Monday, June 1, 2009

My Marinade Formula

As it is officially outdoor bbq season... and because my sister asked me for it... I'm posting the "formula" I use for marinading meats that are headed for the grill.

Check out the ingredients list on your favorite marinade bottles and you'll see that you probably have all that stuff already at home. Why spend more money and (almost as importantly) give up shelf space for something you've already got? Yeah, I couldn't come up with a good reason either.

: Add at least one (1) item out of every category to a large zipper-lock bag or container with the meat. You can use more than one item from any of the categories except "Salt". Turn meat periodically in the mixture until it's time to cook.

SWEET: Sugar, Brown Sugar, Honey, Maple Syrup, Jam or Preserves

HOT: Black Pepper, Dijon (or any other) Mustard, Cayenne, etc.

SOUR/ACID*: Lemon Juice, Orange Juice, Pineapple Juice, Wine, Sherry, Whiskey

FAT: Olive Oil, Grapeseed Oil, Butter

SALT: Soy Sauce, Teriyaki, Sea Salt or Kosher Salt

ADD-INS: Rosemary, Thyme, Basil, Onion, Garlic, etc.

Note: This is not an exact science. Amounts will vary depending on the quantity of meat, what ingredients are on hand, and the dominant flavor (if any) desired.

*I do occasionally use vinegars for the "sour/acid" element, but only in small quantities or in quick marinades.
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