Chicken and Pork Marinade

**Rick** · 04-14-2008, 02:49 PM

I thought I'd share a couple of family secrets with you. This one is easy and oh, so good.

Take a 1 gallon zip lock storage bag, dump a bottle of Italian dressing in (I use Kroger Light Italian) and place your meat inside. Stick it the fridge overnight and grill the next day. Toss the left over marinade.

This is really good for pork chops or boneless chicken breasts and/or tenders.

Doesn't work well with beef. I marinade beef in beer and Worcestershire sauce using the zip lock bag. It doesn't change the flavor of beef but does tenderize it.

**BraggSurvivor** · 04-14-2008, 03:19 PM

For beef steaks Rick I just use good old fresh ground sea salt and pepper medley with a bit of olive oil. My beef does not need to marinate. I think it is due to the low stress kill of the animal, 3-4 week hanging and what they are fed.

90% of the time I spatchcock my chickens and I make a cajun wet rub to the top of the birds only.

I'm gonna try your recipe suggestion on some pork this week.

Here is last nights steaks with just salt and pepper:

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**Rick** · 04-14-2008, 03:29 PM

I just put some breasts in the fridge to marinate. I actually use Kroger's Fat Free Zesty Italian. I doubt that it would make a difference what kind of Italian dressing you use.

I had to look up the term spatchcock. I'd never heard that one. About the only time I use a rub on my chickens is if I make "beer in the butt" chicken. I do dry rub them with a cajun rub.

I doubt I could ever get my beef as tender as yours. There is a packing house a few miles north of us that has some tender beef but you sure won't find any store bought that's tender.

Those look pretty good!

**Alpine_Sapper** · 04-14-2008, 03:31 PM

Originally Posted by Rick

I just put some breasts in the fridge to marinate. I actually use Kroger's Fat Free Zesty Italian. I doubt that it would make a difference what kind of Italian dressing you use.

I had to look up the term spatchcock. I'd never heard that one. About the only time I use a rub on my chickens is if I make "beer in the butt" chicken. I do dry rub them with a cajun rub.

I doubt I could ever get my beef as tender as yours. There is a packing house a few miles north of us that has some tender beef but you sure won't find any store bought that's tender.

My mom used to use Wishbone. Good stuff.

**Alpine_Sapper** · 04-14-2008, 03:34 PM

Man, I wish I had the $$$ to one-up these guys. THAT would be one helluva part-ay.

http://www.reuters.com/article/oddly...=usoddlyenough

**BraggSurvivor** · 04-14-2008, 03:46 PM

Here is a how to from the NakedWhiz on spatchcocking chickens:http://www.nakedwhiz.com/spatch.htm

**Rick** · 04-14-2008, 04:07 PM

Well, cool beans. That looks simple enough. Thanks!!

Hey, Alpine. Just save your pennies and you can buy one of these big fellahs.

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**Ridge Wolf** · 04-14-2008, 04:43 PM

Originally Posted by Rick

Well, cool beans. That looks simple enough. Thanks!!

Hey, Alpine. Just save your pennies and you can buy one of these big fellahs.

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Hey... pizza ovens! one helluva business idea...