# It's Grilling Season - Marinade / Rub Recommendations **URL:** \ **Category:** NYSpeed Off Topic\ **Created:** [June 13, 2011, 1:09pm UTC](https://forums.speedlife.net/t/its-grilling-season-marinade-rub-recommendations/213430 "2011-06-13T13:09:10Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![Sleeper](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/sleeper/32/7500_2.png) [@Sleeper](https://forums.speedlife.net/u/Sleeper)\ **Post date:** [June 13, 2011, 1:09pm UTC](https://forums.speedlife.net/t/its-grilling-season-marinade-rub-recommendations/213430/1 "2011-06-13T13:09:10Z")
Just purchased a new grill and looking for some new marinades or dry rub recommendations. Doesn’t matter if it’s create your own or store bought, what’s your favorite? ---
**Author:** ![schwidley](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/schwidley/32/6128_2.png) [@schwidley](https://forums.speedlife.net/u/schwidley)\ **Post date:** [June 13, 2011, 1:20pm UTC](https://forums.speedlife.net/t/its-grilling-season-marinade-rub-recommendations/213430/2 "2011-06-13T13:20:30Z")
Chiavettas for chicken or Montreal Steak seasoning for steak. ---
**Author:** ![tpgsr](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/tpgsr/32/7374_2.png) [@tpgsr](https://forums.speedlife.net/u/tpgsr)\ **Post date:** [June 13, 2011, 1:28pm UTC](https://forums.speedlife.net/t/its-grilling-season-marinade-rub-recommendations/213430/3 "2011-06-13T13:28:47Z")
I like to use Paul Prudhomme’s seasonings. [http://www.chefpaul.com/seasoning](http://www.chefpaul.com/seasoning) ---
**Author:** ![Carbonfiberhooded](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/carbonfiberhooded/32/7608_2.png) [@Carbonfiberhooded](https://forums.speedlife.net/u/Carbonfiberhooded)\ **Post date:** [June 13, 2011, 1:35pm UTC](https://forums.speedlife.net/t/its-grilling-season-marinade-rub-recommendations/213430/4 "2011-06-13T13:35:08Z")
This is really good. I add a few of the dry rub spices to the mayonnaise mixture to spice it up a bit and everyone that has had it, has loved it and asked for the recipe. > **[Blackened Chicken Recipe](http://allrecipes.com/recipe/117656/blackened-chicken/)** > > This spicy standout from Stephanie Kenney packs a one-two punch of flavor. The grilled chicken is basted with a peppery white sauce. 'Plus there's plenty of extra sauce left over for dipping,' writes the Falkville, Alabama reader. ---
**Author:** ![Quattro\_Krant](https://avatars.discourse-cdn.com/v4/letter/q/ac91a4/32.png) [@Quattro\_Krant](https://forums.speedlife.net/u/Quattro_Krant)\ **Post date:** [June 13, 2011, 1:44pm UTC](https://forums.speedlife.net/t/its-grilling-season-marinade-rub-recommendations/213430/5 "2011-06-13T13:44:15Z")
Go to Wegmans and buy some of the peppercorn steak kaboobs. Done. They are so fucking good I’d be polite to some of the biggest assholes on this site to get them. ---
**Author:** ![JayS](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/jays/32/15375_2.png) [@JayS](https://forums.speedlife.net/u/JayS)\ **Post date:** [June 13, 2011, 1:46pm UTC](https://forums.speedlife.net/t/its-grilling-season-marinade-rub-recommendations/213430/6 "2011-06-13T13:46:58Z")
Not a specific recipe, but check out Adventures in Heat on main in Clarence. All kinds of BBQ stuff there. ---
**Author:** ![donkeyballs69](https://avatars.discourse-cdn.com/v4/letter/d/f6c823/32.png) [@donkeyballs69](https://forums.speedlife.net/u/donkeyballs69)\ **Post date:** [June 13, 2011, 2:00pm UTC](https://forums.speedlife.net/t/its-grilling-season-marinade-rub-recommendations/213430/7 "2011-06-13T14:00:37Z")
I cook for a living and for my own personal food i like to keep it pretty basic… I like cajun seasoning a lot on chicken, steak and catfish on the grill and you can add a little brown sugar sometimes to sweeten/ carmalize it. Montreal seasoning is fantastic on everything and you could add things like fresh lemon, lime, orange, lime and cilantro, any bbq sauce or brown surgar. If i’m doing tuna, sword fish, shark or any firm fish i usually do lemon pepper seasoning with fresh lemon and maybe some butter lol… If you really want to try something good get some cedar planks and a nice strip steak 🙂 1. Soak the plank in water for a half hour 2. put the steak on the plank with montreal and brown sugar 3. put on the grill on MED heat close the lid and let burn/smoke for about 10min (depending on thickness of steak) make sure you keep the lid shut so you get the smokey flavor and _don’t_ flip the steak. 4. take of grill and let the steak rest for a few min 5. Enjoy with a cold beer! And my favorite sauce is sriracha garlic chili sauce with honey! 50/50 mix on chicken/chicken wings is the shit /thread 🙂 ---
