All Purpose Grilling Sauce Recipes

PWWB ALL-PURPOSE GRILLING MARINADE

PWWB All-Purpose Grilling Marinade image

Equal parts zesty, sweet & spicy, this All-Purpose Marinade recipe hits all of the right notes! Pantry spices like chili powder & smoked paprika add just the right amount of kick to this homemade marinade, while brown sugar lends the perfect amount of sweetness, creating an absolutely crave-worthy caramelized crust on whatever you're grilling. This easy grill marinade is an all-purpose solution for grilling more flavorful chicken, steak, pork, seafood, veggies, & more!

Provided by Jess Larson

Time 5m

Number Of Ingredients 12

Ingredients

2 pounds meat or veggies of choice
¼ cup olive oil
¼ cup brown sugar, loosely packed
2 tablespoons apple cider vinegar
2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
2 tablespoons Worcestershire sauce (see Recipe Notes, below)
3 cloves garlic, smashed
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
optional: pinch cayenne pepper
kosher salt & ground black pepper, to season

Steps:

Add the olive oil, brown sugar, soy sauce, Worcestershire sauce, apple cider vinegar, chili powder, paprika, & a pinch of cayenne pepper, if using, to a bowl or jar. Season with 2 teaspoons kosher salt & ground black pepper as desired. Whisk or shake to combine.
Pour the all-purpose marinade over your meat or veggies of choice. Marinate for at least 6 hours or up to overnight.
as desired. Enjoy!

HOMEMADE ADOBO ALL-PURPOSE SEASONING

Homemade Adobo All-Purpose Seasoning image

This seasoning is a staple to have in a Puerto Rican kitchen, but sometimes hard to find where I live. So I started making my own and it's good! Great seasoning for just about anything; my boys love to shake it on fries. Enjoy!

Provided by PR Punisher

Categories World Cuisine Recipes Latin American Caribbean

Time 10m

Yield 40

Number Of Ingredients 5

Ingredients

3 tablespoons garlic powder
2 ½ tablespoons salt
2 teaspoons ground black pepper
1 teaspoon dried oregano
½ teaspoon ground turmeric

Steps:

Whisk garlic powder, salt, black pepper, oregano, and turmeric together in a bowl. Store in an airtight container.

Nutrition Facts : Calories 2.6 calories, Carbohydrate 0.6 g, Fiber 0.1 g, Protein 0.1 g, Sodium 436.3 mg, Sugar 0.2 g

ALL PURPOSE BBQ SAUCE

All Purpose BBQ Sauce image

This is my all purpose BBQ sauce--for brisket, ribs, etc. It is a pretty traditional sauce, a little sweet and a little tangy! (It is also included in my brisket recipe.)

Provided by Dwynnie

Categories Sauces

Time 35m

Yield 2 cups

Number Of Ingredients 8

Ingredients

1 cup ketchup
1/2 cup brown sugar
1/4 cup red wine vinegar
2 tablespoons Worcestershire sauce
1/4 cup honey
1/4 cup Dijon mustard
2 tablespoons soy sauce
2 tablespoons molasses

Steps:

Mix ingredients together.
Cook over low for approximately 30 minutes.
Serve warm or at room temperature.

Nutrition Facts : Calories 553.4, Fat 1.5, SaturatedFat 0.1, Sodium 2889.4, Carbohydrate 140.2, Fiber 1.6, Sugar 129, Protein 5.3

EASY AND TASTY ALL-PURPOSE MARINADE

Easy and Tasty All-Purpose Marinade image

This marinade can be used on all sorts of meats (absolutely the BEST for steaks!) and even seafood. It is my favorite and soooooo easy and tasty!

Provided by MITCHM

Categories Side Dish Sauces and Condiments Recipes Marinade Recipes

Time 3m

Yield 6

Number Of Ingredients 4

Ingredients

3 cloves crushed garlic
½ cup soy sauce
¼ cup olive oil
½ cup water

Steps:

In a medium bowl, combine the garlic, soy sauce, olive oil and water; mix well. Marinate meat of your choice for at least 8 hours.

