The Best All-Purpose Beef Marinade for Budget Grilling
Grilling season is around the corner, and if you’re anything like me, you want that sizzle without torching your grocery budget. The secret? It’s all in the marinade. With a few smart shopping strategies and my go-to all-purpose beef marinade recipe (aka miracle in a jar), even the most budget-friendly cuts can taste like they came off a high-end steakhouse grill. Let’s fire things up—deliciously and affordably.
Recently, while getting our outdoor grill cleaned, polished, and summer-ready, I started thinking: why not make the most of it? Memorial Day, the last day of school, and the first day of summer only come once a year, so why not gather a few good friends, create an amazing menu, and celebrate the season with some serious grill marks?
That’s when I made a highly questionable decision.
I visited the website of Lobel’s of New York—self-described as “the best source for the finest and freshest USDA prime dry-aged steaks, roasts, specialty meats, and gourmet products that money can buy.” And oh, what money it takes.
The idea of honoring our grill’s grand re-opening with a few high-quality American Wagyu steaks delivered overnight on a throne of dry ice sounded… well, pretty epic. Then I checked the price: five (the minimum order) 20-ounce Porterhouse steaks for $799.95—plus overnight shipping. (That’s not a typo.)
The thought of forking over nearly $900 for a backyard BBQ jolted me back to reality faster than a flare-up under the lid.
Yes, beef prices have soared—enough to make even Nathan Lobel do a double take—but surely there’s a frugal, flavorful middle ground between luxury mail-order steaks and the half-forgotten buy-one-get-one-free hotdogs in the back of the freezer.
Why Cheap Cuts Deserve a Place on Your Grill
According to professional butcher John Smith, author of Confessions of a Butcher: Eat Steak on a Hamburger Budget and Save $$$, the most budget-friendly cuts of beef are often the most flavorful. The catch? They can also be the toughest.
But don’t let that scare you away from those meat-counter bargains. With a little know-how—and the right marinade—you can turn inexpensive cuts into tender, juicy, flavor-packed stars of your summer cookout. The key is treating them right: proper marinating, the right grilling technique, and a bit of patience go a long way in transforming budget beef into something worthy of a steakhouse.
How to Shop Smart for Grilling on a Budget
When it comes to grilling, flexibility is key. Don’t set your heart on a specific cut before you even walk into the store—it might not be on sale. Instead, go with an open mind and let the markdowns inspire your menu.
Here’s what to look for:
- “Use or Freeze By” markdowns: Grocery stores often discount meat 25–50% as the sell-by date approaches. The meat’s still perfectly good, and it’s ideal for grilling or freezing.
- Manager’s specials: Check the meat case for stickers labeled “Manager’s Special,” “Quick Sale,” or “Reduced for Quick Sale.” These are typically deep discounts for meat that needs to move fast.
- Bulk markdowns at warehouse stores: Costco, Sam’s Club, and BJ’s often mark down multi-packs of meat nearing expiration. I recently grabbed a tray of NY strips for a steal just because they had to sell them that day. I vacuum-sealed and froze them.
- Early morning runs: For the best selection of marked-down meat, shop early. Most stores restock and discount meat first thing in the morning, especially after weekends and holidays.
If you find a great deal, don’t just buy for tonight. Stock up, portion it out, and freeze for later. A stocked freezer means you’re ready to grill whenever the mood strikes—without blowing your budget.
All-Purpose Beef Marinade Recipe
A good marinade can work wonders—turning even the toughest, most budget-friendly cut of beef into something tender, juicy, and downright crave-worthy. The secret? Acids and enzymes. Ingredients like vinegar, lemon juice, or wine help break down tough fibers, while soy sauce, cider, or even beer lend a hand with tenderizing, too.
This All-Purpose Beef Marinade (printable recipe below) is my go-to for just about any cut of beef—yes, even kabobs. It’s so flavorful and loaded with tenderizing power, you’ll see why I call it a miracle in a jar.
What You’ll Need
- Vegetable oil: This forms the base of the marinade and helps carry all those flavors into the meat. You can swap in canola or avocado oil if that’s what you’ve got. Olive oil works in a pinch, but go for light—not extra virgin—so it doesn’t overpower the other flavors.
- Soy sauce: This adds saltiness, umami, and some enzyme action that helps break down tough muscle fibers. If you’re watching sodium, grab a low-sodium version. For a gluten-free swap, coconut aminos or tamari will do the trick.
- White wine OR balsamic vinegar: Both bring acidity to tenderize the meat, but they also bring flavor. Use what you love—or what’s open in the fridge.
- Lemon juice: Bright, zippy, and acidic—lemon juice works alongside the wine or vinegar to tenderize and boost flavor. Fresh is best, but bottled will get the job done in a pinch.
- Worcestershire sauce: Adds depth and a little savory-sweet tang. It’s that “something extra” that makes people ask, “What’s in this?” If you need a substitute, a splash of soy sauce with a dash of vinegar and a tiny pinch of sugar can get you close.
- Ground dry mustard: This adds a subtle kick and helps emulsify the marinade so it clings to the meat. If you’re out, a small squirt of prepared mustard will work—just cut back slightly, since it’s more concentrated.
- Salt: A little goes a long way. Even though soy sauce is salty, this extra touch helps balance everything out. Feel free to adjust if you’re using regular vs. low-sodium soy sauce.
- Ground black pepper: Adds just the right amount of heat and flavor. Coarsely ground gives a bolder bite; fine ground blends in more smoothly.
- Chopped fresh parsley: This brightens things up and adds a fresh, herbaceous note. If you don’t have fresh, dried parsley will work (use about 1 teaspoon), or just skip it. The marinade won’t fall apart without it, but it’s a lovely touch.
Using Your All-Purpose Beef Marinade
Once you’ve got everything measured and ready to go, add all the ingredients to a jar or container with a tight-fitting lid. I use a big mason jar—easy to shake, easy to store. Give it a good shake until everything’s well combined.
