John Myers
Tighter Marinade for Meat / Grilled Meat
The perfect tighter marinade for meat / grilled meat recipe with a picture and simple step-by-step instructions.
- 4 tbsp Own production of chilli oil
- 2 Heaped tablespoons Green all-round spice in-house production
- 2 tbsp Sesame black
- 1 tsp Garlic finely chopped
- 2 tbsp Extra virgin olive oil
- 1 tsp Sea salt fine
- 1 tsp Sugar
- Put all the ingredients together and mix.
- Brush the meat (I prefer lamb chops for this marinade) with the marinade, put in a freezer bag and vacuum seal. I always put the bags in the refrigerator for 2 days.
- When grilling, grill the meat briefly and then let it simmer at the edge so that the marinade does not burn. The same goes for frying. Sear it briefly and then let it simmer in the oven at 80 degrees.
- Since nothing is thrown away with me, I let the marinade drain into a bowl when I take the meat out of the bag, fill the marinade liquid with a little olive oil and strain it into a bottle and lo and behold, I already have a new spice oil ( see last picture).
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