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These are two fantastic marinades from two very good friends.

Jim Garner's Flank Steak
(from Ontario)

1/4 cup vegetable oil
1/4 cup honey
2 teaspoons ground ginger
1/4 cup soya sauce
2 cloves garlic, minced
2 tablespoons vinegar
1 small onion, chopped
flank steak

Make enough "batches" of marinade to completely cover the steak, and cover. (Putting into a large zip-lock bag works well.) Marinate flank steak overnight, or at least 5 hours. BBQ until desired "doneness" is achieved. Slice flank steak thinly, across the grain, on an angle. Wrap in foil to retain juices while getting the meal onto the table.

Chris Baird's Meat & Potatoes
(from Minnesota)

1/4 cup soya sauce
1/4 cup oil
1/4 cup lemon juice
1 medium onion, chopped finely
2 cloves crushed garlic
1 tablespoon sugar
1 tablespoon Worcestershire Sauce
1 teaspoon ground cumin
1/2 teaspoon Tobasco Sauce
venison or beef steaks
small potatoes on skewers (from a can)

Marinate meat and potatoes for at least 5 hours. Baste meat and potatoes with the marinade while BBQing to desired "doneness".