Homemade Marinade

 ½ cup olive oil or peanut oil
4 T. Satan’s Breath® Spice (pick your favorite of our spices)
1+ cup red wine
1 cup orange juice
2 T. minced garlic
¼ cup white sugar granules (optional)
 

There are 2 ways to do this.  I prefer No. 2
 

No. 1- The fast way is to mix all the above an hour or so ahead so the flavors will blend.  Paint the meat with a coat of the marinade and refrigerate.  Repeat each 30 minutes for 1½ hours.  This will help the meat tenderize.
No. 2- The slow way is really the easy way and the best.  Take an asparagus steamer, and slide in the meat.  Mix all above together and pour slowly over the meat in the pot.  Plunge the sides with a spoon or knife around the edges so the marinade will flow to the bottom of the pot.  Repeat this until the meat is submerged.  Put on the lid and set in the refrigerator covered for 24 to 36 hours.  No need to turn or bother it.  The longer it sets the better and tenderer the meat will be.  Then cook it over the spit, grill or bake.  It will be the best roast, pork or beef you ever made.  See the recipe-BEEF ON THE SPIT!!

Does your blackening dish always come to the table tasting scorched? Here is one way to blacken without overcooking.  We also include the Mesquite Flavor right in the spice.  It eliminates the wood chips on the charcoal fire causing all that smoke to burn your eyeballs out.  It is fast to encrust the protein and avoids overcooking.

Use Satan’s Breath® Elmo’s Special Reserve and enjoy a blackened steak.  You can even have it medium rare if that is the way you want it.  It’s the best flavor, bar none.

Ingredients:

1steak per person (1” thick)
1onion per person
½ bell pepper per person
1 10oz. container mushrooms per couple.

Seasonings:

Satan’s Breath® Elmo’s Special Reserve.  Color the meat the color of the spice in the bottle.
Satan’s Breath® Jalapeño Garlic (To your taste)

Use a dinner plate or your favorite marinade container, your choice. Put at least 2-T. soy sauce, teriyaki sauce, or olive oil in the bottom. Dredge your choice of meat thru the liquid and wet both sides.  If you Are using a plastic wrap, sprinkle the up side of the meat, lay it seasoned side down and season the other side.  (Season with both the Reserve & Garlic) Fold the plastic over to seal the meat and put it in the refrigerator for at least 3 to 4 hours to marinate.  If you are using a stainless tray w/cover like I do then season the same was, put the lid on and leave it overnight to marinate.  (24 hours will not hurt.  Only makes it tender.) When the fire is right on the grill put on the meat and hold the temperature as close to 350ºF as possible.  I leave mine on for 4 to 5 minutes a side, but you cook it the way you like it.  You will notice it is blackened but not scorched. The best side dish to go with this is a softball size sweet onion, sliced thin, 10 oz. sliced fresh mushrooms, 1.5 cups slices bell pepper, 2-T. minced garlic and 2-T. olive oil to sauté the previous in.  In vegetables only, just a little touch of salt and Gourmet grind black pepper.  It doesn’t get any better than this. 

½ cup olive oil or peanut oil
4 T. Satan's Breath® Spice (make it your favorite flavor)
1+ cup red wine
1 cup orange juice
2 T. minced garlic
¼ cup white sugar granules

There are 2 ways to do this.  I prefer No. 2
 

No. 1- The fast way is to mix all the above an hour or so ahead so the flavors will blend.  Paint the meat with a coat of the marinade and refrigerate.  Repeat each 30 minutes for 1½ hours.  This will help the meat tenderize.
 

No. 2- The slow way is really the easy way and the best.  Take an asparagus steamer, and slide in the meat.  Mix all above together and pour slowly over the meat in the pot.  Plunge the sides with a spoon or knife around the edges so the marinade will flow to the bottom of the pot.  Repeat this until the meat is submerged.  Put on the lid and set in the refrigerator covered for 24 to 36 hours.  No need to turn or bother it.  The longer it sets the better and tenderer the meat will be.  Then cook it over the spit, grill or bake.  It will be the best roast, pork, beef or chicken you ever made.