(I use a gas grill) My Navy friend took a photo of the recipe on his way out so he could have it when he got home. There was not a single bite of steak left on ANYONE's plate, and all were raving about how flavorful and tender the steaks were. I doubled the recipe because I had 8 steaks, and put them on to marinate about 10:00pm to go on the grill at 4:00pm the next day.
I wanted to do something different with the steaks, and I found this recipe and tried it. There is nothing I would change about this recipe!! I tried this for the first time on a day I was having my family, and an old Navy buddy who was passing through town, over for grilled steaks and boiled shrimp. I've read a lot of reviews were people substituted this or that, well for me, I always try a recipe as written first, before I decide to substitute, add, delete, etc. Marinaded it in the frig, turning the bag over a few times over a 6 hour period. I split marinade up into three plastic zippos, threw a tenderloin in each one. I wanted to stretch the recipe so I added about 1/3 cup more oil. I used 'Extra Virgin Olive Oil' because it has more flavor. The hot pepper boost serves to balances the spices it does not make the meat hot at all. And for the hot sauce I used 'Red Pepper' powder. I used 'Black Pepper', not the white because I like how it crusts. And for the 'Lemon Juice' I used 'Real Lemon' in the bottle. I used both the minced garlic and the powdered garlic. This is the marinade I chose to use for the tenderloins at the company picnic.There were 3 tenderlions about 3 lbs each, 9 lbs total. (150 is good) Take the meat out on plate cover with a dish cloth for about 10 min to let the meat rest. When the grill cools down you can close the lid and cook the meat turning occasionally until the inside temperature of the meat is to the desired temperature. When seared or blackened to desired crust, turn the grill on LOW to cool it, untill the temperature gets down to about 275 or 300. THIS HAS TO BE THE BEST MARINADE IN THE WORLD! Marinaded for 6 hours- Turn the Grill on HIGH and with the lid down get the inside temp to 400, (wait untill its up there), sear the meat on all sides opening and the lid to to check and flip. I send up a batch with my husband went he goes hunting Marinades will stay in a glass jar up to a week, if you do not have time to do it "daily". You also, if a tender cut of meat(like pork or beef or venison tenderloin", do not have to marinate "more than a half hour". Once you are "comfortable making your own marinades, "the "skys the limit". Sometimes, instead of "soy", I'll use Terriyaki sauce instead, or sometimes "a little of each". Just crush the leaves once from, grab a handful to add to your "marinades or pasta sauces.
I always "freeze "fresh basil leaves" in a ziploc baggie, to have handy in the house.
Be sure "not to over due the acidic ingredients(lemon or vinegars)If you have "fresh basil leave handy, instead of dry.even better. I subsitute lemon juice with "rice flavored vinegar or wine vinegar. It tenderizes the steak/pork/or venison" meat, and gives the flames on the grill a chance to "dance upward", giving those nice "charred lines> I also use both powered garlic and real garlic. I also always add "a little oil or canola oil" to the mixture(it depends how much you make, but "at least a tablespoon". In fact, if, after tasting "mixture", it seems "to strong for your taste buds", just an a little water to it.". You "do not" need to blend ingredients in a blender at all. This is good, but I have been doing the "exact ingredients for over 20 years. Scroll through to find our best baked chicken wing recipes of all time, including baked Buffalo wings, baked teriyaki wings, baked BBQ wings, baked lemon pepper wings, and more. And you don't even need any fancy appliances to cook them because all these recipes are made in the oven for extra crispy wings that are packed with finger-licking-good flavor. Plus, how many foods come with their own convenient built-in handle? When it comes to flavors, the mighty chicken wing has something for everyone, so whether you like them spicy, cheesy, or a little bit sweet, you'll find a recipe that's just right for you on Allrecipes. Whether you're serving them as a snack at a party, an appetizer before dinner, or dinner itself, no one is able to resist this delectable finger food. Our 15 Best Baked Chicken Wing Recipes of All Time Are Why Napkins Were Invented Chicken wings are a real crowd-pleaser.
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