Awesome Marinades for the summer grilling season!

Hey All, here are the marinades I came up with for maximizing the PALEO guidelines, I hope you find them enjoyable!

CAVEMAN JERK SEASONING

• 2 tablespoons dried minced onion
• 2 1/2 teaspoons dried thyme
• 2 teaspoons ground allspice
• 2 teaspoons ground black pepper
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• ¼ FINELY DICED HABANERO OR SCOTCH BONNET PEPPER(OPTIONAL)
• 2 tablespoons vegetable oil

Great for Fish, Chicken and Pork.  Combine all the ingredients except the oil; rub the meat with the oil then rub the mixture on the meat.  Refirgerate for AT LEAST 20 minutes, then grill to desired doneness.

SOUTHWESTERN-STYLE MARINADE

2 TBS Garlic Powder

2 TBS Onion Powder

1/2 TBS Ground Cumin

1/2 TBS Ground Coriander

1 TBS Dried Oregano, rubbed

1 TBS Ground Black Pepper

1 tsp Celery Seed, rubbed

1 tsp Chili Powder

1 tsp Paprika

OPTIONAL- 1 tsp Cayenne Pepper for heat.

1/8 cup Olive Oil

1/8 cup Apple-Cider Vinegar

Combine all the Indredients and let sit for about an hour.  Rub liberally on Beef, Chicken, Pork.

(I REALLY LIKE USING FLANK STEAK FOR THIS).  Grill to desired doneness.

UPSTATE NY FIREMANS BARBEQUE CHICKEN!

1-3 Chickens, each one cut in half

1 TBS Garlic Powder

1TBS Onion Powder

1 TBS Paprika

1 TBS White Pepper

½ TBS Black Pepper

½ tsp Dried Thyme, rubbed

½ tsp Dried Sage, rubbed

1 cup Canola Oil

2 cups Apple-Cider Vinegar

Rinse the chickens and set aside; combine all the other ingredients and mix until blended well, let sit for AT LEAST 20 MINUTES.  Put just enough of the marinade to coat the chickens in a big bag, add the chickens and shake to coat.  Put in refrigerator FOR AT LEAST TEN MINUTES. 

CHARCOAL IS THE BEST WAY TO GRILL THIS CHICKEN, BUT GAS CAN WORK TOO.  THE “UPSTATE LOCALS” USE ROYAL OAK COALS.

Once the grill is ready, start with the chicken Bone-side Down, cover and grill for 5-10 minutes.  Turn the chicken over and baste with the remaining marinade, cover and grill for 5-10  minutes.

Turn the chicken and baste again, and REPEAT THE PROCESS UNTIL THE CHICKEN IS COOKED THROUGH TO AN INTERNAL TEMPERATURE ON 180 DEGREES.

BASTING WITH THE MARINADE IS VERY IMPORTANT FOR THE FIRST FEW SETS OF TURNS.

ENJOY THESE RECIPES, LET ME KNOW HOW THEY WORK FOR YOU THIS SUMMER!