Beer Marinade

Use with beef, pork, chicken, or salmon.  Marinate large pieces of meat (whole chickens or roasts) overnight, medium-sized pieces (steaks, chops, and chicken pieces) for 4 to 6 hours, and smaller cuts (boneless chicken breasts or thighs, and cubed meat for kebabs) for 2 to 4 hours, covered, in the refrigerator.

2 cups dark beer
1/4 cup honey mustard (or half honey and half Dijon mustard)
1/4 cup canola oil
1 teaspoon coarse salt
1 teaspoon freshly ground pepper
1 medium onion, thinly sliced
2 cloves garlic, flattened with the side of a knife
2 slices fresh ginger, each 1/4-inch thick, flattened with the side of a knife
1 tablespoon paprika

Combine beer, mustard, boil, salt, and pepper in a nonreactive mixing bowl and stir or whisk until the salt crystals are dissolved.  Stir in the remaining ingredients.  Transfer to a large jar, cover, and refrigerate.  The marinade will keep for 3 days.

Makes 2 1/2 cups, enough for 2 to 3 pounds of meat.

Adapted from Barbecue Bible by Stephen Raichlen