Any grillmasters here? I need some marinade recommendations

[Lethe]

Currently i use a local BBQ shop's marinades, mostly for chicken. (it's great man, not BBQ flavor tho)

Yesterday I marinaded some thick cut pork chops in fresh orange juice, soy sauce, grated ginger, garlic, honey, and olive oil. Turned out pretty well today, but I wish the orange flavor was more intense. (sat overnight) Maybe the OJ frozen concentrate would be more intense?

Anybody got any good marinade recipes? I grill all kinds of stuff...chicken, beef, pork, even liver.

I think I might try another pork marinade using fresh pineapple and jalepenos, some honey and maybe a little fresh cilantro. It's fun just making stuff up as you go. :)

[Connonym]

1. one I like for shrimp or chicken and simple, simple

toss some lime juice, tequila, finely diced jalapenos and cilantro into a ziplock, marinade for a couple hours or longer depending on how intense you like the taste and then grill. You can also take the left over marinade, bring it to full rolling boil (to kill off any salmonella or whatever) and serve as a sauce. Dang, I wish it hadn't snowed today, I'm in the mood for grilling.

[Lethe]

3. that sounds great

i will have to get some shrimp and try that. Tequila is dangerous though, for some reason if i have it in the house i drink too much of it.

It's still snowing where you live? Damn its in the 80's here in Texas. :D (good grillin' weather)

[AwakeAtLast]

2. I got this one from an old Farm & Ranch chicken cookbook

This is for four breasts:

1/2 cup fresh lemon juice (1 large, 2 small lemons)
1/2 cup melted butter
1 T minced onion
1 t salt
1/4 to 1/2 t pepper
1 T dill weed

Combine all and marinate at least 20 minutes turning frequently. You can reserve some for basting, but I have never needed to. I also add 2 or 3 cloves of crushed garlic which makes it ultra yummy! Hope you like it! :hi:

[Lethe]

4. i'll try that on some thighs

i'm a dark meat kind of guy. :D

Thanks!!!

[harmonicon]

5. You should put in the grated orange rind as well as the juice. That'll give it a kick. NT

[Duer 157099]

6. I'll second the citrus zest suggestion and give one warning

about fresh pineapple -- be careful how long you marinate with that, you can actually cook the meat if you let it go too long in fresh pineapple juice (use canned if you need a longer time).

Otherwise, sounds like you're on the right track and have good instincts!