The alpha and omega of an appetizing grill, especially meat, is a good marinade, i.e. combining the right ingredients in the right amount with the right preparation method. So, you definitely need to master this secret of a successful grill:
- There are many recipes for marinades, but most importantly, they include 3 main ingredients: acid, fat, and spices.
- Larger pieces of meat are best to cut into smaller pieces before marinating. The smaller the pieces, the faster they will marinate.
- It may take as little as 30 minutes to marinate the meat, but feel free to marinate longer for a better taste. The longer the meat is marinated, the more flavorful it becomes.
- Marinating overnight will help to increase the tenderness of beef.
- To prevent the chick from becoming tough on break, try not to marinate it. Marinating can not only make the chicken tough, but it can also take away the flavor.
- How much marinade to take? – About 2 cups for every kilogram of meat. So try to cook enough to completely saturate the meat you are about to cook.
- Always refrigerate meat while marinating.
- A plastic container or plastic bag can greatly reduce the hassle of preparing meat. Sealing in a zippered plastic bag can reduce the amount of marinade needed to prepare your barbecue.
- Sprinkle fat on the meat during the last 10 minutes of grilling to reveal the flavor. Avoid contaminating your meat with fresh marinade.
