Big Fat Daddy's Zesty Marinade Recipe Ribs Chicken Steak

These boneless ribs come out tender and pack a punch with my Big Fat Daddy's zesty marinade. See how to do this Boneless Country Ribs meal here. 

I get asked a lot about basting meats, using marinades or using injections.  This is something I do quite frequently and I'm old school, so I believe when doing them "less is more."  In my opinion, twenty crappy ingredients won't yield you the same results a few fresh ingredients.  I am a firm believer that less ingredients extracted at a higher quality, can produce a better result.  Much along the same lines of my dry rub, I feel that marinades really bring out the flavor of your meats.

Juicing your marinades pull out the ingredients in the spices that you would not normally expect.

In this case, I have my original zesty marinade recipe that you can make in small batch quantities at home, but you will need a juicer.  This marinade can be applied days ahead of time on you steak, chicken or ribs to marinate in the fridge, or can be used immediately when cooking to produce a zesty flavor full of heat.  My wife loves this on her wings.

Ingredients for My Zesty Rib Marinade:  REGULAR   (7 ingredients)

This will yield enough for one large rack of ribs, or two small racks, a family pack of chicken, one rump roast, a small brisket, or six nice steaks. 

2 teaspoons whole mustard seed  (Sauer's)
2 tablespoons Worcestershire
1 teaspoon Whole Peppercorn melange' or Peppercorn Medley (Sauer's)
1 slice of a small red onion (fresh)
1 pinch of White Pepper
1 small fresh clove of garlic  (Peeled)
1/3 Cup Lite Italian Dressing

or (Use Gluten Free Recipe Here) for Less Zesty Alternative)

2 teaspoons whole mustard seed  (Sauer's)
1 tablespoons Sea Salt
1 teaspoon Whole Peppercorn melange' or Peppercorn Medley (Sauer's)
1 slice of a small red onion (fresh)
1 pinch of White Pepper
1 small fresh clove of garlic  (Peeled)
1/3 Cup Olive Oil
1 teaspoon fresh dill
1/4 teaspoon oregano
1/2 teaspoon basil


Blend the ingredients in a juicer.   Not using a juicer will yield you unsavory results. I cannot stress enough how a juicer can take a small piece of food and pull out the flavors you never expected.   These ingredients must be juiced until they create a liquid.  You will still see small chunks of peppercorns which should now resemble large bits of pepper but no trace of the onion.  (see photo above).

You can either: 

A) Marinate your meat with this product up to 24 hours in the fridge.  The longer you marinade the more overpowering the peppers and garlic will become. I usually do not go over 24 hours but my wife marinades wings up to 48 hours in this, and they are good.

B)  Pour over your meat when baking  using 3/4 of the product up front, and 1/4 of the product nearing the end of your cook time as a brush on baste, or dribble baste.

For grilled products, you will want to use 3/4 of the marinade  as in step A, but save 1/4 of the product as a last minute baste. You must remember the oil in the dressing will speed up the browning process so using A. 

YOU MAY LIKE:
You can see this marinade on Boneless Country Ribs with Pumpkin Butter Ten Minute Prep here

also did you know that shopping with CF Sauer online gives you free shipping over $25 in spices?   They are my sponsor and you should enjoy theirYou can also nab some of the great Sauers recipes here.

Hey, we're working on some new icons, do you like them?

              

Big Fat Daddy's is celebrating over three decades of catering, fairs and festivals therefore, we thought it only right to vintage up our blog a little. Here is an old child's learning game!

Welcome to the fair! Made of wood is always good!

This post last updated 12.15.14

The Best Horseradish Sauce Ever for Your BBQ, Steak, or Pit Beef Sandwich

LEAKED! MY DAMN RECIPE FOR BALTIMORE HORSEY SAUCE! 

BIG FAT DADDY'S FAMOUS HORSEY SAUCE:

Note: This is also called Tiger Sauce among Baltimore residents.

Preparation Time: less than five minutes

1 cup mayonnaise  (full flavor, not low-fat)

1/2 cup horseradish, more or less to taste

2 teaspoons fresh lemon juice

Dash of salt

Dash of black pepper

*Splash of Red Wine Vinegar ie: 1 1/2 teaspoons or less per batch is the key ingredient*

Combine ingredients in a bowl, and whisk to a creamy lather.  This yields you about 1 1/2 cups, and will last refrigerated up to a month, but Schafer claims to use any unused portion in two weeks, or the vinegar will "take over" the taste. The batch can be doctored up after two weeks with a "pinch" of sugar.

Yep, that's my real recipe from Big Fat Daddy's, unlike the version given to the New York Times that was missing a KEY ingredient.   So now you have it. Leaked from Allan P. Rothstein, who claims he's our publicist....in actuality, he's a guy who volunteered for our pit crew one day, just dying to get our dry rub recipe (Sorry Allan, no can do!)  We didn't give him permission to publish it but don't mind the publicity, so we'll snatch our recipe back!   Found here:  The Best Horseradish Sauce Ever for Your BBQ, Steak, or Pit Beef Sandwich (Ezine Ready)    Author: Allan P. Rothstein, Snitch at large!

If you want to learn all my secrets, sign up for my Pitmaster School! 

This page last updated on 12.13.14