Suggested Marinades:

Korean Sesame, Garlic & Herb, Lemon Pepper, Jamaican Jerk Sauce, Ginger Teriyaki, Ginger & Soy, Steakhouse, Thai Peanut, Rosemary Mint, Santa Fe.

Preparation:

Cut lean pieces of Beef, Chicken, Pork, Lamb, or Turkey into approximately 1½" pieces. Marinate the pieces in any of the suggested varieties. Cut or slice vegetables such as green, red, or yellow bell peppers, purple or white onions, and/or green or yellow zucchini into 1½" pieces. Mushrooms and cherry tomatoes can also be used for color. Make your kabob by alternating the meat and vegetable items on a kabob skewer. The various colors of the vegetables will give your kabob great eye appeal.

Cooking Suggestion:

BBQ, Broil, or Bake. Cook approximately 15 to 20 minutes or until meat reaches desired level of doneness. Turn while cooking.

Suggested Marinades:

Korean Sesame, Garlic & Herb, Lemon Pepper, Jamaican Jerk Sauce, Ginger Teriyaki, Ginger & Soy, Steakhouse, Thai Peanut, Rosemary Mint, Santa Fe.

Preparation:

Cut lean pieces of Beef, Chicken, Pork, Lamb, or Turkey into approximately 1½" pieces. Marinate the pieces in any of the suggested varieties. Cut or slice vegetables such as green, red, or yellow bell peppers, purple or white onions, and/or green or yellow zucchini into 1½" pieces. Mushrooms and cherry tomatoes can also be used for color. Make your kabob by alternating the meat and vegetable items on a kabob skewer. The various colors of the vegetables will give your kabob great eye appeal.

Cooking Suggestion:

BBQ, Broil, or Bake. Cook approximately 15 to 20 minutes or until meat reaches desired level of doneness. Turn while cooking.

Suggested Marinades:

Korean Sesame, Garlic & Herb, Lemon Pepper, Jamaican Jerk Sauce, Ginger Teriyaki, Ginger & Soy, Steakhouse, Thai Peanut, Rosemary Mint, Santa Fe.

Preparation:

Cut lean pieces of Beef, Chicken, Pork, Lamb, or Turkey into approximately 1½" pieces. Marinate the pieces in any of the suggested varieties. Cut or slice vegetables such as green, red, or yellow bell peppers, purple or white onions, and/or green or yellow zucchini into 1½" pieces. Mushrooms and cherry tomatoes can also be used for color. Make your kabob by alternating the meat and vegetable items on a kabob skewer. The various colors of the vegetables will give your kabob great eye appeal.

Cooking Suggestion:

BBQ, Broil, or Bake. Cook approximately 15 to 20 minutes or until meat reaches desired level of doneness. Turn while cooking.

Suggested Marinades:

Korean Sesame, Garlic & Herb, Lemon Pepper, Jamaican Jerk Sauce, Ginger Teriyaki, Ginger & Soy, Steakhouse, Thai Peanut, Rosemary Mint, Santa Fe, Wasabi & Soy, Lemon Herb.

Suggested Meat Cuts:

Pork Spareribs whole or St. Louis Style, Back Ribs, and Riblets.

Preparation:

Place the product to be marinated in a plastic container, or a strong plastic bag. Mix product with marinade to make sure all product is coated. Marinate product 2 hours or longer for more pronounced flavor.

Cooking Suggestion:

BBQ, Broil, or Bake.

Suggested Marinades:

Korean Sesame, Garlic & Herb, Lemon Pepper, Jamaican Jerk Sauce, Ginger Teriyaki, Ginger & Soy, Thai Peanut, Wasabi & Soy, Lemon Herb, Thai Lime Ginger Jalapeno.

Suggested Meat Cuts:

Any lean Beef, Chicken, or Pork cut into strips and marinated in any of the above varieties.

Preparation:

Cut meat product into lean 3" strips, place the product to be marinated in a plastic container, or a strong plastic bag. Mix product with marinade to make sure all product is coated. Marinate product 2 hours or longer for more pronounced flavor.

Cooking Suggestion:

Place 2 to 3 oz. of oil in a hot skillet. Add meat and stir fry until brown. Add your favorite vegetables, such as snow peas, water chestnuts, broccoli, bok choy, mushrooms, onions, and crispy noodles. Cook until it reaches desired level of doneness.

Suggested Marinades:

Garlic & Herb, Lemon Pepper, Jamaican Jerk Sauce, Steakhouse, Santa Fe, Thai Lime Ginger Jalapeno.

Suggested Meat Cuts:

Any lean Beef, Chicken, or Pork cut into strips and marinated in any of the above varieties.

Preparation:

Cut meat product into lean 3" strips, place the product to be marinated in a plastic container, or a strong plastic bag. Mix product with marinade to make sure all product is coated. Marinate product 2 hours or longer for more pronounced flavor.

Cooking Suggestion:

Place 2 to 3 oz. of oil in a hot skillet. Add meat and stir fry until brown. Add sliced green, yellow, or red bell peppers, and purple or white onions. Cook until it reaches desired level of doneness.

Suggested Marinades:

Korean Sesame, Garlic & Herb, Lemon Pepper, Jamaican Jerk Sauce, Ginger Teriyaki, Ginger & Soy, Steakhouse, Thai Peanut, Rosemary Mint, Santa Fe.

