If you’re looking to take your grilled or smoked chicken, chops, steaks, and roasts to the next level, then you need my Pitmaster secret marinade!

This marinade is chock full of delicious ingredients that will add a savory, slightly bourbon-infused flavor to your grilled proteins. Consider slathering it on pork shoulder up to 12 hours before it hits the smoker, and brace yourself for the best pulled pork you’ve ever had! The flavors pair well with anything from BBQ and Tex-Mex or can be a good starting point for Asian-inspired recipes. Use it for all your grilling and smoking needs.

Why This Recipe Works

• It’s Easy: This recipe is super simple to prepare!
• Minimal equipment: All you’ll need is a food processor or blender.
• No cooking is required.
• Easy to find ingredients.
• Secret weapon: This marinade is chock full flavorful ingredients including garlic, bourbon, herbs, and spices.
• Customize it: This recipe is easily customizable to suit your tastes.
• Versatile: This marinade is suitable for any meat, seafood, or even vegetables!
• Make ahead and store it in your refrigerator for up to 1 week.

Ingredients

• 1 medium white onion, peeled and chopped
• 1 medium shallot, peeled and chopped
• 10 cloves garlic, peeled
• Dijon mustard
• Red wine vinegar
• Bourbon (optional, sub with red wine vinegar)
• Worcestershire sauce
• Smoked paprika
• Cumin powder
• Black pepper
• Coarse salt
• Dried oregano
• Cayenne pepper (use less if preferred)

How to Make Pitmaster Secret Marinade

• Blend it: Place all the ingredients in a standard-sized food processor or large blender, and puree mixture.
• Consistency: The marinade should be thick and paste-like. If you’d like it thinner, add 1-2 tablespoons of water to the mixture and blend until it reaches your desired consistency.
• Using and storing: Use it right away, or store it in an airtight container in the refrigerator for up to one week.
• Freezer meals: If you plan to use the marinade in make-ahead meals, place the food item and marinade in a resealable freezer bag. Massage the marinade into the meat, seal the bag, and store it in your fridge for 2-6 hours first (see below for marinating times), then transfer it to the freezer.
• Freeze for later: You can also portion out the marinade in separate containers and freeze it for later use. It will stay good for up to 3 months if stored properly.

Marinating times:

• Chicken breasts/legs: 4-6 hours
• Whole Chicken: 6-12 hours
• Whole Turkey: 12 hours
• Pork chops and tenderloin: 4-6 hours
• Large pork roast: 8-12 hours
• Beef steaks: 4 hours
• Large beef roasts: 8-12 hours (prime rib, brisket, picanha, etc)
• Lamb chops: 4 hours
• Leg of Lamb: 8-12 hours
• Game meats: 4-8 hours
• Fish and seafood: 1 hour
• Vegetables: 30 minutes

More Marinade Recipes!

• Ultimate Pork Chop Marinade
• Chicken Injection Marinade
• Prime Rib Injection Marinade
• Korean Bulgogi Marinade

Print

Pitmaster Secret Marinade

This marinade is chock full of delicious ingredients that will add a savory, slightly bourbon-infused flavor to your grilled proteins. Consider slathering it on pork shoulder up to 12 hours before it hits the smoker, and brace yourself for the best pulled pork you’ve ever had!

Course Marinades/Brines

Cuisine American, American BBQ

Keyword all-purpose marinade, BBQ marinade, pitmaster secret marinade

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 2 cups

Calories 113kcal

Equipment

• 1 Standard food processor or large blender

Ingredients

• 1 medium white onion peeled and chopped
• 1 medium shallot peeled and chopped
• 10 cloves garlic peeled
• 2 tablespoons Dijon mustard
• 1 tablespoon red wine vinegar
• 1-2 tablespoons bourbon optional, sub with red wine vinegar
• 1 tablespoon Worcestershire sauce
• 2 teaspoons smoked paprika
• 2 teaspoons cumin powder
• 2 teaspoons black pepper
• 2 teaspoons coarse salt
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon cayenne pepper use less if preferred

Instructions

• Place all the ingredients in a standard-sized food processor or large blender, and puree mixture.
• The marinade should be thick and paste-like. If you’d like it thinner, add 1-2 tablespoons of water to the mixture and blend until it reaches your desired consistency.
• Use it right away, or store it in an airtight container in the refrigerator for up to one week. *See notes below for marinating times.
• If you plan to use the marinade in make-ahead meals, place the food item and marinade in a resealable freezer bag. Massage the marinade into the meat, seal the bag, and store it in your fridge for 2-6 hours first (see below for marinating times), then transfer it to the freezer.
• You can also portion out the marinade in separate containers and freeze it for later use. It will stay good for up to 3 months if stored properly.

Notes

Marinating times:

• Chicken breasts/legs: 4-6 hours
• Whole Chicken: 6-12 hours
• Whole Turkey: 12 hours
• Pork chops and tenderloin: 4-6 hours
• Large pork roast: 8-12 hours
• Beef steaks: 4 hours
• Large beef roasts: 8-12 hours
• Lamb chops: 4 hours
• Leg of Lamb: 8-12 hours
• Game meats: 4-8 hours
• Fish and seafood: 1 hour
• Vegetables: 30 minutes

Nutrition

Calories: 113kcal | Carbohydrates: 20g | Protein: 4g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 2614mg | Potassium: 423mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1275IU | Vitamin C: 12mg | Calcium: 122mg | Iron: 4mg

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