It took me a long time to come to terms with cooking food on the grill. Mostly because I like to keep it on the “Dude Stuff” list. Once something migrates to the “Ladies’ Work” list, it never leaves. Also could be underlying PTSD from stepping on a loose hot charcoal brick with bare feet once or twice. It was twice. But alas, I’m often the outdoor chef, and we eat a lot more off the grill. It’s bullshit but delicious.
You know I love puttering around in the kitchen, but after a cozy winter indoors I’m ready for Spring and its nature-filled crazy big to-do list. I lean on maximizing my time inside by meal prepping and making double batches of things to freeze for later. This keeps my meal plan on track and gives me more time in the garden without worrying about what’s for dinner because most of the work is already done.
When I marinate something, I pull out double the meat and make a double batch of marinade.
I let the “meat for later” thaw just enough to work it out of the package, transfer it to a freezer bag and pour in the marinade. I make sure the meat is coated on all sides, gets labeled and dated, and goes back in the freezer. When future me takes it out of the freezer, it will marinate as it thaws and be ready to slap on the grill. Let me tell you, when that day comes I really feel like I have my shit together and it feels good.
Here are three of my favorite homemade marinades for the grill.
Southwest Marinade
¼ cup avocado oil
¼ cup apple cider vinegar OR lemon juice
1 tsp chili powder
1 tbsp parsley
2 tsp garlic powder
1 tsp oregano
1 tsp ground cumin
1 tsp salt
½ tsp black pepper
Italian Marinade
¼ cup mayonnaise
2 tbsp balsamic vinegar
2 tbsp avocado or olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp thyme
1 tsp oregano
1 tsp celery powder OR celery salt
1 tsp parsley
1 tsp dried basil (optional)
1 tsp tomato powder (optional)
1 tsp salt
½ tsp pepper
Chipotle Adobo Marinade
*You can throw all of this in a food processor or blender and skip the mincing and chopping.
7.5 oz can of chipotle peppers in adobo
-chop up 2 of the peppers and add enough adobo sauce to make a heaping 1/4 cup
¼ cup finely chopped red onion (or ½ of a small red onion)
2 cloves minced garlic
2 tbsp fresh lime juice
2 tbsp avocado oil
1 tsp chili powder
1 tsp cumin
1 tsp oregano
1 tsp brown sugar
1 tsp salt
½ tsp pepper
If you don’t have other plans for the rest of that can of chipotle peppers in adobo, consider making a triple batch of this recipe, divide it by 3, use one batch now and freeze the other two for later.
TRIPLE BATCH Chipotle Adobo Marinade
*You can throw all of this in a food processor or blender and skip the mincing and chopping.
7.5 oz can of chipotle peppers in adobo
¾ cup finely chopped red onion (or 1 medium red onion)
6 cloves minced garlic
6 tbsp fresh lime juice
6 tbsp avocado oil
3 tsp chili powder
3 tsp cumin
3 tsp oregano
3 tsp brown sugar
3 tsp salt
1 ½ tsp pepper
