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Marinate Methods
Meat Marinades
Courtesy Pastor Mark Aitkenhead
• Garlic goes well with all types of meats.
• Red Wine Vinegar and/or Balsamic vinegar make a good marinade.
• Salt should be used sparingly or not at all until cooking has been completed because it draws out moisture and fluids from the meat.
• Spices, herbs and condiments should be used according to taste, unless a specific recipe is used.
• Simple is often best rather than complicated marinades.
• Dry and wet marinades should be experimented with.
• Often the best flavored meats from marinades are those done without recipes, but according to the cook’s taste.
• It is best if all meat is covered while marinating. If marinade is too little for covering, turn meat every so often.
• To get the best results for red meat it is good to marinate for more than 12 hours. 24 hours is best.
• To get the best results for chicken, marinate for 3-6 hours.
• To get the best results for pork, marinate 12-24 hours.
• To get the best results for fish, marinate 1-3 hours.
• All meat should be rinsed in cold water before marinating and then refrigerated while marinating.
Mmm... Mmm... Moisture
Courtesy Tammi Branch
One of the best ways to seal the moisture into your meat is to pre-cook it.
Take your ribs, chicken, chops, steaks, etc. and rub in the marinades. Place the seasoned meat in a roasting pan with about a cup of water and place the lid on it. Let it pre-cook in the oven for about 45 minutes at 325 degrees. After 45 minutes transfer meat to the grill. The meat will take less time to barbecue. Your barbecue will be more tender and succulent!
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