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#1 Thu 24 Jul 08 12:23am

aplang

Member
Occupation Chef
From New York City
Member since Fri 11 Jul 08

Garlicky Barbecue Marinade

TOTAL TIME: 10 MIN
MAKES ABOUT 1 1/4 CUPS

ingredients

10 garlic cloves, coarsely chopped
1/4 cup Worcestershire sauce
2 tablespoons low-sodium soy sauce
1 medium onion, chopped
1/4 cup water

directions
1.In a blender, puree the chopped garlic, Worcestershire sauce, soy sauce, onion and water.

*The marinade can be refrigerated for up to 1 week.

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#2 Thu 31 Jul 08 2:17pm

Mia

Member
Occupation Tech Writer
From Germany (but a native NYer)
Member since Thu 15 Jul 04

Re: Garlicky Barbecue Marinade

I bet a chopped tomato would be good in there in as well!

Do you wipe this marinade off the meat before grilling or leave it on?
Thanks!
Mia

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#3 Sat 02 Aug 08 11:34pm

aplang

Member
Occupation Chef
From New York City
Member since Fri 11 Jul 08

Re: Garlicky Barbecue Marinade

You dont have to wipe it off if it is on an indirect grill.  If cooking over direct fire, wipe off lightly and coat with a thin layer of vegetable oil.

The tomato idea is a good one, I would puree in so that it's flavor really get distributed best.

Take care,

Adam

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#4 Sun 03 Aug 08 12:39am

Pete

Forum champ
From The Office
Member since Tue 18 May 04

Re: Garlicky Barbecue Marinade

Hi Adam, Nice to have you in the forums!

I ate at a Lebanese place the other night, and was served a garlic dip, made from just garlic, water, vegetable oil and salt.. well, at least thats what the chef told me..

It looked like a smooth white hummous and was very fiery hot, the way raw garlic can be like in a rouille.

We had little lamb koftas straight off the grill onto our table and dipped them in the garlic puree before eating.. fantastic! the garlic was so snappy it was almost like a chilli sauce.. Guess what im making for tomorrow lunch...

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#5 Sun 03 Aug 08 7:01pm

aplang

Member
Occupation Chef
From New York City
Member since Fri 11 Jul 08

Re: Garlicky Barbecue Marinade

Sounds great Pete.  **** I jealous, could go for some of that right now.

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#6 Sun 03 Aug 08 8:01pm

Smoker

Member
Occupation Lighthouse Keeper/Museum Director
From St. Augustine, FL
Member since Sat 19 Jul 08

Re: Garlicky Barbecue Marinade

I have never BBQ'd lamb. I have only made Irish stew and roasted leg of lamb with a Mediterranean spice rub and couscous.

Do you have any recommendations for doing lamb on the grill or in the smoker?

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#7 Sun 03 Aug 08 9:50pm

aplang

Member
Occupation Chef
From New York City
Member since Fri 11 Jul 08

Re: Garlicky Barbecue Marinade

Handle as you would the roasted leg of lamb and cook indirectly - the smoke will just give it a different dimension of flavor.

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#8 Sun 03 Aug 08 11:19pm

Smoker

Member
Occupation Lighthouse Keeper/Museum Director
From St. Augustine, FL
Member since Sat 19 Jul 08

Re: Garlicky Barbecue Marinade

Ok, and thanks for all the recipe help. The marinade sounds simple and good. I think I over-do the spices sometimes and the flavor gets lost because the spices fight with each other too much. It ends up just tasting bad. When I read your recipe for the marinade I was shocked that a chef would use so few ingredients. Like your apple cider spray, I guess simpler is better. Is this true most of the time or just with these recipes?

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#9 Mon 04 Aug 08 12:28am

aplang

Member
Occupation Chef
From New York City
Member since Fri 11 Jul 08

Re: Garlicky Barbecue Marinade

True almost all of the time.  Just takes a bit of confidence to get used to. Some of the best things are simple.  Big difference between simple and plain.  Simple is always best when you are working with the best ingredients the season has to offer.Excessive ingredients and steps are typically a crutch to hide behind.

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#10 Mon 04 Aug 08 12:54am

Smoker

Member
Occupation Lighthouse Keeper/Museum Director
From St. Augustine, FL
Member since Sat 19 Jul 08

Re: Garlicky Barbecue Marinade

Sound advice. I will try the lamb on the grill next weekend. Thanks.

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