Marinades Made Easy Slideshow
This steak marinade has Asian aromatics like soy sauce, Sriracha sauce, and ginger, and uses two types of oils for a distinctive taste.
Great for any type of lean meat such as pork or chicken, this Kalbi marinade uses sesame oil and brown sugar as an aromatic. While without acid, the soy sauce does a good job of breaking down the tender beef rib.
A classic at Casa Nonna, this chicken marinade gets it fiery side from its aromatics: red chile flakes. An acidic component of lemon juice and extra virgin olive oil mild out the flavor. The spicy flavor profile will overpower delicate cuts of meat such as fish, but would work well with light meats like pork or veal.
A rub is a dry type of marinade that relies only on aromatics to flavor the meat, and has no role in tenderizing it. Stage loves rubs because they create a crust around the meat while cooking, and this rub recipe is a staple for wings at Dinosaur Bar-B-Que.
Big Lou's easy vegetable marinade has an acidic component of balsamic vinegar, honey and parsley as aromatics. It'll easily spruce up your grilled veggies, but can be used for chicken or fish as well.
This basic Korean recipe is great for pork, beef, or chicken. It combines unique aromatics like Sriracha sauce, red pepper flakes, and brown sugar with distinctive oils such as sesame.