THIS GIVEAWAY is now CLOSED. Congrats to Kristin & her comment: “Hmmm, I think one of my all time favorite marinade sauces is a white wine and terriyaki combination I came up with. I love to use it on chicken and then use the chicken to make a delish chicken salad.”- You won! I have emailed you! Thanks everyone for entering, and stay tuned to more future giveaways!
Do you ever have those nights where you want something delicious, but you’ve forgotten to run to the store, and your husband will be home in like, 25 minutes, and your 3 year old is running around, still un-potty trained saying Oh My God Mommmmm-mmmeee (and you know for a fact you never ever say that yourself), and you know what else? You’re Pooped? No? Me either. But if I did, this marinade would come in pretty freaking handy.
Lawry’s – you’ve seen in it in the store, I’m sure. But they have some new flavors, and I was fortunate enough to be on the receiving end of a couple of them thanks to Lawry’s and MyBlogSpark. The one we pulled out to use was their new Szechuan Sweet & Sour BBQ Marinade, which with a little taste test from the bottle led me to believe it would be a little sweet, a little sour, and a little bit – hawwt. Just a little. Yummy. But the real test came after brushing it on skewers of unpeeled shrimp and scallops, and hitting it with the grill.
To be a bottle marinade, I was really surprised by the intensity of the flavor. It didn’t taste like other marinades we’ve tried – it actually HAD FLAVOR. It suited the shrimp perfectly, and served with a nice fried rice and grilled veggies we were eating quick and delicious. A very happy camper here. Even happier that according to Lawry’s, they’ve got some great new flavor combos as well, and I am kind of excited to try them out soon! Which one do you think sounds the best? (Me, I’m leaning towards the Applewood and Plum, I think it would be amazing on Pork Chops and a few apple or pear slices….yummmm. Cilantro & Lime will be in my repertoire as well – nothing is better on chicken in my opinion!)
- Applewood & Plum – Juicy plums accent smoky applewood and add flair to all-American barbecue.
- Cilantro & Lime – Cutting across the diverse cuisines, this bright and zingy pair is a refreshing taste of summertime.
- Rosemary & Fig – Figs are an unexpected and regionally inspired match for aromatic rosemary.
- Chipotle & Maple – This culinary comingling deliver a fresh take on smoky, spicy and sweet.
- Brown Sugar & Bourbon – This duo brings a delicious dose of Southern charm to the patio.
- Cinnamon & Coffee – Bold and confident – with just the right edge of bitterness.
- Red Chili Sauce & Mango – The flavor of mango takes hot or sweet red chili sauce far beyond mere “condiment status.”
- Which one do you think? Don’t they sound good? Well, how would you feel about trying a couple of flavors for free? Sound good? How about if we threw in a nice set of metal skewers?
Would the addition of a covered glass baking/marinating dish seal the deal? It would? Then you’re in luck!!- Just tell me here – do you have a secret or helpful grilling tip to share? A marinade you can’t live without, a trick that really makes a difference? Share it here! I’ll pick an entry at random to win the Lawry’s Get Grilling kit at 11pm on September 5, and your kit will be sent out soon! Good Luck, and feel free to share this post with your friends!
**Please note. Your comments WILL show up on my end, but you won’t see them here due to the BIG giveaway I posted yesterday. SO, all comments will remain hidden until the winners are announced! Thanks!
{ 23 comments… read them below or add one }
I love the grillmates packets! Chipolte is our favorite mixed with a little lime juice. AWESOME!
I love plain ol’ Salamaida State Fair Marinade! Especially on Quorn Bare “Chicken”:)
That does sound yummy! The applewood and plum.. or the brown sugar and bourbon. Yum!
It actually kind of funny but my go to marinade is a Lawry’s one. I can’t live iwth out the teriakay(sp?) one. I use it in chicken prok beef, it’s the best!
I live with my grandparents, and my grandfather grills at least 5 out of 7 days a week! It’s always a steak and two pieces of chicken. This will give him something to step it up a little!
hmmm…i’m definitely a novice (if that) griller, but i want to learn and try more things!! i would love to win this!
