On our Facebook page we asked for your favorite BBQ marinade for summer grilling.  We’ve narrowed the recipes to three.  Vote for your favorite in the comments section and we’ll tally the votes and let you know the winner.

#1. From Sherry Epperly Hall: For steaks (easy & cheap, made with ingredients most of us have in the house already):

2-3 c. red wine, 2-3 TBSP fresh minced garlic, 1/4 c. worcestershire sauce,2-3 TBS soy sauce, couple TBSP Montreal Steak Seasoning, 1 TBSP. dried thyme, or Herbs d’ Provence, just a little vinegar. (You can also add a bit of water or more wine to cover the steaks and 1/2 cup or so of bottled BBQ sauce)
Whisk, marinate steaks for a few hours (I’ve even done it overnight) and grill. Tenderizes & flavor infuses cheaper meat, but particularly good for Rib eyes!

#2. From Stanley Gans: This one has officially been credited to Wolfgang Puck, but I first got this exact recipe (read: exact) in 1978 from a duck purveyor on Mott Street in NYC:

Chicken

6 chicken breasts (with the bone in)1 cup soy sauce
2 tablespoons honey
2 teaspoons chile flakes
2 tablespoons ginger, finely chopped
2 tablespoons scallions, chopped
1 tablespoon chopped garlic, chopped
1/2 cup peanut oil

1) In a mixing bowl, whisk together the soy sauce, honey, chile flakes, ginger, scallions and garlic. 2) Place the chicken in a shallow pan or in a zipper plastic bag and cover with marinade. Let marinate for 3 hours. 3) Preheat the grill to medium hot. 4) Remove the chicken, pat dry, and drizzle with the peanut oil on both sides. 5) Place chicken breasts on grill and cook for about 10 minutes per side.

Plum Chutney

1 tablespoon peanut oil
1 medium red onion, diced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 jalapeño, finely chopped
1 tablespoon brown sugar
2 tablespoons white wine vinegar
4 red flesh plums, pitted and chopped
Juice of 1 orange
1 tablespoon hoisin sauce

1) In a medium sauté pan, heat the peanut oil. 2) Add the onion and cook until tender, about 4 minutes. 3) Add salt, pepper, jalapeno and brown sugar. 4) When the sugar starts to caramelize, add the vinegar and boil for about 3 minutes. 5) Add the plums, orange juice and hoisin sauce and cook until plums are tender. 6) Remove from the heat and place in a stainless or glass bowl. 7) Serve at room temperature with barbecued chicken with honey marinade.

#3.From Cheryl Stumbo:  Worcestershire sauce, hoisin sauce, scoop of frozen oj concentrate, soy sauce — marinade flank steak in a ziplock bag for 60 minutes. Grill rare. And it makes great leftover for cold steak salad the next night…*

Please note: we’ve posted these recipes exactly as we received them.

* Please note this is an amended/edited/corrected/oops post!