a sweet and sour twist. The pineapple juice is a natural meat tenderizer!

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Slam Dunk Sauce

Submitted by: golfergod

Sweet and pungent BBQ sauce for any light meat, pork, chicken, etc. Use as a baste or marinade and serve on the side with charcoal broiled ribs, chicken, or pork.

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