Grilling the Juiciest Meats
- jena99
- Jul 3
- 1 min read
What gets us excited about summertime? Family cookouts, special get-aways, and memorable times with great food!
What is the secret to the juiciest grilled meats? Choosing the right cuts, like kabob meat-but never tougher cuts like stew meat. Top round steak, or london broil, sirloin tips, chicken thighs, thicker pork chops are great and they can also stand up to the PERFECT MARINADE:
MIX TOGETHER THOROUGHLY:
1/2 CUP OLIVE OIL
1/2 CUP BASALMIC VINEGAR
2 TABLESPOONS HONEY OR PURE MAPLE SYRUP
3 TABLESPOONS IRRESISTIBLE SPICE BLEND
Submerge all cuts under marinade, and to tenderize, make sure to marinate in fridge overnight and up to 24 hours. For already tender cuts, 3 hours is enough to add flavor. Make sure to keep it totally submerged and turn over halfway through the marinating period. Set out for 2 hours to bring to room temperature. Remove from marinade, blot with paper towels and GRILL! Sear over flame 2 minutes on each side, and finish cooking over indirect heat under cover for 7 minutes for thicker cuts, 5 for smaller cuts. Please use meat thermometer for chicken!
MONEY-SAVING TIP: Sterilize leftover marinade by boiling 4 minutes, cool and save in fridge for next time. Be sure to add some fresh ingredients each time.
My husband loves a marinade with a Lot of crushed garlic in it, and this spice has garlic and onion in it...it is really easier and faster, an he loves the flavor.