**Author:** ![GV1390](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/gv1390/32/5432_2.png) [@GV1390](https://forums.speedlife.net/u/GV1390)\ **Post date:** [June 13, 2011, 3:13pm UTC](https://forums.speedlife.net/t/its-grilling-season-marinade-rub-recommendations/213430/8 "2011-06-13T15:13:25Z")
> [@donkeyballs69](#): > > I cook for a living and for my own personal food i like to keep it pretty basic… I like cajun seasoning a lot on chicken, steak and catfish on the grill and you can add a little brown sugar sometimes to sweeten/ carmalize it. Montreal seasoning is fantastic on everything and you could add things like fresh lemon, lime, orange, lime and cilantro, any bbq sauce or brown surgar. If i’m doing tuna, sword fish, shark or any firm fish i usually do lemon pepper seasoning with fresh lemon and maybe some butter lol… > > If you really want to try something good get some cedar planks and a nice strip steak 🙂 > > 1. Soak the plank in water for a half hour > 2. put the steak on the plank with montreal and brown sugar > 3. put on the grill on MED heat close the lid and let burn/smoke for about 10min (depending on thickness of steak) make sure you keep the lid shut so you get the smokey flavor and _don’t_ flip the steak. > 4. take of grill and let the steak rest for a few min > 5. Enjoy with a cold beer! > > And my favorite sauce is sriracha garlic chili sauce with honey! 50/50 mix on chicken/chicken wings is the shit /thread 🙂 I can attest to this homo being a “okay” 🙂 cook since I used to work with him unfortunately. He does know his stuff and cooks very well! ---
**Author:** ![myfakeevo](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/myfakeevo/32/5372_2.png) [@myfakeevo](https://forums.speedlife.net/u/myfakeevo)\ **Post date:** [June 13, 2011, 3:44pm UTC](https://forums.speedlife.net/t/its-grilling-season-marinade-rub-recommendations/213430/9 "2011-06-13T15:44:17Z")
did you get a charcoal grill? cause thats all i use and its teh shizzzzy ---
**Author:** ![donkeyballs69](https://avatars.discourse-cdn.com/v4/letter/d/f6c823/32.png) [@donkeyballs69](https://forums.speedlife.net/u/donkeyballs69)\ **Post date:** [June 13, 2011, 3:54pm UTC](https://forums.speedlife.net/t/its-grilling-season-marinade-rub-recommendations/213430/10 "2011-06-13T15:54:53Z")
> [@GV1390](#): > > I can attest to this homo being a “okay” 🙂 cook since I used to work with him unfortunately. He does know his stuff and cooks very well! Speaking of BBQ i would like to get some people together at my place sometime this summer small meet/BBQ and beers? 🙂 And i know my shit i have been doing it for almost 20yrs but i honestly hate it haha… ---------- Post added at 06:54 PM ---------- Previous post was at 06:53 PM ---------- > [@myfakeevo](#): > > did you get a charcoal grill? cause thats all i use and its teh shizzzzy I have both but propane is easier ---
**Author:** ![NYstanger](https://avatars.discourse-cdn.com/v4/letter/n/6a8cbe/32.png) [@NYstanger](https://forums.speedlife.net/u/NYstanger)\ **Post date:** [June 13, 2011, 6:09pm UTC](https://forums.speedlife.net/t/its-grilling-season-marinade-rub-recommendations/213430/11 "2011-06-13T18:09:18Z")
kinda on the subject, what is the key to barbequing turkey burgers? The woman picked some up for herself and the shit turns into mush on the grill. It literally just starts oozing down between the tray rails making it impossible to flip. This crap makes me want to punch a baby seal ---
**Author:** ![donkeyballs69](https://avatars.discourse-cdn.com/v4/letter/d/f6c823/32.png) [@donkeyballs69](https://forums.speedlife.net/u/donkeyballs69)\ **Post date:** [June 13, 2011, 6:29pm UTC](https://forums.speedlife.net/t/its-grilling-season-marinade-rub-recommendations/213430/12 "2011-06-13T18:29:44Z")
> [@NYstanger](#): > > kinda on the subject, what is the key to barbequing turkey burgers? The woman picked some up for herself and the shit turns into mush on the grill. It literally just starts oozing down between the tray rails making it impossible to flip. This crap makes me want to punch a baby seal Try putting them in the freezer for a bit so they firm up and make sure its 1/2 way to almost 3/4 cooked before flipping. ---
