All the Marinades.
with its authentic marinade recipe, the right protein, and the technique to nail it every time.
🥩 Beef· 🐔 Chicken· 🐷 Pork· 🌮 World· 🐟 Fish· Guide· Rules
🥩 Beef Marinades
5 seasoningsSteak Me Away Seasoning
The exacting grillmaster's pick · Salt-free
This salt-free blend lets the aromatic spices do all the work, tenderizing and flavouring your meat without overpowering it. Best on ribeye, striploin, or tomahawk.
Marinade
- 2 tbsp Steak Me Away Seasoning
- 3 tbsp olive oil
Rub generously and rest 30 minutes at room temperature before grilling.
The One — All-Purpose Butcher's Seasoning
The Swiss army knife of the grill
Built for every cut, beef, lamb, or pork. Perfect for mixed kebabs and homemade burgers.
Marinade
- 2 tbsp The One Seasoning
- 3 tbsp olive oil
Marinate at least 2 hours. Great on skewers, steak, or burgers.
Montreal Steak Seasoning
The local legend
Montréal's pride. Bold on bone-in ribeye and T-bone.
Marinade
- 2 tbsp Montreal Steak Seasoning
- 3 tbsp vegetable oil
Rub generously and rest 30 minutes at room temperature before grilling.
Royal Steak Seasoning
For the noble cuts
A refined blend for your best pieces: tenderloin, flank steak, hanger steak. Never over-marinate, finesse is everything.
Marinade
- 2 tbsp Royal Steak Seasoning
- 3 tbsp extra virgin olive oil
Marinate 2 to 6 hours.
Ultimate Seasoning
The rub that does it all
Robust and versatile, works for long slow cooks and quick high-heat grills alike. Great on brisket, beef back ribs, or flank steak.
Marinade
- 2 tbsp Ultimate
- 3 tbsp canola oil
Great on brisket, beef back ribs, or flank steak.
🐔 Chicken Marinades
6 seasoningsMontreal Chicken Seasoning
The classic, reinvented
The chicken counterpart to the iconic Montreal steak seasoning. Generous with herbs and full of character. Perfect on half chicken or skewers.
Marinade
- 2 tbsp Montreal Chicken Seasoning
- 3 tbsp vegetable oil
- Juice of 1 lemon
Marinate 2 to 8 hours.
Shawarma Chicken Seasoning
The Middle East on your BBQ
Warm Levantine spices, allspice, white pepper, cinnamon, cloves. Grill on skewers and serve with pita and garlic sauce.
Traditional Levantine Marinade
- 2 tbsp Shawarma Chicken Seasoning
- 4 tbsp Greek yogurt (or labneh)
- 2 tbsp olive oil
- Juice of 1 lemon
Yogurt is the key, it tenderizes the meat from within. Marinate 4 to 24 hours.
Shish Taouk Seasoning
The Lebanese grill staple
The shawarma's lighter, more citrusy cousin. Shish taouk is THE grilled chicken of summer in Lebanon and Syria.
Classic Lebanese Marinade
- 2 tbsp Shish Taouk Seasoning
- 4 tbsp plain yogurt
- Juice of 1 lemon
- 2 tbsp olive oil
Yogurt and lemon are the two pillars of authentic shish taouk. Marinate at least 4 hours, ideally overnight.
Chicken & Rib Rub Seasoning
The summer duo
Sweet-spicy with a beautiful smoky depth. Works just as well as a finishing glaze in the last few minutes of cooking.
Marinade
- 2 tbsp Chicken & Rib Rub
- 3 tbsp olive oil
Also excellent brushed on as a glaze in the final minutes of cooking.
Piri-Piri Seasoning
The Portuguese fire
Born in Mozambique, adopted by Portugal. The authentic Frango Piri-Piri uses olive oil, lemon, and red wine vinegar — never cider vinegar.
Authentic Portuguese Marinade
- 2 tbsp Piri-Piri Seasoning
- 4 tbsp olive oil
- Juice of 1 lemon
- 1 tbsp red wine vinegar
Red wine vinegar is the traditional Portuguese touch. Marinate a spatchcock chicken 4 to 12 hours.
Mediterranean Chicken Seasoning
The warmth of the sun
Sun-dried tomato, roasted garlic, rosemary and oregano. A light, fragrant marinade made for summer.
Mediterranean Marinade
- 2 tbsp Mediterranean Chicken Seasoning
- 4 tbsp olive oil
- Juice of 1 lemon
Olive oil and lemon — the Mediterranean foundation. Marinate 2 to 6 hours.
