Tom Hanks
Spelling mistakes brought to you by my iPhone.
- Nov 10, 2017
- 30,452
- 32,520
My marinade usually starts out with balsamic and red wine vinegar, soy and Worcestershire sauce then smashed garlic cloves, honey, onion powder, celery salt. Those are usually my only consents when making it. I've tried a bunch of other ingredients to varying degrees of success (mustard- yellow and Dijon, mustard powder, cumin, fennel, all kinds of different herbs, ginger, Old Bay, paprika, chili powder to name a few).
I think tonight I'll try out-
Balsamic Vinegar
Rice Vinegar
Soy Sauce
Worcestershire Sauce
Kosher Salt
4-5 sliced garlic cloves
Honey (2 second squeeze)
Splash of lemon juice
If I was doing it for just myself, I'd certainly add some pepper and/or heat, but my wife is not too keen on hot food and can usually tell when I try to slip some fresh black pepper in.
I might think about toying with some apple cider vinegar instead of one of the other ones as well. I know it usually works amazingly for pork. I'm not so sure about red meat though. Maybe I'll have to do some quick research.
My marinade for red meat is easy. Maggi seasoning sauce and paprika. It’s really good.
My friend when he makes a roast cuts slits and puts a clove of garlic in each one. Not sure how many he does but it’s amazing.
If you ever use pineapple in stuffing make sure it’s not fresh pineapple. It has an enzyme to break down proteins and the meat will just be gooey around it. Canned pineapple is fine.