To use, pour the marinade over your meat of choice—steaks, kabobs, even tougher cuts like flank or skirt steak work beautifully. Make sure it’s fully coated, then cover and refrigerate.
Let it marinate for at least 8 hours, or overnight if you’ve got the time. The longer it sits, the more tender and flavorful the meat becomes. Turn the meat a few times during the process if you can, just to keep everything evenly soaked.
If you’re prepping ahead, pop the marinated meat straight into the freezer. It’ll soak up the flavor as it freezes and thaws.
Perfect Temperature Every Time: Tools I Trust
If you want meat that’s juicy, tender and safely cooked, a food thermometer isn’t optional—it’s essential. Forget the “poke test” and skip the guesswork. The only reliable way to know if your meat is cooked perfectly is to check the internal temperature.
You’ll need a thermometer that can get right to the center of the thickest part of the meat. Whether you’re grilling chicken, burgers, steak, or even kabobs, knowing the correct doneness temp takes the stress out of mealtime.
For foolproof results, I recommend a probe alarm thermometer. Insert the probe, set your target temp, and then walk away. It alerts you when your food is exactly where it needs to be. Here are my top picks for budget-friendly, reliable thermometers:
DOT® Simple Alarm Thermometer
The ThermoWorks Dot is our top pick for the best inexpensive probe alarm thermometer out there. Sure, it costs a few dollars more than the bargain-bin models—but this is the one you’ll reach for again and again. It’s accurate, reliable, and built to last for years—maybe even decades.
ThermoWorks ThermoPop® 2
Another great option is the ThermoWorks ThermoPop—a simple, reliable instant-read thermometer that’s a breeze to use. It gives you an accurate temperature in just 3 seconds. The rotating display makes it easy to read no matter how you hold it—left-handed, right-handed, even upside down! Just insert, wait three seconds, and you’re good to go. Plus, it comes in your choice of 9 fun colors.
All-Purpose Beef Marinade
Ingredients
- 1 ⅓ cups vegetable oil
- ½ cup soy sauce
- ½ cup white wine OR balsamic vinegar
- ⅓ cup lemon juice fresh if possible
- ¼ cup Worcestershire sauce
- 2 tbsp ground dry mustard
- 2 ¼ tsp salt
- 1 tbsp ground black pepper
- 1 ½ tbsp chopped fresh parsley
Instructions
- Combine all ingredients in a jar or container with a tight-fitting lid.
- Shake well until fully blended.
- To use: Pour over your cut of beef in a resealable bag or shallow dish. Cover and marinate in the fridge for at least 8 hours or overnight, turning occasionally to evenly coat.
Notes
Nutrition
Question: What’s your secret to making cheap cuts taste like a million bucks on the grill? Share your marinades, hacks, and backyard BBQ wisdom in the comments below.
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Absolutely loved this marinade recipe! It strikes the perfect balance between flavor and affordability, making it ideal for regular weeknight grilling or casual backyard BBQs. The ingredients are simple, easily available, and come together to create a rich, savory flavor that really enhances the beef. I appreciate how it tenderizes the meat while adding depth without overpowering the natural taste. Definitely adding this to my go-to marinade list—thanks for sharing such a practical and delicious recipe!
I have eaten way too many undercooked or i ercooked grilled meats in my time. Son and new dil just bought a grill and I’d love to gift them this thermometer for beginning their grilling journey the right way! Thanks for the opportunity. LOVE reading your ideas on everything.
Marinate steak with a bottle of Italian dressing in the fridge overnight easy peasy and delicious.
How much meat (poundage) does your all-purpose beef marinade recipe tenderize?
I don’t know. But that’s a great question and one I will research and get here with an answer.
Can this marinade be made up and kept in the refrigerator — only cooking for two means there would be a LOT left, even if I cut the recipe in half. Thanks.
Yes! I keep it in a mason jar. Allow to come to room temp and shake it well and you’re good to go.
Would love to surprise my husband with a Thermapen. My husband considers himself to be a ‘grill master’ and most of the time he is. I think he would really enjoy this product and make him bbq even more which is win-win for me! Thanks for the opportunity
My husband just charred bratwurst last Saturday – put them on the grill and walked away (forgot to set a timer to check them). They were VERY WELL DONE! A thermometer might have saved us! 🙂 I’d love to win! It would ensure future grilling is just at the right temp!
Every year I enter a barbecue contest at a local winery. We don’t find out the type of meat until 48 hours before the event. Two years ago it was brisket, and I won 3rd place! Last year, however, it was ribs. I’ve always struggled making fall off the bone ribs. I loaded up my smoker and spent the night smoking the meat to – perfection. Or so I thought. My ribs ended up being the worst things on the planet. But I’ll be back next year!
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Oh for a good meat thermometer!!!
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The first time I ever grilled was when I was 20 years old. My parents had gone on vacation, and I offered to watch my younger siblings (5 kids). I thought I’d make burgers on the grill. Little did I know how much they would shrink up and how hard they would get by cooking them too long. They were like miniature hockey pucks, and we couldn’t even come close to eating them. The Thermopen MK4 would have been ideal! Since then I’ve learned so much more about cooking and grilling (I’ve used many of your recipes), but using a Thermopen would help so much. Thanks!
If I’d had the Thermapen MK4, I wouldn’t have ruined the expensive lamb I tried to grill for Christmas last year. 🙁 Yes, it was my worst grilling experience as lamb is expensive and hard to find in my area.
I would like to have the Thermapen MK4 so I don’t have to keep cutting the center of the meat to check if it is done. All of the juices come out when it is cut with a knife, especially when it isn’t done. Then the meat gets dry inside as it finishes cooking.
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I would love to win. I always have to cut into my meat to see if it’s done, then it dries out.
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I would not have burned my expensive steak if I would have had this thermometer. Thank you for the chance to win.