Suggested Meat Cuts:

Beef Tri Tip, Boneless Chuck Roast, Cross Rib, Sirloin Tip, Ball Tip, or Top Round. Bone-In or Boneless Center Cut Roasts, Pork Shoulders, or Leg of Pork. Bone-in or Boneless Leg of Lamb.

Preparation:

Cut, trim, and prepare roasts or legs as normal. Place the product to be marinated in a plastic container, or a strong plastic bag. Mix product with marinade to make sure all product is coated. Marinate product 2 hours or longer for more pronounced flavor.

Cooking Suggestion:

BBQ, Broil, or Roast at 325 degrees approximately 20 to 25 minutes per pound on beef items and 30 to 35 minutes for pork or lamb. Cook until meat reaches your desired level of doneness. Add sliced potatoes, carrots, onions, and celery.

Suggested Marinades:

Korean Sesame, Garlic & Herb, Lemon Pepper, Jamaican Jerk Sauce, Ginger Teriyaki, Ginger & Soy, Steakhouse, Thai Peanut, Rosemary Mint, Santa Fe, Lemon Herb, Wasabi & Soy, Cilantro Lime, Thai Lime Ginger Jalapeno.

Suggested Meat Cuts:

Bone-In or Boneless Chicken Breast, or Thighs (skin-on or skinless), Legs, Wings, Drumettes, Whole Chicken or Split Chickens.

Preparation:

Place the product to be marinated in a plastic container, or a strong plastic bag. Mix product with marinade to make sure all product is coated. Marinate product 2 hours or longer for more pronounced flavor.

Cooking Suggestion:

Broil, grill, or pan fry chicken parts 10 minutes per side until done, or bake for 40 minutes at 325° degrees or until done. BBQ or Bake whole or split chickens at 325° degrees approximately 30 minutes per pound. Use a cooking thermometer and cook until the internal temperature reaches 180 degrees.

Suggested Marinades:

Korean Sesame, Garlic & Herb, Lemon Pepper, Jamaican Jerk Sauce, Ginger Teriyaki, Ginger & Soy, Steakhouse, Thai Peanut, Rosemary Mint, Santa Fe.

Suggested Meat Cuts:

Turkey Tenderloins, Legs, Wings, Drumettes, or Split Breasts.

Preparation:

Place the product to be marinated in a plastic container, or a strong plastic bag. Mix product with marinade to make sure all product is coated. Marinate product 2 hours or longer for more pronounced flavor.

Cooking Suggestion:

Broil or BBQ turkey parts 10 minutes per side until done. Bake split turkey breasts at 325° degrees approximately 20 minutes per pound. Use a cooking thermometer and cook until the internal temperature reaches 180° degrees.

Suggested Marinades:

Korean Sesame, Garlic & Herb, Lemon Pepper, Jamaican Jerk Sauce, Ginger Teriyaki, Steakhouse, Santa Fe.

Preparation:

Use fresh ground meat. Meat loaf can be made with beef, beef & pork, ground chicken, or ground turkey. Add ¼ cup of marinade per pound of ground meat. Add ½ cup of bread crumbs or a prepared meat loaf mixture per pound of ground meat. Mix well and shape into a ready to bake meat loaf.

Cooking Suggestion:

Bake 25 minutes per pound at 325° degrees and cook until done. If desired, pour ¼ cup of the same marinade used in the meat mixture over the top of the baked meatloaf and serve. A marinated meatloaf makes a great leftover sandwich.

Suggested Marinades:

Korean Sesame, Garlic & Herb, Lemon Pepper, Jamaican Jerk Sauce, Ginger Teriyaki, Ginger & Soy, Steakhouse, Thai Peanut, Rosemary Mint, Santa Fe, Wasabi & Soy, Orange Soy, Baja Seafood, Lemon Herb, Mango Teriyaki, Thai Lime Ginger Jalapeno, Honey & Soy, Cilantro & Soy.

Suggested Items:
Any Fish Fillet or Steak, Whole Fish such as Salmon or Trout, Prawns, Crab Legs, Calamari Steaks, Scallops, and other shellfish.

Preparation:

Place the product to be marinated in a plastic container, or a strong plastic bag. Mix product with marinade to make sure all product is coated. Thicker and firm Seafood Steaks can be marinated 2 hours or longer. Delicate seafood filets such as sole should be marinated 2 hours or less. Salmon, Swordfish, Halibut, Shark, and Prawns, can be marinated over night.

Cooking Suggestion:

Seafood Steaks: Broil, grill, or bake approximately 8 to 10 minutes per inch of thickness of steak and cook until fish flakes easily. For example a 1" steak would cook about 8 to 10 minutes, a 2" steak 16 to 20 minutes and so on. Cook marinated seafood item wrapped in foil. Seafood Fillets: Broil, grill, or bake approximately 8 to 10 minutes and cook until fish flakes easily.

Prawns and Scallops: Add 2 to 3 Tbs of oil or butter in a hot skillet. Add prawns or scallops and cook for approximately 3 to 5 minutes. Prawns will turn slightly pink in color. Scallops will become slightly firm when cooked.

Oysters, Crab Legs, Sushi and other ready to eat Seafood:

Marinade Bay cooking & grilling sauces make delicious and savory dipping sauces. Ginger & soy adds the taste of sweet and spicy to Sushi. Jamaican Jerk makes as excellent pour over sauce on raw oysters, add with tabasco sauce for a little heat. Hot or cold cracked crab dips nicely in Lemon Pepper, Garlic & Herb, Korean Sesame, or Ginger Teriyaki.