BBQ Marinade

In the peak of summer, I love making my own barbecue marinades. Though supermarkets offer a huge variety of marinades and glazes, I feel that nothing beats making your own if you want to get the true DIY feeling of a barbecue. I also find that if I buy bottled marinades, they sit at the back of the cupboard until they expire. By making your own, you can control the quantities, and by making only a little, you can taste different marinades all through the summer.

Marinades make a great meat glaze

Marinades aren’t particularly refined, which luckily means that they are super easy and quick to make. You don’t have to follow the recipes to the letter, either – throw in some extra spice if that’s what you fancy! Here are just a few tried and tested recipes that I have used on meat and Portobello mushrooms over the years.

Classic BBQ Marinade

350ml ketchup

3 tbsp Worcestershire sauce

1 tbsp wholegrain mustard

1/2 tsp smoked paprika

Juice of 1 lemon

Tabasco, as much as wanted

Stir all ingredients and heat in a pan until bubbling. Simmer for two more minutes. Season with salt and pepper.Great with all kinds of meat, mushrooms, and veggie skewers, and also makes a great dip.

Teriyaki Marinade

200ml soy sauce

50ml Worcestershire sauce or umami paste

150g sugar

3 tbsp distilled white vinegar

3 tbsp sesame oil

3 tsp onion powder

2 tsp garlic powder

1 tsp grated fresh ginger

Chili flakes to season

Combine all ingredients and simmer on the hob. Add up to 200ml of water gradually to thin out the marinade.

Great with salmon and veggie and prawn skewers.

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