A slightly peppery sauce to soak your venison haunches in, before applying them to your favorite hot grill.
- 1/2 cup vinegar. I prefer Apple Cider vinegar
- 1 cup red wine
- 1/2 teaspoon of soft brown sugar
- 1/2 teaspoon crushed cloves
- 1/2 teaspoon of coarsely crushed black pepper corns
- 1 Tablespoon of prepared mustard. I like Coleman’s made from powder ahead for this recipe.
- 3 crushed bay leaves
- 2 cloves of garlic, crushed
- 1/2 cup of extra virgin olive oil
- 1 sliced onion
Bring all ingredients to a boil in a sauce pan. Allow the marinade to cool. Place venison in a non metal dish, and spoon the mixture over the top. Turn the meat often and ladle the sauce over the top each time. Keep in the fridge for a few hours, the tenderest venison will be the result if marinate about 8 – 12 hours.
It is the special marinade that makes this steak recipe so delicious and fancy. Fire up the grill to get it very hot and broil that big ol’ chuck to perfection.
2 to 3 pound Chuck Steak, cut about 1/2 inch thick
1/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon celery salt
1/2 cup of chopped white onion
1/2 cup of lemon juice
1/4 cup of extra virgin olive oil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1 clove garlic, chopped and minced
Mix all ingredients in a heavy seal-able bag. I like to use a heavy duty Zip-loc Freezer bag. Add the steak and marinate for at least 3 or 4 hours in the fridge. Overnight is best. Turn the steak in the bag often.
Remove steak from bag. Use remaining marinade for basting. Discard the rest if left uncooked. On an extremely hot grill, broil the steak until done. Probably 30 minutes or so.
Test doneness with a meat thermometer without piercing the meat too deeply. Turn once during broiling. Let rest and serve from a hot platter.
Take your typical beef tenderloin marinade and punch it up when served with this delicious mustard and garlic infused sauce.
1 Beef tenderloin (about 4 – 6 pounds)
2 cloves garlic, minced
1 Tablespoon extra virgin olive oil
1 teaspoon Italian seasoning
1/4 teaspoon freshly ground black pepper
Garlic Mustard Sauce
1 cup plain non-fat yogurt
2 cloves garlic, minced
2 Tablespoons white wine vinegar
2 Tablespoons dry mustard
1/4 teaspoon salt
1/4 teaspoon pepper
In your favorite basting bowl combine 2 cloves minced garlic, olive oil, Italian seasoning and 1/4 teaspoon freshly ground pepper. Stir well and rub mixture over the surface of the beef tenderloin.
Set up coals for a central heating area with a space on one side devoid of coals. When coals are ready. Place the tenderloin on the center of your grill’s cooking grate. Sear over high heat for 3 minutes and turn. Move tenderloin over an area of the grill where there are no coals for indirect cooking. Cook until done, about 40 to 50 more minutes or until meat thermometer registers 140 degrees for rare.
Allow roast to stand for 10 to 15 minutes on a warm platter. Carve by slicing thinly across the grain of the meat. Serve with the following Mustard Garlic sauce.
MUSTARD GARLIC SAUCE: Combine yogurt, 2 cloves minced garlic, 2 Tablespoons white wine vinegar, mustard, salt and pepper. Keep covered and refrigerated until ready to serve. Makes about 1 – 1/4 cups of sauce.
A flavorful blend of soy sauce and chutney rises from a crisp wing crust. The cool cucumber sauce adorned with coriander is the perfect complement.
2 pounds chicken wings
4 Tablespoons curry powder
4 Tablespoons Major Grey’s chutney, minced
2 Tablespoons fresh lemon juice
3/4 teaspoon salt
1/8 teaspoon cayenne
1 teaspoon soy sauce
CUCUMBER DIPPING SAUCE
1 cup plain yogurt
1 six inch cucumber, chopped fine and seeds removed
1/3 cup minced fresh coriander
1 teaspoon fresh lemon juice
Chop off the wing tips. Cut the wings at the joint. In a large bowl combine curry powder, 2 Tablespoons of the chutney, lemon juice, salt and cayenne. Add the wings and toss to coat evenly. Allow the wings to marinate covered and refrigerated for at least 4 hours. Overnight is best. Toss the wings occasionally.