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Would love to win . Can never get my steak just right.
SCross
My worst grilling fail happened one Memorial day weekend. I had lovingly grilled chicken for a house full of people. I moved it to the top rack and put the burgers on the grill. I closed the grill and then got distracted in the house. By the time I returned, the fat from the burgers had caused a huge flare up. The burgers were incinerated hockey pucks, and the chicken was beyond saving, too! Thank goodness I had another box of burgers and some hot dogs in the freezer or we would have been ordering pizza.
Serving over cooked and dry pork tenderloin to guests.
Oh Mary, you have saved me in so many ways from cooking and cleaning to organizing my finances and my life for that matter. I do love cooking on the grill because I would rather spend time outside than inside. But one of the things that you have taught me that sticks most with me is being frugal and I honestly cannot fathom spending 100 bucks on a meat thermometer when I can just as easily cut my meat through the thickest part while grilling and check for doneness. Another thing this trick does is create smaller portioned cuts of meat (actually, normal size) to ensure that I don’t over-indulge in eating all the yummies that come off the grill. Thank you for all your wisdom that you share as it is truly appreciated.
Ugh! We are terrible at grilled meats! I am really afraid to try and grill for guests because I usually over cook it. My husband isn’t any better at it so either we have people waiting around for it to get done only to find the meat tough and either raw or like shoe leather. That’s exactly what happened when our new neighbors came for dinner. Thankfully they are really neat people and we had a great laugh. Only now when they come they get casserole.
We (aka-my husband) cooked brisket on the grill, for the first time at Thanksgiving. The wind was blowing some and although he is infamous for well-done everything, this day he kept checking the meat, which caused the grill to chng temp & eventually caused the flames to flare,meat to catch fire, flames to scorch the porch roof, overseeing men to spill their beer and my husband to fling the meat to the yard while dodging the flames. A Themapen definitely would have been a godsend that day. I’m surprised family members have not taken up a collection for one before now. Maybe that’s why we now have soup suppers. July is his birthday month-I’m betting he’d love one of these. I’d love one of them for him (wink wink).
I thought I would grill one night for supper. It was years ago and I don’t even remember the meat that I had thrown on the grill. I went inside to finish up everything else. When I returned to the porch to turn the meat, the grill was too hot and had melted the siding on our house! My husband was not happy that he had to replace siding. So my quick, easy grilling for supper turned in to a weekend job of replacing siding on our house.
My grilling experience is with steak that was so tough we couldn’t eat it and grilled hamburgers instead. Never made steak again on the grill.
My worst grilling experience was making my variation of beer can chicken – but I use white wine and rosemary. The first time we made it we didn’t think about all that fat dripping down on the burners……………with no temperature gauge we left it on too long – then saw smoke billowing out from under the grill lid……….fat caused big flame up; burned the chicken beyond eating level………..a ThermoPop and some tin foil would prevent this in the future! Thanks for the opportunity to win this!!!!
I love grilling and recently went back to a charcoal grill, disposing of my old gas grill by donating it to whoever wanted it (I live on a corner lot and put a sign that said “FREE” on it. It was gone within 1/2 hour!). Anyway, I have been grilling everything from burgers to sausage on my new charcoal grill. I grill several meals at one time to save on the cost of charcoal. Additionally, I waited for a sale and found one over Father’s Day for a smoker. I have used it once so far, smoking a pork butt. An instant-read thermometer would certainly help with my grilling and smoking duties. Happy grilling, everyone!
Cooking a whole chicken for company and not realizing we ran out of gas.
Serving too rare steak to entire family.
Have always wanted one of these. My husband could defiantly use this. I hear they are the best!
I won a new barbecue grill last fall and have not used it for fear of overcooking as the rest of my family does. We have an ongoing joke about burnt offerings. A thermometer would remove that fear so I could use my new grill and keep the heat outside.
My worst barbecue experience has now become the family legend (aka joke). I had a full chicken on the grill. We were eagerly awaiting our tasty morsel. I did not have a thermometer and I forgot it because we were talking.
Panic set in and I ran out to discover a totally blackened chicken (not from seasoning!) with smoke literally coming out his neck. We laughed ourselves silly and ordered pizza.
The thermometer would have saved the chicken and me!!
Karen A
We just were given our neighbor’s old grill because our six grown children and their families are coming out next weekend for food and fireworks. We live in a very small house and have never had a grill until now. My husband cleaned it up and now we are ready to grill for the first time. We have trusted Mary for many years with her many recommendations and want to get this right. Would love to win this tool so we can show our kids another great item she recommended. They all love the Eufy vacuum we bought each of them for Christmas!
Hands down, the first grill-out for the relatives at our new house, where the burgers turned out like hockey pucks…we had to dig old brats out of the freezer to save face.
Would love to won this thermometer to show my husband that I can BBQ . His does all the BBQing at our house.
We cooked a nice cut of beef and when it was done, it sat on the grill for a short time. When we came back to it, flies had laid eggs and need I say more? It went in the garbage. Lesson learned: when it’s hot out, always pay attention to your meat on the grill.
Ooooooo!! I would Love to win this great little tool – just as I’ve learned with sewing- the RIGHT TOOLS make all he difference. I would so love to become a grill master 🙂
After days of prepping and brining a turkey, we put it on the grill…depending on the popup for doneness 🙁 The skin was blackened and the turkey was dry.
One of the worst experiences was barbequeing a whole prime rib in the barrel. The primbe rib was hanging on hooks on rods across the top of the barrel, as we went out to check the temp we found the prime rib had dropped onto the coals. YIKES, it was Christmas Day! Tricky to get the beef off the coals, brought it in washed it down and put it back in the barrel more securely.
First brand new gas grill. Nice, big, juicy, marinated steaks. Burnt to a crisp trying to get the middles done.
Desperate for a ThermaPen MK4 thermometer since I saw it in America’s test Kitchen!
