All Purpose Marinade – Chicken, Steak, Pork, Burgers, and Veggies!
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With summer here, many of us are marinating meat and grilling out on a regular basis. Burgers, chicken, chops, steaks, veggies, you name it, a good marinade can make the meal. There are two marinades often used in my neck of the woods that aren’t readily available everywhere else. Dale’s Sauce and Moore’s Marinade are both made in Alabama – and pretty much the same thing, although I’m sure either company would argue that. I use whichever one I grab first at the grocery store and they are the key ingredient in many of the meats I cook as well as my Bama Steak Sandwiches.
But for those of us who can’t get these marinades or who prefer a little less salty version, here is my homemade recipe that can be whipped up in the time it takes for you to gather the ingredients from your pantry. It isn’t spot on the same as what you get in the store but you’ll find it similar enough and equally delicious on EVERYTHING. As I mentioned before, it is also less salty as well - not that I personally think salty is a bad thing - but this is a common complaint when folks try store bought marinades like this. This is also significantly cheaper!
A general marinade generally good on all things, this can be made right when you need it or ahead of time and stored in the refrigerator. I sure do hope you enjoy it as much as we do!
You’ll need: Apple Cider Vinegar, Soy Sauce, Liquid Smoke, Ground Ginger, and Garlic Powder
If you can’t find liquid smoke, feel free to leave that out, I don’t want you to go fretting all over because it will be just fine without it. Liquid smoke is an all natural way to give your meat a wee bit of smokey, grilled flavor.
Place your soy sauce in a bowl or large jar.
I like to use this jar because it has measurements on the side and you can just put the lid on and shake away when you get all of your ingredients in. You can also easily store it in the fridge in this.
Add your water
Add garlic powder
and ground ginger
and cider vinegar
and a wee bit of liquid smoke if you have it
Remember, don’t stress if you don’t and don’t buy it special!
There ya go! Put your lid on
give it a good shake.
Wasn’t this easy?
Now put some type of meat in a dish and pour the marinade over it. Let marinade for at least thirty minutes.
You know, every time I show a photo of raw meat someone will, inevitably, comment or email me complaining that the raw meat doesn’t look very attractive. ~ scratches head~ So I’m just gonna head ‘em off at the pass and let y’all know that I really don’t think it is supposed to be. I get a lot of complaints about ground beef especially, and have even gotten a few over roasts. I plan on taking this up with the cows just as soon as I’m able!
Having cooked most of my life, I guess I never really expected my raw animal products to look as if they were ready for their photo op. I know it’s ugly but if you’re gonna cook, you gotta get past that one pretty quick. Just be glad you buy your meat in a store and don’t have to “prepare” it start to finish yourself. If we’re gonna cook, we’re gonna have to buck up and accept that the back end of things isn’t always gonna be aesthetically pleasing. Now, having said that and looked at that photo of raw chicken again, I could swear it was posing for us! Maybe we talked some sense into it after all
This is a Pyrex refrigerator dish in the Pink Gooseberry pattern.
This dish belonged to Granny Jordan and is almost as lovely as she was.
After your meat is done marinating, cook or grill it however you normally would (My instructions for this chicken are in the recipe below)
Now my question is, whose gonna grill me a steak?
~grins and grabs the bottle of ketchup as she waits~
A perfect summer day is when the sun is shining,
the breeze is blowing,
the birds are singing,
and the lawn mower is broken.
- James Dent