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| Version | User | Scope of changes |
|---|---|---|
| Mar 31 2007, 9:39 AM EDT (current) | Anonymous | 11 words added, 2 words deleted |
| May 24 2006, 8:25 PM EDT | Grillmaster | 12 words added, 8 words deleted |
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Marinades are flavored liquids in which meats and veggies are soaked before cooking, the purpose being to add flavor and soften tough meat fibers. Experts are divided on whether they play an important role in outdoor cookery or not.
Dr. BBQ epitomizes the anti-marinadeanti-marinade camp. “Marinade?“Marinade? No,” says the good doctor. “Marinades neither increase meat’s tenderness nor improve its flavor. Cooking will do the tenderizing if you learn how to keep the temperature down so the meat doesn’t dry out.”
Give It Some Flava
The flavor in a classic BBQ comes mainly from the smoke. But many’s the marinade that has added interesting flavors to meat directly grilled over a hot charcoal fire.
You’ll find dozens of prefab marinade concoctions in the BBQ sauce aisle at the supermarket. In most cases, you soak pork or chicken in these marinades between 1 and 24 hours, then cook as you otherwise would.
Or, of course, you can make your own. Any basic vinaigrette will work as a marinade for poultry. One favorite: the Good Seasonings salad dressing that you make from a flavor packet, some oil, some water, and some vinegar. A bottle of commercially prepared Italian salad dressing works just as well.
Soy-based marinades can also be excellent. Here’s one:
Got a great marinade recipe? Add it here.
See also:
Dr. BBQ epitomizes the anti-marinadeanti-marinade camp. “Marinade?“Marinade? No,” says the good doctor. “Marinades neither increase meat’s tenderness nor improve its flavor. Cooking will do the tenderizing if you learn how to keep the temperature down so the meat doesn’t dry out.”
Give It Some Flava
The flavor in a classic BBQ comes mainly from the smoke. But many’s the marinade that has added interesting flavors to meat directly grilled over a hot charcoal fire.
You’ll find dozens of prefab marinade concoctions in the BBQ sauce aisle at the supermarket. In most cases, you soak pork or chicken in these marinades between 1 and 24 hours, then cook as you otherwise would.
Or, of course, you can make your own. Any basic vinaigrette will work as a marinade for poultry. One favorite: the Good Seasonings salad dressing that you make from a flavor packet, some oil, some water, and some vinegar. A bottle of commercially prepared Italian salad dressing works just as well.
Soy-based marinades can also be excellent. Here’s one:
Marinated Grilled Pork Loin:
Try this tasty marinade. Stary by mixing together:
Add a healthy jolt of hot sauce too, if you wish. Altogether, you’ll need about a cup or cup and a half. Or use a commercially prepared teriyaki marinade instead.
Take the middle 12” to 20” from a whole boneless pork loin. Trim off the exterior fat and any loose bits of meat. With a sharp knife, slice into the loin along the side until you can open the loin up; the two halves should remain joined. (This is called butterflying the loin.)
Beat on the opened loin with the back edge of a meat cleaver until the meat is equally thick throughout. Marinate the butterflied loin for anywhere from an hour to overnight. Cook until done on a hot charcoal grill, basting regularly with the marinade juices. Slice and serve hot off the grill. (This can also be cooked in the oven, of course, and the marinade also works with poultry or even veggies.)
Try this tasty marinade. Stary by mixing together:
- Soy sauce
- Olive oil
- Crushed garlic
- Pepper
- Chopped fresh ginger
Add a healthy jolt of hot sauce too, if you wish. Altogether, you’ll need about a cup or cup and a half. Or use a commercially prepared teriyaki marinade instead.
Take the middle 12” to 20” from a whole boneless pork loin. Trim off the exterior fat and any loose bits of meat. With a sharp knife, slice into the loin along the side until you can open the loin up; the two halves should remain joined. (This is called butterflying the loin.)
Beat on the opened loin with the back edge of a meat cleaver until the meat is equally thick throughout. Marinate the butterflied loin for anywhere from an hour to overnight. Cook until done on a hot charcoal grill, basting regularly with the marinade juices. Slice and serve hot off the grill. (This can also be cooked in the oven, of course, and the marinade also works with poultry or even veggies.)
Got a great marinade recipe? Add it here.
See also:
