Barbecue Recipe Tips- How To Marinate

Many barbecue recipes include a marinade, so it is important to plan ahead to allow for the correct lenght of marinating time. Not only do marinades flavor foods in all kinds of different ways, but they also tenderize meat and keep food moist during cooking. However, be careful of adding salt to food that is marinating, because salt draws out the natural juices if food marinates for too long. If you are marinating for more than 30 minutes, follow this guide.

Adding Salt:

Meat salt 30 minutes before cooking

Fish and Vegetables salt 15 minutes before cooking.

1. Place the food for marinating in a wide bowl, preferably large enough to allow it to lie in a single layer. (Always use a noncorrosive bowl if the marinade contains wine, vinegar or citrus juices.)

2. Mix together the ingredients for the marinade thoroughly.

3. Pour the marinade over the food and turn the food to coat it evenly.

4. Cover the dish and refrigerate it for 30 minutes or up to several hours, depending on the recipe. As a rough guide, marinate red meat, poultry and game for two hours at room temperature or 24 hours in the refrigerator. Fish, seafood and vegetables should be marinated for between 30 minutes and two hours in the refrigerator.

5. Turn the food over occasionally and spoon the marinade over it. If marinating for longer periods, add salt as above.

6. Remove the food with a slotted spoon or lift it out using tongs, and drain off and reserve the marinade. Allow the food to come to room temperature before cooking.

7. If basting or brushing the food during cooking, make sure the last coat is added in time for it to be well cooked before the food is serven.