My worst grilling experience was when I had my brother and first time pregnant sister-in-law over for dinner. I was making venison polish sausage on the grill but that made her stomach turn so I grilled chicken for her. Of course the sausage cooked faster than the chicken and when we all sat down to eat, she ate a few bites and realized it wasn’t done all the way. Needless to say, she did not finish her dinner and did not feel well the rest of the night. Had I had a thermometer, our cookout would have been a hit.
Our grilling disaster came when we had company, of course. We decided to grill a duck for something different than chicken or burgers. Well, we got side tracked with the visit and forgot about how much fat ducks have. We didn’t think to put a drip pan under it. Needless to say, when we went to check on the duck it was one crispy critter. Nothing was salvageable. Thank goodness for a local seafood restaurant that had great take-out. A good thermometer would have alerted us to the duck being on the overdone side.
I once attempted grilling what started out to be beautiful chicken/vegetable kabob’s………when done were more like hocky pucks!! No doubt a Thermapen MK4 would have saved the day!
My family loves grilled chicken leg quarters, but I can’t seem to get them done correctly. They are either over done or pink at the bone. I would love to have this. Thanks, L
We have a ThermaPen & swear by it! Now I’d love to help our great grilling son, new Dad to his #3 son, & pass one on to him! So please consider me for the give-away…I pass on many of your tips to our son, and this would an even better item to “pass on” to him. 🙂
First, let me say that I don’t grill, but my husband does, and he’s AMAZING at it. However, that doesn’t mean that he has never had a grilling disaster; and of course, it happened when we had a guest. My husband was cooking marinated chicken breasts, hot dogs, and tilapia fillets. The chicken breasts came out perfect, as did the hot dogs. The fillets, however … let’s just say, my husband offered them up as “Blackened” fish … and they weren’t blackened by herbs.
I would love to be considered for the Thermopen. We grill out often and it is very hard to determine what the internal temperature is. Thanks for the opportunity.
Have not had a big disaster but often over grill steaks. Will definitely use the marinade the next time I am grilling. Would love to win the Thermapen to help me out;
Winona C.
We recently had an outdoor grilling day less than 3 weeks ago to celebrate Father’s day and my brother’s birthday. My bro-in-law threw the steak on the grill, and asked for our “orders”. We all said medium. They ended up being well-done, and no one wanted it. We ended up wasting a ton of steak.
I was having company for dinner and had just purchased my very own BBQ. Chicken was on sale and with a great salad and grilled veggies dinner was easy or so I thought. Having never used a grill before I figured the higher the heat the better as thee is nothing worse than raw chicken for dinner. Little did I know we would be having a nice salad burnt veggies and charcoal style chicken. Dinner was a total disaster lucky the nearest chicken place delivered. A great time was had by all.
Saw this on America’s Test Kitchen as their favorite – would love to have one!
Would love to have a Thermapen. My hubby loves to grill as well as I. Thanks for the chance!
We would love to grill chicken more often, but have a hard time telling when it’s cooked through. On occasion, it needs to go back on the grill to cook longer. A thermometer would be a tremendous help!
My mother-in-law always asks me “Are you going to over cook that?”. Having a great meat thermometer would give me the confidence to say, “No m’am!” I once left the grill on over night because I forgot to turn it off. It was a new grill and now the paint is peeling on the inside. 🙁
For my husband’s birthday, he asked that the family stay home and grill instead of going out to celebrate at a restaurant. We ended up going out to a restaurant anyway when the overcooked steaks turned out to be like shoe leather! Inedible steaks and the restaurant bill to boot was an expensive birthday dinner.
We had our Sunday School class over recently for a cookout. We had a grill that ran out of gas. So we get my MOM’s and it runs out of gas. Needless to say, we were really flustered at this point. We borrow another one and are trying to cook the burgers quickly. I am very anal about cooking through and through. Had I had a Thermapen, I would have been sure that the meat was cooked well enough. I would also love one for inside cooking too! Thanks for the opportunity to win one.
Having the whole family over for chicken on the grill and having to serve tough, dry pieces of chicken because it was overcooked. Needless to say, we only grill predictable things when we have family cookouts!
I would love to win the thermometer. It might just save my marriage. It would help my husband to not make “hockey puck” hamburgers and “medium rare steaks” that are well done.
A grilling thermometer would be great. It seems that whenever we are entertaining, that’s when I either serve raw steaks or shoe leather. It’s good to have a recommendation. Thank you.
An accurate grilling thermometer would be very appreciated! My husband has suggested that I use a thermometer like the Thermapen MK4 to cook grass-fed beef since it becomes tough and dry if cooked too long.
I have fond memories of my father’s outdoor barbecues, but I don’t remember any horror stories from those days , back in the pre-digital age. But I’ll still enter the contest.
I bought a new grill a few years ago for my husband to use. He hates to grill. I really enjoy a good grilled steak or chicken but he’d rather I fry it or something. He never blew up the BBQ grill but I think he got discouraged by over or under cooking the meat every time. If we had a Thermapen MK4 I know we’d be grilling all the time. No more failures!
