Recipe of the Month

Here are a couple of marinades for your summer barbeques. And what goes better with summer and barbeque than homebrew. These came from Real Beer and Good Eats by Bruce Aidells and Dennis Kelley.

Ale Marinade for Steak and Lamb

• 1 cup oil  
  2 tsp. brown sugar
  3 cl. garlic, crushed 
  3 tbsp. Worcestershire
  1 cup ale
  2 tsp. salt
  1/2 cup lemon juice 
  2 tsp. black pepper
  1 tsp. dry mustard
  1/2 cup soy sauce

Combine ingredients and marinate steak, lamb, or pork. Marinate overnight if possible.
 

Porter or Stout and Molasses Marinade

3 tbsp. Dijon mustard
1/4 cup molasses
1 cup porter, stout or dark ale
1/3 cup malt or red wine vinegar
1 tbsp. Worcestershire
2 bay leaves, crumbled
1 tsp. Tobasco
1/2 cup finely chopped onion.

In small saucepan mix together the mustard and molasses. Gradually stir in remaining ingredients. Bring to a boil and simmer for 2 minutes. Cool before using.

This marinade is best used to marinate ham steaks, smoked pork chops, venison, duck, or fresh pork.