baked

the ultimate food high

4 Kick-Ass Rubs and Marinades For Your Meat

Summer breeze, beer in hand, and smoky aromas—moving your kitchen outdoors is the best way to savor the sunniest days of the year. With our rubs and marinades, break traditions, and unlock finger-lickin’ flavors.

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1. Coffee Mustard Marinade

  • 1 small shallot, chopped
  • 2 cloves garlic, chopped
  • 1 cup strong coffee, room temperature
  • ¼ cup balsamic vinegar
  • ¼ cup Dijon mustard
  • ¼ cup packed light brown sugar
  • 2 tablespoons olive oil
  • 1 teaspoon freshly ground black pepper

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2. Southwest Tequila Marinade

  • ¼ cup vegetable oil
  • 3 tablespoons fresh lime juice
  • 3 tablespoons tequila
  • 2 tablespoons triple sec
  • 1 large jalapeño, minced
  • 1½ teaspoons grated lime peel
  • 1 teaspoon chili powder
  • 1 teaspoon sugar
  • ½ teaspoon coarse salt

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3. Rosemary Garlic Rub

  • 1 tablespoon black pepper
  • 1 tablespoon salt
  • 3 tablespoons fresh rosemary
  • 1 tablespoon dried rosemary
  • 8 cloves garlic, diced
  • ⅓ cup olive oil

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4. Chili Ranch Rub

  • ½ cup brown sugar
  • 1 package McCormick chili seasoning mix
  • 1 package ranch dressing mix
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
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About Baked Magazine

Baked is Syracuse University’s student-run food magazine. Founded in 2011, Baked aims to widen food options for SU students by introducing kitchen amateurs to cooking, highlighting local businesses and eateries, and connecting readers to the greater Syracuse food community. It publishes one issue each semester.

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This entry was posted on 04/29/2015 by in MUNCHIES and tagged , , , , , , , , , , , , , , , , , , , , , .
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