"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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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 It
In a blender, puree the chopped garlic, Worcestershire sauce, soy sauce, onion and water.
The marinade can be refrigerated for up to 1 week.