My F&W
quick save (...)

Garlicky Barbecue Marinade

  • SERVINGS: makes about 1 1/4 cups
  • FAST

"Building layer upon layer of flavor is absolutely crucial to great barbecue," says Adam Perry Lang. For the first layer, he usually slathers on a marinade or wet rub the night before cooking. To save time, you can let the meat marinate at room temperature for up to 4 hours rather than refrigerating overnight.

Plus: More Grilling Recipes and Tips

  1. 10 garlic cloves, coarsely chopped
  2. 1/4 cup Worcestershire sauce
  3. 2 tablespoons low-sodium soy sauce
  4. 1 medium onion, chopped
  5. 1/4 cup water
  1. In a blender, puree the chopped garlic, Worcestershire sauce, soy sauce, onion and water.
Make Ahead The marinade can be refrigerated for up to 1 week. Serve With Barbecued Baby Back Ribs.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.