Garlicky Barbecue Marinade

"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.

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  • Total Time:
  • Servings: makes about 1 1/4 cups
KEY: Spring, Summer, Barbecue/Cookout, American, Southern/Soul Food, Southwestern/Tex-Mex, Marinades & Rubs, Fast, Make Ahead

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Ingredients

  • 10 garlic cloves, coarsely chopped
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons low-sodium soy sauce
  • 1 medium onion, chopped
  • 1/4 cup water

How to make this recipe

  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.

Contributed By Published April 2005

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