While it
might be too hot to cook in the kitchen, summer grilling is never a problem. Now
days, with the super grills they sell, you can cook or bake just about anything
outdoors. But even if all you have at your disposal is a tabletop charcoal
grill, you can still be the top chef in the neighborhood.
People grill
pizza and veggies, but the number one food to grill is meat. If that is what
you plan to do, you should marinate your meat.
Marinades add
flavor and moisture to meat, plus help break down the tissue, making the meat
tender. There are countless marinades, but if you examine them, they all
contain three basic elements: fat, acid and seasoning. How you want the meat to
taste will determine the ingredients you’ll use.
FATS:
These do
three things in a marinade: Help transfer flavors in the meat, helps the meat
retain moisture, and helps balance the acidic component. Most common fats used:
Cooking oils (canola, vegetable and EVOO), coconut oil and even full fat
yogurts.
ACIDS:
Like fats,
acids do several things to the meat: helps flavor penetrate the meat, breaks
down the connective tissues to tenderize it, balances the flavor profile, and
can add zing and freshness to the flavor. Examples of acids in marinades are: citrus
juices (lemons, limes, and oranges), wine, vinegar, yogurt and buttermilk.
SEASONINGS:
The most important component in your
marinade is the seasoning. With endless possibilities, here are some basics to
consider. Use salt and pepper. Salt magnifies other flavors. Try using sea salt
or soy sauce. If you want a little heat, think about chili peppers or hot
sauce.
Aromatics
are also important. Garlic, onions and shallots add the base. Herbs and spices
add an extra layer of flavor. Remember to mince or finely chop onions shallots
and garlic for better flavor.
If
you want more of a citrus flavor without adding more acid, use the zest. And
don’t waste the fruit! Slice them and toss into the marinade.
Add
a little sweetness. The most common sugar additives are: honey, brown sugar,
and molasses. If adding a lot of sugar, remember to grill in a lower heat so
the sugar sears the meat, but doesn’t burn causing a bitter flavor.
How much to use? That’s a matter of
personal taste, but the ratio of oil to acid is generally 3:1. The seasonings
are a matter of taste, too.
Finally, unless you have a tough cut of
meat, several hours is sufficient to marinate meat. Some cuts of meat break
down faster. You don’t want grilled mush!
MOST COMMON
MARINADE COMBINATIONS:
GREEK: oil,
lemon juice, lemon zest, garlic and oregano.
ASIAN: soy
sauce, rice vinegar, brown sugar, garlic; minced ginger, honey, and if you want
heat, red pepper flakes.
TANDOORI: yogurt, oil, lemon
juice, garlic, chopped chilies, fresh cilantro, cumin, curry paste, tomato
puree.
STEAK:
strong brewed black coffee, Dijon mustard, garlic, shallots, balsamic vinegar, oil,
brown sugar, salt, black pepper
FRENCH: oil,
lemon juice, vinegar, salt, pepper, tarragon, oregano.
ITALIAN:
olive oil, vinegar, garlic, onions, salt and pepper, basil, oregano, dash
cloves, sugar, tomato puree, red pepper flakes.
CHICKEN: oil,
buttermilk, salt, pepper, parsley, chopped sage.
BBQ: Dr. Pepper/Cola/Root Beer, minced garlic, hot sauce, olive oil, soy sauce,
onion, ground black pepper, lemon juice.
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