We love to eat, and meat might be our favorite thing in the world to consume. There are so many different types of meats to choose from in this wonderful world, but sometimes their flavor can be enhanced to the point of pure nirvana. The secret is oftentimes in the marinade and sauce. Luckily, we have a few marinade tricks up our sleeves to help you lift your meat to the next level and make you the envy of your BBQ eating friends. Just give us credit for passing on the secrets.

Pork Ribs Marinade

Ribs, Ya’ll. It’s a true man meat. Making ribs is a past time for men around the globe, but especially here in the U.S. of A. Make sure to inspect your ribs before buying, so you don’t get the ones from the runt of the litter. Depending on how many ribs you plan on cooking, you will have to adjust these measurements, but this marinade is one that doesn’t need to be exactly precise when mixing. They are ribs after all and are by nature messy. Why make things complicated with something like measuring? The key here is to saturate the ribs. And don’t skimp on the mustard. Dump the entire bottle over the ribs and make sure they get covered. If you like it a little more spicy, throw in more Dijon and hot sauce. If you like it sweeter, add more of the honey and sweet BBQ sauce. It’s best to prepare this the night before and leave the ribs marinating in the fridge or the freezer overnight. This marinade works best on an open flame grill. Or better yet, a smoker.

            1 bottle of yellow mustard
            1 cup apple cider vinegar
            ¼ cup Dijon mustard
            ¼ cup sweet BBQ sauce
            ¼ cup Worcestershire sauce          
            3 tbsp honey
            2 tbsp hot sauce
            A few dashes of kosher salt

Flank Steak Marinade

Flank is a nice cut and quite tasty on its own, but when combined with a great marinade it can be like taking a bite out of Heaven…if that were possible. The flank should be unrolled and cut into strips — make sure you don’t cut them too thin — and dropped in large ziplock bags. Then pour in the marinade and make sure each piece of flank is covered. Let them sit in the marinade for a couple of hours before cooking. Best prepared in a skillet with some extra marinade tossed in, but a grill will work, too. Medium rare is the way to go, but if you like no flavor at all, prepare it well done. Or if you like it rare, well, that’s just gross.

            1 cup worchestershire sauce
            1 cup sweet/tangy BBQ sauce
            1 tbsp of kosher salt
            Dash of seasoned salt
            Dash of red pepper
            Finish with water
            Shake it all together

Chicken Marinade

Who’s up for some chicken? We’re always up for chicken and this marinade happens to make chicken even better. The ginger works perfectly with the peanut butter and the pepper can give it just enough kick to make you feel like you are a genuine chef. This marinade does need time to penetrate the chicken properly, though, so plan ahead. We even suggest an all day sort of chicken soaking, so maybe try to get the chicken in zip locks with the marinade the morning of your BBQ. The water should be warmed up before the other ingredients are added in order to break down the peanut butter a little easier. The garlic powder and pepper should be added to the bags after the rest of the marinade. Put the chicken in the bags, shake them up and toss them in the fridge. Three pounds of chicken should do the trick. Grill, bake or fry. It’s all good.

            ½ cup water
            ½ cup peanut butter
            ¼ cup butter
            ¼ cup soy sauce
            3 tbsp apple cider vinegar
            2 tsp ginger
            1 tsp red pepper
            Few dashes of garlic powder
            Shake it all together

Salmon Marinade

This marinade is so easy, even a caveman could do it. Sorry, we just couldn’t resist. It seriously is a pretty easy one, though, and will give your salmon a kick in its salmon butt. We shouldn’t have to tell you how to pick out your salmon, but in case you are new to the fish market game, get a nice couple pounds of salmon. It should be no more than a day old because salmon then starts to smell and taste a little too fishy. Get your piece without the skin because that’s just a lot of extra work for you and it doesn’t add to the flavor. You will want to rub the marinade on both sides of the salmon and let it sit for about 20 minutes before cooking. Grilling is good,  but baking it in the oven is also pretty awesome.

            ¾ cup teriyaki sauce
            ¼ cup ketchup
            2 tbsp sugar
            Dash of grenadine
            Dash of lemon juice
            Rub on the salmon and let sit

Duck Marinade

Yes, that’s right. Donald and Daisy are kind of tasty. When not prepared properly, duck can be too greasy and a little chewy, but you can avoid that. For this marinade, have two ducks ready to go and make sure to cut them open for the marinade to really get in there. Chop up some onions to put in your marinade and then you are ready to cook some ducks. This marinade is best when tossed in and given time to cook with the ducks, so you won’t have to wait around before the oven can start doing some of the work. If you’re interested, this also taste kind of good on goose. We’re just here to pass on culinary secrets.

            ¼ cup butter
            ¼ cup Worcestershire sauce          
            ½ cup ketchup
            ¼ cup lemon juice
            3 tbsp brown sugar
            2 tsp seasoned salt
            Dash of hot sauce
            Dump over the ducks and rub it in