I always brush my meat with olive oil before grilling. I love Mrs. Dash for seasoning and usually make a glaze out of what I have in the fridge but these Lowery’s marinades sound delish!
I love to use Weber black peppercorn seasoning mix to marinate my steaks. Thanks for the chance to win.
Hmmm, I think one of my all time favorite marinade sauces is a white wine and terriyaki combination I came up with. I love to use it on chicken and then use the chicken to make a delish chicken salad.
Yum, the plum and fig flavors sound really good! I have a grilling tip for camping: add marinade/seasoning right into a frozen bag of shrimp, put the bag in the cooler, and they’ll be thawed and ready to skewer over a fire by the second day.
Almost every marinade I make has salt and brown sugar in it. Salt makes the meat tender, and the brown sugar adds a nice carmel flavor when it cooks.
There’s a little gourmet shop in Lake Tahoe called Tahoe House that makes some really delicious dry rubs. The one I love the most is called Amber Brew and it’s got dried tomato, cilantro, dried bell pepper, garlic, rosemary, anise and a bunch of other stuff. We make a paste with a little beer (I like Newcastle) and rub it all over chicken or pork. When grilled up, it’s a little sweet and incredibly yummy. I happen to personally love the flavor of cooked beer!
I love to steam veggies on the grill! I wrap up spinach, snap peas, onions, etc. in a foil pouch with just a little water and place on the grill to steam while the meat cooks.
I love Lawrys, a friend of mine makes and awesome crab dip using the spicy one!
Hmm… a grilling tip? Well, I’m the most inept griller ever. Yep. I don’t do it. I can ruin a steak like no one’s business. I can cook a mean packet of butter ranch veggies, but that isn’t really a tip. I mean, you add butter, salt, pepper and either a packet of ranch dip or some from the bottle. No genius work there. BUT I love me some grilled pineapple. My dad fusses every single time because he says it makes his grill sticky, but do I care? NOPE. That’s what the wire grill cleaner is for. (Is there even a technical name for that thing besides “OH CRAP! That grill thingy just took off a layer of my SKIN!”?) So… go to the liquor store and get a small bottle of rum. I like the light myself, but I’m starting to wonder if a good coconut rum would be tasty. Take a whole fresh pineapple, take off the skin, leave the core and put to the side. Mix the rum and box of brown sugar in a casserole dish, then add pineapple. Flip a few times, cover, (this step is really only needed because I spill… a lot… and there is a TON of sailor like thoughts that go into cleaning liqour mixed with sugar out of the fridge!), then marinate for at least four hours. I place it in the dish over night if I can, but four hours will do. Wait till all your other food is cooked, then add the pineapple to the grill. Turn it every so often until it looks almost burnt on the outside. Not black, but a beautiful, gooey brown. In the mean time, be simmering that left over sauce on the stove. Just heat it up and reduce it a little. Then slice the pineapple, add a BIG dollop of vanilla ice cream and drizzle some of the left over sauce on top. YUMMO.
I marinate chicken in Moore’s and apple cider vinegar. It gives lots of flavor and makes the chicken really tender and juicy!
When I think of Lawry’s, I don’t think of unusual or extra-spicy pairings–what a great idea. I can’t choose one, but I know that I will be trying the Chipotle & Maple, Chili Sauce & Mango, and Rosemary & Fig. Are these marinades in stores now?
RE a tip, I used to go bughouse with spinning meats, veggies, fruits–whatever was on the skewer–when I tried to flip it. I now have double-pronged skewers, so no more spinning. Another way to avoid the kabob spin is to thread whatever you’re grilling on two skewers (side by side).
Thank for the fun giveaway!
Not really a secret, but when grilling meat in general, assuming the grill was heated enough and the meat was at least lightly oiled… if you try to check if it’s ready to be flipped, and it sticks, it’s not ready. Meat will release on its own when it’s ready.
My best grill “secret” is using Anne Burrell’s rub for rib eyes – so good. Everyone raves.
Use half regular charcoal and half hardwood charcoal for the best mixture of flavor and longer-lasting heat.
I love soy sauce, liquid smoke, and onion as a marinade!
my favorite tip is use a thermometer, takes the guess work out of grilling.
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