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Using Marinades




Source of Recipe


Internet


List of Ingredients




Just about anything you prepare on the grill or it benefits from the use of a good marinade. Marinades accomplish 2 things:

* Season and tenderize the food.

Different meats have different qualities, therefore, you need a couple of different marinades. A marinade that is suitable for tough cuts of beef, for example, wouldn't be suitable for a trout fillet.

Traditionally marinades call for marinating in a shallow, covered bowl, turning the meat to evenly distribute the marinade. It's better to seal the meat and marinate in a large zip-lock plastic bag. Then just squish it around from time to time.

Most marinades can be strained and used for your basting or mop sauce while cooking. If the recipe does not call for cooking the marinade, you should bring it to a boil before using it as a mop sauce. You can never be too careful with those little germs.

If you are using a very lean cut of beef, you should put a small amount of oil in your marinade to keep the meat from drying out. Olive oil is good, but any vegetable oil will do it.



Recipe