Carnivore269 wrote:
> Let's hope so...
> Re-using marinade is extra dangerous.
> Or so I've been taught?

Argh! Let's not get off-topic. Start a new thread, if you really must
revisit the microbiology. Better yet just ignore my suggestion, if it
scares you.

> I've been cheating a LOT lately with marinades and using commercial
> salad dressings! Kraft makes some good ones. I did chicken the other
> day with their Honey Dijon dressing with a little lemon pepper and
> garlic powder for barbecued split breasts. It was divine...... ;-) I
> normally use their plain italian or creamy italian. Ceaser works well
> too for a chicken marinade.
>
> Now I gotta check them out for a good one for beef. Any suggestions?

I call this "Found Object Cuisine." This is one of the biggest time-
savers in meal prep.

2) Here's my Found Object BBQ sauce recipe:

1/2 bottle on-sale brand X mesquite BBQ sauce
1/2 bottle on-sale brand Y hickory/spicy BBQ sauce
1-2 tbsp Worcestershire
1 tsp fish sauce
1 tsp horseradish vinegar (or less depending)
1 tsp tabasco sauce
Salt & pepper to taste

Mix all and heat.
Preparation time: 3 minutes.

I loathe store-bought BBQ sauces, because they're too sweet and too
bland. However, making BBQ sauce from scratch is just horrifically time-
consuming. I find combining different brands pleasantly offsets the worst
qualities of either alone. This trick works with lots of consumer food
products.

NB: I keep diced horseradish in a bottle with rice vinegar -- substitute
accordingly and don't overdo it. It's very easy to put too much in and
take the BBQ sauce to the other side of the scale.