What do you use for your marinade? Steak, burgers, chicken, fish, pork, whatever, what works for you? For steak, I use 2/3 cup Worcestershire Sauce, 1/2 cup red wine vinegar, 1 tbsp extra virgin olive oil, plus assload of pepper, garlic, paprika (don't like salt) and whatever I feel like adding that day, like jalapeno or chinese mustard.
Marinading breaks down the connective tissues so you get a more tender, evenly cooked meat. It's more about the texture than the taste.
I just keep a cheap bottle of Italian dressing handy. Whenever I come back from the grocery store, I just dump some in the plastic bags with the chicken, steak, whatever. Seems to do the trick, but I wouldn't swear by it.
Anybody ever try using a FoodSaver (vacuum packing device) for marinating? I got one for a gift and haven't had the gumption to use it yet.
I was wondering about that. Normally, I just try to use a zip loc and try to squeeze all the air out. Salad dressings are good as long as you like the taste I use it for chicken sometimes. You just need some acid to break down the tissues, base to take away the tanginess and oil. You could even use chlorine if you don't mind the taste and the toxicity.
For stuff like flank steak: 1 good beer 1 cup shoyu (soy sauce) 1 tablespoon red wine vinegar about 1/2 cup of honey warm water as many cloves of fresh garlic as you'd like (recommend 10-15), chopped or crushed red pepper flakes to taste 10 black peppercorns, or 1/8 tsp ground pepper 1 bay leaf 1 slice fresh ginger, smashed, or a couple shakes ground ginger 1 tbsp. freeze-dried chives In a coverable, non-reactive mixing bowl, add honey. Slowly stir in enough warm water to liquify the honey, not too thin. Add about 1/2 to 2/3 the beer (drink the rest), and the remaining ingredients. Let stand for 15-30 mins. to develop flavor. I recommend this one on big pieces of beef like flank steak. I typically marinate one of those about 2-3 hours, then grill the flank over direct coals for about 10 minutes a side. It's also okay on chicken, which you can marinate all day or even overnight. For chicken, specifically: 2 cups fresh-squeezed sour orange juice, or 1.5 cup fresh lime juice mixed w/ .5 c. fresh orange juice About 10 (or more) large cloves of garlic, coarsely chopped 3 tsp coarse sea salt 2 tsp ground cumin 2 tsp dried oregano leaves 1 tsp ground black pepper 1/2 tsp crushed red pepper flakes This is a sort of Cuban version of an adobo marinade (much different than the Filipino one I learned years ago). Mix all the stuff in a blender on low for about 30 secs., blast to medium for about another 15 seconds. Pour over chicken pieces in a large non-reactive coverable bowl, and marinate for 2-4 hours. Cook the chicken over indirect coals for 60-75 minutes, turning occasionally. I use the leftovers from this chicken, if any, to make some really tasty chicken hash.
I like using Newman's Own brand Italian dressing on chicken. Then I usually will fry it up on my George Foreman Lean Mean Grillin Machine.