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Place ribs in center of grid above drip pan and smoke approximately 1 1/2 hours or until meat pulls
away from bone.
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Baste with barbecue sauce during last 30 minutes.
CHICKEN MARINADE:
Combine
1/2 cup soy sauce
1/4 cup vegetable oil
1/4 cup red wine vinegar
1 teaspoon oregano
1/2 teaspoon sweet basil
1/2 teaspoon garlic powder with parsley
1/4 teaspoon pepper
•
Pour over chicken pieces in non-metal dish
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Cover and refrigerate overnight, turning occasionally. Use marinade to baste chicken while cooking.
MEAT MARINADE: (For steaks, chops, and burgers)
Combine
¼ cup soy sauce
2 coarsely chopped large onions
2 cloves garlic (halved)
•
Combine ingredients in an electric blender, cover, and process at high speed 1 minute or until
mixture is very smooth.
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Stir in 1/4 cup bottle gravy coloring (Kitchen Bouquet and Gravy Master) and 2 teaspoons Beau
Monde seasoning (or substitute 1 teaspoon MSG and 1 teaspoon seasoned salt).
•
Allow meat to stand in marinade at room temperature for 2 hours or refrigerate up to 24 hours in a
covered dish.
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Bring meat to room temperature before cooking.
SHISH KABOB MARINADE:
Mix
1 cup soy sauce
1/2 cup brown sugar
1/2 cup vinegar
1/2 cup pineapple juice
2 teaspoons salt
1/2 teaspoon garlic powder
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Mix ingredients and bring to a boil.
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Marinate beef in mixture a minimum of 4 hours.
D-7
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