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Jerk Marinade/ Sauce

2 tablespoons Cayenne pepper
1 ½ teaspoons black pepper
1 teaspoons Ground sage
¾ teaspoon Ground nutmeg
1 tablespoon Ground allspice
1 tablespoon Dried thyme
¾ teaspoon Ground cinnamon
2 tablespoons Garlic powder or fresh
1 tablespoon Sugar
¼ cup Olive oil
¼ cup Soy sauce
¾ cup White Vinegar
½ Orange juice
½ cup Lime juice
4 habanero or jalepeno peppers -chopped
3 Green onions - chopped
1 Onion - chopped

Add all ingredients to a blender and blend until smooth. Marinade chicken parts 1 hour before grilling. I boil any remaining marinade and then use as a baste.

Steak Marinade

The following marinade is intended for 2 pounds of the steak of your choice. I have found it to work great on ribeyes destined for the grill.

2 TBSP balsamic vinegar
2 TBSP Montreal steak seasoning
2 TBSP olive oil
2 cloves pressed garlic
2 tsp meat tenderizer (optional)
2 TBSP melted butter

Dissolve the steak seasoning into the vinegar (only the salt will dissolve). Stir in the olive oil, garlic, and meat tenderizer (optional for tougher cuts of meat). Emulsify the mixture by adding melted butter and beating with a fork until one phase results.

Pierce steaks and soak them for 15 minutes in the marinade before grilling.