How To Use Marinades

Marinating meat can be one of the simplest and easiest ways of bringing flavor to foods. The only real limitation is "time". Planning ahead is crucial to determining the tenderness and importation of flavor that meats experience. In this article we discuss some suggestions regarding the use of marinades, planning and the do's and don'ts to watch out for when marinating.

Regarding the actual time needed for marinating that time is usually determined by the type of meat to be marinated and the size of the cut. Typically it can take from two hours for chicken, and as long as eight hours for pork or beef. The focus being that the pork or beef has not been sliced into thin strips. When the meat is sliced into strips the marinade can cover and coat more of the surface area of the meat and will require less time to do its job.

We believe in rules that will help you get the greatest amount of use from your marinade.  See these best of rules below.

• First consider the type of container to be used when marinating. Marinate meat in a glass, heavy plastic or heavy plastic bags. Using metal aluminum and copper containers may cause the marinades' acidity to react with aluminum or copper and cause both the metal and the meat to darken leaving behind a metallic taste.
• Remove the meat after marinating and discard the leftover liquid.
• The marinade works best when you use 1/2 cup per pound of meat beef or chicken strips.
• Make extra marinade and set it aside if you want some of the mixture for basting.
• Planning ahead by starting the marinade in the morning before work or school will ensure that the meat is properly marinated by the end of the day.
• Once the meat is prepared and covered with the marinade place the meat covered, in the refrigerator.
• Don't leave meat in marinade longer than 12 hours. Over marinating can make meat mushy.
• Never allow marinating meat to sit out at room temperature -- even for a short period of time.
• Discard all marinade that has touched raw meat. Do not use it in cooking.
• DON'T use marinade from raw meat or fish as a sauce.
• DON'T reuse leftover marinade for other food.

Try teriyaki marinade for an Asian dish, a red-wine based marinade for steak or a yogurt-based marinade for a Middle-Eastern dish.

I especially love using these marinades to improve the flavor and tenderness of meats.  Meat can be expensive depending on the quality of cut that you get so it's best to help the medium quality meats along.  Marinades are the perfect tool for bringing up flavor and managing the tenderness for high quality results.  

There are some steaks that require pounding especially if you choose to make a Philly Cheese steak recipe.  I like to marinate the meats first for about 8 hours then place them between plastic bags and use a rolling pin to thin down the steaks before getting them on the grill.  I also season the meats with our Tri-Tip, Steak and Rib Rub or our Southwestern Hickory Dry Rub before getting then to the hot plate for cooking.  

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