Description

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.

Scale

Ingredients

1 c. dark beer
1/2 c. olive oil
1 Tbs. Dijon mustard
1/4 c. lemon juice
1/2 tsp. garlic powder OR 1-2 cloves garlic, minced
1 Tbs. dried minced onion
1/2–1 tsp. each: marjoram, thyme, basil
(check prices on bulk herbs at ~~Mountain Rose Herbs~~ (Link Removed) or Amazon)
1 tsp. Real Salt
1/2 tsp. pepper

Instructions

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).

Notes

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. EVOO (use the code STEWARDSHIP for 10% off at that site!), 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 olive oil (use the code STEWARDSHIP for 10% off at that site!), go ahead and use it, but if you keep regular olive oil on hand (it’s less expensive), a marinade and high heat is a great time to cut costs a little.