"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

Adam Perry Lang
April 2005

Gallery

Recipe Summary

total:
10 mins
Yield:
makes about 1 1/4 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a blender, puree the chopped garlic, Worcestershire sauce, soy sauce, onion and water.

    Advertisement

Make Ahead

The marinade can be refrigerated for up to 1 week.

Advertisement
Advertisement