[Rick Craig]

This is a favorite at our house and I thought I would share it with everyone here. Apply it overnight to your choice of poultry or pork and then grille the next day using the remaining marinade to brush on a few times while cooking. I like cooking it over charcoal with a few chips of mesquite. Also good for portobellos if you have an aversion to eating anything with legs    Enjoy!

3 TB olive oil

3 TB lemon juice

1 TB honey

1 TB chopped fresh rosemary (dried version can be substituted)

1/4 tsp salt

2 garlic cloves minced

2-3 lbs. of meat

[Gordy]

Hmmmm... Tuna steaks

[Occam]

Perfection for porkchops (bone-in please) or pork roast
Also for cuts of beef appropriate for London broil
Marinate in Braggs Liquid Amino Acid and red wine vinegar 5:1 ratio
cook the pork pink in the center. With modern farming, trichinosis is far, far more prevelent from beef than pork.

for Salmon - marinate in Braggs, neat. Sprinke with fennel seeds prior to cooking.

Braggs is sold in most health food stores. Be sure to tell them you're using it to marinate 'flesh', just to see them smile.

Braggs is organically brewed, much like soy sauce, tarari, etc... but when all is said and done, they're all hydrolyzed vegetable proteins. Eat better through chemicals  

[lonewolfny42]

Occam :

Braggs is sold in most health food stores. Be sure to tell them you're using it to marinate 'flesh', just to see them smile.

[/list:u]I bet you do.....          

[Rick Craig]

Hmmmm... Tuna steaks

Good idea - I'll have to try that. I imagine salmon would also be another fish to experiment with.

[MaxCast]

A couple tips I use when marinading, YMMV.

Chop an onion (half rings) and add to the marinade and meat.  It allows the marinade to get in between the pieces of meat.

Shake/stir the meat a number of times.

Overnite is worth it.

Use a glass container.

In a pinch, Grill Mates (brand) mix works well.  You add viniger and oil.

[Tirade]

My problem is burgers

Ive tried the lipton onion soup mix recipe, Ive tried marinating in dales (or moores), Ive tried just salt and pepper. Its hard to make a great burger for some reason.

As for mariandes, the best Ive ever tasted was the jack daniels marinade that you can get at your local TGIFridays. The recipe is online and its a pain to make but its worth it and lasts a while.

1  cup pineapple juice  
1/2  cup jack daniel whiskey  
2  cups firmly packed brown sugar  
2  beef bouillon cubes  
1/4  cup Worcestershire sauce  
1  tablespoon onion powder  
1  tablespoon garlic powder  
1  tablespoon Tabasco sauce (or to taste)

In a small sauce pan combine all above ingredients.
Bring to a boil, reduce heat and simmer for 15 minutes.
Allow to cool completely.
Use as a glaze on any grilled meat

[Andrikos]

My problem is burgers

Funny you should mention:
I just made some outher-worldly burgers that are not exactly fast to make but they're f'in good!  

Ok, you need:

~4 lbs of nice ground beef (80% "lean" please, chuck is good)
3 large onions
1/2 a bunch of parsley (Italian of course)
1/2 a head of garlic (yep, that's a LOT!)
1/4 cup worcestershire sauce
XV Olive oil
salt pepper to taste (don't make them too salty, they'll be even saltier when they cook)
optional: curry powder, red pepper flakes, oregano (I like spices)

Ok, here's the trick:
The onions and parsley are too watery (you'd be surprised how much water they have).
I put them through the food processor till they're pulpy and squeeze the heck out of them in a cheesecloth (miracle worker). You'll end up with a 1/3rd of the original volume.
Chop the garlic and add all the ingredients and mix them thoroughly.
Form the mix into a ball and put in a ziploc to "rest" overnight.
Yep, letting all the ingredients mingle overnight intensifies the goodness.

Next day, cook those babies on your charcoal grill to the doneness of your preference while consuming the beverage of your choice

I guarantee you these are the best burgers you've ever had or YOUR MONEY BACK!!!  

Bon Appettite and have a great weekend!

[rosconey]

just add a tomato salad

8 tomatos-sliced
 3 cloves garlic-mooshed in bottom of bowl
1 hot pepper-diced

even amout of balsamic vinegar and olive oil
salt@pepper

make in the am and eat at dinner

YOU MUST HAVE FRESH BREAD TO DIP IN THE JUICE-NO IFFS ANDS OR BUTTTTTTTTS

[MaxCast]

Burgers.  Try this.
Ground up dead cow
Garlic
Whorshershire sauce
Thyme
Diced dill pickels
salt
pepper
and what ever else you may like.

mix all together and make a rectangle patty and cook.
Place burgers on garlic bread.
Yummy.