Grilled Meat Marinade - Chef Chadwick Isom

Base recipe

1 cup vegetable oil
1/2 cup diced onion
2 Tbl. course chopped garlic
4 bay leaves- crumbled
1 Tbl. salt
1 tsp. black pepper







French Bistro Variation

to the base recipe, add:
1 Tbl. thyme
1 Tbl. rosemary


Latino Variation

to the base recipe, add:
1 Tbl. cumin
1 Tbl. chili
juice of 2 limes
1 Tbl. sugar


Mix all the ingredients together and marinate meat over night.  Using  a sealable plastic bag will keep the marinade covering all surfaces of the meat.