Posts Tagged ‘marinade recipe’

Do you like brisket as much as I do? Are you looking for a brisket recipe that departs from the normal? This recipe for smoked brisket marinaded in dark beer is just what you’re looking for. So get out your barbecue tools and give this one a try at your next backyard party. You’ll be glad you did.


  • 1/2 cup ancho chili powder
  • 2 tablespoons paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon dry mustard
  • 1 tablespoon kosher salt
  • 2 teaspoons cayenne
  • 1 trimmed brisket with a layer of fat at least 1/4-inch
    thick, about 5 to 6 pounds


Mix the spices together in a small mixing bowl. Rub the whole brisket with the spice mixture, place on a baking sheet and let stand (covered) for at least an hour and no more than six hours.


  • 1 large red onion
  • 4 cloves garlic
  • 2 serrano chiles, chopped
  • 4 bottles of dark beer
  • 1/4 cup dark brown sugar
  • 2 bay leaves
  • Salt and freshly ground pepper


Place all the ingredients in a medium sized saucepan, season with salt and pepper and cook over medium heat for 15 minutes. Remove from the heat and let cool slightly.


Prepare your smoker according to manufacturer’s directions. Place the brisket in the smoker, fat side up and smoke it for four to five hours or until it is very tender. Baste with the marinate every 30 minutes.

I know this recipe takes some time to prepare but it will be well worth the effort. Give it a try and I know you and your guests will be glad you did.


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Is it legal to have so many great tastes on one skewer? Wait till you check out this outrageous recipe for grilled chicken with pineapple and plantains. Take out your barbecue tools and make this recipe at your next backyard barbecue. If they didn’t know better, your friends would think you were a professional chef.


  1. 1/2 cup pineapple juice
  2. 1/2 cup vegetable oil
  3. 1/2 pineapple peeled and cubed
  4. 1/4 cup lime juice
  5. 2 cloves garlic
  6. 2 tablespoons oregano
  7. 2 whole ripe plantains (optional)
  8. 4 strips bacon
  9. 8 whole chicken thighs
  10. 1 large onion


On eight 10-inch skewers, thread chicken, bacon, pineapple, onions and plantains, alternating ingredients. Set skewers on a tray with sides or in a glass baking dish.

In small bowl, stir together the pineapple juice, lime juice, oregano and garlic cloves. Pour the pineapple juice mixture over skewers, coating all sides thoroughly. Cover the skewers with plastic wrap and refrigerate them for at least 30 minutes. I think the kabobs come out best if they marinate for a full 24 hours. Please remember to turn them once in a while.

When you’re ready to cook these kabobs, heat your grill to medium-hot or start a charcoal fire. Don’t put the skewers on the grill until all the black has burned away from the charcoal. If you put them on too soon, they’ll end up tasting funny. Remove the skewers from the marinade and set the remaining marinade aside. We’re going to use if for a sauce. Brush the kabobs with cooking oil and grill them for about 20 minutes turning them regularly.

Here’s a great dipping sauce to go with these chicken kabobs:


  1. remaining marinade from the kabobs
  2. 2 tablespoons cooking oil
  3. 1 large onion minced
  4. 1 10 ounce jar of pineapple fruit spread

To make the dipping sauce just stir all the ingredients together in a medium or large bowl and boil over medium to high heat for 10 minutes. Serve the dipping sauce separately and allow you guests to dip to taste.

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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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Here’s one picnic recipe that will really spice up your next outdoor event! This simple grilled pineapple recipe will have everyone coming back for more. Keep in mind that you will want to marinade the pineapple overnight so remember to plan ahead.

INGREDIENTS (Having lots of guests? Just multiply the ingredients.)

4 slices fresh pineapple
2 tablespoons honey
3 tablespoons cherry brandy
2 teaspoon lemon juice


To marinate: Combine honey, brandy and lemon juice in a nonporous glass dish or bowl. Mix together and add the pineapple. Coat the pineapple thoroughly with the marinade mixture. Cover the dish and marinate in your refrigerator for at least three to four hours, the longer the better.

Preheat your grill to medium heat and lightly oil the grate. Remove pineapple from the dish or bowl and discard any leftover marinade. Place pineapple wedges directly on the rack or in a basket and grill for about 10 minutes, turning often until pineapple is hot and caramelized.

I hope you enjoy these grilled pineapples. If you have a minute, please leave a comment here and let me know what you think of the pineapples and my other recipes. Also, if you have a request for any picnic or barbecue related food, let me know. I’ll cook something up just for you.

You’re going to need some great barbecue tools to make all the recipes on this blog. Visit Picnic Baskets and More to find a great selection of barbecue tool sets that will fit your needs and your budget.

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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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