Guest post - Charles (Chuck) Jamieson is a great friend from High School that I only get to see about once every ten years. He is an aspiring chef and grilling aficionado that has started a new blog CJ's Kitchen.
Chuck tried out a new marinade recipe that I am featuring here while my grill remains buried in the snow...follow Chuck, I think you will find him entertaining and posting some great stuff soon. This post is his latest marinade concoction that looks like it would be full of flavor with a nice mixture of complimentary flavors.
- 1/2 Cup EVOO
- 1/4 Cup Worcestershire Sauce
- 3 Tbls. Soy Sauce (substitute lite)
- 3 Tbls. Oyster Sauce
- 3 Tbsl. Fresh Minced Garlic
- 1 Tbls. Fresh ground Black Pepper
- 1 Pinch - Coarse Sea Salt
- 1 Medium White Onion, diced fine
- 1 Strips of Crispy Bacon, crumbled
- 1 Tsp. Dried Basil (fresh if it's summer)
- 3 Tbls. Heinz 57 Sauce
- Combine all ingredients into a blender or food processor and blend thoroughly for 2 minutes.
- (Optional) Poke holes in meat (fine for broiling, not recommended for grilling)
- Place RibEyes (or your favorite steak, pork or chicken) in a shallow container.
- Drizzle marinade over meat, turn and repeat, cover, seal and refrigerate for 24 hours.
- When ready to cook remove from container and discard remaining marinade.
- Grill or broil to your favorite temperature, remove and let rest for 5 minutes then serve.