Beggars Marinade For Meat Recipes
MEAT MARINADE
This meat marinade has got to be the easiest, best tasting thing I've ever done to inexpensive cuts of beef, pork, or venison. As a newlywed, we cut all corners, but thanks to this recipe, not on taste!
Provided by Torrerizor
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 6
Number Of Ingredients 8
Steps:
- Use a flat container large enough to hold meat in a single layer. Combine oil, soy sauce, Worcestershire sauce, mustard and lemon juice. Season with garlic powder, onion powder, salt and pepper. Place meat in the marinade and turn to coat both sides.
- Cover and refrigerate for at least 2 hours, shaking or turning meat occasionally.
Nutrition Facts : Calories 186.1 calories, Carbohydrate 5.9 g, Cholesterol 0 mg, Fat 18.3 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 2.5 g, Sodium 800.6 mg, Sugar 2.1 g
BOWLER BEEF MARINADE
This is a great marinade for different beef cuts. We use it on steaks that we want to grill. Has GREAT flavor and keeps meat tender and moist! Give time to marinate 6+ hours.
Provided by Krista Bowler
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 20m
Yield 12
Number Of Ingredients 8
Steps:
- In a medium bowl, stir together soy sauce, vinegar, olive oil, orange juice, ginger, garlic, mustard, and brown sugar. Pour over meat in a shallow container. Make sure all meat is submerged in marinade. Cover, and refrigerate for at least 6 hours.
Nutrition Facts : Calories 80 calories, Carbohydrate 4.5 g, Fat 6.4 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 0.8 g, Sodium 903 mg, Sugar 2.5 g
BEGGAR'S CHICKEN
I saw this on the Frugal Gourmet cooking show back in the 80's and made it a couple of times. Once I even wrapped up the cooked clay chicken in a towel, put it in a backpack, and hiked to the Y by BYU where we cracked it open and ate while enjoying the sunset.
Provided by Irwin Family Favori
Categories Whole Chicken
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Mix marinade ingredients together and rub the chicken inside and out.
- Tie the legs together.
- Place chicken on a roasting rack, breast side up.
- Roast in 450 degree oven for 20 minutes until slightly brown.
- Remove from oven and let cool until you can handle it.
- Place chicken, breast side up, on parchment paper and wrap up.
- Place wrapped chicken in a paper sack and fold ends of bag.
- Roll out clay on a dish towel or wax paper on a bread board to about 1/2 inch thick, 16 inches wide, and 21 inches long.
- Place bagged chicken in the middle of clay, and encase the bag in clay. Create an animal shape such as a bird or pig.
- Place on a large baking sheet.
- Bake at 350 for 45 minutes.
- Increase the oven temperature to 400 degrees and continue baking the chicken for 30 minutes.
- Remove from oven and let rest 20 minutes.
- Serve at the table and let guests use a hammer to carefully crack it open.
Nutrition Facts : Calories 379.8, Fat 28.2, SaturatedFat 7.8, Cholesterol 121.9, Sodium 655.8, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 29.1
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