Marinade Rub Recipes to tenderize & add flavor to your beef steak fish meat and chicken

Marinade Rub Recipes to tenderize & add flavor to your meat and poultry
WAS ~~$1.97~~
NOW $0.99

Cooks know that good marinades make the meat. Choose from 45 great marinade recipes and rubs on this frugal E-Book to separate your meat, steak, fish, chicken, and beef from the rest. Lime, Argentina, Asian, Beer, Curry, Ginger, Herb, Jalapeno, and lots, lots more. Only $1.97!

1. Lime Marinade
2. Argentina Style Marinade
3. Asian Black Bean Marinade
4. Asian Marinade (for Fish)
5. Balsamic-shallot Marinade
6. Beef Fajita Marinade
7. Beer Marinade For Beef
8. Bloody Mary Marinade
9. Brisket Marinade
10. California Marinade
11. Cape Cod Fish Marinade
12. Costa Rican Marinade
13. Curry Marinade
14. Dijon Vinaigrette Marinade
15. Hot Fajitas Marinade
16. Fat-free Marinade For Baking Or Broiling Meats, Fish
17. Quick Fish Marinade
18. Cajun Fish Marinade
19. Pleasing Fish Marinade
20. Fancy Fish Marinade
21. Delicate Fish Marinade
22. Rosemary Ginger Marinade
23. Ginger-spice Marinade
24. Barbecued Chicken Marinade
25. Hawaiian Isle Marinade
26. Hawaiian Lei Marinade
27. Herb and Oil Marinade
28. Herb Marinade For Vegetable Kabobs
29. Bit Of Ginger Marinade
30. Hula-Hula Chicken Marinade
31. Jalapeno Marinade
32. Mandarin Marinade
33. Basic Steak Marinade
34. Marinade For BBQ
35. Marinade For BBQ Chicken And Pork Ribs
36. MARINADE FOR BEEF
37. Marinade For Beef Jerky
38. Another Marinade for Fish
39. Easy Marinade For Fish And Poultry
40. Tasty Marinade for Fish or Chicken
41. Chinese Marinade For Flank Steak
42. Louisiana Marinade for Lamb or Goat
43. Mustard-rosemary Marinade
44. Russian Marinade
45. Spicy Vinegar Marinade

Don't forget to check out our Jerky Recipe ebook!

Marinade Tips for your meat and poultry.

Marinades are seasoned liquids that meats are soaked in to add complementary flavor. In some cases, marinades help tenderize less tender cuts of meat while others add flavor.

Generally dry rubs start out with a few basic ingredients. Remember that a rub is not only a mixture of spices and herbs, it is a mixture of flavors. A good rub will have a balanced flavor that adds to meats, but doesn’t over power them.

Be creative! For an Asian flavor, try soy sauce and ginger, or add honey, barbecue sauce and red pepper for a sweet and spicy Southwestern taste.

To tenderize, a marinade must contain an acidic ingredient, such as lemon juice, vinegar, yogurt, wine or salsa. Enzymes found in fresh pineapple, papaya and ginger function as natural tenderizers.

Allow about 1/3 to 1/2 cup of marinade for each pound of beef. The marinade will penetrate the beef about 1/4 inch from the cut surface.
Do not marinate meat for more than 24 hours.
Always marinate in the refrigerator, never at room temperature.
Use a container made from a non-reactive material, such as ceramic, glass, plastic or stainless steel.
Never marinate meats in an aluminum container.
Marinating in a re-sealable plastic bag keeps the meat coated and makes cleanup easy. Turn the sealed bag several times during chilling to redistribute the marinade.
If you want to use the marinade for later basting or as a sauce, reserve and refrigerate a portion of it before adding the beef.
DO NOT reuse leftover marinade that's been in contact with uncooked meat.

Our Recipes: