Marinades

Friday, June 18, 2010 @ 08:06 AM

A marinade, or wet seasoning, makes meat better by adding moisture, increasing tenderness and adding flavor. It can be used to season any type of  meat; beef, lamb, pork, poultry, fish or seafood that you want to grill up on your Brinkmann charcoal grill.

Marinades can be one of the most important ingredients at any cookout. A good marinade keeps your grilling moist and flavorful. This is especially helpful with thin cuts of meat, like boneless chicken breast or fish fillets, that tend to dry out quickly.

Most marinades all have basic starter ingredients. A fat, an acid & then flavorings like herbs & spices, etc. An excellent  example of this is good old Italian dressing. It has oil (the fat), vinegar (the acid), a mix of spices, and probably some garlic & onion mixed in. It is a basic marinade. I know lots of people that use it. I have been known to quickly marinate a London broil in Italian dressing in a pinch. One of my favorite marinades is a little bit of olive oil, orange juice & Chinese 5 spice. It is great on boneless chicken breast.

How long should you marinate be for you grill? Some items take longer than others to marinate. Some marinades are more potent than others. A light herb marinade will take longer to make an impact than orange juice with chipotle chiles  & garlic. Rule of thumb… fish absorbs marinade quickly!!!! Depending on how flavorful you want your fish, you can marinate it from 15 mins up to 2 hours. Some shrimp marinades that I have seen up to 3 hours… but never any longer! The same goes for  boneless chicken breast. Steaks, chops, & bone in chicken breast can be 1-3 hours. Thicker steaks & chops, & halved chickens 3-8 hours. Larger pieces of meat, like a pork tenderloin or a whole chicken, can be marinated 6-12 hours. A really big piece of meat, like a whole turkey or a big pork shoulder can be marinated overnight, say like 12- 24 hours. This is still just a guide line. Take it with a grain of salt. Cooking is always a science of experimentation, trial & error.

Find yourself a cookbook or look online. Try out someone elses marinade recipe that looks interesting to you. Then start experimenting to make the marinades that are right for you.

I started out with this grilled shrimp marinade from Mario Batali, that included orange juice, fresh cilantro, red chili paste,chipotle in adobo sauce, olive oil, garlic, scallions & salt. I have since experimented & did it with lime juice, less cilantro, fresh parsley, and all the other stuff. I did put fresh chipotle instead of the chipotle in adobo sauce. It was definately different than the other recipe. Lighter, fresher taste. I still want to experiment with the lime juice recipe until I perfect it. And that’s what it is all about. The flavors & spice of life. Let’s get cooking!!!

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2 Responses to “Marinades”

  1. Have you thought of adding some videos to your posts to keep the visitors more entertained?

  2. wigelnyatt says:

    Yes I have…still learning…haven’t quite figured that out yet.

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