Tender meat cuts, such as sirloin and tenderloin, are generally more suitable for
grilling than less-tender meat cuts, such as round or rump.
Many less-tender meat cuts can be grilled, but they benefit from the tenderizing
effects of marinating in an acid-based wet marinade.
A marinade is a seasoned mixture (wet or dry) in which foods are soaked in order to
absorb flavor and/or become more tender. The flavor grows stronger the longer the
marinade is left on the food before cooking. The amount of time usually ranges from
1hour to 24 hours.
A wet marinade usually consists of oil (vegetable or olive) to give moisture, an acid
(lemon juice, vinegar, wine, tomatoes or yogurt) to tenderize, and flavorings (herbs
and spices) to enhance or add flavor.
A dry marinade, or spice rub, is a mixture of herbs, spices and salt that is rubbed onto
the food after the food has been lightly brushed with vegetable oil. Generally, use 1 to
2 tablespoons dry marinade per pound of meat.
Always marinate in a tightly covered nonmetal dish, and turn the food occasionally. Be
sure to refrigerate all meats while marinating. Heavy plastic bags are also convenient for
marinating – add the food and marinade, then tightly seal the bag. Turn the bag now and
then to redistribute the marinade.
If leftover wet marinade is to be used as a sauce with the cooked food, be sure to place it
in a
small pan and heat it to a rolling boil before serving to eliminate any bacterial growth.
Similar to a stovetop frying pan, grease from high fat foods, such as bacon or sausage,
6
ovente.com
