Acid-based marinades both tenderize and flavor many different types of foods, not just meats and seafood. Acids such as citrus juices, pineapple, yogurt, buttermilk, and wine tenderize by denaturing or unwinding protein strings. They also lend flavor to the end product. Extra-virgin olive oil naturally contains monoglycerides and is a good choice for marinades.
Dry marinades or rubs are used to enhance flavor as opposed to tenderize, although some may have some beneficial tenderizing side effects. This type is usually a mixture of herbs and spices, sometimes mixed with an oil, which is rubbed into the meat, poultry and seafood. Those recipes using dry rubs usually specify a grill, pan-fry or broil cooking method.
Nature's Tenderizers Nature gives us many tenderizers to choose from, both enzymatic and acidic. When using an acid-based marinade, be sure to use only containers made of glass, ceramic or stainless-steel, never aluminum. The chemical reaction produced between alkaline and aluminum not only imparts an unattractive discoloration to the food but can also darken and pit the aluminum container. Many marinades will include one of the following along with various herbs and spices.
We have a large variety of Marinades available in Our Online Store - such as:
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1/2 teaspoon salt 1/4 teaspoon pepper 1 garlic clove, minced 1/2 cup oil 1/2 cup Burgundy or dry red wine 2 tablespoons catsup 2 tablespoons molasses In small bowl, combine all ingredients; mix well. Makes 1 1/4 cups of marinade.
What's the secret to perfect barbecues? Marinate, marinate, marinate. Unmarinated food is never as tender, juicy and mouthwateringly delicious as food that has been soaked in a subtle sauce before being seared over open coals.
In Marinades, grill master Melanie Barnard provides 75 recipes to enhance the flavor of meat, poultry, seafood, vegetables and even fruits. Internationally inspired, these recipes include such delectable marinades as Adobo, Jamaican Jerk, Sake Teriyaki and Polynesian Passi on Fruit and Rum to tickle palates up and down the taste spectrum. In addition to the recipes, Barnard also offers practical grilling advice and tips on pairing foods with marinades.
Grilling is one of the best ways to add flavor to food without adding fat. As evidenced by the explosive demand for fancy grills, fuels and flammable additives such as mesquite and hickory, today's backyard barbecuing has outgrown shriveled hotdogs and charred chicken. For the legions of Americans hungry for the perfect barbecue, Marinades is the final, most important ingredient.
Soy Marinade for Beef Steaks
1/2 teaspoon ginger 1 green onion, chopped, if desired 1 garlic clove, minced 3/4 cup oil 1/4 cup soy sauce 3 tablespoons honey or sugar 2 tablespoons vinegar or lemon juice In small bowl, combine all ingredients; mix well. Makes 1 1/3 cups marinade.
2 Tri-Tip Marinade Recipes
Marinade #1: 1/2 Tablespoon sea salt 1/2 Tablespoon cracked black peppercorns 1 Tablespoon minced garlic 1 Tablespoon grated fresh ginger root 1 Tablespoon soy sauce 1/2 Tablespoon white pepper 1 Tablespoon brown sugar Mix all the ingredients well, cover the meat with them and place in plastic bag in refrigerator at least an hour, better overnight.
Marinade #2: 4-6 cloves crushed garlic 1 ounce Jack Daniels 1/4 Teaspoon Balsamic vinegar 1/2 Teaspoon honey 1/4 Cup olive oil Mix ingredients and proceed as above.
These Charts Are A Handy Beef and Pork Cutting Reference Chart.
Be prepared and knowledgeable A Great Visual Aid to Cutting Beef and Pork! A Handy Tool for Deciding How to Cook the Different Beef and Pork Cuts!
A C Legg Grill Marinade 10 Oz. Bag Correctly Seasons 25 Lbs. of Meat. ONLY $14.97/Bag - NOW Shipped FREE! via USPS Mail! Ideal for beef, pork, poultry, game meats or seafood. Blends are formulated for use in vacuum tumblers or as a soak.
Dissolve 1 bag of seasoning in 1 quart of ice cold water. Marinate under refrigeration in plastic or stainless steel containers for 1 to 24 hours.
Legg's exclusive high-barrier, multi-wall packaging protects the seasoning's freshness and flavor for at least 12 months. Try mixing marinades for variety.
101 Essential Tips: Cooking With SpicesThis demure little book packs a world of spice know-how into it's 69 pages--with not a real life Spice Girl in sight! Profiling an aromatic array of spices: paprika, cinnamon, cumin, anise, and some which the tongue has a hard time even negotiating such as asafetida and fenugreek--Cooking with Spices is a flavorsome treat. Handy hints are given for the selection, drying, and storing of spices, as well as pointers for freezing and grinding. Full color photographs profile the varieties and conditions of a spice--ginger has four types: preserved, dried, fresh, and ground. This spice is recommended for curry powder, meat and fish dishes, and of course cookies! The book even manages to squeeze in 42 recipes that will heat up the kitchen! From the Far East we have Thai Shrimp Soup with Lemongrass, a succulent dish with a zesty balance of lemongrass, chilies, scallion, cilantro, and the shrimp. From the Middle East comes a terrific recipe for faithful Falafel--plan in advance for this one, as chickpeas must be soaked for 36 hours. It's worth the effort though; this is a thoroughly delicious dish, perfect for dipping at parties!
If you found this page interesting, you may also want to look at the following pages:
Click on any jar below to go to that seasonings web page where you can read more about that seasoning and place your order. Prime Steak and Beefburger Seasoning (Formerly Meyers Roast Beef Rub) is our most popular shake-on seasoning.