We experimented with four different variations on this recipe and enjoyed every one. This is the most versatile, classic, loved-by-all version, but I included the spin-offs below in case you’d like to try something spicy, Mexi, or more elegant.
- So simple! Just mix all the ingredients for the meat marinade in a lidded glass dish that can hold all your meat and stir well. This marinade works great on chicken, steak or pork and covers at least 4 pounds of meat.
- Add the meat and take out some aggression poking it all with a fork, flipping it and generally trying to drown it in the marinade as much as possible.
- Marinate overnight for best results, although as little as four hours still reduces carcinogens.
- If your meat isn’t totally submersed in the marinade, flip it and stir once halfway through the marinade time.
- Grill as required for whatever meat you chose. Discard any leftover marinade (although I try to write marinade recipes to have as little left as possible).
See below for more flavor options. For all of them, to cut in half for 2 pounds of meat, use 1/2 c. beer, 1/4 c., 1 1/2 tsp. Dijon, 2 Tbs. vinegar/citrus juice, etc.
* I recommend a deeper dish rather than wide and flat so the meat remains in the marinade better.
* If you don’t keep Dijon on hand, it all works out fine without that ingredient (we learned at my mom’s on test number three…) 😉
* If all you have is extra virgin regular olive oil on hand (it’s less expensive), a marinade and high heat is a great time to cut costs a little., go ahead and use it, but if you keep