Published: Thursday, July 15, 2010

Christy Jordan is the publisher of SouthernPlate.com, her website dedicated to classic Southern dishes and quick and easy family favorites. She holds a B.S. in Home Economics and is a proud wife and mother living in Madison.

Christy Jordan, Lifestyle Desk
Madison Weekly
Madison, Alabama's Hometown Newspaper

With summer here, many of us are marinating meat and grilling out on a regular basis. Burgers, chicken, chops, steaks, veggies, you name it, a good marinade can make the meal.

There are two marinades often used in my neck of the woods that aren't readily available everywhere else. Dale's Sauce and Moore's Marinade are both made in Alabama - and pretty much the same thing, although I'm sure either company would argue that.

I use whichever one I grab first at the grocery store and they are the key ingredient in many of the meats I cook as well as my Bama Steak Sandwiches (The recipe for those is on SouthernPlate.com if you'd like it).

But for those of us who can't get these marinades or who prefer a little less salty version, here is my homemade recipe that can be whipped up in the time it takes for you to gather the ingredients from your pantry.

It isn't spot on the same as what you get in the store but you'll find it similar enough and equally delicious on EVERYTHING. As I mentioned before, it is also less salty as well - not that I personally think salty is a bad thing - but this is a common complaint when folks try store bought marinades like this. This is also significantly cheaper!

A general marinade generally good on all things, this can be made right when you need it or ahead of time and stored in the refrigerator. I sure do hope you enjoy it as much as we do!

All Purpose Marinade

• ½ tsp garlic powder
• 2 T cider vinegar
• 1 T ground ginger
• 1 c soy
• 1 c water
• ½ tsp liquid smoke (optional)

Combine all ingredients in a jar or and shake to mix well. Marinate meat in mixture for thirty minutes or more. After marinating, discard used marinade.

Can be used for pork, chicken, and beef. Also works great with grilled, baked, or steamed vegetables.

Store unused marinade in the refrigerator.

For the chicken pictured here, I placed my chicken in a baking dish and poured about two cups of marinade over it. Refrigerated it for about half an hour and then baked it in the dish, covered in foil, at 350 for thirty minutes, or until done in the center. Don't forget that this marinade is great for grilling, too!

Christy Jordan is the publisher of SouthernPlate.com, her website dedicated to classic Southern dishes and quick and easy family favorites. She holds a B.S. in home economics and is a proud wife and mother living in Madison.