I had just moved into my first home in MT. It was Christmas day and it had snowed about a foot of snow. My home had recently been newly built so it was the first time using my new stove. I know it’s not a grill, but its a similar situation. We were going to have prime rib which my parents graciously provided. It was also the first time we had made it so we were really excited that we were going to have a delicious dinner after a full day of loading, lifting, packing and unpacking. I put the roast in at 500 for an hour like the recipe called for. We decided that this would be a great time to go pick a load of boxes from my old apartment to bring to the new house. The apartment was only ten miles away and it surely wouldn’t take too long. We left the roast and ran to pick up more items. It took about 45 minutes for us to return. When we opened the door to my new house, smoke came billowing out. We all looked at each other in horror as I was expecting to see my kitchen on fire. LUCKILY, I ran to the stove, opened the oven door and was blown away by a cloud of smoke. My heart landed on the floor because I knew our dinner was ruined. However, when the smoke cleared, I saw the roast had run out of liquid and the outside of the roast was searing. It was exactly what it was supposed to be doing. I turned the oven down and continued to cook the roast for another two-three hours. I did not have a meat thermometer so I guessed when it was time to take the roast out. It turned out a little on the rare side, but we did get to have a nice dinner after all. My biggest lesson was to not leave the house while cooking something I have never cooked before and to have a meat thermometer on hand. I’ve been too scared to try cooking a nice roast again. Maybe someday I will. Thank you, I enjoy your messages of staying clear of debt! Louise
I have the small Thermo Pop and Love it! I would love the Thermo Pen, as from spring to fall we grill nearly every day. We purchased a pellet grill this spring and have been cooking much slower at lower heat, so we need to be cautious of making sure we get up to the correct temperature for safety. Before Thermo Pop, we ate a lot of overcooked dry meat!
worst experience was some chicken – I think I may have tried to BBQ from frozen. Needless to say – charred skin and raw at the bone was not a great dinner – eventually I cut it up and fried it. A good thermometer would be a blessing to say the least!
The California family crew were in town and I bought the BEST STEAKS EVER to grill for them. Because I didn’t have a meat thermometer, my 30 year old nephew, who took classes at the California Culinary Academy told me I could use my cake tester instead. Stick it in the steak then touch the cake tester to the temp sensitive area above my upper lip. If it’s still cool, the meat is not done. So I tried that and yup, still cool; steaks not done. Drinking and conversation continued. “Oh shoot! I think the steaks are done!” Quickly used the cake tester, from the steak to the lip and YEOWWWW! Permanent reminder NOT to do that again! Steaks ruined and scar on lip. Thermapen please ;o)
My boyfriend was cooking a brisket and when it was time to eat he opened the foil and found a totally burnt and inedible piece of meat.
Our first visit to our newly wedded daughter went well until they got out the grill. My wife boasted about my prowess on the patio, so no one else could grill except moi.
It had been awhile since I had used a charcoal grill (10+ years). While I was fighting flames and smoke, the rest of the family was intense in their conversation (which was steaming me) inside and failed to notice my waving arms.
I was totally mashed down as we all tried to ignore the very burnt steaks.
A Thermapen could have saved my tender ego.
I made my whole family sick with chicken that wasn’t handled properly beforehand and then undercooked on the grill. That’s about 35 years ago and I still can’t eat grilled chicken.
My husband I were pescatarians until 2 years ago. After the birth of our son, we decided it was much easier to buy something the whole family would eat and thought it best for our son’s health to benefit from a wider range of meats at the age of 2. If we had the Thermapen MK4, we would’ve done better on the barbequed chicken we had cooked recently on our charcoal weber grill. Our son was super hungry and we gave him the one piece that was cooked through and then tried to microwave the rest. What a waste! We ended up throwing the rest away since it didn’t taste good and nobody liked it! Not even my son!
Thank you for this marinade recipe! My daughter and I were just discussing the high cost of steak for a recipe she wanted to try. I’ll share the marinade secret with her and use it myself as well! Thanks, Mary. Your hints and tips are always so helpful.
I’ve not had a grilling disaster as I have yet to use our new grill! We are newbies at grilling, but want to give it a try. I’m sure that the Thermopen would prove a great asset in assisting us to NOT have a grilling mishap! Also, I have a cottage baking business where I often times need a thermometer. I understand that the Thermopen is the best and I would absolutely LOVE to win it!!!
My husband and I were grilling steaks on our gas grill one evening.My sister was visiting and she prefers a well done steak. Well, the steak was on the grill for a long time and the outside was getting done and a little crispy. So I took it off the grill and served it to her. When she cut into it it was almost raw and she started to gag. Needless to say a meat thermometer would have been very helpful in that situation.
Worst grill disaster happened when I was a kid. My dad cooked burgers on the grill one Saturday night, and my mom had sausages to cook for Sunday morning. Rather than heat up the kitchen, she asked him to toss them on the grill while we ate dinner. And everyone forgot all about them….until 3 days later, my fiance (now hubby) went out to light the grill and there were a bunch of little charcoal briquettes on the grill, and he couldn’t figure out why in the world my dad had put little pieces of charcoal on the grate of a gas grill…….
It’s been YEARS since I’ve grilled any chicken. The reason is because when I did it wasn’t done. I love grilled chicken, but I don’t want to have to cook it more after removing it from the grill. Therefore, I need the Thermpen MK4.
I bought some steak “fingers” on the recommendation of a customer behind me who told me that she grills them to well done. I got them well done all right. You could have made shoes out of them! Thanks for the chance to win. I love this site.
Well I’m not sure if a Thermopen would have helped our worst grilling experience BUT I’d sure love to win one! We were cooking a turkey breast in a disposable roasting pan on a gas grill and for some reason my husband forgot to turn the temperature down. He got side tracked doing something else and before I knew it he was yelling “GET THE HOSE” because the grill was on fire. He shut off the gas, hit the grill with water and the whole bottom of the grill fell off! ARGH! I opened the grill and looked at the perfectly BLACK turkey breast thinking “there goes dinner!” My husband then asked “Do you think it’s cooked?” I said IT’S BLACKENED TO SMITHEREENS! He said “Well the little plastic thing isn’t popped up…in fact I don’t even see it any more.” Gee could it be because IT WAS INCINERATED????? Sigh. What did I have to lose? I peeled off all the burnt, blackened skin to find a somehow PERFECTLY cooked turkey breast. Man did we luck out or what? I don’t recommend this cooking method at all though…sheesh! 🙂
While smoking a turkey for Thanksgiving the grill smoked heavily and would have burned if it had not been for my grandson. Six months later it happened again.
