Barbecue Marinades

Orange marinade for pork
6 oz. can frozen orange juice, thawed
3/4 c water
1/3 c brown sugar
1/2 c wine vinegar
1/4 c honey
1 Tbsp soy sauce
1 tsp prepared mustard
1/2 tsp salt
1/4 tsp black pepper

Use a boned, rolled pork leg, thick ham slices or pork chops. Combine ingredients and marinade meat several hours. Baste only within the last 15 minutes of cooking.

Comments: It doesn’t say to use orange juice concentrate, but I assume that’s what is meant.

Mint marinade for lamb
1 c cooking oil
1/2 c wine vinegar
1/4 c Worcestershire sauce
1 Tbsp finely chopped fresh mint leaves
1 tsp. paprika
1 tsp. salt
1/4 tsp pepper.

Marinate lamb chops several hours. Brush often with the marinade while grilling over coals.

Comments: You can try this one if you like, but I won’t be anywhere nearby as I abhor lamb and don’t like mint. It leaves more for you!

Pork rib baster
1/2 c molasses
1/2 c prepared mustard
7 1/2 oz. can tomato sauce
1/4 c lemon juice
1/4 c Worcestershire sauce
1/2 tsp. Tabasco sauce
1/2 tsp. salt

Combine in a saucepan and simmer 3 minutes. Brush onto ribs during the last 15 minutes of browning on the barbecue.

Herb-wine marinade for chicken
1 c dry white wine
1/4 c lemon juice
2 Tbsp red wine vinegar
2 cloves garlic, crushed
1 tsp. salt
1/8 tsp black pepper
1/2 tsp dried leaf thyme
1/2 tsp dried leaf rosemary
1/4 tsp dried leaf savory
2 Tbsp cooking oil.

Combine in a saucepan and heat to simmering. Remove from heat, cover, let stand 1 hour.Marinate chicken halves or quarters at least 2 hours, then brush on marinade often while barbecueing.

Lemon marinade for lamb
1/3 c lemon juice
1/3 c cooking oil
1 Tbsp Worcestershire sauce
1 tsp. grated lemon rind
1 clove garlic, crushed
1/2 tsp dried leaf rosemary, crushed
1 tsp salt
1/4 tsp black pepper

Marinate lamb several hours, brush  on marinade often while cooking meat over coals.

Horseradish baster for beef or pork
2/3 c ketchup
1/4 c white vinegar
2 Tbsp prepared horseradish
2 Tbsp orange juice
1 clove garlic, crushed
1/2 tsp sugar
1/4 tsp salt

Combine and let stand at least 1 hour. Brush onto chops, ribs, burgers or steak while cooking.

Tantalizing marinade and sauce for chicken
1/4 c cooking oil
1/4 c white vinegar
1/4 c Worcestershire sauce
1 tsp celery sauce
1/2 tsp onion salt
1/4 tsp black pepper
1/4 tsp dried leaf basil
1/4 tsp dried leaf marjoram
5 1/2 oz can tomato paste
2 Tbsp brown sugar
1/4 c water

Combine oil, vinegar and seasonings. Marinate chicken pieces at least 1 hour. Remove chicken and cook over coals. Measure out and reserve 1/2 cup of marinade; use the remainder for brushing over chicken while cooking.
Combine the 1/2 cup reserved marinade with the tomato paste, brown sugar and water in a small saucepan. Simmer 10 minutes, stirring often, and adding more water if needed. Serve with chicken as a sauce.

Comments: I have no idea what celery sauce is. Never heard of it. Presumably it adds a celery flavour to the marinade. Finely chopped celery or celery leaves, or crushed dried celery leaves should be a good substitute.

Lemon-butter baster for fish
1/2 c butter, melted
1/4 c lemon juice
1/2 tsp salt
1/2 tsp pepper
1/4 tsp dried leaf thyme
small pinch tarragon

Combine all ingredients and brush onto fish while cooking over coals.

Hot marinade for beef
1/2 c olive oil
1/4 c cider vinegar
1 tsp salt
6 dashes Tabasco sauce
1 Tbsp chili powder
2 cloves garlic, crushed
1/2 tsp dried leaf oragano

Combine all ingredients and marinate steak several hours. Baste with marinade while cooking. Good for all steaks, particularly recommended for flank steak.

Tomato-soy baster for beef
7 1/2 oz can tomato sauce
1/2 c dry red wine
1/4 c soy sauce
2 Tbsp cooking oil
1 bay leaf, crumbled

Combine ingredients. Use to baste burgers, steaks or kabobs.

Comments: Leaving the bay leaf whole would reduce the flavour, but crumbling it might leave sharp bits of bay leaf on the meat.

Lime-honey baster for chicken
2 c cooking oil
1/2 c lime juice
1 tsp salt
1/4 c liquid honey

Makes enough for about 8 half-chickens. You may want to halve the recipe for smaller amounts. Combine oil, lime juice and salt, and brush some over chicken pieces as they cook on the coals. When nearly done, add honey to remaining mixture. Continue basting and cooking, turning often until chicken is golden. Be careful after adding honey; the chicken may [the edge of my clipping is torn away here, but I assume it says the chicken may burn easily].

Source
A (rather tattered now) page I saved from Today Magazine, a Canadian weekend newspaper supplement in the early 1980’s. This feature was by Margo Oliver, a prolific and respected Canadian cooking writer who
passed away only a few months ago as I write this post.