In a small bowl combine the remaining 2 Tablespoons of chutney and the soy sauce. Remove excess marinade and place the wings skin side up on a hot grill. Grill evenly for about 15 – 20 minutes or until the underside is done. Turn and baste with the sauce. Complete the cooking of the skin side checking if they are cooked through and skin is crispy not charred.
In a serving bowl combine yogurt, cucumber, minced coriander, lemon juice and salt to taste. Serve the cucumber sauce along side the wings and watch them disappear.
Store bought barbecue rubs can leave you unimpressed. The reason is that the flavor blend has flattened from storage on the shelf. Make your own and keep it fresh and free of shelf preservatives.
1 – 1/4 Tablespoon Kosher salt
1 – 1/2 Tablespoon dark brown sugar
1 Tablespoon sweet paprika
2 teaspoon garlic powder
2 teaspoon mustard powder
1 – 1/2 teaspoon black pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 – 1/2 teaspoon dried thyme
Blend in a large jar. And use it up as soon as possible so you can make some more.
Attributed to: A highly informational communication from Saveur Magazine. The best of the best.
This excellent recipe is a basic variation on a favorite south eastern US staple. The yellow mustard BBQ, familiar to South Carolinians who frequent places like Maurice’s Piggy Park and Shealy’s in Lexington.
1 Cup prepared mustard
1/2 Cup vinegar
4 teaspoons Worcestershire sauce
3 large onions, chopped fine
1/4 Cup vegetable oil
1 Cup chicken or beef stock
1/2 Cup brown sugar
or Substitute 1/4 Cup honey
salt and pepper to taste
Cook onions in a medium saucepan until tender, add the above ingredients and simmer on medium to low heat for twenty minutes. Makes about 2 cups.
Goes great on any grilled meat
Attributed to: “Ragtop” Judy
This is more of a special marinade that is quite suitable for lamb. Submitted to ODCW way back in the year 2000.
Large rolled or boneless leg of lamb, also works well on a rack
1/8 cup dry vermouth
1/2 cup olive oil
Fresh chopped rosemary about 1 tablespoon after chopping
1 teaspoon Montreal Steak Seasoning
Kosher salt to taste
Mix all ingredients, add lamb and pour mixture into a large seal-able plastic bag. Close tightly and marinate overnight. Turn frequently.
Grill until a meat thermometer arrives near 140 degrees F for rare-medium or 160 degrees F for medium-rare.
Attributed to: Pryce Haynes a great fan of Montreal Steak Seasons. Me too.
Oh yes, this recipe makes a most excellent dipping sauce for fresh chilled crab and shrimp.
1/3 cup mayonnaise
1/2 teaspoon Dijon mustard
2 pickled jalapeno peppers (whole), minced
2 Tablespoons sweet pickle relish, drained
1/4 cup finely chopped celery
1/4 cup thinly sliced scallions
2 Tablespoons fresh chopped parsley
2 teaspoons fresh lime juice
Salt and freshly ground black pepper
In a bowl, combine the mayonnaise, mustard, pickled jalapeno peppers, pickle relish, celery, scallions, parsley and lime juice.
Season with salt and pepper to taste. Mix well, cover and refrigerate for at least 30 minutes. An hour is best for bringing the flavors together so they are both unique and smooth.
Goes great with tiger shrimp, pulled crab meat
Attributed to: Racquel Osborne
There are a number of good blue cheese dressing recipes in the outdoor world. This one is pretty “smooth”.
2 Tablespoons white wine vinegar
1/4 cup olive oil
1 Tablespoon heavy cream
2 Tablespoons crumbled blue cheese
Two or three drops of fresh squeezed lemon juice
Real simple! In a bowl combine the vinegar with salt and pepper to taste, add the oil and the cream in a thin stream, while whisking. Continue to whisk the dressing until the ingredients are smooth and silky. Stir in the blue cheese and swirl in the lemon juice. Chill before serving if you like.
Goes well with our Spicy Wing Drumsticks recipe
Makes about 1/2 cup
Another excellent mustard based sauce. Try any flavor or brand of mustard that you prefer for variation.
1/2 cup apricot preserves
2 Tablespoons of your favorite Dijon-style mustard
Force the preserves through a fine sieve into a small bowl and stir in the mustard. It is as simple as that. Transfer to a deep serving dish for wing dipping or spread out in deep saucer. Serve at room temperature.