BBQ Marinades


BBQ food does not have to taste the same each time. Marinades give the desired flavour to a specific meat cut. Different types of meat and meat cuts require different marinades. However marination should be carried out at least five hours before the meat is barbequed. Meat which is being marinated should be kept in a sealed container in a refrigerator.

Teriyaki Marinade  
(Ideal with Beef Sirloin or Cuberoll steaks, and Pork Spare Ribs)
1 Cup Soy Sauce        
1/4 teaspoon Onion Powder
1/4 Cup Brown Sugar    
2 tablespoons Lemon Juice
1/4 teaspoon Garlic Powder    
1 teaspoon Ground Ginger
Texas Steak Marinade 
(Ideal with Beef Sirloin, Beef Cuberoll, and Veal Ribeye steaks)
1/2 Cup Ketchup           
1 Cup Corn oil
2 Cups Water            
3 tablespoons Soy Sauce
1/4 Cup Lemon Juice        
2 tablespoons Prepared Mustard
1/4 Cup Cider Vinegar        
1 teaspoon Coarse Pepper
1/2 teaspoon Salt            
1 teaspoon Garlic Powder
1 Large Onion, cut into wedges
Spicy Citrus Marinade
(Ideal with Seafood, Poultry and other white meats)
1 Cup Fresh Orange Juice        
2 teaspoon Oregano
1/4 Cup Fresh Lime Juice        
1 teaspoon Cumin
6 Canned Chipotle Chillies, minced    
2 tablespoons Wine Vinegar
4 Cloves of Garlic            
1 teaspoon Salt
1 teaspoon Freshly grated Orange Rind    
1 teaspoon Black Pepper
Lemon Dijon Marinade
(Ideal with most Veal and Beef cuts)
1/4 cup of olive oil or salad oil
1/4 cup white wine vinegar
1/4 cup minced shallots
1/4 cup dijon mustard
2 cloves garlic minced
1 tablespoon lemon juice
1 teaspoon grated lemon peel

Juicy Chop Marinade
(Ideal With Pork chops)
1/4 cup pineapple juice
2 tsp. soy sauce
2 tsp. lemon juice
1 minced glove garlic
All Chops Marinade
(Ideal with pork and lamb chops)
1/2 cup apple juice
1/2 tablespoon curry powder
1/2 tablespoon ground cummin
1/4 tablespoon garlic powder
N.B. All meat cuts mentioned above are available from MF outlets.