This recipe comes from our friend and partner, Scott Leysath, host of The Sporting Chef and Dead Meat on the Sporting Channel. With just a hint of Asian flavors, this is a good everyday marinade with sweet and sour components.
Combine all ingredients in a tight-fitting jar, and shake. The marinade can be stored in the refrigerator for several weeks.
There are a few ways to use the marinade:
Add whatever protein or vegetable you are marinating to a plastic bag or container, toss with marinade and refrigerate for a few hours or overnight.
For larger or tougher cuts, you can inject the marinade into meat before cooking.
Go-To Grilling Marinade
From the Weston Kitchen
Ingredients
¾ c vegetable oil
½ c honey
¼ c red wine vinegar
⅓ c soy sauce
1 tbsp garlic powder
1 ½ tsp ground ginger
1 ½ tsp salt
1 tbsp coarse ground pepper
Directions
This recipe comes from our friend and partner, Scott Leysath, host of The Sporting Chef and Dead Meat on the Sporting Channel. With just a hint of Asian flavors, this is a good everyday marinade with sweet and sour components.
Combine all ingredients in a tight-fitting jar, and shake. The marinade can be stored in the refrigerator for several weeks.
There are a few ways to use the marinade:
Add whatever protein or vegetable you are marinating to a plastic bag or container, toss with marinade and refrigerate for a few hours or overnight.
For larger or tougher cuts, you can inject the marinade into meat before cooking.
