Marinating Meat

There are all sorts of marinades you can
buy for meats. In the old days, you had Worcester sauce. 
It enhanced the meat flavor.  Salt, pepper, Accent, Mrs.
Dash’s, Old Bay, you could go on and on from
the basics to a list so long you couldn’t even begin to count. 
The only limit to what you sprinkle on is the length of the supermarket
aisle.  You can ultimately season your steak, chicken, fish or
pork however you want. Find something you like.

That requires some exploration and thievery. One of my favorites is a
combination of the two. I’ve always found tastier burgers tend to have a bit of
smoke flavor, and after some questioning years ago, I went out and purchased both
hickory and mesquite bottles of Liquid Smoke.  Other brands are fine, I’m sure.
I used that on burgers and steaks for years.

One day, our neighbors invited us over for steaks on the grill.  Our neighbor
was South American, and he lathered up the steaks with yellow mustard
as we were having pre-dinner cocktails.  I thought, “Now that’s weird.”  But
let us not rush to judge.

When it came time to eat, his steaks were some of the tastiest I’d (or my wife)
had ever eaten.  I didn’t need to ask how he did it.  I saw how. 
So I did it next time I grilled steaks, and they turned out
spectacularly.  Somehow, basic yellow mustard enhances that steak
flavor.

Taking this one step further, I now mix yellow mustard and
Liquid Smoke (either mesquite or hickory) in a bowl, poke the
steaks with a fork, then brush the sauce across it a half hour or so before I’m
going to grill.  The combination of the two is phenomenal.  Try it. Mix
a couple of your favorites together.  Experiment. You’ll find something you
love.