Our sauces are made to be used year-round. Please find below a few inspirations for the use of our sauces.
The way we marinade

Regardless of your preferred method there really are only two things to consider:-

• The longer a marinade is in contact with the food the greater the flavour penetration.
• The greater the area of food in contact with the marinade the greater the flavour penetration.

Our preferred 1-2-3 method is as follows:-

• 1 Heavily score the meat on both sides.
• 2 Place the meat portions into a food-safe plastic bag and poor in sufficient marinade only to each side of the meat.
• 3 Leave in a refrigerator for as long as practical. Minimum 30 minutes, ideally over-night.

Additional tips on marinating:-

• If you are marinating steak, chop or breast - Make cuts around 1/8” or ¼ of the way through the food.
• Dry the meat before you place into the bags first. Our sauces deliberately contain only a little salt so if you want to add additional seasoning add to both sides of the meat before placing it in the bag.
• Watering down the marinade by up to 25% (1 part water to 3 parts marinade) makes it easier for the marinade to penetrate into the meat
• Marinating can allow you to use cheaper cuts of meat. The sauces and slower cooking help break down the fibres to make tougher cuts easier to chew. The little extra fat as is typical in chicken thighs and wings or pork shoulder often provides a better flavour.

Cooking Spare Ribs

Summer time (BBQ Season)

Winter Time or Cooking in doors.

Place the ribs in a tray. Brush each rib with the OMG sauce. COOK SLOWLY – around 100°C for at least 1- ½ hours or until the meat starts to fall away from the bone. Drain off 90% of the fat. Pour over the remaining sauce and place back in the oven for another 10 minutes. To serve – stack the ribs and pour the sauce/ gravy mix over the stack.

Drunken Chicken

This one makes everyone smile.
You will need. One Whole Chicken, a can of beer of your choice and one jar of Oh my god! Marinade for White Meat. For cooking you’ll need a Smoker, Kettle BBQ or deep oven

Smother the outside of the chicken liberally with the OMG sauce. Leave to marinate in a refrigerator for at least 30 minutes. Open the beer. If you are BBQing or smoking place the beer on the rack of smoker or Kettle BBQ. If you are using an oven set the beer on a flat roasting tin. Place the chicken over the beer. Roast the chicken until cooked through.

Slow Roasted Vegetables

How do you like your vegetables? Hot & Spicy or sweet and tender? The choice is yours with this recipe

You will need a good mix of vegetables - Try bell peppers, parsnips, carrots, beetroot and mushrooms. You can also add in a few slices of fruit like apples or apricots. Your choice of OMG sauce – either White meat marinade OR Hot and Spicy work well. Both provide a totally different taste experience. (For vegetarian or Vegans. No animal products are used in any of our sauces). Extra Virgin Olive oil. Coarse Sea Salt.

Slice the vegetables and place in a roasting dish. Drizzle olive oil over the vegetable slices. Add a little water to your OMG and pour over the vegetables before placing in an oven at 160°C. Baste frequently and slow roast until soft or to your preference.

To serve – Place the vegetables in a serving dish. Drizzle the pan juices over and sprinkle with a little coarse sea salt to taste.

What’s your favourite way of using Oh my god sauces! ?
Do you have a favourite year-round recipe that you would like to share? If so email us at info@ohmygod.uk.com Each month we select and publish the best recipe on our web site. Every one selected receives a complimentary pack of our sauce range.