Barbecue Recipes

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Choosing a Grill  |  Barbecue Fuel  |  Safety Tips  |  Barbecue Marinating  |  Cooking Time Guide

Barbecue Marinating

Marinades are used to add flavor and to moisten or tenderize foods, particularly meat. Marinades can be either savory or sweet and are as varied as you want to make them: spicy, fruity, fragrant or exotic. Certain classic combinations always work well with certain foods. Usually, it is best to choose oily marinades for dry foods, such as lean meat or white fish, and wine- or vinegar-based marinades for rich foods with a higher fat content. Most marinades don't contain salt, which can draw out the juices from meat. It's better to add salt just before, or after, cooking.

1. Place the food for marinating in a wide, nonmetallic dish or bowl, preferably a dish that is large enough to allow the food to lie in a single layer.
2. Mix together the ingredients for the marinade according to the recipe. The marinade can usually be prepared in advance and stored in a jar with a screw-top lid until needed.
3. Pour the marinade over the food and turn the food to coat it evenly.
4. Cover the dish or bowl with plastic wrap and chill in the refrigerator for anywhere from 30 minutes up to several hours or overnight, depending on the recipe. Turn the food over occasionally, and spoon the marinade over it to make sure it is well coated.
5. Remove the food with a slotted spoon, or lift it out with tongs, and drain off and reserve the marinade. If necessary, allow the food to come to room temperature before cooking.
6. Use the marinade for basting or brushing the food during cooking.

Cook's Tip - The amount of marinade you will need depends on the amount of food. As a rough guide,
about 2/3 cup is enough for about 1/4 pounds of food.

BASIC BARBECUE MARINADE
This can be used for meat or fish.
1 garlic clove, crushed
3 tablespoons sunflower or olive oil
3 tablespoons dry sherry
1 tablespoon Worcestersh ire sauce
1 tablespoon dark soy sauce freshly ground black pepper

RED WINE MARINADE
This is good with red meats and game.
2/3 cup dry red wine
1 tablespoon olive oil
1 tablespoon red wine vinegar
2 garlic cloves, crushed
2 dried bay leaves, crumbled freshly ground black pepper