**Author:** ![fiend540](https://avatars.discourse-cdn.com/v4/letter/f/bcef8e/32.png) [@fiend540](https://forums.speedlife.net/u/fiend540)\ **Post date:** [June 13, 2011, 6:30pm UTC](https://forums.speedlife.net/t/its-grilling-season-marinade-rub-recommendations/213430/13 "2011-06-13T18:30:46Z")
I’m sad I have to give up my charcoal grill ☹ My advice is buy a charcoal chimney if you don’t have one! ---
**Author:** ![Geehee](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/geehee/32/7238_2.png) [@Geehee](https://forums.speedlife.net/u/Geehee)\ **Post date:** [June 13, 2011, 6:34pm UTC](https://forums.speedlife.net/t/its-grilling-season-marinade-rub-recommendations/213430/14 "2011-06-13T18:34:26Z")
i’ll cosign montreal seasoning. also there is a devils pit bbq sauce at wegmans that is awesome. has a good amount of heat, if ur into it. ---
**Author:** ![Jam](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/jam/32/7235_2.png) [@Jam](https://forums.speedlife.net/u/Jam)\ **Post date:** [June 13, 2011, 7:49pm UTC](https://forums.speedlife.net/t/its-grilling-season-marinade-rub-recommendations/213430/15 "2011-06-13T19:49:49Z")
if youre making chicken wings, 1/2 franks and 1/2 sweet baby rays is really good hot bbq ---
**Author:** ![FadetoBlack](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/fadetoblack/32/6118_2.png) [@FadetoBlack](https://forums.speedlife.net/u/FadetoBlack)\ **Post date:** [June 13, 2011, 8:07pm UTC](https://forums.speedlife.net/t/its-grilling-season-marinade-rub-recommendations/213430/16 "2011-06-13T20:07:20Z")
> [@schwidley](#): > > Chiavettas for chicken or Montreal Steak seasoning for steak. x2 on this. I use these all the time. Someone else mentioned BBQ sauce, if you really wanna get good sauce buy the smokey onion from BW’s on Lake near Abbott. Best BBQ I’ve ever had and I’m a fat dude so you can trust my opinion. Also, if you’re ok with buying a lot of it, go to one of the restaurant supply stores (Bailey & Clinton) and get a big thing of Ken’s Cannonball. Friggin’ excellent. ---
**Author:** ![ProgRocker](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/progrocker/32/5434_2.png) [@ProgRocker](https://forums.speedlife.net/u/ProgRocker)\ **Post date:** [June 14, 2011, 3:52am UTC](https://forums.speedlife.net/t/its-grilling-season-marinade-rub-recommendations/213430/17 "2011-06-14T03:52:33Z")
Kilroy’s Rub. ---
**Author:** ![JayS](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/jays/32/15375_2.png) [@JayS](https://forums.speedlife.net/u/JayS)\ **Post date:** [June 14, 2011, 4:20am UTC](https://forums.speedlife.net/t/its-grilling-season-marinade-rub-recommendations/213430/18 "2011-06-14T04:20:52Z")
> [@fiend540](#): > > My advice is buy a charcoal chimney if you don’t have one! Just got one after years of using lighter fluid and I’ve been kicking myself for not getting one sooner. I can’t believe how well it works for lighting coals. This one specifically: [http://www.amazon.com/Weber-87886-Chimney-Starter/dp/B00004U9VV/ref=sr\_1\_2?ie=UTF8&qid=1308050423&sr=8-2](http://www.amazon.com/Weber-87886-Chimney-Starter/dp/B00004U9VV/ref=sr_1_2?ie=UTF8&qid=1308050423&sr=8-2) ---
**Author:** ![dftsilvia](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/dftsilvia/32/7447_2.png) [@dftsilvia](https://forums.speedlife.net/u/dftsilvia)\ **Post date:** [June 14, 2011, 5:36am UTC](https://forums.speedlife.net/t/its-grilling-season-marinade-rub-recommendations/213430/19 "2011-06-14T05:36:59Z")
for steak i like to keep it pretty simple, cracked blacked pepper, cracked sea salt, a little bit of cayenne pepper, and a lil bit of sugar. same for burgers. chicken i like black pepper, sea salt, tyme, and basil, n some rosemary if i got some fresh stuff ---
**Author:** ![JayS](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/jays/32/15375_2.png) [@JayS](https://forums.speedlife.net/u/JayS)\ **Post date:** [June 14, 2011, 5:45am UTC](https://forums.speedlife.net/t/its-grilling-season-marinade-rub-recommendations/213430/20 "2011-06-14T05:45:26Z")
This is one of my favorite’s for chicken: [http://www.mccormick.com/Products/GrillMates/Marinades/Grill-Mates-Mesquite-Marinade.aspx](http://www.mccormick.com/Products/GrillMates/Marinades/Grill-Mates-Mesquite-Marinade.aspx) [Next page](https://forums.speedlife.net/t/its-grilling-season-marinade-rub-recommendations/213430.md?page=2)