Grilling Tips: Marinades

If you are an avid griller, like my husband, you probably have your own recipes for marinades. Marinades are generally made of some type of oil (usually vegetable), some type of acidic liquid, and herbs and spices. (The oil, by the way, helps the herbs and spices stick to the meat.) Most people believe that marinades are used to tenderize meat, which is not exactly correct. What marinades actually do, if they contain acidic ingredients, is break down the tissues of the meat, which does appear to make them more tender. However, allowing meat to marinade too long will not result in meat that is even more tender. It will actually cause the meat to be mushy. You can marinade your meat for as little as one hour but really not any longer than overnight.

The acidic ingredients of a marinade can be any type of acidic fruit juice, such as orange, lemon, or lime juice. Some people also like to use yogurt, vinegar, or wine. You should never use an aluminum container when marinating meat, since the acid can react adversely with the aluminum. Instead, use a glass, stainless steel, or plastic container. You can also marinade meat in a re-sealable plastic bag. (Using such a bag also makes clean-up easier.)

The herbs and spices you choose to use really depends upon the meat you are preparing and upon your own individual tastes. Do not be afraid, however, to use bold, aggressive flavors, especially when marinating red meat and pork. The flavors generally do not penetrate the meat deeply plus some of their potency is lost in the marinating process.

Tips:

My husband also likes to use beer when marinating meat for the grill. A good beer adds flavor to the meat, plus also helps to break down the connective tissue just like the acidic juices do. I like to use other types of alcohol, too. I think tequila works well with chicken, for instance. I also like to use bourbon for the rich flavor.

Remember to turn your meat two or three times while it is marinating to make certain that all surfaces of the meat are being saturated with the mixture.

When trying to determine how much marinade to make, figure on about two cups of marinade for every two pounds of meat.

Sample recipe: my marinade for tequila orange chicken
Thaw one can of frozen orange juice concentrate and pour into the container in which you are going to marinade your chicken. Add one cup of tequila and 3-4 cloves of finely-chopped fresh garlic. Mix well and add the chicken. (Make sure that the chicken is covered by the marinade.) I usually add some slices of fresh orange. Cover and allow to marinade overnight in the refrigerator. Grill as usual. Yum!

References:

Fuller, Kristi M., ed.. The New Grilling Book. Des Moines, IA: Meredith Corporation, 2000.

Jamison, Cheryl and Bill. Smoke and Spice. Boston, MA: The Harvard Common Press, 2003.