I have gone through numerous food thermometers but I haven’t tried the ThermoPop or Pen. None of ones I’ve tried work after several uses. I’m back to the ‘touch test’ for doneness and would very much appreciate having a decent, good thermometer! Thanks for the offer!
I don’t grill because I don’t have one. I need this!
Cooking any kind of meat is a nightmare because I’m afraid I will undercook it and make us all sick. At least my husband knows I worship him because of all the over cooked “burnt offerings”. Thanks for the chance to win!
I read most of the wonderful stories below. They all deserve a Thermapen MK4 in the color of their choice! I feel I should be chosen, though, b/c I am 77 years old, and so far, I am a total failure at grilling. I would love to have a few grilling successes before I leave the planet!! 🙂
I don’t have a worst experience to tell about. I have such a fear of under cooked meat that I always overcook. My meats are dry most of the time. I’d love a ThermaPen!
I would love to have one of these babies… (Thermapen MK4) to make sure with all the BBQ’s we do for friends and family that the meat is always cooked as requested. 🙂 Luckily only once did I totally BURN the meal… This may have helped. 😉
Andee
My tragic grill experience could easily have been avoided if I’d had a Thermapen Mk4. My husband usually is the grill master at our home but he was away one spring day. I boldly announced to my young daughters that I would grill us a delicious meal and slapped some barbecue sauce on a rack of ribs. After grilling them for 10 minutes each side I served them and watched my children struggle to bite through them. Needless to say, dinner was a disaster and I’ve never recovered to try again. I need a Thermapen!
OMG! A couple of years ago I splurged on one of those expensive (although no where near your $159 porterhouse!) cuts of beef to cook on the grill for Father’s Day. Those rib eyes looked so darn good! Needless to say a thermometer would have helped prevent overcooking them. Hard lesson learned!
I am so afraid to under cook pork. I grilled pork chops for Father’s Day for my dad, hubby, uncle and son in laws (all meat lovers) the pork chops were impossible to chew! :/ I could really use a Thermapen and a do-over! Thank you for the great marinade recipe. ~Cindy
My worst didn’t involve a grill per se but sure would have turned out better with a meat thermometer. Last Thanksgiving I fried my first turkey. I’ve helped before but this was my first solo fry. The tag fell off of the packaged turkey at some point so I guessed it was about ten pounds and fried it accordingly. Not wanting to risk serving undercooked poultry, I gave it a few minutes extra (for a 10# bird). Turns out that it was maybe a 6 lb bird, It looked okay but it was “extra crispy”. My friends were all nice about it but when the complements are along the lines of “I can crunch right through the bones”, you know you over did it. It might be time for that thermometer.
My husband has given up on ever grilling successfully, but “long ago” he grilled some chicken to a black crisp. While we were trying to figure what to do with it, his niece and family showed up. Her husband was not bothered by the over-burn and ate practically all of the chicken while everybody else ate sandwiches.
I don’t have a disaster story but I do TRY and grill a lot. All my meat usually comes out under cooked and everyone is using the microwave to finish cooking whether its steak or burgers or chicken. If I had a ThermoPop in any color I’m sure I could finally get my grilling to perfection. My dad was the best griller and I hope one day to be just as good as him, just hasn’t happened yet. Thanks for the marinade recipe and all the great tips I get from reading your daily emails. I always look forward to them!!
Well, there were 2 occasions. One was when camping, a Boy Scout troop dropped a box of wooden matches in their pot with noodles and couldn’t eat the sulphur spaghetti. We shared a bit of our meal with the troops. Another time, the steak fell between the grates and was so full of coals that we split up the other steaks to have a smaller not burnt meal.
My husband always does the grilling, but he really needs the ThermoPop or ThermaPen for cooking. He never knows when the meat is “done” and it either comes out underdone or overdone. Even our two grown sons show him up and joke about it–help him out please!!! Thanks for all you do, as you helped us ditch all our debt!
My worst grilling disaster was when company came over and we were going to have a pork roast on the spit. While cooking I turned my back for 5 minutes when someone said oh no.Had a grease fire and ruined the roast. I felt like the worst chief on the planet and still think about that day!
I hosted my first BBQ recently and was so worried I’d serve under-cooked hamburgers that I ended up burning them! 🙁
My husband like meat rare and I am more of a medium girl. With this thermometer both of us would get the meat done to our liking. Usually I get mine, but then again I am the one grilling 🙂
My wife purchased a Weber smoker for me. Wonderful. But, unlike the Weber grills, they do not come with much of a guide. Essentially Weber tells you to experiment. Which means my wife and I have consumed some over cooked meat, and some under cooked me that needed to be microwaved prior to consumption. A Thermapen MK4 would have allowed me to take the meat out of the smoker at the right time, with great results.
Oh, if only I knew then what I know now….thanks to Mary!! The wedding of my father-in-law to his new bride was to take place in the front yard, with the reception on the back patio. Decor and food by me. A beautiful, large pork loin was put on the grill just before the ceremony. After the “I do”s were done, of course, I was the crazed proverbial chicken sans head, so did not pay close enough attention to the pork. After what I thought was a long enough cooking time, I asked my husband to slice while I attended to details….Yep, nice and RAW!! I didn’t even see it until it had graced the buffet table for several minutes. Shoulda-woulda-if I coulda cooked by temp, not guesswork!
My husband forgot all his cooking knowledge when he said “I do.” As the chief cook for the last 24 years of marriage, I’m trying to convince my husband he can help by grilling. A Thermapen MK4 would help us avoid overdone burgers and underdone chicken! Thanks!!
we were not very happy when transporting a brand new grill from a sports camp( where it had been very well used ) back to our home and the ties that we thought had secured the grill broke away and dislodged the grill to the point of no return. End result…Had to buy a new grill
The worst experience I had at a BBQ was when I was served raw chicken. The outside was nice and crispy but the inside was raw and not cooked at all. This thermometer definitely would have taken care of the problem.
