Archive for the ‘marinades’ Category

Here’s a great grilled salmon recipe for your next picnic or or backyard barbecue. This one is both easy and delicious so get out your barbecue tools and give it a go!


1/2 cup brown sugar
1/2 cup hot water
2/3 cup Shiraz wine
1/2 cup soy sauce
1/3 cup olive oil
3 cloves garlic, minced
1/3 teaspoon lemon pepper
2 pounds salmon fillets (fresh is always better than frozen)
1 tablespoon cornstarch
2 tablespoons cold water


In a bowl, mix the brown sugar in the hot water until dissolved. Pour into a large resealable plastic bag, and mix in wine, soy sauce, olive oil, garlic, and lemon pepper. Place salmon in the bag, seal, and marinate 8 hours or overnight in the refrigerator. When it’s picnic time, preheat your grill for high heat. Lightly oil the grill grate. Reserving the marinade, place the salmon on your grill and cook for five to eight minutes on each side or until it’s easily flaked with a fork.

Transfer the reserved marinade to a pot. Dissolve the cornstarch in cold water. Bring the marinade to a boil, and stir in the cornstarch mixture to thicken. Serve over the salmon or on the side as a dipping sauce.

I hope you enjoy this recipe as much as my family does. If you do, please let me know by leaving a comment below.


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This cranberry chicken recipe is going to have your whole family asking for more. In fact, you may want to double this entire recipe and make enough for seconds! By the way, this recipe is better for your backyard barbecue than for a picnic.


1 (2 to 3 pound) whole chicken, cut into pieces
2 tablespoons butter or margarine
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup chopped celery
1 onion, chopped
1 (16 ounce) can whole cranberry sauce
1 cup barbecue sauce


In a large skillet brown the chicken in butter or margarine. Season with salt and pepper. Remove from the skillet. In the drippings (in the skillet), saute onion and celery until tender. Add cranberry sauce and barbecue sauce. Mix well.

Baste the cranberry mixture over the chicken and cook on the preheated grill for 90 minutes on medium heat. Lightly baste the chicken very 15 minutes heat.


Thoroughly cook poultry to at least 165 degrees for at least 15 seconds.
Discard any remaining marinade. It isn’t safe to reuse it.

This chicken recipe will be great for your next backyard barbecue event. To make it perfect, you’re going to need great barbecue tools. Let me recommend Picnic Baskets and More for your barbecue tools and other picnic accessories.

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Nothing says barbecue like a great New York strip steak. Some people like them with minimal seasoning and others like them marinated. Personally, I like them both ways. Today I’m going to share a recipe for marinated New York strip steaks that I know you’re going to love.


1/2 cup extra virgin olive oil
1/2 cup Worcestershire sauce
1/4 cup minced garlic
1/4 cup steak seasoning
1 tablespoon red wine vinegar
1/2 teaspoon dried basil
1/2 teaspoon Italian seasoning
4 (1/2 pound) New York strip steaks


In a bowl, mix the olive oil, Worcestershire sauce, garlic, steak seasoning, red wine vinegar, basil, and Italian seasoning. Pour into a large resealable plastic bag. Pierce the strip steaks on all sides with a fork, and place them in the bag. Gently shake to coat the steaks with the marinade. Seal the bag and marinate the steaks for a minimum of 2 hours in the refrigerator.

Preheat your grill for high heat. If you’re using charcoal, make sure all the black is burned away. Lightly oil the grill grate. Place steaks on the grill, and cook 7 minutes on each side, or to desired doneness. Make sure you discard the marinade. It is not safe to reuse it.


Medium rare–145 degrees
Medium– 160 degrees
Well done–170 degrees

This steak recipe will be great for your next picnic, camping trip or backyard barbecue event. To make it perfect, you’re going to need great barbecue tools. Let me recommend Picnic Baskets and More for your barbecue tools and other picnic accessories. Also, if your looking for a camping tent or other camping gear, Camping Gear Stop will be glad to take care of your needs.

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Tips for Grilling with Barbecue Sauce

Because most of the sauces have a fair amount of sugar, they can burn easily when exposed to the heat of a charcoal grill.  Do not brush your grilled food with BBQ sauce until the last few minutes of grilling, or your favorite sauce could literally burn to a crisp. Also remember not to double dip in the sauce because it will cause cross contamination and you will have to toss out what is leftover.  Pour some in a separate container for basting.  You can use this barbecue sauce as a marinade.  It works best if you marinade your meat in the sauce overnight.

Southern Barbecue Sauce

This fruity sauce goes great with pork or chicken. You can keep this sauce in an airtight container for up to six weeks in the refrigerator.


2 tablespoons if vegetable oil
1 large Vidalia onion finely chopped
2 garlic cloves finely chopped
2 cups of ketchup
½ cup of cola
½ cup of peach preserves
½ cup of lemon juice
2 tablespoons of spicy brown mustard
½ teaspoon crushed red pepper (optional)
Hot red pepper sauce to taste (optional)

Cooking Instructions

Heat the oil in a heavy medium saucepan over medium heat. Add the onion and cover. Cook stirring occasionally until the onions are tender. Stir in the garlic and cook for one minute.  Add the ketchup, cola, peach preserves, lemon juice, mustard and hot peppers and bring to a boil.  Reduce the heat to medium-low. Simmer uncovered for about 30 minutes or until the sauce is reduced by about one fourth.   Stir often to be sure the sauce doesn’t stick.  Stir in the hot pepper sauce and transfer into a bowl to cool.

I know I mentioned this before but don’t forget about the cross contamination.

I really hope you enjoy this recipe for southern barbecue sauce.  You know, you’re going to need a picnic basket to carry all your goodies on your picnic.  Picnic Baskets and More has a great selection of wicker picnic baskets, barbecue tools and other picnic accessories.  Pay them a visit.  You’ll be glad you did.

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This delicious barbecue sauce for ribs was is very similar to the kind they serve at a famous restaurant in Montreal. You’re really going to love this but here’s a hint…don’t skip the lemon juice or cinnamon.



1/2 cup applesauce
1/2 cup ketchup
2 cups packed brown sugar
6 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic salt
1/2 teaspoon ground cinnamon


In a medium bowl, mix applesauce, ketchup, brown sugar, lemon juice, salt, black pepper, paprika, garlic salt and ground cinnamon. Use the mixture to marinate ribs in the refrigerator or your cooler for at least half an hour before preparing as desired. Also use for basting the ribs while cooking. Simmer the left over sauce until the sugar is completely dissolved and serve as extra sauce for people who like their ribs dripping wet.

This recipe makes eight servings.


Calories: 163
Total Fat: 0.1g
Cholesterol: 0mg
Sodium: 451mg
Total Carbohydrates: 42.4g
Dietary Fiber: 0.6g
Protein: 0.3g

This recipe will be great for your next picnic.  Please remember to check out Picnic Baskets and More for your wicker picnic baskets and other  picnic accessories.

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