Summer Cookout Marinating TIPS:
Sauces-Don't put the sauce on until the meat is about ready. Too early and the sugars will burn and blacken.
Marinades- Simply marinating your meat for at least 20 minutes not only improves flavor but tenderizes all cuts of meat. (Note: red meat, poultry and pork can be marinated in the refrigerator overnight, but fish should be soaked for no longer than 20 minutes, as marinating actually starts the cooking process in fish).
POP Marinade - Marinade steaks or chicken with Pepsi (or Coke if you prefer) cola makes meat tender
Containers: Combine the meat and marinade in a nonreactive, sealed container such as ceramic, glass, plastic. Avoid metal containers including aluminum and cast iron.
Zip Bag marinating - Place meat and marinade is a resealable plastic bag, it keeps the meat coated and east clean-up. Turn the zip bag several times during the marinating process to get all the meat covered the marinade.
Party Hopping: There are FOUR more Block parties going on this week and you are invited to stop by Classy Chaos, Cutie Booty Cakes, Momma Findings and The Not-so Blog.
Today's Party Prize:
WIN: 24/7 MOMS and Nestle are giving away: FREEBie coupons for
JUICY JUICE®, OVALTINE®, EDY’S®/DREYER’S®, CARNATION® Breakfast Essentials, WONKA®, STOUFFER’S®, NESQUIK®, TOLL HOUSE® Refrigerated Cookie Dough, TOLL HOUSE® Morsels, DRUMSTICK® Sundae Cones, NESTLÉ® Pure Life
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US entries only and one entry per person. Winner will be chosen on July 25, 2010.
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Use fresh ginger and garlic in marinades for extra flavor.
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ReplyDeleteMy favorite marinade TIP, add fresh lemon zest!
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I like to marinate chicken and beef (as well as veggies) in italian dressing before grilling.
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My marinade tip is to adjust the time you marinate based on the size and thickness of your meet. Thicker meats need to marinate much longer.
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ReplyDeleteI always use dry rubs - I mix brown sugar, minced dry onion, garlic, pepper, or whatever all together and pat on paper towel dried meat and let it sit in the fridge overnight.
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My best marinating tip is to put the marinade in a ziploc bag along with what you're marinating. It's easy to turn it over, shake to mix, etc. It's really the best way to marinate.
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My favorite marinade tip is to left thick cuts of meat marinade over night then let it sit out at room temperature for a half an hour before placing it on the grill
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I like to use dry rubs and Italian dressing to marinate meats for smoking or grilling.
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Marinating in a resealable plastic bag keeps meat coated and makes cleanup easy.
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I marinate most of my meats because of once a month cooking....marinating them in the freezer bags for weeks makes them taste awesome in my opinion.
ReplyDeleteMy husband's favorite marinade though is when i throw everything I can find from my fridge into the bag with steaks - dressing, worcestershire sauce, mustard, hoisin sauce - lol it's the everything but the kitchen sink marinade. And it tastes awesome!
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I love to use whatever salad dressings I have on hand as a marinade - it is always yummy!
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My best tip is, make extra marinade if you want to baste with it. Don't use the marinade that the meat has been in.
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When grilling I like to make my own BBQ marinade using Ketchup, Worcestershire sauce,Pineapple Juice, Brown Sugar,Liquid Smoke flavoring, garlic & onion powder and salt and pepper.
ReplyDeleteIt is great on BBQ ribs and Chicken.
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ReplyDeleteFavorite marinate: 2 tbls jerk seasoning, 1 tbls teriyaki sauce, 1 tsp creshed red pepper flakes. garnish with grilled pineapple. Yummy! Best with pork.
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I use soy sauce and sea salt to marinade pork chops
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My favorite marinade is actually bbq sauce and teriyaki sauce mixed together. I know it sounds strange but it so yummy. I also buy meat in bulk and then put the meat in the freezer in the marinade that way when you take it out and it defrost it is doing so in marinade. It makes it so yummy!
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I've made a marinade with olive oil, honey, and fresh garlic before and it was delicious. Sometimes, I add a fruit juice, like orange or lemon. This is for chicken dishes. Email: yona(at)pricelesswriters.com
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ReplyDeleteMarinating in Italian Dressing is quick and easy and good for all kinds of meat.
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My favorite tip would be to get a meat hammer an beat gently before so it will absord the liquid
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My favorite marinade tip is to take the meat out of the frig for the last 1/2 hour of marinading. It is long enough to improve to the flavor, but not long enough to have to worry about bad bacteria growing.
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ReplyDeleteMy favorite marinate tip is let it marinate overnite!!!! YUMMMM
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The best marinade takes at least 24 hours to soak in!!!
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ReplyDeleteI marinate veggies in olive oil, basamic vinegar, salt and pepper, then grill in a basket for 15-20 minutes.
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ReplyDeleteI pour some Yosida's marinating and grilling sauce into a ziploc bag with some chicken breasts for 2 hrs before grilling. Absolutely delicious!
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I try to use fresh ingredients for my marinades such as garlic, herbs, peppers, and fruits.
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I like to use lemon or lime juice in my marinades to naturally tenderize the meat.
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I like to marinade my hams with ground cloves, brown sugar, orange juice and seedless raspberry jam :-)
ReplyDeleteI like to marinade my hams with ground cloves, brown sugar, orange juice and seedless raspberry jam :-)
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I like to buy all kinds of different marinades, try them out and even combine them from time to time. It's fun to add in a few "extra" ingredients too! :D
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Thanks for the great giveaways!!
I can put meat and marinade in a plastic bag in the refrigerator in the morning and it is ready for the BBQ when I get home from work!!
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I like to marinate my steak with a mixture of Liquid smoke, Molasses, and sea salt.
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I like to save my marinade and add a little with a brush as the meat cooks!
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We often use Italian Dressing as a marinade. I am a subscriber.
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ReplyDeleteWe usually marinate using a dry rub. If you do a whole chicken be sure to get it under the skin and do the inside of the chicken because it doesn't go through the skin.
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ReplyDeleteI like to marinate chicken in cannola oil, lemon juice and garlic powder. Sounds like an odd combination, but it turns out awesome. These make great kabobs w/ green pepper, onion, pineapple and your other favorite veggies.
ReplyDeletemarinade in a ziploc bag or pan - making sure the meat/chicken/pork is full covered.
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