I would love to be chosen because I love to eat meat! I am also very health conscious and want to know my meat is safe to eat!
I should be chosen because I love grilling burgers for my friends, but I never know when they are done. Weeks ago I made burgers and they turned out to be really rare when I served them and it was such a nightmare. These tools would help me be great at the grill and avoid rare burgers!
We asked a friend how to cook salmon on the grill; it wasn’t a good idea – it ended up charred beyond belief! That Thermapen would come in handy! LOL
we were grilling bone in chicken legs and thighs… the worst thing is under cooked chicken. We need a Thermapen!
I always have a hard time grilling chicken. It drives me nuts when I wait so long for the food to look done and bite it and see pink! This Thermapen will help me grill the chicken to perfeciton.
Picture this-four generations sitting around the dinner table after waiting an hour for the chicken to cook on the grill. Third generation mama cuts into four year olds’ “grilled” chicken thigh and bright red blood spurts out. Two sisters on either side gag, four year old screams, daddy jumps up and grabs platter of chicken to put back on grill. 96 year old great-grandma asks what’s wrong and grandpa laughs at the whole ordeal saying “I told you it wasn’t done. Charred food doesn’t mean cooked!”. Our family desperately needs the Thermapen ML4!
I am barbecue challenged!!! Never have I been able to product a great steak – even hamburgers are a challenge.
Yes, I need help!! Thermopop!
This would be terrific for our family! No “horror story,” but ever-so-many unappealing (under- or over-cooked) pieces of meat, we’ve basically given up grilling…
Wow – this would be great. With this nifty device, I might not put my kids in the hospital for serving them under cooked chicken again!
My worst experience happens every time we have our family over for dinner. It’s not what you think…..we all get along great! It’s that the preferences range from rare to well done with every possible option in between. Often, only one or two are totally satisfied with their meat….so this thermapen might be the perfect solution to our dilemma.
Tired of overcooking meat on the grill in an attempt to make sure it’s done. This would be a very helpful tool for that!
Pork chops were so dry we couldn’t chew them. I used olive oil and spices but they were awful.
I would like to win his so i will be sure that any meat that i cook is cooked enough to be safe.
I like my meat well done and my husband likes his medium rare – this would be perfect to let us both have perfect meat
Wow! I’ve always wanted to grill, but I’ve been hesitant about cooking meat I couldn’t cut open and check. This would be perfect for me!
I have been wanting a good meat thermometer. When you recently alerted us that the Thermo Pop was on sale, I was completely, flat broke. I couldn’t have come up with $1, let alone the $30 for two. I still need one, but I’m on a fixed income and have bills to pay. Thanks for your awesome column and advice. Also, I like your new format, where you have a link to your website page to read the rest of your article. Good thinking!
I definitely need a meat thermometer! I never seem to get my meat cooked right.
Just the other day I was grilling some tri-tip at my friends house and only one of the three pieces came out “good enough!” Needless to say, all the meat was eaten (including the burnt offering), but I hope someday to make a “perfect” steak.
Thanks for the marinade recipe! We’ll definitely give it a try!
My only nightmare is this: I love those huge grills you see at Lowe’s or Home Depot that look like a stove. But they are so expensive! After many years, my mom bought me the red globe-like grill around $40. She also included charcoal, matches and lighter fluid. That was ten years ago. I still haven’t grilled a thing.
Worst experience . . . chicken. Burned on the outside . . . raw on the inside. I was uneasy about cooking it low and slow not knowing what the inside temp would be and failed . . . epic failure. Ended up running out for take out – expensive mistake.
forgot to turn it on!
I never know when meat is fully cooked! Ugh. One time I thought the steaks I was cooking were done as the outside was charred a nice color. Shut the grill off and let the meat rest. When we cut into the steaks they were nearly raw! Start the grill again and tried cooking a little longer. By this time, the outside of the steaks were very dark and it was very dark outside. I tripped coming in the door and a steak went flying. The dogs had a nice treat! Needless to say, we split the remaining steak and my husband did not dare comment on it! lol
I need that thermometer! Tired of chicken looking done, probed to correct temp and when I cut into it I still see blood.
I am buying barbecue sauce out the WAZOO because my chicken comes out too dry! I’m so paranoid about undercooking chicken that I tend to grill it too long. My kids still eat it, but it’s more like having a little chicken with that barbecue sauce. I have had the ThermoPop on my wish list the past 2 Christmases, but my husband isn’t taking the hint. Thank you for all your advice. I pass it along literally to anyone and everyone, always giving you credit. It usually goes something like this: “My friend, Mary, recommends…” I end the conversation by telling how they can become your “friend” and get great tips and information on a plethora of topics.
It seems I can never cook right on the grill. I try to go by the touch of the meat but it’s always a guessing game as to whether or not it’s going to be the medium rare that we like.
Bad cooks need all the help they can get. That is why I ALWAYS use my recipes even though I have been cooking the same things for a very long time. Some of my sisters look at me when I cook and ask “Do you always use your recipes?” Two of them found out the hard way that I should always do that. I made them a chili recipe that I think is marvelous but I did not use the recipe (it was a simple 4 ingredient one and mistakenly thought I could pull if off) and put in too much cumin. It wasn’t too bad to me so I ended up eating the leftovers. They tried to be nice and eat it but sure did leave a lot for me to “enjoy” later.
Deep frying a 20 pounder on Thanksgiving. Could not find my remote thermometer and did not have one to check the temp, so… I guessed by time and by size of the bird. Wrong guess. Spent the hour we were supposed to be feasting, microwaving half-cooked turkey. I guess I was the turkey. (Ask my wife)
I put together a grill On. My. First. Mother’s. Day! 3 hours later we were done after a few choice words and hoping it wouldn’t blow up on us. It was not a day to relax and enjoy. 🙂
Hilarious stories, but everyone should have a Thermopen, whether they win it or buy it! Best regards to you Mary.
