Fast, Easy Homemade Marinades and Rubs

Our first night vacation meal every time we rent a cottage or condo - Marinated Steak, baked potato and 3G Salad!

In our kitchen, meat is the centerpiece of meals. While I have a few basic techniques that haven't changed much in 25 years - frying chicken is one example - we do like to play with flavors. Creating rubs and marinades takes almost no time at all, yet can completely change the taste and texture of old favorites and standbys.  With a few simple standard ingredients kept on hand, anyone can create a marinade or rub to rival expensive packaged convenience items. All of these recipes can be increased for larger quantities.

Steak Marinade - serves two

¼ cup extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon Worcestershire Sauce
4-5 cloves garlic, finely minced (adapt to your taste)
several grinds black pepper
pinch sea salt
1/8 teaspoon crushed red pepper
2 - 10 oz. ribeye steaks

Combine all ingredients, then pour the marinade over the steaks that have been placed in a zip-top bag. Refrigerate for at least 30 minutes, but it will be fine for several hours or overnight. Remove the steaks from the refrigerator at least 20 minutes before grilling in order to let the meat lose its chill. 

Rub for Pork

2 tablespoons ground sage
2 tablespoons granulated garlic
1 tablespoon black pepper
1 teaspoon sea salt

Combine all ingredients. This will rub all sides of 3 pound pork loin roast or both sides of 8 thick-cut boneless pork chops. The rub can be stored in an air-tight container at room temperature.

Dry Rub for Smoking Pork Shoulder or Ribs

You can make the rub in larger quantities and store in an airtight container.

4 tablespoons paprika
4 tablespoons ground sage
3 tablespoons sea salt
2 tablespoons granulated garlic
1 tablespoon ground black pepper
1/4-1/2 cup prepared yellow mustard
an 8-9 pound pork shoulder/Boston Butt

Combine paprika, sage, sea salt, garlic and pepper in small bowl. Rinse pork with cold water and pat dry with paper towels. Place on baking sheet. Rub yellow mustard over all sides of pork. Then, completely coat mustard with dry mixture. Place in refrigerator to allow crust to "set", until smoker is ready. Follow manufacturer's instruction for indirect cooking.


Kabob Marinade - serves 2

¼ cup canola oil
1 tablespoon Dijon mustard
1 tablespoon honey
pinch sea salt
several grinds black pepper
3-4 cloves garlic, finely minced

Whisk all ingredients together until well combined. Brush over 4 10-inch vegetable or meat and vegetable kabobs placed in shallow baking pan. Place in refrigerator, turning occasionally until ready to grill. During grilling, baste kabobs occasionally with leftover marinade.

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