unusual ways to flavor meat

[cooking4life]

anyone have any new or unusual ideas for adding flavor to meat? I am hosting a dinner party for the first time since I have started making meat dishes and my friends question my innovativeness for meat dishes since I am great at preparing new and interesting vegetarian dishes but have just started branching into meat. i need something that has the "wow" factor.

[PigsnieLite]

Marinate in soy sauce & brown sugar. Maybe add chopped green onion.

Or cook cut chickun parts in a cuppa water & half a cup of vinegar wid some garlic thrown in. (We call this *adobo.*) Afterwords, you will haf some delicious vinegary brown sauce, and you can toast the chickun parts in hot oil so they will be slightly crispy.

[fancymask]

Depends on how your would like to cook your meat. If you are stir frying, oyster sauce is a favourite for me. Slice meat thinly, marinate with oyster sauce, sesame oil, corn flour and a little rice wine.
For stew, dark soy sauce ground or whole cinnamon stick, star anise seed, garlic and sugar.

[Smart Cook]

Try marinating your meat pieces (pork is fine) in a mixture of soy sauce, garlic, brown sugar, lemon juice (kalamansi juice in the Philippines), banana catsup and 7-Up (yes, the soda) for at least 2 hours. Skewer the pork pieces and grill.

[NOCHEF&JUSTLOVESFOOD.YUM]

I like brining. No matter what type of meat, or how you prepare it, brining can add a base flavor and most importantly it adds depth so that the meat does not dry out.

There are many recipes, but here is an overview:

http://virtualweberbullet.com/brining.html

[Davey]

The most unusual I've ever heard, and I'm sure is a last resort; is to use gun powder. I'm not sure exactly how it's done, and I don't think I'll ever try it. I believe it was used many years ago, when settlers needed something to preserve and cure the meat. Sounds a little ackward to me though.

[NOCHEF&JUSTLOVESFOOD.YUM]

I just received an order of spices and herbs ( they MAKE the food) and as much as I like Penzey's, I really like this line of organic:

http://www.worldpantry.com/cgi-bin/ncommerce/CategoryDisplay?cgmenbr=72040&cgrfnbr=153889

[ericajones80]

marinade in Guinness....love it

[Barksdale]

I like brining. No matter what type of meat, or how you prepare it, brining can add a base flavor and most importantly it adds depth so that the meat does not dry out.

There are many recipes, but here is an overview:

http://virtualweberbullet.com/brining.html

I like to brine, too. But you don't brine beef. Even says so in your article.

[kitch22]

I like to inject flavors into meats or stud with cloves of garlic.