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This is not a marinade it’s to be rubbed on grilled or skillet steaks the last few minutes of cooking time, amounts listed is enough for four steaks

INGREDIENTS:

10 medium garlic cloves, finely minced

1-1/2 teaspoons seasoned salt

1/2 teaspoon fresh ground black pepper

3 tablespoons olive oil

1 tablespoon lemon juice (preferably fresh but bottled will work okay)

2 teaspoons Worcestershire sauce

small pinch cayenne pepper

INSTRUCTIONS:——————————————

In a processor, process all  ingredients pulsing a few times until combined.

Brush steaks with garlic mixture during the last few minutes of cooking.

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You may never cook chicken again without using this brine first, it will produce the most flavorful juicy moist chicken you will ever have, it’s a must for chicken and turkey breasts, and makes the best fried chicken on this planet!

Plan ahead the chicken needs to marinade in the buttermilk brine for a minimum of 24 hours

Amounts listed enough to cover about 4 pounds chicken pieces and may be doubled, I strongly suggest not to omit the cumin it really brings out so much extra flavor without being overpowering

INSTRUCTIONS:

1 quart buttermilk

1 small onion, finely chopped

6 garlic cloves, quartered (or use 2-3 teaspoons garlic powder)

2 tablespoons kosher salt

2 tablespoons sugar

1 teaspoon cumin (can use up to 1 tablespoon which is what I use)

1-1/2 teaspoons fresh ground black pepper

INSTRUCTIONS:———————————————

1. In a large bowl mix or whisk the buttermilk, onions, garlic, salt, sugar, cumin and black pepper until the sugar and salt is completely dissolved.
2. Rinse the chicken in cold water and pat dry with paper towels.
3. Place the chicken in the buttermilk mixture; toss with clean hands to coat the chicken in the mixture.
4. Cover and refrigerate for a minimum of 24 hours (turning the chicken once in the brine during chilling time to evenly coat in the brine).
5. Before cooking the chicken rinse slightly under cold water to remove the onions and garlic if desired before cooking or grilling.
6. Grill or oven-bake as desired.

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Yield 6 cups

INGREDIENTS:

1/4 cup kosher salt (no substitutes)

1/4 cup brown sugar, packed

6 cups room temperature water

5 black peppercorns (optional)

6 garlic cloves, sliced into thirds (do not mince or chop)

INSTRUCTIONS:———————————————————-

In a bowl mix together the brown sugar and kosher salt in water until thoroughly mixed (no granules should remain in the water).

Add in peppercorns and garlic slices.

Pour the mixture over chicken pieces or whole chicken (for a whole chicken place breast-side down, then turn breast side up half way through brining time)

Soak the meat for 8-24 hours.

Wash meat thoroughly under cold water before cooking.

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Taken from my “Favorites” folder!

Plan ahead the sauce has a 24 hour refrigeration time before using, don’t even think about using it the same day it’s made it will not have the same flavor, the flavors need to time to blend and intensify

Yield about 3-1/2 cups

INGREDIENTS:

vegetable oil, as needed

1 medium onion, finely chopped

4 large garlic cloves, minced

1 teaspoon crushed chili flakes

2 cup fresh or frozen dark sweet cherries, pitted and coarsely chopped

1 cup ketchup

2/3 cup brown sugar, packed

1/4 cup cider vinegar

1 tablespoon Worcestershire sauce

2 tablespoons prepared yellow mustard

1 teaspoon seasoned salt

1 teaspoon fresh ground black pepper

1/2 teaspoon liquid smoke seasoning (can use a little more)

INSTRUCTIONS:—————————————–

In a large saucepan heat oil over medium-high heat (use enough oil to coat the bottom you the saucepan).

Add in onion; cook until soft (about 3 minutes).

Add in garlic and chili flakes; cook for 2 minutes.

Stir in the remaining ingredients; cook uncovered over low heat for about 1 hour or more stirring frequently.

Cool completely then refrigerate for 24 hours before using.

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Plan ahead the pork needs to marinade for 24 hours… this makes the best pork chops, I also add in hot sauce for some kick!

INGREDIENTS:

2 cups buttermilk

2 tablespoons kosher salt

2 tablespoons sugar

1 tablespoon grated lemon rind

4 to 6  large garlic cloves, sliced into four pieces (optional)

INSTRUCTIONS:—————————————————

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I have searched for the longest time to find the best seasoning blend and this is it!

This makes amount of seasoning just store in a tightly-sealed glass jar in the refrigerator to use in ground beef recipes, soups, or stews, homemade pasta sauce recipes, or use it to season roasts, chickens, pork, beef, I use it on just about everything, for more heat increase the cayenne

INGREDIENTS:

2 tablespoons onion powder

2 tablespoons garlic powder

2 tablespoons dried oregano

2 tablespoons dried basil

1 tablespoon dried thyme

1 tablespoon fresh ground black pepper

1 tablespoon white pepper (or 2 use tablespoons black pepper)

3 teaspoons cayenne pepper

5 tablespoons paprika

4 -5 tablespoons seasoning salt ( I use Hy’s seasoned salt for this but Lawry’s is good also!)

INSTRUCTIONS:——————————————–

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Amounts listed will yield enough for 4 pork or lamb chops depending on the size

This is not recommended for chicken as the acid in the lemon will “cook” the chicken

INGREDIENTS:

6 garlic cloves, minced

juice of 3 large lemons (lemons should be at room temperature before squeezing, to speed up refrigerated lemons, poke a fork into the skin then microwave for 10-12 seconds)

3 teaspoons lemon peel

1/3 cup olive oil

2 tablespoons honey (no substitutes!)

2 tablespoons chopped fresh rosemary (or can use 1-1/2 teaspoons dried)

1/2 teaspoon dried basil

1 teaspoon lemon pepper seasoning

1 teaspoon salt

INSTRUCTIONS:——————————————–

In a bowl whisk all ingredients together until well blended.

Pour over pork or lamb.

Cover and refrigerate 8-24 hours.