Instructions: You can vary the potency of this marinade by varying the beer you use. "A light ale or pilsener will give you a mild beer flavor, while a dark beer, like stout or porter, will really make you aware of its presence," says Raichlen.

Combine the beer, mustard, oil, salt and pepper in a nonreactive mixing bowl and stir or whisk until the salt crystals are dissolved. Stir in the remaining ingredients. Transfer to a large jar, cover and refrigerate. The marinade will keep for 3 days. Use with beef, pork or chicken, or an oily fish such as salmon, marinating the food covered in the refrigerator. Marinate large pieces of meat (whole chickens and roasts) overnight; medium-size pieces (steaks, chops, chicken pieces) for 4-6 hours; and smaller cuts (boneless chicken breasts, cubed meat for shish kebabs) for 2-4 hours.

Yield: 2 1/2 cups

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