The best way to ensure your grill and BBQ marinades are as fresh and as clean as your Belcampo meat? Make them yourselves. Most Store-bought marinades and sauces are loaded with white sugar or high fructose corn syrup. Making yours from scratch means that if you use some sweetener you can control which and how much sweetener to use.

Here are three of our favorites:

Peruvian Style Marinade

This marinade is perfect with all cuts of Chicken and Pork – it’s also awesome on kebabs.

Blend together:

• 3 tablespoons extra virgin olive oil
• 1/4 cup lime juice, from 2 limes
• 4 large garlic cloves, roughly chopped
• 1 tablespoon kosher salt
• 2 teaspoons paprika
• 1 teaspoon black pepper
• 1 tablespoon cumin
• 1 teaspoon dried oregano
• 3 bay leaves
• 1 small white or red onion
• Optional: 1 tablespoon honey or coconut sugar

Marinate in this sauce for up to one day. Grill or roast your marinated meats as per usual.

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Mediterranean Marinade

This marinade is great with all cuts of meat, we particularly love it on our Shasta steak, kebabs, and chicken drumsticks.

• 1 teaspoon dry oregano
• 2 tablespoons fresh rosemary, finely minced
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 2 teaspoons minced garlic
• 1 teaspoon kosher salt
• 1 teaspoon fresh cracked pepper

Marinate in this sauce for up to one day. Grill or roast your marinated meats as per usual.

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Honey BBQ Sauce

Sweetened with honey, this BBQ rub is a stunner on beef brisket, chicken thighs and drums and pork tenderloins.

• 1 c tomato paste
• ½ c honey (not crystallized)
• ¼ c apple cider vinegar
• 2 t salt
• 1 t ground black pepper
• ½ t paprika
• ½ t chili powder

Whisk together ingredients and cook on low heat for 30 mins (a low bubbling simmer). The honey will caramelize so brush this sauce onto your meats toward the end of cooking. We like to add it about 15-30 mins before grilling is complete and to serve extra on the side for dipping.