Adam Hatcher's Marinade

Apologies for the lack of recipes of late.  Both Bri and I are in the middle of seasons of change.  To be frank, I think most everyone in the family either is in such a season as well or is preparing to be very shortly.  We'll try to post a few more (see, i.e., Bri's two desserts posted earlier this week) as we can, but bear with us given the forthcoming upheaval for Bri and Adam and the ever-present change for Jennie and I (and, of course, Cooper, who is really feeling his oats lately). As always, forward recipes that you'd like to share to either Bri or I and we will gladly post them here.

With all of that said and in light of the forthcoming grilling season, I give to you a major source of the North Carolina Fights' joy in grilling.

While I believe he got the recipe from someone else, Adam Hatcher put us onto this marinade and the immediate Fights/Bussell clan branches have had it at one point or another.  During our time in Wilmington, especially in the summer, we would utilize this marinade with some form of beef around twice a month because a) it is incredibly simple, which meant that Jennie could marinade it when she got home and by the time I got home and we were ready to eat, it was ready for the grill and b) it tastes, at least to Jennie and I, really, really good.  Effectively, this is a sweet and sour marinade, but it's a lot more than that.

I actually use the excess to pour over the meat during grilling, effectively basting it.  I would advise letting the meat sit covered in the marinade for at least three hours if you can.  We got by with two-three hours in Wilmington without any issues. Overnight is great too, but it may make sense to start with less to see if the taste is to your liking.

Further, this is a recipe to play with (hence the use of such adjectives as "splash", "dash" and "couple").  We, as you well know, lean towards more garlic rather than less, so the word "couple" probably means anywhere from 2-4 cloves for us.  Adjust as needed!

Ingredients:

8 oz. orange juice

8 oz. Worcestershire sauce

Splash of olive oil

Couple of cloves of minced garlic

Dash of sugar

Dash of salt

Directions:

Dump everything into a ziplock bag (or other appropriate container)

Stir!

Let sit (2-3 hours or overnight)

As noted above, if desired, use marinade as a basting fluid during the grilling process