Marinade Tips for the BBQ

Summer brings out the desire to use the outdoor grill. The smell coming off the grill is like no other and flavour peaks from food sizzling on the grill. Pack even more flavour in by using a marinade on your favourite meat, fish, poultry or vegetable. Basically a marinade is oil, an acid and seasonings imparting great flavour into grilled food. Marinades also add moisture along with flavour and using them is an easy way to achieve quick success as a ‘grillmeister’!

Here are a few marinade tips plus a quick marinade recipe. When ever you use a marinade that includes vinegar, lemon juice, or wine (an acid base marinade) be careful not to let the meat to sit longer than 4 hours or it can actually start breaking down the texture of the meat.

A quick no fuss-no muss way to marinade is to put the meat and marinade in a heavy-duty plastic zip lock bag; since it keeps the food completely surrounded by the marinade, it eliminates the need for frequent turning. Press out as much air as possible before sealing the bag. Marinate meat and poultry in the refrigerator, never on the counter at room temperature.

A few ingredients like chopped garlic and parsley leaves may scorch over direct high heat and taste bitter. Although they add flavour to the marinade, you may want to brush them off the food before grilling. If you want to another hit of flavour to the food on the grill, tie-up five or six fresh herbs with heavy cotton string securing the herbs to make a fragrant ‘basting brush’. Dip the herb ‘brush’ into a favourite sauce, marinade or just olive oil to baste as the food cooks on the grill!

The following step seems so simple and yet can make a big difference; simple shake off as much marinade as possible before grilling to promote a good sear. If the meat is too wet, it will steam and drip liquid onto the coals, inhibiting the development of that distinctive crisp, browned exterior.

Simple Citrus Marinade
1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice (can interchange orange and/or lime juice)
1-2 garlic clove, minced
2 Tbs. finely chopped shallots or green onions
2 tsp. grated lemon zest
2 tsp. chopped fresh thyme, tarragon, dill or sage, or 1 tsp. dried herb of choice (choose your favourite herb mixture)
1/2 tsp. Sea salt
1/2 tsp. freshly ground black pepper
1 tsp. cumin (optional)
2 tsp. minced jalapeño chilli
Directions:
In a small bowl, whisk together the olive oil, lemon juice, garlic, shallots, lemon zest, thyme, minced jalapeño, salt and pepper. Use immediately or refrigerate in a tightly covered jar for up to 2 days. Makes about 1 cup.

Have fun with marinades on the grill!
Posted: 2009-06-04

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