It's a Barbecue Weekend in Our Patch

Memorial Day weekend is upon us, and with the weather prognosis looking good (after a brief squall passes though the Bay Area on Friday) it's a good time to scrape last year's charcoal off the grill and put something in the marinade.

What's your favorite barbecue recipe? Soy-marinated salmon? Merlot-marinated ribs? Bleu cheese hamburgers? Let us know your favorite in the Comments  below, and add a picture if you can.

To get things started, here's a "universal marinade" from :

Marinade for anything on the grill – venison loins, pork and beef.  

This recipe will marinate about two- to three-pounds of meat. Simply double the recipe for larger roasts or bigger quantities of meat.

4 tablespoons olive oil or grape seed oil
3 tablespoons of soy sauce
1 tablespoon Worcestershire sauce
2 teaspoons powdered garlic
1 small finely chopped onion
1 tablespoon pepper
3 heaping tablespoons of brown sugar
1 tablespoon of red wine vinegar
¼ cup Ketchup
Lightly blend ingredients together. 

1. Place roast, chops, loin or steaks in large gallon Ziploc bag and pour marinade over meat. 
2. Refrigerate for 24 hours, being sure to pull bag and work the marinade into the meat every eight hours and place back in fridge.
3. Cook on grill and enjoy with cool beverage.

If you've got more time here are a few barbecue recipes from other Patch communities around the country, to get you in the mood - just click and cook!

from Bayside Patch (New York)

from Bayside Patch (again)

for vegetarians, from Douglaston-Little Neck Patch (New York)

from Douglaston-Little Neck Patch (what is it with New York bbq?)

from Wilmington Patch (Delaware) includes Ranch chicken kabobs, Cedar plan salmon, and "Best Hamburger Ever."

from Montclair Patch (New Jersey) with appetizer, crock pot dish, marinade for anything grilled, grilled potatoes, and of course dessert.