Master Marinade and Favorite Rubs

When doing beefsteaks and pork chops, I use a master marinade. I try to give the meat at least one hour before grilling, but will marinate the meat and grill it immediately if necessary. I will also let meat sit overnight in the marinade if I have the leisure.

Master Marinade: Soy sauce and crushed garlic. For lean beef and pork, extra virgin olive oil as well.  I use about 2 tablespoons of soy sauce per meat piece, and one large garlic minced clove per every two pieces. Put the meat pieces in a container that takes a lid. Sprinkle some soy sauce and olive oil over the pieces, and then the minced garlic. I use a garlic press to mince the garlic. Rub the garlic into the surface of the pieces with the back of a spoon. Turn the meat and repeat. Then put on the lid, and turn and shake. Let sit or sprinkle on a rub.

Variations on Marinade: To the basic marinade add balsamic vinegar, Worcestershire sauce (Lea & Perrins), beer, wine, cognac, bourbon, whiskey, rum, or tequila. Teriyaki sauce can be substituted for soy sauce; teriyaki has sugar in it, soy sauce does not. For chicken, use yogurt, particularly with Tandoori Blend (proportions below); use fresh lemon juice, particularly with Thai Blend (proportions below).

Use white wine and crushed garlic when grilling pork or chicken and using one of the following herb blends: Grilling Herbs, Herbs for Fish, Herbs de Provence, or Mediterranean Rub. Herbs for Fish is misnamed; it is a delicious Italian blend used on meat, fish, and vegetables; it is delicious on peas.

Note:  acidic liquids in a marinade, such as vinegar and wine, inhibit browning.  However, sufficient exposure to the heat of a grill will bring about browning anyway.

Favorite Rubs: If you are going to use a rub, sprinkle enough rub on the upper side to cover the meat. Then turn, and repeat. For beef, my favorite rub is Beijing (#8925); Gail's is Cancun (#8929). For chicken, our favorite is Rotisserie Chicken (#V039). For pork, it is Pig Powder (#V036). Pig Powder is wonderful! Use Mexican Blast (#V027) alone or a little with any of the rubs to give extra heat.

The rubs mentioned are all Vanns and are available right here on our site.  Many rubs have salt and pepper in them, so I would taste the cooked meat before adding salt and pepper. For instance, Rotisserie Chicken and Quebec Steak have plenty of salt in it, but the Beijing and Cancun blends need sea salt and pepper ground over the meat before serving. Also, because soy sauce has quite a bit of salt in it, I would not marinate chicken in soy sauce and also use a rub with salt in it. It will be too salty.

Feel free to use the rubs without the marinade. Use the following Vanns chile powders to add heat to any rub, and also as rubs on their own. Combine two or three, or use alone: Chile Ancho Powder (#V010), Chile Chipotle Powder (#V011), Dark Chile (#V012), Light Chile (#V044), New Mexican Chile (#V013) and Pasilla Chile (#V014).

Rub Directory

For Beef: Barbecue (#8924), Beijing (#8925), Berber (#V005), Blackened (#8926), Cancun (#8929), Caribbe (#8931), Creole (#8934), Curry (#8964), Fajita (#V015), Mediterranean Rub (#V026), Mexican Blast (#V027), and Quebec Steak (#V038).

For Pork: Barbecue (#8925), Blackened (#8926), Chinese 5-Spice Powder (use sparingly) (#8933), Creole (#8934), Curry (#8964), Grilling Herbs (very good with olive oil, crushed garlic and white wine, recipe on web) (#8935), Herbs for Fish (#8937), Herbs de Provence (#8938), Island Jerk (#8975), Mediterranean Rub (#V026), Mexican Blast (#V027), and Pig Powder (#V036).

For Chicken: Barbecue (#8924), Berber (#V005), Blackened (#8926), Cancun (#8929), Caribbe (#8931), Creole (#8934), Curry (#8964), Fajita (#V015), Grilling Herbs (use with olive oil) (#8935), Herbs for Fish (#8937), Herbs de Provence (#8938), Island Jerk (#8975), Mediterranean Rub (#V026), Mexican Blast (#V027), Pig Powder (#V036), Poultry Seasoning (#8977), Rotisserie Chicken (#V039), Tandoori Blend (with yogurt, 6 parts rub, 6 parts yogurt, 1 part lemon juice) (#8965), Thai Rub (with fresh lemon juice, 2 parts rub to 1 part lemon juice) (#8943), and Vindaloo (sour curry) (#8944).

For Fish: Barbecue (#8924), Blackened (#8926), Cancun (#8929), Caribbe (#8931), Creole (#8934), Grilling Herbs (use with olive oil) (#8935), Herbs for Fish (#8937), Island Jerk (#8975), and Mediterranean Rub (#V026).