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All Around Marinade

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“This is an excellent marinade that Matt taught me, and I modified (as I do with most of my recipes) I have used it on ribs, pork chops, steaks, and chicken. It always leaves the meat very tender... enough so that we were able to cut it with a plastic knife at a camp out with my family. This recipe can make anywhere from 2 to 6 depending on the size of the cuts of meat you are marinading!”

Ingredients Nutrition

  • 1 (18 ounce) bottle Italian dressing
  • 12 cup rice vinegar (I like to use the flavored rice vinegar or a can of beer. I have used Guinness, Miller high life, an)
  • 1 tablespoon Mrs. Dash seasoning mix, blend (you can use any of the flavors I have used most of them, whichever your prefer)
  • 14-12 cup brown sugar (alter to your taste less is bitter more is sweeter )
  • 1 -2 tablespoon Worcestershire sauce
  • 1 -2 tablespoon soy sauce
  • 1 tablespoon fresh ground pepper (optional)
  • 2 tablespoons jalapeno juice (optional, Matt and I like spicy food)


  1. Mix all of the ingredients together and marinade meat in it for a few hours
  2. I use a 1 gallon ziplock bag but you can use a bowl or a pan or whatever you like -- I personally like to make the marinade in the morning and let it marinade all day long -- the longer it marinades the more tender and flavorful the meat is --
  3. Cook meat as desired:.
  4. Bake - I suggest baking it for the majority of the time to keep the meat from drying out, and putting it on a different pan for the last few minutes without the juices to sear it and get a glazed effect.
  5. Grill - I would suggest brushing the marinade onto the meat while grilling to keep the meat from drying out to much.

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