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Just about anything you prepare on the grill or pit
can benefit from the use of a good marinade.

Marinades do 2 things:

  • They season the food
  • They tenderize the food

Different meats have different qualities, therefore,
you need a couple of different marinades. A marinade
suitable for a tough cut of beef, for instance, would
not be suitable for a trout filet.
Let's begin with beef, everyone's favorite.


2 cups Burgundy
1 Bay leaf
3 Tablespoons olive oil
1/2 teaspoon coriander
10 or 12 Peppercorns
Combine all ingredients and mix well. Meat should stay in
marinade for 24 hours, in the icebox, of course.
This marinade is suitable for steaks and the more tender cuts
of beef. If you are doing a brisket or a large chuck roast,
you might try the heavy-duty version

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