Carrabba's Grill Baste Remake
What is Carrabba's Grill Baste?
Carrabba's Grill Baste is a zesty Italian-inspired blend of olive oil, vinegars, herbs, and savory seasonings brushed on grilled meats and veggies for incredible flavor.
If you're anything like me, you've had more than a few moments where you wished you could recreate the magic of your favorite Italian restaurant dishes at home. For years, I've been obsessed with cracking the code on Carrabba's signature grill baste - that sweet, tangy, herby elixir that coats their fire-grilled steaks, chicken, and seafood in absolute perfection.
From the first time I tasted that irresistible char and brilliant flavor explosion, I was hooked. No matter what protein I ordered, that baste transformed it into a masterpiece worthy of nonna's kitchen back in Naples. I had to have the recipe.
After many attempts at prying the secret from servers and chefs (who were sworn to silence, of course), I finally decided to roll up my sleeves and figure it out for myself. Countless hours of research, taste-testing, and experimenting later, I think I've finally nailed a dead-ringer for the real deal.
Now, I'm not saying my version is 100% authentic - those restaurant recipes are closely guarded for a reason. But what I can tell you is that this homemade Carrabba's-inspired grill baste is a total flavor bomb that will transport you straight to a cozy Italian trattoria.
The backbone is a robust blend of olive oil, red wine vinegar, and balsamic vinegar that packs that signature sweet-tart punch. From there, we build layers of sweet-heat with garlic, red pepper flakes, brown sugar, and a secret weapon - a dab of tomato paste for amazing body.
The herb situation is on point with a meadow's worth of fresh basil, oregano, rosemary, and parsley. Soy sauce adds that savory, umami depth, while a splash of lemon juice keeps everything bright.
Do I have your mouth watering yet? This baste is simply magical. Slather it on chicken, shrimp, steak, pork, veggies - you name it - and get ready for a flavor experience like no other.
Fair warning though, once you go homemade baste, you may never go back to the bottled stuff again. It's that good.
Now, I'm not claiming this recipe is a direct clone of Carrabba's top-secret blend. Those kinds of corporate recipes are heavily guarded for a reason, and there's a legal line I won't cross. But in the spirit of amazing Italian-American flavors for all, I'm sharing my personal take to help my fellow food lovers taste that irresistible grilled perfection any night of the week.
So roll up those sleeves and fire up the grill, folks. A little Italian magic is coming your way!
Carrabba's Italian Grill Baste Recipe (Homemade Version)
Carrabba's Grill Baste: The Secret Sauce You Need to Bring Italian Flavors Home
prep time with cook time.
Serves 1 cup and contains approximately 180 calories per 1/4 cup serving.
Ingredients
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 3 tablespoons balsamic vinegar
- 3 tablespoons brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons tomato paste
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (or more if you like heat)
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 2 teaspoons dried rosemary
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- Salt and black pepper to taste
Directions
- In a medium saucepan, whisk together the olive oil, red wine vinegar, balsamic vinegar, brown sugar, soy sauce, and tomato paste. Bring to a simmer over medium heat.
- Add in the minced garlic, red pepper flakes, dried basil, oregano, rosemary, and fresh parsley. Stir to combine and let simmer for 2-3 minutes to allow flavors to meld.
- Remove from heat and stir in the fresh lemon juice. Season to taste with salt and black pepper.
- Allow the baste to cool slightly. It can be used right away for basting, or transferred to an airtight container and refrigerated for up to 1 week.
- For use: Brush or spoon the baste liberally over your choice of grilled meats, seafood, or vegetables during the last 5-10 minutes of grilling time. Reapply every few minutes for maximum flavor.
This makes about 1 cup of Italian grill baste. I like to make a double batch to have plenty on hand.
A few pro tips:
- Go easy on the soy sauce at first until you get the taste right for you. It can easily overpower.
- Use fresh herbs if you have them for even brighter flavor.
- Baste chilled proteins lightly before grilling to jumpstart the flavor absorption.
- Don't brush on raw baste at the end - the vinegars can make it taste harsh. Only use baste heated on the grill.
Check this video out about Carrabba's Grill Baste.
Rated 4.9 by 27 reviewers.
Recipe Tags: Carrabba's Grill Baste, Carrabba's Grill Baste Recipe
Published by: Dish Dupes
FAQs
What is the purpose of a grill baste? A grill baste is a flavorful liquid that is brushed or spooned over meats, seafood, or vegetables while they are grilling. The baste adds moisture, promotes browning and charring, and infuses the foods with its delicious seasoned flavors.
Is this recipe an exact copycat of Carrabba's actual grill baste?
No, this is not Carrabba's official trademarked recipe. Restaurant chains closely guard their proprietary seasoning blends and flavors. This is a homemade version meant to replicate the tastes and flavors inspired by Carrabba's signature grill baste.What ingredients give this baste its Italian flair? The olive oil, vinegars, garlic, Italian herbs like basil, oregano and rosemary, along with the tomato paste create that quintessential Italian flavor profile. The soy sauce also adds savory depth.
Can I use dried herbs instead of fresh? Yes, dried herbs work great in this recipe for ease and longer shelf-life of the baste. However, using fresh herbs like parsley will provide even brighter, more vibrant flavors if you have them on hand.
How long can I store the leftover baste? The baste will keep well in an airtight container in the refrigerator for up to 1 week. Just give it a good whisk before using any leftovers.
Do I need to heat the baste before brushing it on food? Yes, it's best to avoid brushing on the vinegar-based baste at full chill, as the vinegars can taste harsh and acidic that way. Heat it up first, either on the grill grates or in a saucepan until warmed through.
What foods can I use this Italian grill baste on? The possibilities are endless - chicken, steak, pork, shrimp, salmon, vegetables like zucchini and eggplant. It makes an amazing flavor booster for just about any grilled proteins or produce.
How much baste should I use per portion? Plan for about 2-3 tablespoons of baste per serving of protein or vegetables you'll be basting. You want enough to coat the surfaces well.
Can I make this recipe vegan by omitting ingredients? To make a vegan version, you'd need to omit the brown sugar and soy sauce which contains wheat. Use maple syrup for sweetener and coconut aminos or liquid aminos instead of soy sauce.
Do you have any tips for best basting technique? Baste frequently during the last 5-10 minutes of grill time, reapplying every few minutes with a brush or spoon. Also consider basting chilled proteins lightly before grilling to jumpstart the flavor.
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