Re: MEAT MARINAIDS OR RUBS

MEDIC1, Here is a standard we always use for steak primarily, but chicken & pork chops are also great marinaded in this. Use equal amounts of Kikkoman's Lite Soy Sauce & Any Zesty Italian dressing (light or regular is fine). Mix together well and cover meat with marinade. Cover in refrigerator for several hours. While grilling; baste occasionally with remaining marinade. When I marinade steaks I usually add some Cabernet to the mixture, amount quantity (?), depends on other parts mixed together. 1/2 cup probably enough although at our house I would venture to say it is more. If you don't have Cabernet any dry red wine is fine. With chicken and pork sometimes I add a little dry white wine. The wine is not neccessary, but good! Don't think you have to restict this mixture to grilled meats; I marinade chicken strips in this, before cooking in wok for stir-fry. The meat is so tender when using this that steak knives are not needed. (And we buy extra thick cuts from our butcher). Also, don't need meat tenderizer; result will be salty meat. My father-in-law always has thought marinaiding meat; ruined the intended flavor of steak, although, now he uses this all the time now. Another good marinade is the commerical 'Wicker's' found in your local grocery. I mix it with beer and marinade shrimp in it & either steam or grill. Ribs, the same way. Hope you try this and love it as much as we do!