Marinades, Seasoning’s And Rubs

Marinades, Seasoning’s and Rubs…

Marinating, seasoning and using rubs are a way of adding flavours to meats. The basic ingredient of most marinades, seasoning’s and rubs is salt. Adding salt to your meats is the simplest way to add complexity and flavour to your meats. Salt manages to draw out further meat flavour and taste. Next time you want to season some steaks, just try with the herbs or spices without the salt and you will find that the taste is not as intense as with the salt. Salt actually enhances the tastiness of the other ingredients.

I love to add marinades and seasoning’s to my meat before I cook them. I love the salts, herbs and spices that are absorbed into the meats. It makes me want to eat more. I use sugar to balance out the saltiness sometimes and when the meats are cooked with sugar in the seasoning the cooked sugar gives an amazing taste addition to the finished product.the-food-photography-book_cover-with-shadow

Marinades and seasoning are easy to make and I have used some recipes from Nagi’s book where she has great recipes for all types of great meals. She is from Sydney Australia and her recipe book is packed full of great recipes and hints which will make your cooking life easy.

Click here to view more details to go to here website Recipe Tin Eats

Below are some of the marinades and seasoning’s I have made and tried. All of these I have tried and enjoyed but I can’t take full credit for inventing some of them. I hope you give some ago and let me know your thoughts and results. Enjoy….

World’s Best Pork Marinade

Ingredients:

  1. 3/4 Cup Soy Sauce
  2. 3/4 Cup White Sugar
  3. 2 Cloves Garlic minced
  4. 1 Onion chopped

Mix all the ingredients together and marinade the meat as long as possible. 

Dry Rub Pulled Pork

  • 2kg Pork Shoulder boneless

Dry Rub

  1. 2 Tablespoons Light Brown Sugar
  2. 1 Tablespoon kosher or other coarse salt
  3. 1 Tablespoon Paprika
  4. 1 Tablespoon Black Pepper
  5. 1 1/2 Teaspoon Garlic Powder
  6. 1 1/2 Teaspoon Dry Mustard

Mix all dry ingredients in a bowl.  Rub dry ingredients all over pork roast.  Rub it deep into all cracks and folds.  Chill 4-12 hours.  Preferably overnight. 

Caribbean Marinated Pork

  1. 2 kg Pork Shoulder boneless
  2. 1 cup fresh chopped Cilantro
  3. 8 garlic cloves chopped medium
  4. 1/4 cup Fresh Mint tightly packed
  5. 1 tablespoon Orange zest
  6. 1 tablespoon Oregano dried
  7. 1/2 cup Lime Juice
  8. 1/2 teaspoon Salt
  9. 1/2 teaspoon Pepper
  10. 2 teaspoon Cumin ground
  11. 3/4 cup Orange Juice

Use a blender to mix all ingredients.  Rub ingredients all over pork roast.  Rub it deep into all cracks and folds. Chill 4-12 hours.  Preferably overnight. 

This is great for chicken as well.

Favourite Easy Pork Tenderloin Chop Marinade

Yield: 1 cup

This is a tasty easy marinade made from common pantry ingredients.

Ingredients

  1. 1/3 cup red wine vinegar
  2. 1/4 cup ketchup
  3. 2 tablespoons soy sauce
  4. 1 tablespoon canola oil
  5. 1 tablespoon Worcestershire
  6. 1/2 teaspoon garlic powder
  7. 1/2 teaspoon dry mustard
  8. 1/2 teaspoon salt  
  9. 1/2 teaspoon white pepper

Combine all ingredients and whisk until blended. Marinade meat for at least 2 hours or overnight.

Cuban Citrus Spice Marinade Recipe

Yield: 1/2 cup

Orange juice, lime juice, garlic, cumin, chili and ginger combine to make a tasty marinade for pork chops, pork tenderloin or any chicken part.

Ingredients

  1. 3 tablespoons orange juice
  2. 3 tablespoons lime juice
  3. 1 tablespoon olive oil
  4. 2 cloves garlic, minced
  5. 1 teaspoon salt
  6. 1 teaspoon ground cumin
  7. 1 teaspoon chili powder
  8. 1 teaspoon ground ginger
  9. 1/2 teaspoon pepper

Combine all ingredients and whisk until blended. Marinade meat for at least 2 hours or overnight.

Honey Soy Garlic Marinade

Yield: 1 cup

A super easy fat marinade with just four ingredients.

Ingredients

  1. 1/2 cup honey
  2. 6 tablespoons soy sauce
  3. Juice from 1 lemon
  4. 4 cloves garlic crushed

Combine all ingredients and whisk until blended. Marinade meat for at least 2 hours or overnight.

