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Barbecue MarinadesThere's three reasons why I use barbecue marinades and bastes with my bbq smoker pit:- First - It tenderises the meat. This is extremely important with beef when using the lower cost cuts such as chuck steak and even then I don't recommend grilling, it really is one for the smoker.
Second - a marinade can be used to flavour meat and this is evident in a lot of my asianinfluenced marinades. When flavour is king you'll often find me recommending that the marinade is usedto baste the meat during the cooking process too.
I like to marinade overnight although sometimes you can get away with less so remember to leave plenty of preparation time when using a marinade. Generally speaking you’ll need about 150ml / ¼ pint of marinade for every 450g or pound of meat. Oily marinades for dry lean foods such as fish and vinegar based marinades for red meat and richer fatty foods. TIP - Use a shallow non metallic bowl. This means that the meat will lie in a single layer and we get the maximum effect. I've included two basic marinades below and then check out all my other recipes that use a marinade. My basic barbecue marinade is perfect for both meat and fish. Ingredients:-
This Red wine marinade is directed more at the richer flavours such as red meat and game. Ingredients:-
In all cases it's simply a matter of mixing the ingredients up and hey presto, there's the marinade.
Guiness Marinade for Steak Balsamic Marinade for Lamb Mint Marinade for Lamb Traditional Greek Marinade For Lamb Tandoori Chicken Marinade Chicken Tikka Marinade Spicy Indian Marinade for Pork, Lamb or Chicken Chuck Roast Marinade Ginger and Lime Marinade for Monkfish or Shrimps Olive Oil & Garlic for Monkfish Citrus Marinade For Monkfish There's more to come in the next few weeks so bookmark this page or pick up my RSS feed for the Barbecue Blog
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