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Barbecue Marinade Recipes
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A marinade is a seasoned liquid that contains a
tenderizing acidic ingredient such as vinegar, wine, soy sauce, or
citrus juice. Marinade seasonings can be a combination of herbs,
spices, and even vegetables, but they generally reflect the tastes of
the region in which they were made.
Regardless of the ingredient combination, all marinades are used by
soaking meat in them to add flavor and to tenderise before cooking.
Always follow the directions carefully since some foods, especially
fish and shrimp, can become mushy if left in too long.
You will get the most from your barbecue recipes by experimenting with
various marinades, rubs and sauces to conjure up your own unique and
tasty combinations!
Have a go at some of these fantastic recipes and don't forget to send us your
favourite recipes too!
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Tips when using marinades |
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A
flavouring marinade is used with tender beef cuts for a short time - 15
minutes to 2 hours.
A tenderising marinade is used with less tender beef cuts - usually
from the chuck, round, flank and skirt.
A tenderising marinade contains a food acid or a tenderising enzyme.
Acidic ingredients include lemon or lime juice, vinegar, Italian
dressing, salsa, yogurt and wine.
Tenderising juices are present in fresh ginger, pineapple, papaya, kiwi
and figs.
Less tender steaks should be marinated at least 6 hours, by no more
than 24 hours. Longer than 24 hours will result in a mushy texture.
Tenderising marinades penetrate about ¼ inch into the meat.
Marinate in a food-safe plastic bag or a nonreactive glass or stainless
steel container.
Turn steaks or stir beef strips occasionally to allow even exposure to
to the marinade.
Allow ¼ to ½ cup of marinade for each 1 to 2
pounds of beef.
Always marinade your meats in the fridge, never do so at room
temperature.
If a marinade will be used later for basting, or served as a sauce,
reserve a portion of it before adding the raw beef. Marinade that has
been in contact with uncooked meat MUST be brought
to a full rolling boil before it can be used as a sauce.
You should never save and reuse a marinade and you can read this
article on barbecue
hygiene for further information on the subject.
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