I just cannot seem to grill chicken. I either get burn them or they are not done well enough There is nothing worse than an under cooked piece of chicken. We love grilled chicken and I sure could use some help in getting it done so it is perfect. There have been times when even I would not eat it. Now that is bad!
I worry about undercooking so grilling always seems over cooked and dry. Sad, thinking about giving up.
I would say im pretty good at the grill. My mom taught me how to marinade meats overnight and most of the time i do a good enough job. Now my toughest competition is bone in cut up chicken pieces on the grill. I dont know why but its either done and i char the skin or there have been times that a bit of pink has been found. Gross! I want fully cooked chicken with a tender juicy meat and if its not too much to ask crispy skin!
For Thanksgiving my husband bought a 28 lb turkey!!! We cooked it for 9 hours because my old meat thermometer never registered “done”! Let me inform you now…it doesn’t take 9 hours to get a 28 lb turkey “done”! If I would have had a Thermapen maybe it would have been “done” a few hours sooner.
I enjoy grilling, but I do NOT trust myself with the meat being done. I have had several ‘undercooked’ moments with chicken and burgers, which did not go over well. Now I am on the more cautious – “make sure it’s done” method and tend to OVERCOOK the meats. DRIED out meat. Not good! I would love a tool like this! Thanks for your great articles Mary!
I would love a Thermapen MK4 because I do all of the everyday BBQing in between running back and forth to the kitchen to finish off stuff on the stove or get condiments out, etc. I like my steak well done and my husband and daughter like it medium and it’s hard to get everyone’s just the way they like it. Sometimes I get it right, but more often someone’s is too well done or not done enough and sometimes when I run back out to the BBQ there’s been a flame up and someone’s steak it getting BLACK! Grilling would sure be a lot easier with the Thermapen MK4 to tell me exactly when to take everyone’s steak off the BBQ. Thanks for the giveaway Mary. I love all your posts, you give a lot of precise information so there are not questions. Love your books too!
I have used a meat thermometer for years, but would love to have a new one. Mine is a bit slooooooow!
The first time I tried to grill was on a little HIbachi…and the coals wouldn’t stay lit
Mine isn’t a disaster that happened, it is a disaster waiting to happen. I want to grill chicken, but am scared to death of serving raw chicken and have my husband bury it under a napkin like he did with his mom’s chicken. I would love to have a fast reliable meat thermometer.
I agree with Janet, everyone deserves a Thermapen. Although I’m not as young as Janet, (72 here), I’d like to have a success or two before I hang up my spatula. I can relate to every grilling disaster imaginable. But Chicken seems to be the meat that usually gets away from me. I have the right grill marks and the outside looks great, then I cut it open and the middle is raw! I usually end up microwaving it so we can eat it. If I leave it on a few extra minutes, it isn’t red in the middle anymore, but it’s so dry you need a gallon of iced tea to get it down. Needless to say, I also need ones of these “newfangled” thermometers.
My husband thinks he can tell when the meat is done just by looking at it…..we all would appreciate it if he had a ThermaPen!!
My worst grilling experience was when I was grilling chicken breasts. The outside of the chicken ended up black and crusty, and the insides were dry and disgusting. A good thermometer would have saved that dinner for sure!
I always guess when the meat is done when I’m grilling so this thermometer would be helpful to ensure that I grill my food to the proper temperature.
I cannot cook chicken on the grill at a good temp. The outside will be crisp but the inside tough. The last grill chicken I made it went into the trash and I vowed never to try it again HOWEVER with this thermo pop/pen this will save me. Thank you for the opportunity.
I’ve never grilled – but I want to!
Never had a meat thermometer. I’ve thought of getting one, but haven’t done so. I’d love this one!
My children won’t come to a bbq at my house because they claim that I overcook the meat till it is inedible. I’veonly done that a couple of times! Guess a thermometer would really help!
My husband thinks the way to discover if steak or hamburger us cooked enough is to cut it and look at it. That lets the juice run out and defeats letting the meat “rest.”
My husband can not cook a good steak, they are always too well done which is great for him because that’s the way he likes his but I like mine a little more rare. This would be a great help for both of us!
I do not own a good thermometer so this would be awesome! Especially around turkey cooking time. Thanks for the chance to win & for all the great advice. ( :
Many years ago at a gathering at our house to celebrate my daughter’s baptism my husband very much under grilled some brats. I never heard of anyone getting sick but I think they were being nice by not telling us. Once we found out he recooked them…but it was still a horrible thing that could have been avoided with a good thermometer.
My husband of nearly 49 years was our grillmaster for the 1st 47 years but he now has 4th stage renal cancer. The chemotherapy that he has been on for nearly 2 years now causes him great fatigue . Due to this, after all these years, I am now the family griller & not very good at it. I’m still learning how to know when the meat is done. That thermometer would be a big help for this new grill cook so that meat would be cooked thru but not dry & overdone. Whether I win it or not, I love your newsletters & often pass them on to friends.Thanks!
Our meat thermometer died, leaving us with a couple of grilling disasters. Not sure what happened but the thing reads all over the place. Since my husband just retired, I’m seeing a lot of grilling ahead that won’t include nearly setting the garage on fire (last summer). This would be an amazing gift to celebrate our new future. Thanks for the marinade. Shopping for “cheap” meat today!
I use the poke, slice, peak method, the thermapen would surely take out the guesswork.
My husband is our grill master. We joke that he puts my steak on 10 minutes before his. I like a well-done steak, no pink thank you very much. He marinates the meat in a teriyaki sauce with added garlic, then vacuum seals and freezes it. As the steak defrosts, the marinate soaks into the meat and makes it tender and delicious. I can’t eat steak out anymore, it’s just not the same.
There you go! And I’ll bet it doesn’t have to be of the $159-a-pound variety to be awesome. Great tip about vacuum sealing before freezing. My FoodsSaver gets a workout every day.