Hoisin Marinade Recipe

Yield: 3/4 cup

Hoisin is a tasty Asian barbecue sauce that is located in the Asian section of the grocery store. This is a great easy marinade for any meats. Try marinating some beef strips for a stir fry meal.

Ingredients

  1. 1/4 cup low-sodium soy sauce
  2. 1/4 cup hoisin sauce
  3. 1/4 cup honey
  4. 1 teaspoon crushed red pepper flakes
  5. 2 garlic cloves, minced

Combine all ingredients and whisk until blended. Marinade meat for at least 2 hours or overnight.

BBQ Chicken Wings

  1. 2 kg Chicken Wings
  2. 3 Scallions sliced thin
  3. 1 teaspoon Dijon Mustard
  4. 1/4 cup Ketchup
  5. 1/4 cup Lemon juice
  6. 1 tablespoon Worcestershire sauce
  7. 1 tablespoon Curry powder
  8. 1 tablespoon Paprika
  9. 1 teaspoon Red Chili flakes
  10. 1/4 cup Oil

Combine all ingredients and whisk until blended. Marinate chicken minimum 30 minutes

Thai Coconut Marinade

  1. 1/4 cup + 2 tablespoons light coconut milk
  2. 1/2 teaspoon soy sauce
  3. 1 tablespoon light brown sugar
  4. 1 large garlic clove, roughly chopped
  5. 1 tablespoon chopped fresh ginger (from an approximately 1-inch-long knob of fresh ginger)
  6. 1 small Chili pepper, thinly sliced (optional)

Combine all ingredients and whisk until blended. Marinade meat for at least 2 hours or overnight.

Classic Italian Marinade

  1. 1/4 cup olive oil
  2. 1/4 cup balsamic vinegar
  3. 1 large garlic clove, roughly chopped
  4. 1 teaspoon dried parsley
  5. 1 teaspoon dried basil
  6. 1/2 teaspoon red chili flakes

Combine all ingredients and whisk until blended. Marinade meat for at least 2 hours or overnight.

Provençal Herb Marinade

  1. 1/4 cup olive oil
  2. 2 tablespoon fresh lemon juice
  3. 1 large garlic clove, roughly chopped
  4. 1 teaspoon Dijon or stone-ground mustard
  5. 1/4 teaspoon dried oregano
  6. 1 pinch dried thyme

Combine all ingredients and whisk until blended. Marinade meat for at least 2 hours or overnight.

Grilled Huli Huli Hawaiian Chicken Recipe

Ingredients

  1. 24 boneless skinless chicken thighs (about 2 1/2 kg)
  2. 1 cup packed light brown sugar
  3. 3/4 cup ketchup
  4. 3/4 cup reduced-sodium soy sauce
  5. 1/3 cup sherry or chicken broth/stock
  6. 2-1/2 teaspoons minced fresh ginger root
  7. 1-1/2 teaspoons minced garlic

 Combine all ingredients and whisk until blended. Marinade meat for at least 2 hours or overnight.

Sweet Maple Chicken Kebabs

  1. 2 1/2 kg Chicken breast or tenderloins diced large
  2. 1 cup Ketchup
  3. 1/4 cup Maple Syrup or Honey
  4. 2 teaspoon Mustard powder
  5. 1 tablespoon Worcestershire sauce
  6. 1 teaspoon Black pepper
  7. 1 cup Brown sugar packed tight
  8. 1 1/2 teaspoon salt
  9. 2 teaspoon Paprika
  10. 1/4 cup Red Wine Vinegar
  11. 1/4 cup Water

Combine all ingredients and whisk until blended. Marinade meat for at least 2 hours or overnight.

Greek Style Marinade

Great for butter fly Lamb Leg or Lamb Chops/Steaks

  1. 1 1/2 litres White Wine
  2. 3/4 litre Oil
  3. 3/4 litre Lemon Juice
  4. 15 tablespoon minced Garlic
  5. 5 teaspoon Cracked Black Pepper
  6. 200 ml Honey
  7. 10 tablespoon fresh Rosemary Leaves
  8. 5 teaspoon dried Rosemary
  9. 10 tablespoon fresh Parsley Leaves
  10. 5 teaspoon dried Parsley
  11. 5 teaspoon Salt

Mix together and do not blend

Marinade meat minimum 2 hours. Overnight is best. Marinated butter fly leg of lamb is a show stopper on the barbecue grill. Serve with yoghurt, cucumber and fresh mint.

