Marinades and rubs

Rubs are the new trend in barbecue cooking. These dry seasoning mixes are rubbed into meat or fish before grilling on the barbecue. Try our rubs – you’ll love them!

Marinade for beef

Ingredients

½ dl Dansukker Brown Sugar Dry
½ dl whisky
½ dl Chinese soy sauce
½ dl Dijon mustard
½ dl spring onion, finely chopped
1 tsp salt
½ tsp ground black pepper

Mix together all the ingredients for the marinade in a bowl. Put the meat in double freezer bags and pour in the marinade. Shake the bag so that the meat is coated with marinade. Refrigerate for a couple of hours. Shake the bag occasionally while the meat is marinating. The marinade is enough for about 1 ½ kg of meat.

Marinade for chicken

Ingredients

1/2 dl Dansukker Cane Syrup/Cane Sugar Syrup
2 tbsp Dijon mustard
4 tbsp white wine
4 tbsp olive oil
2 tsp powdered paprika
2-4 garlic cloves, grated or finely chopped
1 red chilli, finely chopped
1 pinch black pepper

Mix together all the ingredients for the marinade in a bowl. Put chicken pieces in double freezer bags and pour in the marinade. Shake the bag so that the chicken is coated with marinade. Refrigerate for a couple of hours. Shake the bag occasionally while the chicken is marinating. The marinade is enough for about 1 kg of chicken pieces.

Marinade for fish

Ingredients

½ dl Dansukker Brown Sugar Dry
½ dl Chinese soy sauce
½ dl water
½ dl oil
1 grated garlic clove
Grated zest of ½ lemon
½ tsp ground black pepper

Mix together all the ingredients for the marinade in a bowl. Put the fish in double freezer bags and pour in the marinade. Shake the bag so that the fish is coated with marinade. Refrigerate for a couple of hours. Shake the bag occasionally while the fish is marinating. The marinade is enough for about 1 kg of fish.

Marinade for pork

Ingredients

½ dl freshly squeezed lemon juice
½ dl white wine vinegar
½ dl olive oil
½ dl Dansukker Cane Syrup
4 garlic cloves, grated or finely chopped
1 tsp sambal oelek
½ tsp ground black pepper

Mix together all the ingredients for the marinade in a bowl. Put the meat in double freezer bags and pour in the marinade. Shake the bag so that the meat is coated with marinade. Refrigerate for a couple of hours. Shake the bag occasionally while the meat is marinating. The marinade is enough for about 1 ½ kg of meat.

Marinade for lamb

Ingredients

1/2 dl Dansukker Cane Syrup/Cane Sugar Syrup
1/2 dl dark balsamic vinegar
½ dl oil
1 tbsp finely chopped fresh rosemary
1 tbsp finely chopped fresh oregano
1 tsp coarsely ground black pepper
1 tsp salt

Mix together all the ingredients for the marinade in a bowl. Put the meat in double freezer bags and pour in the marinade. Shake the bag so that the meat is coated with marinade. Refrigerate for a couple of hours. Shake the bag occasionally while the meat is marinating. The marinade is enough for about 1 ½ kg of meat.

All-purpose rub