🐷 Pork & Rib Marinades
3 seasoningsOh-M-Gee BBQ Seasoning
The blend that makes people say oh my god
A generous sweet-smoky-spicy balance. The kind of blend that makes your guests lose their minds.
MARINADE
- 3 tbsp Oh-M-Gee BBQ Seasoning
- 3 tbsp olive oil
Rub ribs generously. Cook low and slow for 3–4 hours at 300°F before finishing on the grill.
Smoky Tennessee BBQ Seasoning
The taste of the deep South
Hickory, smoked paprika, and molasses. Tennessee-style BBQ is a dry rub tradition, not a wet marinade.
Pitmaster Dry Rub
- 3 tbsp Smoky Tennessee BBQ Seasoning
- 3 tbsp vegetable oil
Rub and rest overnight — no liquid needed. That's the Tennessee way.
Southern BBQ Seasoning
The Southern tradition
Rooted in the BBQ traditions of the American South, mellow, smoky, with a hint of heat.
MARINADE
- 2 tbsp Southern BBQ Seasoning
- 3 tbsp vegetable oil
Great on pulled pork, pork skewers, or Southern-style chicken wings.
🌮 World Flavour Marinades
3 seasoningsKorean BBQ Seasoning
K-BBQ at home
Umami-sweet-spicy Korean flavours. In Korea, fruit juice is the traditional tenderizer for bulgogi and galbi.
Authentic Korean Marinade
- 2 tbsp Korean BBQ Seasoning
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 3 tbsp pear or apple juice
Fruit juice is the authentic Korean tenderizer, never cider vinegar. Marinate thinly sliced beef 2 to 4 hours.
Mexican Birria Seasoning
The taco trend that took over everything
Inspired by Jaliscan birria, dried chiles, cumin, annatto, warm spices. The magic is in the slow braise, not the marinade time.
Jalisco-Style Marinade
- 3 tbsp Mexican Birria Seasoning
- 3 tbsp vegetable oil
- 2 tbsp tomato paste
Braise the beef or lamb low and slow in a little broth until it shreds.
Montreal Burger Seasoning
The ultimate burger
Because a great burger deserves more than salt and pepper. This signature blend gives your patty a distinctly Montréal personality.
Burger Blend
- 2 tbsp Montreal Burger Seasoning
- 500g ground beef — mix directly in
Form patties and grill directly. The seasoning does all the work.
🐟 Fish & Seafood Marinades
2 seasoningsSalmon Seasoning
For the king of fish
Garlic, coriander, mustard and herbs that enhance without overpowering the natural richness of salmon.
Marinade
- 2 tbsp Salmon Seasoning
- 2 tbsp olive oil
- Juice of half a lemon
Maximum 20 minutes, acid "cooks" the fish if left too long. Grill skin-side down on a cedar plank.
Zesty Fish Seasoning
For all white fish
Lemon peel, herbs and a perfect lightness for tilapia, cod, walleye, or shrimp skewers.
Marinade
- 2 tbsp Zesty Fish
- 2 tbsp olive oil
- Juice of 1 lime
Maximum 15 minutes. Also excellent on shrimp skewers.
🧂 The Finisher
BBQ Infused Sea Salt
Not a marinade — the secret weapon of every great grillmaster. Use after cooking as a finishing touch. One pinch transforms an ordinary steak into something memorable.
Shop BBQ Sea Salt →Quick Guide: Which Marinade for Which Protein?
| Protein | Recommended Seasonings |
|---|---|
| Steak / Beef | Montreal Steak, Steak Me Away, Royal Steak, The One, Korean BBQ |
| Ribs | Chicken & Rib Rub, Oh-M-Gee BBQ, Tennessee BBQ |
| Whole chicken | Piri-Piri, Southern BBQ, Montreal Chicken |
| Chicken skewers | Shawarma, Shish Taouk, Mediterranean |
| Pork / pulled | Tennessee BBQ, Southern BBQ, Birria |
| Burger | Montreal Burger, The One |
| Salmon | Salmon Seasoning |
| White fish / shrimp | Zesty Fish Rub |
The 3 Golden Rules of Marinating
Acid tenderizes — but respect the culture.
Lemon and yogurt for the Levant. Red wine vinegar for Portugal. Fruit juice for Korea. The right acid makes the recipe authentic, not just functional.
Fat carries flavour.
Oil allows the spices to penetrate the meat and ensures a beautiful sear. Never skip it.
Take the meat out 30 minutes before cooking.
Room-temperature meat cooks more evenly and develops a better crust. Always.