North African Chermoula Paste Marinade

  1. 1/2 cup tightly packed Coriander leaves with stalks
  2. 1/2 cup tightly packed Flat Leaf Parsley with stalks
  3. 1/3 cup tightly packed Mint leaves
  4. 2 teaspoon minced Garlic
  5. 1 tablespoon Cumin ground
  6. 1 tablespoon sweet Paprika
  7. 1 teaspoon Salt
  8. 1/4 cup Lemon juice
  9. 1/4 cup Oil

Place fresh herbs and garlic into blender and chop briefly. Add dry ingredients with lemon juice and oil and blend to form a paste.

Marinade chicken breasts or parts. Great on the grill or for a warm salad.

Portuguese Style Chicken Marinade

  1. 1 litre Lemon juice
  2. 3/4 litre Oil
  3. 3/4 litre White Wine
  4. 1 teaspoon Red Chili flakes
  5. 12 tablespoons Light Brown Sugar
  6. 16 tablespoon Paprika
  7. 8 tablespoon minced garlic
  8. 3 teaspoon dried Rosemary
  9. 3 tablespoon Salt
  10. 3 tablespoon dried Oregano
  11. 5 tablespoon fresh chopped parsley

Blend all ingredients until well mixed. Marinade Chicken and sprinkle more paprika over to create a thicker paste affect. I butter fly a whole chicken and remove the back bone. Great cooked on an open grill.

Moroccan-Spices Rub

  1. 3 garlic cloves, or crushed/minced garlic
  2. 30g (1/4 cup) cumin powder or dried leaves
  3. 25g (1/4 cup) coriander powder
  4. 5 tablespoon sweet paprika
  5. 5 tablespoon finely grated lemon rind
  6. 2 tablespoon Oil to make a paste (may need to add more)

Method

Mix garlic, cumin, coriander, paprika, lemon rind and oil and mix until it forms a paste. Rub over meat until covering totally. Best if marinated for 3 hours. Great for beef steaks and any lamb chops.

Apple Sauce Pork Marinade

  1. 1/2 cup apple sauce
  2. 1/2 cup ketchup
  3. 2 cups packed light brown sugar
  4. 6 tablespoon Lemon juice
  5. 1 teaspoon Salt
  6. 1/2 teaspoon Black pepper
  7. 1 teaspoon Paprika
  8. 1/2 teaspoon Garlic salt
  9. 1/2 teaspoon ground Cinnamon

In a medium bowl, mix apple sauce, ketchup, packed brown sugar, lemon juice, salt, black pepper, paprika, garlic salt and ground cinnamon. Use the mixture to marinate ribs, steaks, chops or roast without skin. Also can be use for basting while cooking.

Garlic and Mustard Dry Rub

  1. 1 tablespoon Garlic powder
  2. 2 tablespoon ground Black pepper
  3. 1 tablespoon Salt
  4. 1 tablespoon Mustard powder
  5. 1 tablespoon Chili powder
  6. 1 tablespoon ground Cumin
  7. 1 tablespoon Brown sugar
  8. 4 tablespoon ground Paprika
  9. 1/2 teaspoon dried Oregano

Combine spices and mix well. Rub onto meat pieces and allow to soak into meat. Add oil to make into a paste for marinating.

Sweet and Spicy Dry Rub Recipe

  1. 1/4 cup Light Brown sugar
  2. 3 tablespoon granulated sugar
  3. 2 tablespoon Chili powder
  4. 2 tablespoon Paprika
  5. 1 tablespoon dried Oregano
  6. 1 tablespoon dried Thyme
  7. 1 tablespoon Basil
  8. 2 teaspoon Mustard powder
  9. 1 teaspoon Cayenne pepper
  10. 2 tablespoon granulated Garlic

Combine spices and mix well. Rub onto meat pieces and allow to soak into meat. Add oil to make into a paste for marinating Lamb

Moroccan Slow Cooked Lamb Marinade

  1. 2 teaspoon sweet Paprika
  2. 2 teaspoon ground Coriander
  3. 2 teaspoon ground Cumin
  4. 1 1/2 teaspoon ground Ginger
  5. 1 teaspoon Chili powder
  6. 1 teaspoon Cinnamon
  7. 1 teaspoon White pepper
  8. 1/2 teaspoon ground Cardamom
  9. 1/2 teaspoon Allspice
  10. 2 teaspoon Salt
  11. 2 tablespoon Oil
  12. Juice of 2 Lemons

Combine spices and salt in a large bowl. Add oil, rind and half the juice and stir to form a paste. Add large diced chunks of lamb and stir until well-coated in paste. Cook in a slow cooker at low temperatures for hours.

I think these marinades, seasoning’s and rubs will keep you amused for quite a while. These marinades are being used by butchers to make “ready prepared meals” for customers. The longer the meat is marinated or seasoned, the more flavour is absorbed into the meat muscle fibres. The meat also tenderises the taste becomes incredible.

For other great recipe books, click HERE

Enjoy and send your feedback in with your results…..

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