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(From Steven Raichlen's Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes.) Marinade in beer, sounds simple is simple but yet so tasty and traditionally styled in Belge ! Enjoy !

Use with beef, pork or chicken, or an oily fish such as salmon, marinating the food covered in the refrigerator. Marinate large pieces of meat (whole chickens and roasts) overnight; medium-size pieces (steaks, chops, chicken pieces) for 4–6 hours; and smaller cuts (boneless chicken breasts, cubed meat for shish kebabs) for 2–4 hours.

  • Yield: 2½ servings



  1. Combine the beer, mustard, oil, salt and pepper in a nonreactive mixing bowl and stir or whisk until the salt crystals are dissolved.
  2. Stir in the remaining ingredients.
  3. Transfer to a large jar, cover and refrigerate.
  4. The marinade will keep for 3 days.