Brian’s Random Marinade:

For a typical marinade base I like about:

1/4 a cup of soy sauce,

1/4 a cup of Worcestershire sauce,

1/4 a cup of Texas Pete (or other hot sauce, but any other is a poor replacement),

1/4 a cup of dark Molasses,

A few splashes of lemon juice or the juice of a fresh lemon.

Of course, I never measure and I don't think you will really tell the difference with a little change in proportions.

To the above you can add: tomato paste, scotch bonnet sauce, habenero pepper sauce, the juice of a fresh orange or concentrated orange juice, Any other hot sauce or seasoning you want to try, the rub I describe, red wine, balsamic vinegar, or any other stuff you may want to experiment with in the fridge.  A sprinkle of brown sugar on the marinated meat just before grilling can help create a delicious crust on the meat. Additionally, some powdered or minced fresh ginger can add an interesting taste. When I have garlic, leeks, and/or shallots in my garden, I also add these to the marinade, as well for a little extra zing. If you add the dry seasoning (rub) it is extremely messy to rub it AFTER marinating.  It can be added directly to the marinade, or, even better, sprinkled on the meat during grilling. For best results let the meat marinate overnight, for even better results marinate 48 hours.  I've used the marinade on beef, pork, poultry, and even salmon.  For pork or chicken you can substitute the hot chili sauce you get from an Asian market for Texas Pete and some sweet chili sauce for the molasses ...yum.  With the hot and sweet chili sauce and a little soy sauce, you almost don't need anything more on your Asian pork or chicken.  Now I'm getting hungry ...and thirsty.