Alabama is a land of great bounty and diversity. It is also a land that has witnessed much unsavoriness. Being a son of Alabama, I hope this blog can bring some bounty and diversity to your plate. My food travels have certainly witnessed their share of unsavoriness. I believe it is possible to eat amazing, healthy, and socially responsible food every day. I refuse to accept otherwise. I think it just takes understanding, a little practice, and habit. When I was a child, my family had a total of 3 freezers. We also had a well used Sam's Club membership. I was raised on pancake sausage corndogs and microwavable pork rinds . Our food went from one box to another to be eaten in front of the other. It was done in a lonesome fashion. It s not that we didn't cook as a family on holidays or weekends - usually "salad" (read iceberg, tomato, cheese, ranch), sour cream baked potato, and well-done grilled steak. It is that the majority of the time we missed each other while our food became a chore. I learned to cook in that void. The chores of preparing food have become a joy. I have always enjoyed friends, family, and entertaining. I never understood how one could have a party without food. This passion has evolved over time as I have tried to learn how to be a better cook and eater. I am by no means a chef. I can't name the 5 mother sauces on command. I have yet to master a hollandaise that has not broken. But I eat great food and want to share how and why that happens with you. 
To start - daily marinade
Marinade improves the flavor and tenderness of meat. Basically protein-digesting enzymes break down connective tissue turning it into gelatin. I use a marinade that is simple to make and can be used over and over for weeks. I buy meat in bulk, cut into portions, and freeze it in ziploc bags. Each day I defrost some meat over night. In the morning I put it into the marinade. When I come home it is ready for the grill. I use a small propane grill that I paid $80 for 2 years ago. I have probably grilled more on that $80 grill than most people ever grill in their lives. As with any foods I prepare, my recipes are not mine and they are not carved in any stone. Use what you have and you will probably be fine. I don't measure it out but I do about half olive oil and half the other liquids combined. I put in the amount of spices that looks right. Here is that in a recipe but don't worry about measuring everything out precisely. Some things, baking for one, require precision. Many things in the kitchen do not and, I think, are improved by imprecision.
Ingredients:
1 coffee cup Olive Oil
1 coffee cup filled with equal amouts (1/4 cup) each of Apple Cider Vinegar, Balsamic Vinegar (the cheaper stuff, its not really balsamic but more on that later), Red Wine Vinegar, Worcestershire Sauce
1 soup spoon each of Kosher salt, coarsely ground pepper (every kitchen needs kosher salt and coarsely ground pepper), paprika, onion, powder, garlic powder, oregano, rosemary, etc (any herbs you want to add should work)
I have a rubbermaid lockable container that put it all into. I close it, shake it, and its ready to go.
If you put the meat in there for a minimum of 30 minutes it will be fine. Do not let it stay in there for longer than 8 hours.
If you are making this for a specific occasion - here are some herb pairings that I have found to be a hit.
Beef - rosemary Chicken - basil Pork- Sage or Thyme
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