Rushville Republican


April 18, 2012

Cooks Corner: Grilling tips & recipes


RUSHVILLE — Jack Danial's Marinade


2/3cup Jack Danial's whiskey

1/2cup soy sauce

1/2cup packed light brown sugar

2 large white onions chopped

1/2cup Dijon style mustard

2 teaspoons Worcestershire sauce

combine all ingredients in a blender

blend until smooth

marinate overnight and use as a basting sauce

Caribbean Jerk Marinade


12 Jalapeno peppers stems and seeds removed

1/2cup chopped green onions with tops

4 tablespoons allspice

2 teaspoons cinnamon

2 teaspoons nutmeg

1 teaspoon salt

1/2cup water

1/4cup honey

1/2cup fresh lime juice

2 tablespoons A-1 original steak sauce

combine all ingredients in a blender

blend until smooth

pour mixture over pork

toss and allow to marinate

for 15 minutes at room temperature

use as basting sauce during grilling

Soy Sauce Marinade


1 cup butter flavored shortening

1/2cup canola oil

1/2cup soy sauce

1/2cup honey

1/4cup lemon juice

1 teaspoon ground ginger

2 green onions chopped with tops

2 cloves garlic mashed and minced

combine all ingredients in a blender

blend on high until smooth

pour mixture over steaks

cover and refrigerate for 2 hours

brush marinade on steaks half way through grilling

discard any remaining marinade

Beer Marinade


2 12oz cans beer

1/2cup extra virgin olive oil

1 tablespoon red wine vinegar

1 teaspoon onion powder

1 teaspoon garlic powder

2 teaspoon salt

1 teaspoon cayenne pepper

1/2teaspoon white pepper

1 tablespoon prepared horseradish

2 tablespoon lemon juice

combine all ingredients and whisk well

pour over beef

cover and refrigerate for 3 hours

use remaining marinade for basting during grilling

Beef Brisket Marinade

2 cups dry red wine

1 cup extra virgin olive oil

2 tablespoons red wine vinegar

2 teaspoons onion powder

1 teaspoon garlic powder

3 teaspoons salt

3 tablespoons Dijon-style mustard

2 tablespoons prepared horseradish

3 tablespoons lime juice

1 teaspoon cayenne pepper

1/2teaspoon white pepper

1/2teaspoon coarse ground black pepper

combine all ingredients

mix well

pour over whole brisket

cover and refrigerate for 24 hours

remove meat and grill

use remaining marinade for basting frequently

Text Only
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