Marinades, Bastes, Rubs and Sauces

Tuesday, October 9, 2012 @ 08:10 AM
Lee Phillips

Marinades tenderize and add flavour to any meat you barbecue. Cuts of meat that require marinating for tenderizing purposes include the round, rump, sirloin, tip, cross rib, blade, short ribs and flank cuts. Marinating will also enhance the flavour of cuts of meat like bib-eye for example which does not require tenderizing.

Marinades work their magic through the acid they contain. Commonly used acidic ingredients are fruit juices, vinegar, wine and beer. This acid component helps to soften the connective tissue and tenderize the tissues reached by the marinade. To allow the marinade to penetrate into the centre of the meat, pierce holes in steaks and roasts with a long fork, or cut diagonal slashes into steaks.

To take full advantage of a marinade, allow it plenty of time to work. Tender cuts of meat or chicken need less time to marinate, but the larger or tougher cuts will need longer. Cubes and strips of beef require only three to six hours, while steaks and roasts should be marinated for 12 to 24 hours. Make sure to refrigerate while marinating.

Helpful Hints for Marinating

  1. Use a plastic zip-lock bag or a small, shallow bowl that allows the marinade to completely cover the meat.
  2. Turn the meat occasionally to expose all areas to the marinade.
  3. Always cover and refrigerate while marinating.
  4. Drain meat on paper towels before cooking to remove excess oil.
  5. It is possible to thaw meat in a marinade. The marinating time becomes longer, but meat juices are conserved.
  6. Remember, marinating for an adequate time is the key to success.
  7. Oil allows the marinade to adhere to the meat, however if you are counting calories, you can easily omit it.

Some Useful & Simple Marinade Recipes

Pesto – Makes approximately 240ml

  • 480ml fresh basil leaves, packed
  • 3 cloves of garlic
  • 120ml freshly grated Parmesan cheese
  • 60ml pine nuts
  • 2.5ml lemon zest
  • 180ml extra virgin olive oil

In a food processor, finely chop the basil, garlic, Parmesan cheese, pine nuts and lemon zest. With the motor running, gradually add oil, in a thin steady stream.

Spicy Tomato Grilling Sauce – Ideal for Poultry, makes approx. 960ml & can be frozen

  • 2 tbsp (30ml) vegetable oil
  • 1 large onion, finely chopped
  • 3 large garlic cloves, finely chopped
  • 28oz (796ml) canned crushed tomatoes
  • 240ml ketchup
  • 120ml cider vinegar
  • 120ml lemon juice
  • 45ml honey or brown sugar
  • 15ml Worcestershire sauce
  • 3 whole cloves
  • 1 cinnamon stick (approx 3in long)
  • 1 bay leaf
  • ¼ tsp crushed chili peppers
  • Salt & Pepper to taste

Heat oil in a pan over a medium heat. Add onion and sauté until soft, about 4 to 5 minutes. Add garlic and sauté for 30 seconds. Add all the remaining ingredients and bring to the boil, then reduce the heat and simmer for up to two hours, stirring frequently, until the sauce is very thick. Use approximately 180ml of sauce per whole chicken. For a sweeter sauce, add more brown sugar or honey. For a hotter sauce, add more crushed chili peppers.

Jamaican Jerk Marinade – Very spicy marinade for Pork, Chicken of Fish fillets.

  • 4 jalapeño peppers, seeded
  • 4 green onions
  • 1 shallot, peeled and cut in half
  • ½ small onion, peeled
  • 1 garlic clove, peeled
  • 2 tsp grated ginger
  • ½ tsp dried thyme
  • 1 tsp ground allspice
  • 22.5ml vegetable oil
  • 22.5ml soy sauce
  • 22.5ml lime juice
  • 22.5ml packed brown sugar
  • 1 tbsp salt
  • 1tsp black pepper
  • 120ml water

Combine all ingredients in a food processor and grind until almost smooth. Makes 240ml enough marinade for 2lbs of meat. Marinate Pork up to 6 hours; Chicken 2 to 3 hours; Fish or Shrimp 1 hour.

Provençal Marinade – For seafood and Chicken.

  • 120ml Dijon mustard
  • 60ml balsamic vinegar
  • 60ml lemon juice
  • 6 cloves garlic
  • 30ml mixed herbs, such as basil, rosemary, thyme and marjoram
  • 240ml olive oil

Place all ingredients in a food processor and process until well combined. Makes 480ml of marinade.

Yogurt Marinade – Ideal for Lamb or Chicken

  • 360ml whole-milk yogurt
  • 5 cloves of garlic, peeled and chopped
  • 2 tbsp fresh mint, chopped
  • 1tsp salt
  • ½ tsp ground black pepper
  • 1 tsp garam masala or curry powder

Place all ingredients in a food processor and process until well combined.

All the above recipes can be used to add flavour to your meat and tenderize tougher meats, ideal for the charcoal or gas barbecue.

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