The Best Marinade. Ever.

Hello all! I hope everyone had a great summer and is getting back into the swing of things with fall, school and all that fun stuff. This year it took me a bit to adjust to school getting started and working a lot at SJC that I completely forgot to write this post. But, as they say, better late then never right? So this summer like most summers I grilled a lot. I love grilling everything in the summer. A lot of times I will cook our whole meal on the grill as to “not heat the house up”… my dad always says that. Ha ha. Well, hate to say it, but he is right so thats how I roll in the summer. This summer I got a little creative and came up with my own marinade that the whole family really enjoyed. I tested it out on chicken, pork chops, pork steaks, and beef steaks. It turned out great not matter the type of meat I used. Give it a try and let me know what ya think.

Meat Marinading
Meat Marinading


The Best Marinade
  • ½ medium onion, chopped
  • 4 cloves of fresh garlic, chopped
  • 2 tablespoons Chili Garlic Sauce
  • 2 tablespoons red wine vinegar
  • ¼ cup Allergo Marinaide
  • ¼ cup Worcestershire
  • salt and pepper to taste
  1. Peal onion and garlic.
  2. Chop fine with a knife or chopper.
  3. Put onion and garlic in a medium size bowl.
  4. Add Chili Garlic Sauce, red wine vinegar, Allergo Marinade and Worcestershire to the bowl and mix.
  5. Salt and pepper the meat on each side.
  6. Put meat in container with lid. (I like to use a pyrex 8x10 glass pan)
  7. Add marinade and let sit for at least an hour. You can also let it sit over night.
  8. After I put my marinade on the meat I like to poke it a bunch of times with a fork on both sides.
  9. Put meat on grill after it has marinaded for enough time.
  10. I put a spoon full of marinade on each side and let it cook.
  11. Let meat cook to desired temp.
When grilling don't flip your meat a bunch. Be patient and let its sit 5 mins or so on each side, adjust time depending on thickness.



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