Nutrition Facts : Calories 93.1 calories, Carbohydrate 2.1 g, Cholesterol 0 mg, Fat 9 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 1.2 g, Sodium 1203.6 mg, Sugar 0.4 g

ALL-PURPOSE GREEN SAUCE

All-Purpose Green Sauce image

This tangy, creamy sauce is the perfect home for all those extra herbs you may have on hand from other recipes - that leftover sprig of mint, the stemmy part of that bunch of cilantro, the droopy basil. You can use any combination of soft herbs here; you'll need two packed cups altogether. And you don't have to limit yourself to herbs. Other flavorful, leafy options include arugula, celery leaves or pea shoots. For a vegan version, skip the yogurt and use more olive oil, along with a small squeeze of lemon for some acidity.

Provided by Melissa Clark

Categories sauces and gravies

Time 10m

Yield About 2 cups

Number Of Ingredients 9

Ingredients

1 packed cup basil leaves
1/2 packed cup parsley leaves and tender stems
1/2 packed cup chopped chives
2 garlic cloves, peeled and smashed
Pinch of black pepper
1/4 cup plain Greek yogurt or sour cream
1/3 cup extra-virgin olive oil
1 1/2 teaspoons finely grated lemon zest
1/4 teaspoon kosher salt (Diamond Crystal), plus more to taste

Steps:

Place herbs, garlic and pepper in a food processor or blender, and pulse to combine, stopping to scrape down the sides of the container if necessary.
Add yogurt and purée until smooth. (This may take a minute or so; scrape down the sides of the container as needed.) With the motor running, gradually drizzle in the olive oil. Pulse in lemon zest and salt. Taste and add more salt if needed.
Use immediately or refrigerate in an airtight container for up to 5 days. Spoon over grilled or roasted chicken, seafood (especially shrimp and salmon), sausages, steaks, lamb chops and vegetables. Use as a marinade for chicken, lamb or pork; as a dressing for starchy salads with beans, potatoes or grains, or for hearty vegetable salads, like those with cucumbers or blanched and sliced sugar snap peas or green beans. Serve as a dip for crudité or chips. Spread in roast beef, lamb or pork sandwiches.

ALL-PURPOSE GRILLING SAUCE

All-Purpose Grilling Sauce image

As its name implies, this sauce is extremely versatile-you can brush it on chicken (whole or parts), ribs, steak, even vegetables. A small amount of butter is added at the end for a smooth finish; feel free to leave it out, especially if you're using the sauce with a particularly fatty piece of meat.

Yield Makes about 3 cups

Number Of Ingredients 18

Ingredients

2 tablespoons sunflower or other neutral-tasting oil
1 medium yellow onion, cut into small dice
3 garlic cloves, crushed and peeled
1 1/2 cups tomato juice
1 can (8 ounces) tomato sauce
1/2 cup distilled white vinegar
1/2 cup water
2 tablespoons unsulfured molasses
1 tablespoon ancho chile powder
1 teaspoon mustard powder
2 tablespoons Worcestershire sauce
2 tablespoons packed dark-brown sugar
1/2 teaspoon toasted cumin seeds, finely ground
1/2 teaspoon dried oregano, preferably Mexican
1 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1 jalapeño chile, halved lengthwise (remove ribs and seeds for less heat)
2 tablespoons unsalted butter, room temperature (optional)

Steps:

HEAT THE OIL in a medium saucepan over medium heat. Cook onion until softened, stirring occasionally, about 3 minutes; add garlic and cook until fragrant. Add remaining ingredients except butter; stir several times to blend. Bring to a simmer; partially cover and cook over low heat until thick, about 1 hour.
Remove and discard jalapeño. Puree sauce (with butter, if desired) in a food processor or blender until smooth. Serve warm or at room temperature. The sauce can be refrigerated in an airtight container up to 1 week.

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