World Harbors Marinades Make Me Look Good (Again)

Two quick things: First, this post is sponsored by World Harbors which makes a lineup of marinades ideal for grilling. And second, thanks to World Harbors, I’ve added a coupla new grilling dishes to the repertoire that are so easy and delicious. If you or your significant other love grilling, you should check this post out. 

I’ve already bragged on World Harbors before. I mean, they helped me make the best chicken wings I’ve ever made, so I was happy to do it. (Psst: World Harbors — you need to make the Australian Bar-B marinade available in Knoxville! Seriously!) And today I’m gonna brag on them again because I’ve been consistently using their marinades for the past several weeks, and have been thrilled with the results.

Which is no easy feat, because, truly, I’m a bit of a snob when it comes to all things grilling — particularly marinades. Simply put, I think they’re overused. Plus, I like to let the meat do the talking, so it’s only occasionally I’ll use a marinade and, to be perfectly candid, this grilling snob would think that a store-bought marinade would have an awfully hard time making the cut.

I was wrong. Well, I wasn’t wrong. Store-bought marinades do have a hard time making the cut. But World Harbors didn’t. They’re now a staple of my grilling. In a previous post, I already gave you the skinny on my World Harbors Down Under Dr. Pepper Drummies, but in case you missed it, here’s a recap.

So good.

Anyway, I have two more dishes that I’ve been doing quite regularly. The first employs their Sweet N Sour marinade with pork tenderloins. And it’s so easy. Caroline bought us a coupla tenderloins yesterday and I instantly knew it’d be a sweet-n-sour pork night. So I marinated these bad boys for a few hours (though the bottle says you only have to do it for 30 minutes, I like to do it for longer if I have time — if not, no biggie).

Then I popped ’em on the grill. I’m a dork who likes to take pictures of the food he grills, so I’m sorry about that, but sorrier still that I forgot to snap a pic of the final product last night because they turned out really well. Luckily, I have a stock photo available on my i-Phone of the last time I made the Sweet N Sour tenderloins. (I know. Dork. I already you, remember?) Take a peek:

They were outstanding. The Sweet N Sour marinade is a perfect compliment to the pork. I mean, it totally lets the pork do the talking, yet accentuates the taste perfectly. And that’s what I look for in a marinade. Because if it’s overpowering the taste of your meat? You’ve got the wrong one. Especially if you know how to grill it.

Moving on, and backward in time, the night before the tenderloins, I decided to do a small chicken with a little Jamaican Style Jerk marinade.

Same deal, here. I marinated for only a few hours, but the bottle says you could get by with as little as 30 minutes. Ordinarily, I would never marinate meat for less than overnight / 8 hours, but I’ve learned that you really don’t need that much time with World Harbors. Still, if I have longer than 30 minutes, I do like to let it sit for just a bit. Anyway, I popped the bird on a “Sittin” Turkey.” There are all kinds of bird-holders, if you will, that you can use on your grill, but I recommend one that has a bottom (some are hollow tubes), so that you can pour a little somethin’-somethin’ therein. I chose apple juice cut with water because I thought the sweetness of the juice would play well with the tangy sweetness of the marinade.

About an hour later, I had this:

Honestly? This little bird was so good that it broke my perfect meter. So I got all artsy and decided to go for a little presentation, but I’m afraid to report that I’d been into the beers and instead of a culinary depiction worthy of praise, I ended up with this weird-looking, chicken clock. Starting at twelve, you’ve got a coupla wings, a drumstick, a hind quarter, half of the breast (I consumed the other half — beers, remember?) and a thigh.

Not sure about the bird clock I made, but I am sure about the taste. It was outstanding.

So, yeah, two new staples in addition to the World Harbors Down Under Dr. Pepper Drummies, all thanks to World Harbors. If you love to grill, trust me when I tell you that you should be all over these guys. Even if you’re a grilling/marinade snob, like me. World Harbors marinades flat out get it done.

And if you needed another reason to give them a try, consider this:

They’ve got a little promotional deal going on right now called the World Harbors’ Golden Label Sweeps. The sweeps is called Passport to Flavor and will run through September 3, and I suggest you check it out. Because six lucky people will win an exotic vacation to one of the following places: Maui, Fiji, Tahiti, Cabo or New England.

Oh, and some other poor fella is gonna win a tropical cruise. Just for buying one of the following marinades: Maui Mountain Teriyaki (outstanding on salmon) Maui Mountain Sweet N Sour (pork tenderloin) and Jamaican Style Jerk, which, again, inspired my groundbreaking and beer-accentuated Chicken-Clock Photo Series. (I could call the series Chi-clock. Or Clicken. Or Quarter Past The Drummie. Or, maybe just Fourth Beer: Bad Call.)

See, if you buy one of those bottles of World Harbors marinade and find a golden ticket therein, you’re a winner. But you’re also a winner if you don’t find a golden ticket because just buying the marinade will up your grilling game quite a bit.

Learn more about World Harbors by visiting the World Harbor website or the World Harbors Facebook page. And special thanks to them for letting me work with them. (Psst — I’d love to work with you again. And y’all will understand why if you try their marinades.)

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About john cave osborne

John Cave Osborne is a writer whose work has appeared on such sites as DisneyBaby, Babble, YahooShine, TLC and the Huffington Post. He was also referenced by Jezebel one time, but he’s pretty sure they were making fun of him. He and his wife, Caroline, live with their five children and spastic dog in Knoxville, TN. Nothing annoys him more than joke-heavy bios written in the third person, with the possible exception of Corey Feldman.