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23 May 2004

Gary's Beef Marinade

* 1/3 C. Water
* 1/3 C. Fruit juice (take your pick, use 100% real juice though, blends are ok)
* 1/3 C. Sherry (or red wine)
* 3 T Worcestershire
* 2 T Low salt soy
* 3 T Dark molasses
* 1 T Olive oil
* 1 T Smoke seasoning (optional, but really nice)
* 1/4 C. Brown sugar
* 1/4 t. Crushed tarragon
* 1/8 t. Black pepper
* 1/8 t. Salt
* 1/2 t. Cream of tartar
* 1/8 t. Cumin
* 3 Cloves crushed garlic

Mix it all together and marinate meat for at least 8 hours. The longer the better. Before I put the meat to the grill, I like to give it a quick spray of olive oil. This prevents sticking to the grill and prepars the meat for any seasoning you apply as it cooks. I like to add a little salted Lawry's seasoning or the "BBQ Spice" that I picked up a the grocery store.