BBQ - TERIYAKI MARINADE AND SAUCE

This is a simple sauce that I'm sure you all will enjoy!  Combined with the smoke on the meat this is fantastic !

Makes about 1-1/4 cups

1/2 cup soy sauce
1/2 cup fresh lemon juice
1/4 cup olive oil
1 garlic clove, chopped
1/2 teaspoon ground ginger

Combine all the ingredients in a nonreactive bowl, and blend well.

Use the marinade immediately, or store it for up to 1 week in a airtight jar in the refrigerator.  Allow the mixture to come to room temperature before using.

You can use this as a sauce or dipping sauce, but once the meat has soaked in it as a marinade, do not reuse it; make up a fresh batch for sauce or dipping.

You can use this on any meat you like, if you're going to marinade let it soak for an hour or more depending on the thickness of the meat (fish maybe 1 hour, chicken maybe 2 hours or more etc.)

Enjoy yourself!
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STEAK MARINADE

• 1 tablespoon olive oil
• 1 garlic glove , minced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon balsamic vinegar or 1 tablespoon white vinegar
• 1 teaspoon yellow mustard
• 1 tablespoon soy sauce
• 1/2 teaspoon pepper 
• Mix all the ingredients together and place steaks into freezer bags with marinade.  Marinade in the refrigerator preferably overnight.
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BBQ - Chicken parts

Grilling up chicken parts are easy, tasty and great!

What's your favorite chicken part, legs, thighs, wings or breast?  They're all good to me and if done right they'll be good to you!

Wash the chicken pieces thoroughly and pat dry with paper towels.

You can marinade the parts first or not or you can brine the parts first or not, you decide.

If you aren't marinading or brining, lightly coat with olive oil, then sprinkle seasoning salt and pepper all over the chicken parts.

I prefer indirect grilling, the coals on 1 side of the grill the meat on the other.  Make sure your grill grates are oiled with Pam or vegetable oil so the chicken won't stick.  Make sure your fire is at about medium heat.

Grill until chicken is browned and crisp and completely cooked through

Grill the wings about 20 minutes 
Grill the chicken breasts for about 35 minutes
Grill the thighs and drumsticks for 25 minutes
The last 10 minutes add sauce if you like
The chicken should register 165 degrees when done

As the chicken finishes cooking, remove to a warm clean plate.  Cover with foil and let it rest for 10 minutes before serving.

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BBQ and Marinade

Marination is a process that infuses meat with ingredients that add another dimension of flavor.  It also tenderizes meat, improves texture and/or juiciness.

Three components of a good marinade: acidic liquid, oil, and seasonings.  Acid is used to break down the meat, oil is used to keep the meat from drying out, and spices are used to additional flavor to the meat.

Example:  apple juice, olive oil, seasoning salt and pepper (or your rub)

Always use non-reactive containers (ceramic, glass, stoneware, food-grade plastic, wood, porcelain) when marinading meat. Never use aluminum pans, the acid in the marinade can react with aluminum.

Do not reuse the marinade again once you have let your meat sit in it.  Always keep the meat you are marinading or have marinated on ice or in the refrigerator until you're ready to apply the rub and put it on the smoker.

Use 1/2-cup of marinade per pound on the meat

Marinade at least 1 or more hours, refrigerated

There are a variety of marinades to use, you just have to research and try the one you like.

WHAT IS BARBECUE?

Barbecue is a long, slow, indirect, low-heat method of cooking that uses smoldering logs, wood chunks, or charcoal to smoke-cook food. Cooking meat until it's tender and juicy.

Temperature around 225

use wood to add another layer of flavor

Meats are often rubbed with seasonings and/or marinated before cooking